Once it is cool enough to touch knead well and make soft dough and set aside.
When you are ready to make sweet kozhukattai, divide rice dough into 9 equal pieces and gradually make thin disc with center being thicker and sides get thinner. Use water and oil to rub hand to prevent dough from sticking. Once it is 2.5 to 3 inches disc then places the filling and cover completely and makes a ball. Finish the rest of the dough in the same way.
Place a steamer with water in stove, I used steamer. When waters starts boiling place the sweet kozhukattai you made earlier in upper rack, cover and steam it for 15 minutes or until the surface become shiny.
Inippu Kozhukattai / Ukadiche Modak / Steamed rice dumpling with sweet filling. Gluten and vegan free
- You can use moong beans, chana dal along with coconut and jaggery mixture.
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