Sweet Rice Ball Dumplings – Kozhukkata

Sweet Rice Ball Dumplings – Kozhukkata

by Jyothi S.

Kozhukkata – These sweet little dumplings are steamed while delicately casing a sugared, caramelized coconut filling with a hint of spice. They can be made using attractive dumpling moulds if you have them. They can also be made flattened and steamed in banana leaves. A Sweet Treat from Coastal India.

This recipe was an entry in the Onam 2013 Contest.

Sweet Rice Ball Dumplings – Kozhukkata

Ingredients:

• 1 cup unroasted fine rice flour
• 2 cups water
• 2 tsp sunflower oil
• ¼ tsp salt
• 1 cup grated coconut- fresh or frozen
• ½ cup brown sugar /Jaggery  or as desired
• ¼ tsp cardamom powder

 

Method:

• To a small sauce pan, add the jaggery with just enough water to melt it into a thick syrup. It should not be watery.
• Add the coconut and mix, just to heat through. Add cardamom powder. →Set aside
• Add water, salt and oil to a wide mouthed, pot. Bring to boil.
• Add the flour slowly, stirring. When the water is absorbed, cover the pot. Turn off heat and allow to sit for a few minutes.
• Knead well till smooth. Best done while hot.
• Divide into 9 portions and roll into smooth balls.
• Flatten each ball in the palm of your hands and place some filling in each flattened disc.
• Bring up the edges to cover the filling and pinch into a ball.Then gently roll to smoothen the ball.
• Steam covered for 7 minutes or till cooked through.
• Variation: Instead of forming the kneaded dough into balls, press on a piece of banana leaf and then place some coconut filling. fold over the banana leaf and steam. Remove the leaf to  serve.

Sweet Rice Ball Dumplings – Kozhukkata

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