Kozhukattai

Ingredients

1. Rice Flour - 1/2 cup 2. Powdered Jaggery - 1/4 cup 3. Grated Coconut - 1/2 cup 4. Ghee - 2 tsp 5. Cardamom - 2 6. Coconut Oil - 3 tblsp Preparation

For the covering:

1. Heat up 1 cup water. 2. As it starts to boil, add the rice flour and 2 tbsp of coconut oil. 3. Reduce the flame to low and stir well. 4. The rice flour will thicken and absorb all the water. 5. If the flour is still dry, sprinkle some more water and mix well. 6. Cover and set aside for a few minutes.

For the filling:

7. Heat up 1 tsp water in a heavy bottomed vessel and add the jaggery to it. 8. Let it dissolve completely and as it starts to thicken, add the coconut and cardamom and stir continuously for a couple of minutes. 9. Add the ghee and reduce the heat to low. 10. Stir to mix uniformly and remove from the fire. (If left for too long, the filling will become hard).

To proceed:

11. While the filling is still warm, make small balls out of it. 12. Likewise knead the covering dough (Mel Maavu) and divide it into small balls too, the same number as the number of filling (Pooranam) balls. 13. Form a small cup using a covering ball and place a filling ball inside the cup and cover it up completely. 14. Makes about 12 kozhukattais. 15. Finally steam cook all the completed kozhukattais using idli plates for about 10 - 12 minutes (or until the covering becomes transparent and the filling is visible thro the covering). 16. Make sure that you do not overcook the kozhukattais while steaming them, which causes them to break apart.