Ingredients

• 1.5 cups - dry coconut, powdered
• 1 cup - light jaggery, grated or molasses
• 2 cups - plain flour
• 1/2 tsp - crushed cardamom seeds
• 15 to 20 - saffron strands, rubbed in 1 tsp - hot milk

How to Make Sweet Kozhukattai

• Mix coconut and jaggery in a non-stick pan.
• Heat and cook stirring continuously to avoid burning.
• When mixture becomes a soft lump, add cardamom and saffron.
• Mix, take off fire, keep aside to cool a little.
• Make a thick batter of plain flour and warm water.
• Transfer to a large heavy deep container, cook mixture, stirring continuously.
• When lump resemble a soft dough, take off fire, cool to handle.
• Make a thick patty of a portion of flour dough, place a small lump of coconut mixture in centre.
• Fold and mould dough to cover filling, and shape round.
• After filling all kozhukattai, steam in an idle cooker or double boiler with perforated upper section.
• Steam for 15 mins, and serve hot or warm or cold, as desired.