Kozhukattai

Ingredients

• 2 cups rice flour
• Hot water
• Salt
• 1 cup grated coconut
• 3/4 cup jaggery
• Cardamom powder

Method

1. Prepare rice flour dough: Mix 2 cups rice flour with 1 tsp salt. Boil 1.5 cups water with 1 tsp sesame oil. Pour the boiling water gradually over the flour, mixing with a spoon. When cool enough to handle, knead into a smooth, pliable dough.
2. Make coconut-jaggery filling: Grate 1 cup fresh coconut. In a pan, melt half cup jaggery with 2 tbsp water on low heat. Add grated coconut and half tsp cardamom powder. Cook for 5 minutes until thick. Cool completely.
3. Test dough: The dough should be smooth and not crack when bent. If cracking, add a few drops of warm water.
4. Shape outer shell: Grease your palm. Take a small portion of dough and flatten into a small round cup in your palm.
5. Add filling: Place a small portion of coconut-jaggery filling in the centre of the dough cup.
6. Shape and seal: Bring the dough edges up and over the filling. Pinch and pleat the edges to seal. Shape into a modak or half-moon shape.
7. Grease steamer: Grease banana leaves or idli plates with oil. Arrange the shaped kozhukattai on them.
8. Steam: Bring the steamer to a boil with strong steam. Place the kozhukattai and steam for 10-12 minutes.
9. Check doneness: The outer shell should be slightly glossy and the dough should feel firm but not hard. The shell should not stick to your fingers.
10. Cool and serve: Cool for 3-4 minutes before serving. The outer shell continues to firm up as it cools. Serve as prasad or snack.