Sweet Ammini Kozhukattai
Mini rice dumplings flavored with coconut- jaggery mixture.
Ingredients
- 1 cup Processed Rice flour
- 1 teaspoon Oil
- Salt to taste
- 1/2 teaspoon Ghee
- 1/4 cup Grated coconut
- Powdered Jaggery to taste
- Tutti frutti to garnish
Instructions
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Take grated coconut and jaggery in a mixie jar and blend for a few seconds so that they combine. Heat ghee in a pan and add the ground mixture.Saute for a couple of minutes and keep aside.
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Heat a pan with water,oil and salt. Let it come to a boil.
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Keep the rice flour ready in a bowl. Once the water comes to a rolling boil, slowly add the hot water to the rice flour and mix with a ladle.Leave it for a minute and knead well
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Add a little more hot water if needed. Once the dough comes together, add oil and knead to a smooth and lump free dough.Cover and keep aside for 10 minutes.
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Meanwhile heat a steamer with water. Pinch out small portions of the dough and make into balls. Place on the steamer plate and steam for 5-8 minutes.
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In a pan take the rice balls and add the required quantity of coconut-jaggery mixture.Gently heat it for a minute and mix so that the rice balls are coated with the mixture.Remove from pan.
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Serve garnished with colorful tutti frutti.
Recipe Notes
- The quantity of water used to knead the dough will vary depending on the quality of the rice flour.
- The same process can be followed with millet flour as well.
- I used 1 cup of rice flour , divided it into 3 small portions and used it for 3 different recipes. If you use 1 cup rice flour dough as such you will have plenty of Ammini Kozhukatti!
- I used homemade rice flour. You can use store bought one too.
- Knead the dough when it is still warm.
- If making in batches, keep the dough covered with a damp cloth.
- Do not over steam the rice ball. They will tend to become chewy / tough if over steamed.
- The coconut -jaggery mixture can be stored in the freezer for a few days / frozen and used as needed.
- Tastes best when served warm.