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Kozhukattai is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
Heat 1.5 cups of water in a saucepan to a gentle simmer, adding salt and 1 tsp ghee for a soft dough texture.
Gradually add rice flour while stirring constantly over low heat to prevent lumps, then mix until the dough forms and is no longer sticky.
In a separate pan on medium heat, combine grated coconut, jaggery, cardamom powder, and 1 cup water, stirring until the jaggery fully melts and the mixture thickens slightly.
Allow both dough and coconut-jaggery filling to cool until warm; meanwhile, grease your hands with a little ghee.
Divide the rice flour dough into small balls, flatten each in your palm, fill with 1–2 tsp of coconut-jaggery mixture, seal, and shape into modak (dumpling) forms.
Place filled Kozhukattai in a steamer, leaving room between each, and steam over medium-high heat for 12–15 minutes until the exteriors turn glossy and slightly translucent.
