Kozhukkatta

Name: Kozhukkatta
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Fresh grated coconut; 1 cup Jaggery; 1 cup Ghee; 4-6 pods Cardamom; 1 pinch Salt; 1 cup Rice flour; 1 cup Water

Janahvi Kulkarni @Janahvis_Veg_Cuisine

Bangaluru

#indiankitchen
#Taste of malbar #28march2019 KOZHUKKATTA MALABAR STEAMY HEATHY SWEET RECIPE.

Janahvi Kulkarni @Janahvis_Veg_Cuisine

Bangaluru

#indiankitchen
#Taste of malbar #28march2019 KOZHUKKATTA MALABAR STEAMY HEATHY SWEET RECIPE.

Saved

Ingredients

30min

4 servings

1 cupFresh grated coconut
1 cupJaggery
1 cupGhee
4-6 podsCardamom
1 pinchSalt
1 cupRice flour
1 cupWater

Saved

Steps

30min

1

Keep ingredients ready. Boil the water in a vessel by adding pinch of salt.
2

Take rice flour in a bowl, put hot water and make dough of it. Keepit aside.
3

Heat the ghee in a pan, put grated coconut and cardamom powderand saute well on sim heat for two minutes. Add jaggery and mix well. Turn off heat. Let it cool.
4

Make small cup shape from part of dough, fill coconut jaggery mixture and close the cup gently and give ball shape to it.
5

Grease the plate with ghee, place rice flour balls filled with coconut jaggery mixture, steam it in a cooker for 12-15 minutes.
6

Now open the cooker lid, steamed Kozhukkattas are ready. It can be eaten hot with ghee.