Ingredients

• For the dumpling:
• 1 cup - Rice flour
• 1.25 cup - Water
• 1-2 tbsp - Oil
• A pinch of salt
• For the filling:
• 1 cup - Grated coconut (fresh)
• 3/4 cup - Jaggery (powdered)
• 1/2 tsp - Cardamom (powdered)
• Accompaniments: Coconut milk
• Fresh boiled sweetened milk

How to Make Kozhukottai Recipe

• Step-1:
• In a non-stick pan add jaggery and coconut.
• Let the jaggery melt over low flame and combine it with the coconut well.
• Add the powdered cardamom and mix well.
• If the jaggery and coconut mixture is runny, just add a little rice flour and ensure it's thickened to a consistency where you can roll out small laddoo-like balls.
• Step-2:
• To make the dumpling, sieve the rice flour 2-3 times to ensure there is no debris.
• Do not add all of the water as different quality of rice powder would consume different quantity, hence add it gradually.
• Bring the water to boil along with oil and salt.
• Add the water to the rice flour and mix it together to form a pliable dough.
• Take a ball sized dough and flatten it with your greased palm or a rolling pin.
• This might be a bit difficult hence you need to grease your hand often.
• Place the filling and close either by folding it into half or gently bringing together all the ends and sealing them like a fig.
• Repeat till you have used all of the dough and then steam them for 10-15 minutes.
• Once done, remove and serve hot or dropped in a bowl of freshly squeezed coconut cream milk.