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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.
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.
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