INGREDIENTS:
Rice flour - 1 Cup
Jaggery - 1 Cup
Water - 1 1/2 cups
Salt - 1/2 Tsp
Ghee - 1 Tsp
Grated coconut - 4 Tsp
Cardamom
powder - 1/4 Tsp
HOW TO MAKE:
Boil the water in a deep pan and add the rice flour, salt and ghee. Mix it well and when it is hand bearable heat then knead it to form a soft dough.
Grease your palm with little oil and make small balls. Repeat the same until finish all the dough and keep it aside. Make one cup of jaggery powder and keep aside.
Boil one cup of water in a deep vessel and once the water starts boiling, simmer and gently add the balls batch wise and taking care not to mush them. Allow it get cooked and it will become firm and the cooked balls will float in 5 mins. Then add the next batch of balls and repeat the same process. Once cooked the balls add the jaggery powder and mix it carefully. Simmer it and cook it till the jaggery dissolved in the kozhukattaies. Add grated coconut and cook for 5 more mins. Sprinkle the cardamom powder and close the lid.
Give it atleast 30 mins time so that the jaggery blends well with the kozhukattaies. Serve warm or cold.
TIPS:
Add milk instead of water.
I used achu vellam (Blocks Jaggery), if you use Urundai Vellam (Pagu vellam) then you have to make a syrup and strain the same to remove the impurities. When you use the pagu vellam, first steam the kozhukattaies instead of putting directly in the boiling water and then add the jaggery syrup.
Achu vellam's advantage is that we no need to make a syrup and we can use it directly, but buy the quality one.
Comments
Post a Comment