Each year, for Palm Sunday, my mom makes the most delicious kozhukattai: an incredible pillowy, sweet, comforting breakfast. I have to say they reflect my mother—easing and soft on the outside, yet sweet (with a twinge of spice) inside.
Recipe Snapshot
Breakfast
Comforting
Soft
Rice flour – 1 cup
Water – 1¼ cup
Grated fresh coconut – 1 cup
Jaggery (grated) – ¾ cup
Cardamom powder – ½ tsp
Ghee – 1 tsp
Salt – a pinch
Banana leaves
Dough Preparation:
Boil water with a pinch of salt and 1 tsp ghee.
Gradually add rice flour, stirring continuously to avoid lumps.
Cover, let it rest for 5 minutes, then knead into a smooth dough while warm.
Filling Preparation:
In a pan, melt jaggery with 2 tbsp water until dissolved.
Filter to remove impurities.
Return to heat; add grated coconut and cardamom powder.
Stir until mixture thickens and forms a cohesive mass. Cool.
Shaping:
Take small portions of dough, shape into cups using fingers.
Fill with coconut-jaggery mixture, seal edges, and shape into balls.
Steaming:
Steam the prepared kozhukattai for 10–12 minutes on medium heat until they turn glossy.