KOZHUKATTAI

KOZHUKATTAI INGREDIENTS:

Rice flour 1 cup (Flat) Salt 1/4 tsp Ghee 2 tsp Water 1 cup FOR STUFFING: Grated coconut 1 cup Sugar 1/3 cup Roasted (IN GHEE) broken cashews 2 tsp Cardamom powder 1/4 tsp Ghee 1 tsp PREPARATION METHOD: Add 1 tsp ghee to a hot pan and add coconut and sugar. Mix well in medium flame till sugar dissolves. When it is sticky remove from heat and add cardamom powder. Add roasted cashews and mix well. Let it cool for an hour. Add 1 cup of water to a bowl and heat it. Add 1/4 tsp salt and 2 tsp ghee to the bowl. When the water is boiling reduce the heat to minimum. Keep adding the flour continuously in one hand. Keep stirring continuously in another hand. After adding all flour switch off the stove and keep stirring for a minute. Close the bowl with a lid and let it cool for half an hour. After half an hour kneed the flour without lumps. Dip your hand in water before you kneed the flour. If the dough is not smooth enough sprinkle some hot water and kneed. Make lemon sized balls and flatten them. The flattened disc should be little thicker (Like poori). Very thin disc will tare and stuffing will come out. Apply oil in your hands before stuffing every disc. Keep 1 to 2 tsp of stuffing in the middle and close it carefully. Gently press both ends together so that they may not get opened. Dip your fingers in water and then press both ends. Grease a flat bottom bowl with oil and arrange these kozhukattais. Apply a drop of ghee on each kozhukattai. Steam cook in medium flame for 10 minutes. When it is cooked well, the kozhukattai will change a little in colour. It will be looking shinny. Remove the bowl from cooker and let it cool for 10 minutes. Then take the kozhukattai gently and serve.