Coconut Kozukottai
Coconut Kozukottai Recipe
Ingredients
Coconut - 1 big
Powdered jaggery - ½ cup
Cardamom powder - ¼ cup
Method
Grate the coconut finely.
Mix jaggery with ¼ cup of water, stir over a low flame till
dissolved. Strain through a
thin cloth.
Place the liquid on fire a boil till it forms a thick syrup.
Add coconut and cook till the mixture is firm enough to shape into
balls.
Add cardamom powder and allow to cool.
For Covering
Sift the rice flour to ensure that there are no lumps. Boil 4 cups
of water with 1 tsp salt
and 2 tsps of oil (preferably gingelly oil) remove from fire, add
2 cups of flour, stirring
the mixture well with a wooden stick or the handle of a wooden spoon
or churner, to
make a smooth lump. Continue to add more rice flour ½ cup
at a time and mix till you
have a smooth, soft ball which is not sticky.
To test, cool a small lump and see if it can be flattened easily
on the palm into a pliable
thin disc. If it is sticky, ad more flour. Cover the dough with
a wet cloth to prevent it
from drying while you prepare the filling.
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