Ingredients:

• 1.5 cups – Rice flour
• Water – as required
• 1 cup – Jaggery
• 1 cup – grated Coconut
• Powdered Elaichi – 1 tsp
• 1 tsp – oil

Method:

1. Mix the rice flour with water and see that there are no lumps.
2. In a kadai, pour this mix along with the oil. Keep mixing it continuously for 2 minutes. Add more oil if the dough sticks to the kadai.
3. Remove from fire and after it cools a little, knead the dough well with your hands.
4. In another kadai, pour a little water and add the jaggery.
5. After the jaggery begins to boil, add the grated coconut and powdered cardamom.
6. Keep on stirring this mixture for 2 minutes.
7. Do not allow the mixture to become too hard.
8. Take a small ball of dough and make a small cup with your fingers.
9. Put a little of jaggery-coconut mixture and close the cup by pulling the dough slowly over the mixture and making a small pointed shape on top.
10. Pressure cook these kozukattais for about 8 minutes in a pressure cooker.

Recipe courtesy of Sify Bawarchi