Nadan Kozhukkatta, Rice Dumplings, Modak recipe

Filling Preparation:

1. Heat 2 tablespoon of ghee in a pan, add in the grated jaggery and coconut.
2. Saute until the jaggery melts and the mixture thickens on low heat.
3. Add in the cardamom powder and mix well. Remove from heat and set aside.

Dough Preparation:

1. Take the rice flour in a large mixing bowl and set aside.
2. Pour water in a saucepan, add in 1 tablespoon of ghee, salt and bring to a boil.
3. Then pour 1 cup of boiling water into the rice flour bowl, set aside the remaining water.
4. Mix well and make a soft and pliable dough without any lumps, using a heavy/strong spoon by continuous stirring. Add more water, if required.(refer notes)
5. Cover it with a damp cloth to prevent drying, and keep it aside.

Kozhukkatta Preparation:

1. Grease your palms with ghee.
2. Take a small lemon sized portion out of the dough. NOTE: Cover the remaining dough with a damp cloth to prevent drying.
3. Roll it into a ball shape, then place it on your palm and flatten it into a small circle with approx: 4-5 mm thickness and 5-8 cm diameter.
4. Now place a spoonful of filling in the center.
5. Bring all the corners of the flattened dough together to cover the filling and reshape it into a ball. Make sure that it is completely sealed, otherwise it will open while steaming.
6. Repeat the process with the rest of the dough and filling.
7. Steam cook for about 15-20 minutes or until done. Allow to cool slightly and then enjoy.

Notes:

• Quantity of water will differ from 1 cup - 1 ½ cup depending on the quality of rice.
• Always try to cover the dough with a damp cloth to prevent drying.
• If the dough is too dry, add more hot water little by little and knead well.
• If the dough is too sticky, add some more rice flour and knead well.