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.
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
How to make KOZHUKATTA- Recipe at a glance:
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[Harish Kochumoideen] – MYVOTE
the presentation and pic is awesome
http://www.pinterest.com/kumar65/onam-2014/
Hi, Thanks for the recipe. But just one doubt. Can the same idiappam dough made of roasted rice flour be used to make Kozhukkata? Why do you insist on using unroasted rice flour…
Hi:) The store bought roasted rice flour may be used BUT it is sometimes not as fine – and it also has a nutty aroma.That’s why I prefer a smoother, cleaner flour for this particular recipe. Happy Cooking.
How do you store them? I let them sit out on a plate overnight and the next day they were really hard
I usually store them in tight Tupperware in the fridge. later I reheat them lightly in the microwave or steam them briefly before serving them again.It becomes soft like that.