Kerala Kozhukatta

1)  Rice flour – 1 cup
2)  Jaggery – 100 gms
3)  Grated Coconut – 3/4 cup
4)  Jeerakam – 1/4 tsp , slightly crushed
5)  Seeds from one Cardamom – slightly crushed
6)  Water – as needed
4)  Salt
5)  Oil – 3 tsp

For the filling:

Melt jaggery with 1/4 cup of water and strain it.
Add grated coconut to the filtered jaggery and mix well.
Add ghee and cook till all water is evaporated. Add crushed cardamom and crushed jeerakam and remove from fire and Keep it aside.

For the dough:

Boil one cup of water with salt and oil (I used Idhayam nallenna ( Ginelle Oil)).
Add the boiled water to the rice flour and mix well with a thick spoon.
Once it is cool Knead the dough and make lemon size balls.
Take one ball at a time and place it in your palm and press it down to get a cup shape.
Place 2 tsp of the filling, cover it and roll it back into a ball and seal all openings.
Repeat this process with all balls.
Steam all balls in a steamer and delicious kozhukatta is ready.

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