Ingredients needed to make Kozhukattai / Rice Dumpling with Sweet Coconut filling:
Coconut Filling:
100gm Jaggery, melted and strained ( refer *note )
3/4cup Grated Coconut
1/4tsp Cardamom Powder
1tsp Ghee
Method:
Add grated Coconut and Jaggery syrup into a pan.
Cook until all the syrup is evaporated and Coconut mixture is fully dried.
Add Ghee and stir everything well.
Sprinkle Cardamom powder and allow Coconut mixture to cool down.
Rice Flour Dough:
2cup Rice Flour
3cup Water
1tsp Oil
Salt
Method:
Pour Water, Salt and Oil into a pan and allow Water to boil.
Carefully add Rice Flour, make sure to reduce the heat to low flame.
Mix everything well.
Remove from heat and allow dough to cool down.
Assembling Kozhukattai / Rice Dumpling with Sweet Coconut filling:
Take a medium size Dough and knead, if dough is too sticky sprinkle some water.
Carefully shape dough into a ball.
Press dough down and shape into a cup.
Carefully take some Coconut filling and fill into the cup shaped dough .
Push hands together and close the opening.
Try to shape the dough back into a ball.
Do the same process with the leftover Rice dough.
Using a steamer, steam Kozhukattai for about 10min in a medium flame .
Serve Kozhukattai / Rice Dumpling with Sweet Coconut filling hot or room temperature with Tea or Coffee.
Enjoy!!!!!!!!
Also check Wheat Kozhuttai
*Notes:
Jaggery Syrup: Crush Jaggery into small peices and add very little Water . Allow it to boil and stir everything until all the Jaggery peices are melted. Strain the liquid to clear all the impurities. Jaggery Syrup can be stored inside the fridge for years.
I always make more filling and keep it inside the fridge, my Kids love to eat just as it is .
In the filling, You can also add Cumin Powder, Ginger Powder, Cashew and Raisins, its a personal choice.
For cooking video check:
