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Kozhukkatta is a traditional delicacy that is famous in southern India. Kozhukkatta has a texture comparable to dumplings and a shape similar to its western counterpart. Kerala Kozhukkatta, on the other hand, features distinct layers of jaggery and coconut that burst in the mouth with each savoury bite. Every taste of this Kerala specialty is an explosion of flavours and traditions.
The filling in Kerala Kozhukkatta is renowned for being wonderful. This filling, which is a delicious combination of jaggery, coconut, and cardamom, truly gives the meal a mouthwatering flavour. In addition to being delicious, it has a texture that is very distinct from other Indian sweets. In addition to its ethereal sweetness, it offers advantageous health effects. Jaggery, which is a crucial component of the filling, is a better choice for your health than refined sugar since it is fibrous and easy to digest.
Kozhukkatta is a traditional Kerala Christian cuisine (especially among Syrian Christians) that was made around Easter. Kozhukkatta is another traditional Kerala sweet that is made using rice flour, shredded coconut, and jaggery. Kozhukkatta dough is manufactured in the same manner as Idiyappam dough.
It is not difficult to prepare this traditional Kerala dish. However, it might be difficult to discover a recipe that provides a genuine taste capable of transporting you to the lovely state of Kerala. But worry not, we have the ecstasy of this recipe to back you up. So let’s jump into the preparations.
Ingredients :
Rice flour – 1 ½ cup
Jaggery - 250 grams
Grated coconut – 1 cup
Cardamom- 3 or 4 nos
Cumin seed – 1 tsp
Method:
. In a saucepan, combine water and jaggary and bring to a boil.
. Drain and reserve a portion.
. Make a fine powder of cardamom and cumin and set aside.
. Heat a skillet, add grated coconut and drained jaggery water, and sauté until the coconut is dry.
. Mix in the crushed cumin and cardamom.
. Remove from the heat and set aside.
. Return a suitable quantity of water to the pan, add the rice flour, and incorporate thoroughly before removing from the heat.
. After a while, we mix the dough with clean hands and combine it.
. Then, using your fingers, carefully flatten little balls of dough.
. Place the coconut and jaggery mixture in the centre, then press the rice balls together.
. The rice ball should next be carefully rolled into a tidy circular form.
. In a steamer, heat the water and insert the idli plates.
. After that, place the dough ball in the idli mould and cook for 9 to 10 minutes.
. Remove from the heat and set aside.
. Serve the delectable kozhukkatta with tea.
