Every Mom is unique and so are her dishes….
My recipes attributed to my Mom who regarded cooking as an art….. she enjoyed making each dish and made us all enjoy…
Following her trails I try to give my touch…..
Kozhukkata/ Kozhukattai ( Rice Dumpling) is a sweet dish made with rice flour and sweet caramelized grated coconut. This traditional dish is gluten free as well as purely vegan snack. Among the Christians in southern State Kerala this dish is prepared on a special day, during Holy Lent precisely speaking on the Saturday falling before Hosanna/ Palm Sunday.
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Ingredients
- Roasted Rice flour. 2 Cup
- Water
- Salt
- Grated coconut 1 Cup
- Jaggery refined. 3/4 Cup
- Cardamom 1 Tsp
In a large thick bottomed bowl add the rice flour, salt and boiling water and knead well, with hand and set aside for few minutes.
Add the grated coconut to the refined jaggery and let the coconut get caramelized a bit. Turn off the flame and keep it aside to cool.
Now, make the small round shaped balls with the flour and reshape into a small cavity to fill in, the caramelized coconut, and gently close it back with the filling perfectly inside. Dip fingers in cold water if it feels sticky.
Cook the the balls in a steam cooker (Appachembu, in olden times). I generally use pressure cooker without putting the weight, on low flame. Be careful about the water not getting to the level of the dumplings. Cooking time is around 10-15 minutes. These dumpling are then kept without covering to let the steam escape and not condense into the dumpling. It can be eaten once it’s lukewarm, to enjoy the softness and the juicy filling inside.
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