Kozhukkatta is a simpler version of Ondeh Ondeh.. In Ondeh Ondeh the flavour comes from the pandan leaves and in kozhukkatta it’s from cardamom pods.. I’m not a historian to say where it has originated from, only knows that both are Asian origin 🙂 .. One thing I know is that Chinese explorers came to Kerala during the 1300s and a  lot of Malayalees travelled to Malaysia too.. Anyway, let’s forget about the history of it’s origin and enjoy the food .. 🙂
Preparation time : 15 mts
Cooking time : 15 mts
Makes : 10
Ingredients :
- Â 1 cup rice flour which is used for Appam or Idiyappam (you can use glutinous rice flour too)
- 1/4 tsp salt
- 1 tsp ghee / clarified butter
- 1 cup boiling water ( water used to mix the flour should be piping hot)
Ingredients for the filling :
- 1 cup fresh grated coconut
- 1/2 cup grated jagary ( or gula Melaka)
- 5 cardamom pods
- 5 chopped cashew nuts
Method :
- Mix all the filling ingredients and keep it aside.
- In a large mixing bowl add all other ingredients except the water and mix.
- Make a well in the center of the flour and slowly add the hot water ladle by ladle.
- Once you fell that the flour is coming along give a through mix and if needed add more water.
- Keep it covered for 5 mts.
- Keep a big vessel with lid filled with 2 cups of water for boiling. If you have a steamer you can use that.
- After 5 mts , mix the dove well again and make lime size balls out of it dipping your fingers in normal cold water.
- Make one ball at a time and flatten the balls using your fingers to the size of your palm.
- Fill the flattened dove with 1 tsp of coconut filling.
- Carefully close the sides and roll it in to a ball again.
- Make rest of the kozukkatta the same way as above.
- Keep it for steaming. Be careful that the boiling water in the steamer  does not touches the kozhukkatta.
- Cook in medium – low heat for 15 mts.
- Your kozhukkatta is ready. If you want to keep it for a longer time keep it in a covered bowl after cooling it for 10 mts.
Comments by Seema Nair