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For the dumpling:
1 cup -
1.25 cup - Water
1-2 tbsp - Oil
A pinch of salt
For the filling:
1 cup - Grated
3/4 cup -
1/2 tsp -
Fresh boiled sweetened
How to Make Kozhukottai Recipe
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.
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.