Kozhukatta is a popular sweet dish in South India that’s usually prepared on the eve or morning of Palm Sunday. It’s steamed rice dumplings filled with jaggery and coconut filling. Though kozhukatta is prepared as a part of a custom, this can be made at any time as a tasty tea time snack. I was all nostalgic about the times when Amma used to make these back home in India. So I decided, why not take the effort to prepare them this palm Sunday.
- 1 cup Rice Flour
- 3/4 cup Grated coconut
- 100 g Jaggery
- 1/4 tsp Cardamom powder
- 1/2 tsp Ghee
- 1 cup Boiling water (a little extra if needed)
- Pinch of salt
- Melt the jaggery with 1/4 cup water and strain it. Add the grated coconut and cardamom powder to the melted jaggery and mix well.
- Boil 1 cup of water in a vessel and add salt to it. Add the boiled water little bit at a time to the rice flour, knead until a smooth dough is formed (the consistency of the dough should be similar to that of Idiyappam, make sure it’s not sticky). Add half a tsp of ghee to the dough to keep it soft.
- Roll this dough into medium sized balls and flatten them using your palms.
- Place 2 tsps of jaggery-coconut filling, and roll it back into a ball.
- Steam these for 15-20 minutes in a steamer.