Thengai Poorana Kozhukattai

 

Ingredients:

Dough:

Idiyappam flour - 130 g

Salt - 1/2 tsp

Oil - 1/2 tsp

Water - 150 ml

Stuffing:

Grated Coconut - 70g

Jaggery - 70 g

Cashews - 4 (fine chop)

Elaichi powder - a pinch

Ghee - 1 tsp

Method:

• In a bowl add flour and salt and mix well.
• Boil water in a pan.
• Add oil to this and let it boil.
• Add the water little by little and mix with a spoon.
• Then knead it to a soft dough.
• Cover with damp cloth and set aside.
• Heat ghee in pan and add grated coconut.
• Saute in low flame for 2 mins.
• Add in jaggery and mix well.
• Once jaggery and coconut blends together, add cashews.
• Add a pinch of elaichi powder and mix well.
• Transfer this stuffing to bowl.
• Now grease the kozhukattai mould and fill in dough.
• Fill the dough with stuffing and seal it.
• Repeat the same with other kozhukattai too.
• Place this in greased idly plate and steam for 8 mins.

Note:

• I didn't use the entire dough to make this kozhukattai.
• I used the half of dough to give a different stuffing.