Ammini Kozhukkatta, Unni Kozhukkatta, Rice Dumplings in Jaggery-Coconut Sauce

Advance Vishu and Easter wishes...

Recipe Details  

Posted by
Posted on 3, Sep 2018
Serving 2-4 people
Ready in 60-80 minutes
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For Rice Dumplings:

  • Rice powder - 1 ¼ cup
  • Grated Coconut - ¼ cup
  • Salt to taste
  • Hot water as required

For Jaggery-Coconut Sauce:

  • Grated Jaggery - ¾ - 1 cup, adjust according to your taste
  • Water - ½ cup, to make the jaggery syrup
  • Grated Coconut - ¾ - 1 cup
  • Cardamom powder - ½ Teaspoon
  • Dry Ginger Powder - ¼ Teaspoon
  • Ghee - 1 Teaspoon

Rice Dumplings Preparation:

  1. In a large bowl, add in the rice powder, grated coconut, enough salt and mix well. Set aside for 15 minutes.
  2. Add the hot water little by little into the mixture, knead well and make a pliable dough( should be like idiyappam dough).
  3. Make small marble sized balls out of the dough.
  4. Steam cook them for 8-10 minutes or until cooked well over medium heat and set aside.

Jaggery-Coconut Sauce Preparation and Mixing:

  1. In a pan, add in the grated jaggery and ½ cup of water.
  2. Boil until the jaggery is completely melted on medium heat.
  3. Then strain the jaggery syrup through a mesh sieve to remove the impurities.
  4. Pour the strained jaggery syrup back to the same pan.
  5. Add in the grated coconut and stir until the jaggery syrup is sightly thickened.
  6. Then add in the cardamom powder, dry ginger powder, ghee and mix well.
  7. Add in the cooked rice dumplings and combine well.
  8. Cook until the jaggery syrup is almost thick on low-medium heat by stirring occasionally.
  9. Remove from heat and serve warm.

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