Jaggery Kozhukkattai
Jaggery Kozhukkattai
Jaggery(Sharkkara) Kozhukkattai
Ingredients
Instructions
- For the crust : 1)Fry the rice flour in a non-stick pan till it becomes moderately hot. Keep it aside.
- Measure a cup of water into a non-stick pan and allow it to boil.
- Keep stirring and once the water evaporates, take it off the stove.
- Allow it to cool to a bearable temperature.
- Knead the cool mixture into a dough leaving no lumps at all.
- For the filling: 1)Powder the jaggery well.
- Put it in a non-stick pan and heat it over the flame and allow the jaggery to dissolve.
- Add the coconut and stir well.
- After all the water evaporates, take it off the stove.
- For making the kozhukkattai: 1)Spread oil on your left palm.
- Take a small quantity of the kneaded dough and make it into a lime-sized ball.
- Dip your right forefinger in oil and shape the dough into a nice cup with your right finger making the sunken portion of the cup.
- Keep some filling into the cup.
- Seal the top nicely with the sides of the cup. It should look like an onion bulb.
- Prepare all the kozhukkatais like this.
- Steam in the idli cooker.
- :- Do not take it out of the cooker when it is hot. It will break.
- Allow it to cool inside the cooker for sometime. This will hold the kozhukkattai together.
Tried this recipe?Let us know how it was!
Response (4)
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The recipe is ok overall but the proportions don`t work at all. You would have to make adjustments.
Simply Great.love it
Tastes good… I felt like the same which my amma cooks, so brought me nostalgic.. Thanks a lot
thanks for the recipe….really good…i added cardamon and jeera for taste aswell