Kerala special dish Kozukattai for Palm Sunday – Recipe By Rovena Fernandes.

3/4 cup Jaggery

1 tsp cumin powdered

1 tsp dry ginger powder

1/4 tsp cardamom powder

1 & 1/2 cup rice flour

1 & 1/2 big cup water

1 Tbsp oil

1 tsp salt

Preparing rice dough for outer cover

In a deep bottom vessel boil water. Add salt and oil while boiling.Kozhukattai

Once the water boils add the rice flour and mix it well and keep it aside to cool down.

Once the flour mix cools knead it to a dough. Do not add water while kneading Kozhukattai

For the filling

In a vessel add 1/2 cup of water to the jaggery and melt it on slow to medium.

Add the coconut and mix it up.

Once the Jaggery gets melted add cumin powder, cardamom powder and dry ginger powder and mix it. Greese the mould with oil

Add the dumpling dough to the mould(  You get round dumpling moulds in super market) and press it with your thumb

Stuff the filling and close the mould and press it so that all the sides are sealed well.

Do not make the layer of the dumplings very thin as it may break while steaming

NOTES

Note: wet your palm before making the dumplings.