or filling

Lightly roast poppy seeds for about 2 minutes and set aside.

Heat jaggery in a sauce pot with ¼ cup and once it is melted strain jaggery water for impurities. Bring back to heat once again when water starts of dries up add coconut cook until they become thick mass. It took about   5 minutes.

Add crushed cardamom and   roasted poppy seeds switch off the flame and set aside.

Divide the sweet filling into 9  equal pieces and roll them into balls.

For cover

Heat ¾ cup water in saucepan and when it starts boiling add 2 teaspoon of oil, salt and rice flour, mix everything and remove from fire.

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 Idly 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.