Kozhukattai - Rice and Jaggery Dumplings

I got introduced to scones, cream and jam here in Australia. What we had back home that was sort of comparable - an afternoon sweet snack was Kozhukattai - rice flour dumplings with jaggery and coconut scrapings. Similar concept - a flour base dumpling served with a rich sweet gooey filling.  It is easy to make and used to be a common after school snack when I was a kid.

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Ingredients:

For the dumpling:

1 cup fine rice flour

1 1/4 cups water

1 teaspoon ghee

1/2 teaspoon salt

For the filling:

1 cup shredded coconut

1/2 cup grated jaggery

3-5 cardamom pods

2 tablespoons boiling water

Method:

Powder / grate finely the half cup jaggery.  Open the cardamom pods, powder the black seeds finely.  Add it to the coconut and jaggery. Add boiling water and mix the jaggery well with the coconut.  Set aside.  Make sure the mixture is moist but not too wet.

In a saucepan, add water, salt. ghee and bring to the boil. Turn off the flame.  Add rice flour and using a wooden spoon, mix well while at the same time making sure there are no lumps.

When the flour has cooled enough to handle, take a piece and make a lemon sized ball with your hands.

Flatten the dough in your hand and in the flat part add a tablespoon of the jaggery coconut mixture.  Close the ends and roll up the dough again, making sure it is smooth.

Place in a steamer.  

Steam for about 15 minutes.  Serve warm.