Navratri special: Sweet poha kozhukkatta with jaggery and coconut

Navratri is a time for devotion, celebration, and preparing traditional festive offerings for the deity. If you are looking for an easy yet authentic prasadam dish to make during Navratri, sweet poha kozhukkatta is a perfect choice. These soft steamed rice flour dumplings are stuffed with a delectable mixture of jaggery, grated coconut, and flattened rice, bringing together rich traditional flavours in every bite.

Ingredients

1. 250 to 300 g rice flour (preferably idiyappam flour)
2. 250 g flattened rice (aval)
3. 1 whole coconut, grated
4. 250 g jaggery
5. ½ tsp cardamom powder
6. 1 to 2 tbsp ghee (optional)
7. A pinch of salt
8. Less than ¼ cup water for melting jaggery
9. Boiling water as required for the dough

Preparation

1. Prepare the filling: Melt the jaggery in a pan with a little water and cardamom powder. Strain the syrup to remove impurities and return it to the pan.
2. Add the grated coconut and mix well. Stir in the flattened rice and cook until the mixture thickens and the jaggery coats the ingredients evenly. Remove from the heat and allow the filling to cool.
3. Prepare the dough: Place the rice flour in a bowl and add a pinch of salt. Gradually pour in boiling water, stirring continuously, until the flour comes together. Knead into a smooth, pliable dough. Add a little ghee, if desired, while kneading.
4. Shape the kozhukkatta: Grease your palms with a little ghee or oil. Take small portions of dough and flatten them into discs. Place a spoonful of the sweet filling in the centre, bring the edges together and seal to form dumplings.
5. Steam the dumplings: Grease an idli steamer plate with ghee or oil and arrange the kozhukkatta, leaving some space between them. Steam for 10 to 12 minutes, or until cooked through.

Serve warm as a Navratri prasadam.