Kozhukatta / Sweet Rice Dumplings

Heat a pan with jaggery powder and water.

Boil it until the jaggery melts completely.

Strain it to remove the impurities.

Boil the strained mixture for 2 minutes on medium flame.

Add grated coconut to the mixture.

Cook until 3/4 of the moisture from the grated coconut is reduced.

Add cardamom powder and mix well.

Remove from the flame and set aside.

Boil water along with 1/2 tbsp of ghee and salt.

Let it boil vigorously, then turn off the flame.

Pour the hot water into the rice flour and mix with a spatula.

Add 1/2 tbsp of ghee and knead the dough until it becomes soft and non-sticky.

Divide the dough into 12 equal-sized balls.

Take one ball and press into the center with your thumb to make a bowl shape.

Add 1 tbsp of jaggery filling to the dough bowl.

Seal the open edges carefully to form a round ball without cracks.

Repeat the procedure for all dough balls.

Steam the dumplings for about 10-12 minutes on medium to high flame.