Kozhukattai

Preferably sieve the flour to remove the larger sized lumps

Add salt, ghee to water and boil it

Pour this water into the rice powder and knead well to make smooth dough, without lumps

Make big lemon sized balls out of this dough

Heat a thick bottomed sauce pan, add a spoon of oil / ghee and mix the grated coconut and cardamom powder

Roast it for some time and pour in the jaggery syrup

Keep it over the flame till the moisture dries up with constant stirring

Switch off the flame and transfer it to a bowl (optional)

Spread a little oil on your palm and take a ball of dough and flatten in slightly (make it into 3-5mm thick and 6-8cm diameter rolls)

Put a spoonful of the mixture in this and secure all the sides and roll lightly

Prepare the entire balls using the rest of the dough

Steam the kozhukkattas (in an idiyappam / idly maker)till done and serve them warm