Karuppatti Kozhukattai | Palm Jaggery Kozhukattai | கருப்பட்டி \ பனைவெல்லம் கொழுக்கட்டை | Panai Vellam Kolukattai

Ingredients :

Raw Rice Flour / Pacharisi - 1 cup Palm Jaggery / Karuppatti - 3/4 cup Dry Ginger Powder / Sukku Podi - 1 tsp Coconut Shreds - 3/4 cup Salt - 2 pinch Water - 1 and 1/4 to 1 and 1/2 cup

Method :

Steps To Make Kozhukattai Dough : Boil water (1 and 1/4 cup to 1 and 1/2 cup) with salt. Combine rice flour and boiling water (+ or -), mix well and knead into soft dough. Set aside for 30min (to avoid crack).

Steps To Make Palm Jaggery Syrup : (shown in above image) Dissolve palm jaggery in boiling water (1/4 cup) in simmer.

Steps To Make Karuppatti Kozhukattai Pooranam : (shown in above image) Filter palm jaggery syrup in a kadai and bring to boil. Add coconut shreds and mix well. Add dry ginger powder and mix well. Cook in medium flame, until the water reduced and remove from flame.

Steps To Make Karuppatti Kozhukattai : Take a lemon size dough, flat into circle, stuff pooranam and make desired shape and keep aside.  Do the same for the remaining dough. Steam in idly pan for 15min and ready to serve. (for pressure cooker don't use weight).