Sweet Kozhukattai Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and add grated coconut and jaggery. Cook until the jaggery melts and the mixture thickens.
• STEP 2.In a separate pan, bring water to a boil and add salt. Slowly add rice flour and stir continuously to avoid lumps.
• STEP 3.Cook the rice flour mixture until it forms a dough-like consistency. Remove from heat and let it cool slightly.
• STEP 4.Take a small portion of the dough and flatten it in your palm. Place a spoonful of the coconut-jaggery mixture in the center.
• STEP 5.Fold the edges of the dough to seal the filling and shape it into a dumpling. Repeat with the remaining dough and filling.
• STEP 6.Steam the dumplings in a steamer for about 10-15 minutes, or until they are cooked through.
• STEP 7.Serve the Sweet Kozhukattai warm as a dessert or as a prasadam during festivals.

Cooking Tips

• Make sure to cook the coconut-jaggery mixture until it thickens to prevent the filling from being too runny.
• If the rice flour dough is too dry, add a little warm water to make it more pliable.
• You can add cardamom powder or other spices to the coconut-jaggery mixture for additional flavor.

Storage and Serving

• Sweet Kozhukattai is best served fresh and warm.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dumplings for a few minutes until they are heated through.