12 December 2012,21:07 by

Posted in

Rate this Article:

 Print Hits: 1,373


Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Melt jaggery in boiling water and strain to remove scum.
  • Break cashew nut roughly, and fry in ghee.                  
  • Powder cardamom.
  • Extract coconut milk in 600 ml; 1 diluted and 1 thick.
  • Heat coconut oil and add a 400 ml of hot water. Lower the flame to 'simmer' and add rice flour. Mix well, and make certain that there are no lumps. Feel with fingers, and make sure it does not stick. Remove from fire and keep in a flat vessel; close it with a thin wet muslin cloth. Add a tablespoon of powdered jaggery and a pinch of cardamom powder and mix well with the dough. Take a little of the dough and roll between palms to make a thick cord. Now roll into small marble-sized balls and steam for 10 minutes.
  • Melt jaggery and strain; allow it to thicken and add the diluted coconut milk first. Boil for 3 minutes and add the steamed rice 'kozhakattais.'
  • Add the thick milk and boil again for 2 minutes. Add cashew nuts, cardamom powder and ghee.


  • 400 grams of Rice flour 
  • 600 ml of Coconut milk 
  • 200 grams of Jaggery 
  • 4 tablespoons Cardamom 
  • 2 tablespoon Cashew 
  • 4 teaspoons Ghee 
  • 2 teaspoon Coconut oil

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA