Sweet Kozhukatta

Prepare the Outer Dough

• In a saucepan, bring 1.5 cups of water to a rolling boil. Add 1 tsp of ghee and the salt.
• Reduce the heat to the lowest setting. Gradually add the rice flour while stirring constantly with a wooden spoon or spatula to avoid lumps.
• Continue mixing until the flour absorbs all the water and comes together as a single mass.
• Turn off the heat, cover the pan with a lid, and let the dough rest for 5-7 minutes. This allows the flour to cook in the residual steam, resulting in a softer dough.

Knead the Dough

• Transfer the warm dough to a large plate or kneading surface. Be careful as it will be hot.
• Once it's cool enough to handle, grease your hands with a little ghee or oil.
• Knead the dough for 3-5 minutes until it becomes completely smooth, soft, and pliable, with no cracks.

Shape the Kozhukatta

• Divide the dough into 12 equal-sized balls. Keep the dough covered with a damp cloth to prevent it from drying out.
• Take one ball of dough and flatten it between your palms. Use your fingers to shape it into a small cup or bowl, making the edges thinner than the center.
• Place about 1 tablespoon of the cooled coconut-jaggery filling inside the cup.
• Carefully bring the edges together and pinch to seal the top, forming a traditional modak or dumpling shape. Repeat with the remaining dough and filling.

Steam the Kozhukatta

• Grease a steamer plate or idli plates with the remaining ghee.
• Arrange the shaped kozhukatta on the plate, ensuring they are not touching each other to allow for even steaming.
• Steam over medium-high heat for 10-12 minutes. The kozhukatta are cooked when the outer layer appears shiny and is no longer sticky to the touch.

Serve

• Turn off the heat and let the kozhukatta rest in the steamer for 2-3 minutes before removing them.
• Serve warm as a delicious festive treat.