Chettinad Sweet Kozhukattai

Cuisines

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Recipe

Ingredients

1 cup	raw rice
1/2 cup	jaggery
1/4 cup	grated coconut
1 tablespoon	ghee
1/2 teaspoon	cardamom powder
1 pinch	salt
—	water as needed
1 tablespoon	chopped cashew nuts
1 tablespoon	raisins

Instructions

1. 1 Wash the rice thoroughly and soak it in water for at least 2 hours.
2. 2 Drain the water and spread the rice on a clean cloth to dry for about 30 minutes.
3. 3 Grind the dried rice into a fine powder using a blender or mixer.
4. 4 In a pan, heat the ghee and fry the cashew nuts and raisins until golden brown. Set aside.
5. 5 In the same pan, add the jaggery with a little water and melt it on low heat. Strain to remove impurities.
6. 6 Add the grated coconut and cardamom powder to the jaggery syrup and mix well. Cook for a few minutes until the mixture thickens.
7. 7 Add the fried cashew nuts and raisins to the mixture and stir well. Set aside to cool.
8. 8 In a separate pan, bring 1 1/2 cups of water to a boil with a pinch of salt.
9. 9 Slowly add the rice flour to the boiling water, stirring continuously to avoid lumps.
10. 10 Cook the mixture on low heat until it forms a smooth dough. Remove from heat and let it cool slightly.
11. 11 Divide the dough into small lemon-sized balls and flatten each ball into a small disc.
12. 12 Place a spoonful of the jaggery-coconut filling in the center of each disc and fold the edges to form a semi-circle, sealing the edges.
13. 13 Steam the kozhukattai in a steamer or idli pot for about 10 minutes until cooked through.
14. 14 Serve warm as a delightful sweet treat.