For the stuffing:
fresh grated coconut: 1 cup
grated jaggery: Â¾ cup
cardamom powder: a pinch
For the outer shell:
Rice flour: 1½ cups
Coconut oil or any other cooking oil: 2tsp.
Salt: a pinch
Melt the jaggery and strain to remove any impurities. Reheat and make a slightly thick syrup. To test, just remove the spoon with a little syrup from the boiling syrup and drop into a cup of cold water. If the syrup forms a smooth ball, soft to touch, it is ready. Add the coconut gratings to the molten jaggery. Keep stirring until all the water is absorbed and the contents leave the side of the pan. Remove from fire and add cardamom powder.
This stuffing can be prepared in advance and refrigerated up to 1 month. This keeps good in room temperature for up to 1 week.
Rice Flour Coating:
Heat a pan and add 2 tsp of oil. Add 1½ cups of water and pinch of salt and boil. Meanwhile mix the rice flour in 1½cups of water into a smooth batter without lumps. When the water starts boiling add this batter and keep stirring until the rice flour becomes a smooth shiny ball. Remove from fire and cool.
To prepare Kozhukkattais:
Knead the rice flour dough well. Take a lime sized portion and form into a cup. Smear little oil on your finger tips to make it easier to handle the dough. Put a smaller size ball of the coconut stuffing inside and close from all sides and pinch the ends together. Repeat till all the dough and stuffing is used up. Steam the kozhukkattais in a steamer or a idli steamer for 15 minutes.
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