Kozhukkatta

Ingredients

• 1 1/2 cups rice flour
• 1 1/2 cups boiling water, as needed
• 1 teaspoon ghee or coconut oil
• 1 pinch salt
• 1 cup grated coconut
• 3/4 cup grated jaggery
• 1/2 teaspoon cardamom powder

Preparation

1. Melt jaggery with a little water, strain, and cook with coconut until the filling thickens.
2. Add cardamom powder and cool the filling.
3. Mix rice flour with salt. Add boiling water and knead into a soft dough with ghee or coconut oil.
4. Shape small cups, fill with coconut-jaggery mixture, and seal.
5. Steam for 10 to 12 minutes until glossy and cooked through.