We went on a spring break trip to the Olympic Peninsula last week, got floored by the wonders of nature, and got back just in time yesterday to make “Kozhukattas”, the rice flour dumplings filled with jaggery sweetened coconut for celebrating Palm Sunday today.
Sweet Kozhukatta ( Coconut rice dumplings)
Recipe
Rice flour – 2 ½ cups
Grated jiggery – 1 1/3cup
Coconut – 2 cups
Ground cumin – ¼ tsp
Ground dried ginger – ½ tsp
Cardamom powder – ¼ tsp
Ground cumin – ¼ tsp
Ground dried ginger – ½ tsp
Cardamom powder – ¼ tsp
Salt – ¼ tsp
Hot water – 3 cups +
Oil -1 tbsp.
Mix grated coconut and jaggery in a pan, cook with constant stirring at medium heat, till the jiggery is melted and mixed thoroughly well with the coconut. Cook for 5 more minutes till the mixture is dry, at this point add cardamom, dried ginger and cumin powders. Mix well, turn of the heat.
Mix rice flour and salt in a large bowl, add the hot water while mixing with the handle of a wooden spoon to make very soft but lumpy dough. Allow the dough to cool enough for you to knead with your hands, a stand mixer with the dough hook attached works just as well. Knead till the dough is soft and pliable.
To make the dumplings. Make key lime sized portion of the dough. Make a deep thump print on the dough ball at the middle and work around it with your hands to make it bigger. Fill with 1 tbsp. of the coconut filling, and completely cover the filling by working the dough around it. You can smoothen the dumpling further by gently rolling it in your hands.
0 comments:
Post a Comment