Kozhukkattas/Rice Dumplings/Kozhukkattais/Sweet Dumplings

So back here,where I live,two days back, many households were heralding An Auspicious day and one of the main food that is offered to one and all and delicately prepared by most of the womenfolk within the palms of their hands, with Tender Loving Care is Kozhukkattais/Kozhukattas/Rice Dumplings.

During my childhood, My mother prepared it for us with plain grated coconut,mixed with one or two crushed cardamons and sugar(white) It was such a delight...I don't know about my other siblings...but I being the foodie and the only sibling who grows breadthwise, enjoyed it to the core...when it comes to food, I think I am like Pa, I do enjoy delicacies.

As I grew older, I realized that there are other versions of these simple Kozhukkattas and that is replacing the sugar with unrefined sugar such as Jaggery!

 Oh Yummmmmmmmmmmmmmmy! I think you could wake me up any part of the night and stuff this bulbous dumplings into that big hole in my face and I would be your best friend. I have been very lucky to have enjoyed some of the best such dumplings thanks to some kind neighbours where I stayed earlier on! Oh No,Not now...Shrieeeeeeeeeek! The old hag who lives next door has never shared anything in her life! Unbelievable that people can be made of such stuff!!!

 Let's not get into the "Old Hag" topic-so these Sweet Dumplings were made with fine Rice powder(if you are very strict about pounding and preparing your own flour, please go ahead)....unfortunately, I am the lazy bum here...bought the Rice flour from a store.

Boil water with the required salt-half tsp and a tbsp of oil

I dumped the required Rice flour into the hot water and kept stirring to remove all the lumps until it gradually became a soft white dough. Kept it aside.

Boiled some grated jaggery in water, till it melted, then strained it and then poured it into some fresh, grated coconut required for the filling. Mix well and let it cook on a skillet till the coconut-jaggery mixture became  almost soft but moist. I also added one to two crushed elaichis/cardamons into this mixture.

Later,make lime sized balls with the slightly cooled, rice dough.

Place a ball in the palm of your hand, flatten it out neatly and try to make a cup shape with the dough using your fingers. Place a tsp of the jaggery-coconut mixture into the centre of the cup and then neatly fold through, closing the dough on all sides and then roll it gently into a ball or to any shape desired (I have seen elderly people using moulds to do the same-pretty shapes) Mine has my fingerprints all over and looks homemade-the motherly touch as they say!

 Once thee dumplings are shaped , they are to be steamed for fifteen mintues. To be served hot!

 Weird as it may seem, I do like to eat mine with Spicy Red Chutney(recipe written in earlier posts)

It is an acquired taste but definitely, those who are new to this dish, would gradually learn to love them!