Kozhukattai Recipe

Step-by-Step: Crafting Perfect Kozhukattai

• STEP 1.Dry roast the rice flour for 2 minutes until warm to remove the raw smell, then boil water with salt and oil, pouring it over the flour in a thin stream; mix with a spoon first, and once it’s cool enough, knead it into a soft dough. Finally, cover the dough with a damp cloth to prevent cracks, which is crucial for maintaining its moisture and softness.

• STEP 1.Melt ghee in a pan, add coconut and jaggery, then cook on low heat for 5-7 minutes until the jaggery melts and the mixture thickens, stirring in cardamom at the end to fill your kitchen with a heavenly aroma.

• STEP 2.Pinch a golf-ball sized portion of dough, flatten it into a cup shape, spoon 1 teaspoon of filling inside, gently seal the edges upwards, and for a pro tip, rub oil on your palms to prevent sticking.

• STEP 3.Arrange the filled dough in a greased steamer, leaving space between each, steam for 10-12 minutes until they turn glossy, and let them cool for 5 minutes before serving, as they firm up slightly.