Sweet ammini kozhukattai
Sweet ammini kozhukattai, mani kozhakattais made using left over kozhukattai dough and sweet poornam
Servings: 3
Ingredients
- 1 cup Home made rice flour
- Water as needed
- Salt a pinch
- 2-3 tsp Sesame oil
For the sweet poornam
- ½ cup Jaggery
- ¾ cup Coconut
- 1/8 tsp Cardamom powder
- 1 tsp Ghee
Instructions
- In a pan boil the water.
- In a pan add the rice flour.
- Add salt and 1 tsp of sesame oil. If using idiyappam flour, do not add salt.
- Once the water starts boiling nicely, add it little by little to the flour.
- Mix well with a spoon.
- Keep it covered for few minutes.
- Once the mixture becomes warm enough to handle, grease your hands with oil and knead it into a dough.
- You can make the kozhukattai outer cover in 4 ways. Choose which ever method is convenient for you.
- Take a small portion of the dough and roll it like a small ball.
- Grease the idli steamer, steam the dough balls for 7-8 minutes.
- Meanwhile let's make the poornam.
- In a pan add the jaggery and add little water.
- Once the jaggery gets dissolved filter the jaggery water.
- Boil the jaggery for a minute and add the coconut and cardamom powder to this.
- Mix well.
- If you want a completely dry poornam, add 1tsp of rice flour to this and cook for 2 minutes.
- I want to the poornam to be slightly wet so that the ammini balls will absorb the juice.
- Add the steamed amminis, rice balls to the poornam.
- Mix well so that the poornam coats well with the rice balls.
- Switch off the flame.
- Sweet ammini kozhakattai is ready for neivedyam.
Notes
1. You can add coarsely pound roasted peanuts to this sweet ammini kozhukattai in the last to get a nutty flavour.
2. You can make this ammini kozhukattai with left over poornam too.
3. Few cashews can be fried in ghee and can be added to the sweet ammini kozhakattai.