Kozhakotta is a special snack of Kerala especially of Christians on the eve of Palm Sunday which is known as Kozhakotta Saturday. Now it’s commercialized and you get it every day from bakeries.
- Rice flour – 1 Tea cup
- Salt – 1 pinch
- Boiled water – ¾ Cup
- Coconut – 1 Tea cup
- Melted Jaggery – 1 Table Spoon
- Cumin seeds (small Jeera) powder – ¼ Tea-spoon
- Cardamom powder ¼ Teaspoon
Put the rice flour
in a deep dish and add salt mix well, add water little by little and mix it, water should not be too much otherwise it will stick (water should be piping hot. After mixing roll and make it into a big ball and keep aside.
Now to prepare the filling, take a pan put coconut into it and add Jaggery, cumin seed powder and cardamom powder and keep on slow flame and cook for 3 minutes stirring continuously. Now off the stove and allow it to cool.
In the meantime take the rice ball break it into equal parts and form small balls. Then take each ball and shape into a cup as in picture, if the flour sticks to your hand can apply a little oil on your fingers while making shapes. If the batter is mixed in correct proportion it won’t stick, I made it without applying oil.
When all the balls are shaped divide the coconut filling into all the cups equally and close the cups and roll into ball shapes. After making the balls take a steamer or idly maker and steam all the balls for 15 to 20 minutes. Remove from the stove and allow cooling. Serve it as a delightful tasty tea snack.
If you buy Kozhakotta from bakeries the outer rice four cover will be thick and filling too little, so won’t be as delicious as making at home.
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