Kozhukattai Sweet

🔥 Prep

• Measure out 200 g rice flour into a mixing bowl.
• Measure out 200 ml water, 0.25 tsp salt, and 1 tbsp ghee; keep them ready.
• Measure out 100 g grated coconut, 100 g jaggery, 0.5 tsp cardamom powder, and an extra 1 tbsp ghee for the filling.

🔥 Cook

• 1. In a small saucepan, combine the 100 g grated coconut, 100 g jaggery, 0.5 tsp cardamom powder, and 1 tbsp ghee; cook over low heat for 4–5 minutes, stirring continuously, until the jaggery melts and the mixture becomes glossy and slightly thickened.
• 2. Remove the filling from heat and let it cool to room temperature.
• 3. In a separate bowl, add the 200 g rice flour, then gradually pour in the 200 ml water while stirring; add the 0.25 tsp salt and 1 tbsp ghee, and knead until a smooth, non‑sticky dough forms (about 2 minutes of kneading).
• 4. Divide the dough into equal portions (≈20 g each) and roll each portion into a smooth ball.
• 5. Flatten each ball between your palms to form a small disc, place a teaspoon of the cooled coconut‑jaggery filling in the centre, and carefully gather the edges to seal, reshaping into a smooth dumpling.
• 6. Arrange the sealed dumplings in a steamer tray, leaving space between them.
• 7. Bring water in the steamer base to a boil over medium‑high heat (until large bubbles rise continuously).
• 8. Place the steamer tray with dumplings over the boiling water, cover, and steam over medium heat for 10–12 minutes until the dumplings turn translucent and firm to the touch.
• 9. Turn off the heat, let the dumplings rest in the steamer for 2 minutes, then remove and transfer to a serving plate.

🔥 Serve

• Serve the kozhukattai warm, optionally drizzled with a little melted ghee.
• Pair with a cup of hot filter coffee or masala chai for a traditional South Indian snack.
• Garnish with a sprinkle of extra grated coconut or a few chopped nuts if desired.