Ingredients:

• 1.5 cups – dry coconut, powdered
• 1 cup – light jaggery, grated or Molasses
• 2 cups – plain flour
• 1/2 tsp – crushed Cardamom seeds
• 15 to 20 – Saffron strands, rubbed in 1 tsp – hot Milk

Method:

1. Mix coconut and jaggery in a non-stick pan.
2. Heat and cook stirring continuously to avoid burning.
3. When mixture becomes a soft lump, add cardamom and saffron.
4. Mix, take off fire, keep aside to cool a little.
5. Make a thick batter of plain flour and warm water.
6. Transfer to a large heavy deep container, cook mixture, stirring continuously.
7. When lump resemble a soft dough, take off fire, cool to handle.
8. Make a thick patty of a portion of flour dough, place a small lump of coconut mixture in centre.
9. Fold and mould dough to cover filling, and shape round.
10. After filling all kozhukattai, steam in an idle cooker or double boiler with perforated upper section.
11. Steam for 15 mins, and serve hot or warm or cold, as desired.

Recipe courtesy of Saroj Kering