Ingredients

• Coconut - 1 big
• Powdered jaggery - 1/2 cup
• Cardamom powder - 1/2 cup

How to Make Coconut Kozukattai

• Grate the coconut finely.
• Mix jaggery with 1/2 cup of water.
• Stir over a low flame till dissolved. Strain through a thin cloth.
• Place the liquid on fire till a boil forms a thick syrup.
• Add coconut and cook till the mixture is firm enough to shape into balls.
• Add cardamom powder and allow to cool.
• For covering:
• Sift the rice flour to ensure that there are no lumps.
• Boil 4 cups of water with 1 tsp salt and 2 tsps of oil (preferably gingili oil).
• Remove from fire. Add 2 cups of flour, stirring the mixture well with a wooden stick or the handle of a wooden spoon or churner, to make a smooth lump.
• Continue to add more rice flour, 1/2 cup at a time and mix till you have a smooth, soft ball which is not sticky.
• To test, cool a small lump and see if it can be flattened easily on the palm into a pliable thin disc.
• If it is sticky, add more flour.
• Cover the dough with a wet cloth to prevent it from drying while you prepare the filling.