Sweet Kozhukattai

In a sauce pan, add 1/4 cup powdered jaggery and 1/2 cup water.

Heat until jaggery melts, then using a filter strain the jaggery water to a pan.

And cook it until jaggery water boils.

Add pinch of salt (optional), ghee, shredded coconut, cardamom powder mix well.

When the jaggery water starts boiling turn the heat to low.

Add the Rice flour and keep stirring until the mixture thickens.

And switch off the stove and mix until all the flour combined.

Transfer the dough to a plate and keep it covered with a damp cloth for few minutes.

After that, grease your hands and start kneading the dough (when it’s still warm) to a non-sticky smooth dough.

Once done, shape it to round balls & press it in between your palm to make pidi kozhukattai.

Then transfer the shaped kozhukattai to a greased steam plate.

Pour water in idli pot and let it boil and then keep the kozhukattai plate to steam cook for 10-15 minutes.

Once done, transfer the steamed kozhukattai to a container and cover with damp cloth and until serving.