Another simple sweet dumpling. This is usually made during Easter. And since this is the month of Easter, here I present to you the recipe. I have many Christian friends who make this on Palm Sunday. Not sure why, though. 🙂 Anyway, my share of Kozhukkata comes when Mamma prepares it from left over Idiyappam dough. If she is in no mood, it wouldn’t have any particular shape. 😛 Else it will be nicely done in a mould. Also, you can make it without jaggery if you don’t have some. Just grated coconut and sugar will suffice. It’s that easy. Come on, let’s prepare.
Rice flour – 1 cup, Grated Jaggery – a handful, (or Sugar) Coconut – 3/4 cup, grated, Ghee – 1/2 tsp, Crushed cardamom – a tsp, Water – 1 cup, Salt
Add the coconut to the jaggery & mix well. Add crushed cardamom. Keep it aside.
Make the rice dough by mixing rice flour, water and salt. The dough should be looser than the ‘chappathi’ dough. Same as how we made Idiyappam.
The quick Process:
Make small medium sized balls out of the dough. Take one ball and place it on your palm. Press it with the other hand and flatten it. Keep the Jaggery filling in the center and fold it inwards to cover it. Roll it into a ball. Similarly, you can make many number of Jaggery balls.
The time-consuming Process to make perfectly shaped ones:
Open the mould and grease it with oil. Take a small ball from the Kozhukattai dough and keep it inside the mould. Spread it on all the sides till leaving the center empty. Close the mould and press it hard.
Place the filling and close it with dough. Now open the mould. You get perfect Garlic shaped Kozhukatas 🙂
Place these in a steamer and steam for 5 – 7 more minutes. Open the steamer and transfer these yummy Kozhukkattas into serving plate.