Video recipe for Nadan Kozhukatta or rice dumplings with coconut filling
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 3 to 4
Ingredients
200 gms roasted rice powder
1 ½ cup grated coconut
100 gms jaggery powder or grated jaggery
5 cardamom pods, powdered
1/4 inch dry ginger, powdered
1 tsp ghee or clarified butter
Salt to taste
300 ml water
Method
Making dough
Step: 1
Take 300 ml of water in a pan and add salt and one teaspoon of ghee, bring to a boil.
Step: 2
Take the roasted rice flour into a bowl. Add the ghee and water mixture little by little and mix well with a strong spatula.
Step: 3
When the water is fully absorbed cover the bowl with a lid and allow it to sit for a few minutes.
Step: 4
Thereafter, knead the dough well with the hand until smooth, while the dough is still warm. Cover the dough with the lid or with a wet cloth to prevent it from drying out.
Making the filling
Step: 1
In a saucepan add jaggery powder and 50 ml of water, bring to a boil on a medium flame. Continue stirring and allow the syrup to thicken slightly.
Step: 2
Add grated coconut, cardamom powder and dry ginger powder. Mix well until the water is absorbed. Remove from heat and set aside.
Making the dumpling
Step: 1
From the dough, take small portions, enough to make lemon-sized balls.
Step: 2
Grease your palm and then flatten each ball into a thick disc, with your hand and place a spoonful of the jaggery-coconut mix at the centre.
Step: 3
Bring up the edges together, gently, to cover the filling and reshape it into a ball. Repeat the process with the rest of the dough and the filling.
Step: 4
Place the balls in a steamer and cook for about 15 minutes or until done.
Serve warm with a hot cup of tea or coffee.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.