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COCONUT
KOZHUKKATTAI
| Rice flour |
2 cup |
| Water |
1 cup |
| Coconut |
1 cup |
| Jaggery |
1 cup |
| Cardamom |
4 |
- Heat water to boil. Pour 2 tsp sesame oil in it and add rice flour with constant
stirring so that it becomes thick.
- Cover
and keep aside for 1/2 hour. Then take even sized balls of this and shape it into
a hollow hemisphere.
- Grease
the hand with sesame oil to get the shape.
- Inner stuffing(Poornam): Mix grated coconut, powdered jaggery, grounded
cardamom and leave for 5 min.
- Heat
this mixture in low heat with constant stirring until it comes as a paste.
- At
this time add a tsp of ghee and remove from the stove and make uniform balls of
the poornam and
stuff the poornam in the hemisphere and close it by extending the covering
flour.
- Place
these in a plate and steam in a pressure cooker or a large vessel until fully
cooked.
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