Ammini Kozhukkatta, Unni Kozhukkatta, Rice Dumplings in Jaggery-Coconut Sauce
Author:
Yummy N Tasty
Posted on,
3, Sep 2018
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Yields
2-4 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
60-80 mins
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Recipe video
Ingredients:
For Rice Dumplings:
- Rice powder - 1 ¼ cup
- Grated Coconut - ¼ cup
- Salt to taste
- Hot water as required
For Jaggery-Coconut Sauce:
- Grated Jaggery - ¾ - 1 cup, adjust according to your taste
- Water - ½ cup, to make the jaggery syrup
- Grated Coconut - ¾ - 1 cup
- Cardamom powder - ½ Teaspoon
- Dry Ginger Powder - ¼ Teaspoon
- Ghee - 1 Teaspoon
Instructions:
Rice Dumplings Preparation:
- In a large bowl, add in the rice powder, grated coconut, enough salt and mix well. Set aside for 15 minutes.
- Add the hot water little by little into the mixture, knead well and make a pliable dough( should be like idiyappam dough).
- Make small marble sized balls out of the dough.
- Steam cook them for 8-10 minutes or until cooked well over medium heat and set aside.
Jaggery-Coconut Sauce Preparation and Mixing:
- In a pan, add in the grated jaggery and ½ cup of water.
- Boil until the jaggery is completely melted on medium heat.
- Then strain the jaggery syrup through a mesh sieve to remove the impurities.
- Pour the strained jaggery syrup back to the same pan.
- Add in the grated coconut and stir until the jaggery syrup is sightly thickened.
- Then add in the cardamom powder, dry ginger powder, ghee and mix well.
- Add in the cooked rice dumplings and combine well.
- Cook until the jaggery syrup is almost thick on low-medium heat by stirring occasionally.
- Remove from heat and serve warm.
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Ammini Kozhukkatta, Unni Kozhukkatta, Rice Dumplings in Jaggery-Coconut Sauce
Author - Yummy N Tasty |
Posted on - 3, Sep 2018 |
Recipe URL, https://www.yummyntasty.com/recipes/ammini-kozhukkatta-unni-kozhukkatta-rice-dumplings-in-jaggery-coconut-sauce/ |
Cooking time - 60-80 minutes |
Serving - 2-4 person(s) |
Ingredients :
For Rice Dumplings:
- Rice powder - 1 ¼ cup
- Grated Coconut - ¼ cup
- Salt to taste
- Hot water as required
For Jaggery-Coconut Sauce:
- Grated Jaggery - ¾ - 1 cup, adjust according to your taste
- Water - ½ cup, to make the jaggery syrup
- Grated Coconut - ¾ - 1 cup
- Cardamom powder - ½ Teaspoon
- Dry Ginger Powder - ¼ Teaspoon
- Ghee - 1 Teaspoon
Instructions :
Rice Dumplings Preparation:
- In a large bowl, add in the rice powder, grated coconut, enough salt and mix well. Set aside for 15 minutes.
- Add the hot water little by little into the mixture, knead well and make a pliable dough( should be like idiyappam dough).
- Make small marble sized balls out of the dough.
- Steam cook them for 8-10 minutes or until cooked well over medium heat and set aside.
Jaggery-Coconut Sauce Preparation and Mixing:
- In a pan, add in the grated jaggery and ½ cup of water.
- Boil until the jaggery is completely melted on medium heat.
- Then strain the jaggery syrup through a mesh sieve to remove the impurities.
- Pour the strained jaggery syrup back to the same pan.
- Add in the grated coconut and stir until the jaggery syrup is sightly thickened.
- Then add in the cardamom powder, dry ginger powder, ghee and mix well.
- Add in the cooked rice dumplings and combine well.
- Cook until the jaggery syrup is almost thick on low-medium heat by stirring occasionally.
- Remove from heat and serve warm.
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