Back home, we make Kozhukatta on the Saturday which is the day before Palm Sunday. Or it is said as the day (Saturday) after the 40th day (Friday) of Lent. Next Friday after this is Good Friday. We call the day Kozhukatta Perunnal or Kozhukatta Sheniyazhcha. I don’t know why kozhukatta is made and how it is related to that Saturday, but it’s like a custom.
Kozhukatta is a popular South Indian sweet dumpling made from rice flour, with a filling of grated coconut and jaggery. We make it as a tea time snack, and I make it every now and then. But todays is special, special as it is made for this special day Kozhukatta Sheniyazhcha
- 1 cup Rice Flour
- ½ cup Jaggery
- ¾ cup Coconut
- ½ tsp. Ghee
- ½ tsp. Cardamom Powder
- 1 cup Water (as required)
- Salt as Required
For the Filling
- In a pan, melt the jaggery with little water.
- Once it is melted, strain it to remove impurities, if any.
- Heat a pan and add ghee into it.
- Now add the cardamom powder and grated coconut.
- Cook until the liquid dries up.
- Remove from fire, once it is warm enough to handle make small balls out of it.
- And keep it aside.
For the Dough
- Boil one cup of water with salt. You can add ½ tsp. ghee or oil to this.
- Add the boiled water to the rice flour little by little and mix it with a wooden spatula/spoon.
- Keep it aside for 5 minutes or till it is warm enough to handle.
- Knead the dough and make it into a soft ball, the dough should not be sticky.
- Make medium size balls out of the dough.
- Take one ball at a time and place it on the palm.
- Press it with the other hand so that it is thin.
- Place one ball of filling in the center and roll it back into a ball.
- Repeat the process with the rest of the dough and filling.
- Steam the kozhukattas in appachembu/steamer on medium flame
- Serve warm.