Sunday, September 9, 2007

Pillayar Kozhakattai


Rice flour - 2cups
Salt - to taste
Oil - little
Coconut grated - 1cup
Jaggery - 1/2cup
Cardamom - 2nos
Rice flour - 1 or 2tsp
Ghee - 1tsp

1. Mix rice flour, salt a pinch and 1tsp oil. Add water and make a dough (like chapathi dough). Cover it and set aside.
2. Add little water to jaggery and once it dissolves, strain it.
3. In a heated kadai, add the jaggery water and once it boils nicely with frothy bubbles add grated coconut and mix. Then add rice flour to it and mix till the mixture is without water bubbles. Finally add 1tsp ghee and powdered cardamom and switch off the flame. Allow this mixture to cool.

4. Keep 4-5tsp oil in a shallow plate, after dipping your fingers in it, take a small ball of rice flour, shape it into cups and stuff the coconut filling and close the edges at the top. After making all the kozhakattai, place them in a steaming pot and cook it for 12-14min. You can see the color change from pure white to a dull one. Remove from fire.

To get better results soak 1cup raw rice for 1/2hour and dry it out in a towel. Once it is semi-dry, you grind it and seive it. Using this flour if you make kozhakattai it will be very soft to eat.

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