Kozhukottai Recipe

Servings : 4
Time Taken : 30-45 mins

ingredients

For the dumpling:
Rice flour- 1 cup
Water- 1 1/4 cup
Oil- 1 -2 tbsp
Salt- a pinch
For the filling:
Grated coconut- 1 cup (fresh)
Jaggery- 3/4 cup (powdered)
Cardamom- 1/2 tsp (powdered)
Accompaniments:
Coconut milk
Fresh boiled sweetened milk


Method

What modak is to Maharashtrians, dumplings is to the Americans, wantons to the Chinese, so is kozhukottai to Malayali.
It makes for a very light and popular dessert; it resembles a lot of Indonesian and Malaysian rice flour based desserts. Again kozhukottais are extremely versatile and can be made as both sweet and savoury. Kolakattais or kozhukottai are also a festive special made on the eve of Ganesh Chaturthi with a sweet stuffing of jaggery and coconut called `Vella poornam`.


Method

Step-1:
1) In a non-stick pan add jaggery and coconut.
2) Let the jaggery melt over low flame and combine it with the coconut well.
3) Add the powdered cardamom and mix well.
4) If the jaggery and coconut mixture is runny just add little rice flour and ensure it`s thickened to a consistency where you can roll out small balls like laddoo.
Step-2:
1) To make the dumpling sieve the rice flour 2-3 times to ensure there are no debris.
2) Do not add all of the water as different quality of rice powder would consume different quantity hence add it gradually. Bring the water to boil along with oil and salt.
3) Add the water to the rice flour and mix it together to form a pliable dough.
4) Take a ball sized dough and flatten it in your greased palm or rolling pin. This might be a bit difficult hence you need to grease your hand often.
5) Place the filling and close the rice cover either by folding it into half or gently bringing together all the ends and sealing them like a fig. Repeat till you have used all of the dough and then steam them for 10-15 minutes.
6) Once done remove and serve hot or dropped in a bowl of freshly squeezed coconut cream milk.


Note
1) You could make rice flour at home too instead of buying from store, if you like to have the pleasure of having cooked this dessert from scratch. Soak raw rice overnight in water. The following day remove from water and spread it over a kitchen towel to dry the rice or soak the water off. Now grind the rice in dry jar till its a fine powder. It`s recommended that the flour be sieved 3-4 times to get the finest rice flour and to get the best kozhukattais.
2) If your dough does not come together or becomes a bit soggy add some rice flour or all purpose flour. But do not add too much of maida as it could alter the taste. 3) Cut out pieces of coconut and add it to the blending jar with some water 1 cup coconut: 1 1/2 cup water. Grind it in a blending jar till it becomes a fine paste. Strain the coconut milk from the ground paste to extract all the fresh cream coconut milk. Add sugar and drop the kozhukattais in the milk and serve.