Palm Sunday Kozhukkatta/Modka/ Steamed Rice Dumplings with Coconut & Jaggery Filling

Ingredients

• Rice flour - 125 gm ( approx 1 cup)

• Jaggery - 100 gms

• Coconut shredded/sweetened coconut flakes - ¾ cup

• Ghee - ½ tsp (optional)

• Crushed cardamom - 1-2

• Water - 1 cup

• Salt

Method: Melt the jaggery with ¼ cup of water and strain it. Add shredded coconut to the filtered jaggery & mix well. Add ghee and cook till the liquid is dried up. Next add crushed cardamom and remove from fire. Keep it aside. Boil one cup of water with salt. Add the boiled water to the rice flour little by little and mix it with a wooden spatula/spoon. Keep it aside for 5 minutes or till it is warm enough to handle. Knead the dough and make it into a soft ball. The consistency of the dough should be same as that of Idiyappam dough and also the dough should not be sticky. Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Start folding it inwards in such a way that you get a cup shape. Place 1-2 tsp of the filling, cover it, and roll it back into a ball. Repeat the process with the rest of the dough and filling. Steam the kozhukattas in a steamer for 9-10 minutes on medium flame. Keep it covered for 1 more minute. Serve warm.

Happy Cooking!

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