Kozhukattai

Ingredients:

Rice Flour - 2 cups

Jaggery - 400 gms - grate ( large gratings)

Coconut - 1 1/2 medium - grate

For the covering:

Take 2 cups water - boil with 1/2 tsp of salt and a tsp of oil. Once the water comes to boil, add the rice flour little at a time, stirring well for a few minutes - try to avoid lumps. This will be a dry mixture. Do not get worried. Once all the flour is added and stirred in, switch off the stove and keep the vessel covered for a while, so that the steam stays within the vessel. Cool. Take out into another vessel, if possible, keep enclosed in a damp cloth. Before use. Knead well to ensure there are no lumps.

The filling.

Take jaggery gratings. Add little water. Dissolve the jaggery. Strain to remove any impurities that may be present. Then heat the strained jaggery mixture till it froths up well.

Keep checking the mixture. Pour a little of the mixture in a small plate with water and see if the jaggery comes together. If it does form a small loose ball then the mixture is ready for the coconut gratings. Add and mix.

Stir the mixture for a while till the mixture all comes together and there is no water left.

Like this.

Making the final Kozhukattai
Take the flour. Make a small ball. And then ( this is tough and I do struggle each year since it is only once for Ganesh Chaturthi that I make it - got help from the man). Dip your hand in a little water ( you could try with oil also. And then keep working on the dough to make a cup.

Then put in the filling

Cover the filling and shape to form a kozhukattai - a little pointed at the top. And then steam it for atleast 8 -1 0 mins.

Once steamed well, they will be slightly transparent. Offer to Lord Ganesha and then enjoy.
Photo credits: La