For Filling: Mix jaggery with 1/4 cup of water, stir over a low flame till dissolved and 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.
For rice covering: Boil 3 cups of water with 1 tsp salt and 2 tsps of oil. Then remove from fire, add 1/2 cup of flour, stirring the mixture well with a wooden stick to make a smooth lump. Continue to add more rice flour little by little 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.
Making the "kozukattai": place a small amount of the jaggery filling into the rice disc and close it like a pouch by pressing on the top. Steam the prepared Kozhukattis in a steamer/ pressure cooker till the rice covering is done. Cool and enjoy!
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