INGREDIENTS NEEDED:
Step 1: Measure ½ cup jaggery and add it to a pan and Add ¼ cup water to it. Mix it well.
Step 2: Heat it up until jaggery completely dissolves. It is slightly thick (no string consistency needs to be checked). Set aside
Step 3: Dry roast 1 cup coconut in a tawa till its dry, just for few seconds- don't change its color. Strain jaggery syrup and add.
Step 4: Mix it well. Cook until the mixture becomes sticky and thick. Add ¼ teaspoon cardamom powder mix well and switch off.The pooranam should be juicy not too dry so switch off accordingly.
Step 5: Coconut pooranam ready. Let it cool down a bit. Let it become warm then make small balls and keep aside.
Step 6:To a mixing bowl add ½ cup rice flour. Add salt to taste and ½ teaspoon ghee to it.Mix this well first.
Step 7: Boil water. Add water little by little.Keep mixing using a spatula. Keep adding and mixing.Gather to form a mass.
Step 8: Once it gathers to form a dough close and keep aside for 5 minutes.
Step 9:Pinch a lemon sized dough flatten it slightly then make it thin on all sides. Add the coconut pooranam on it.
Step 10:Pull around the edges and bring it to center over the top of the filling. Bring it together to form the shape.Shape it like a modak. Remove extra portion of the dough on top if any.
Step 11:Steam cook covered for 6-10 mins or until the kozhukattais outer covering turns shiny and looks cooked.
FOR EXTRA FLAVOUR
Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
Click here for video receipes