Kroppkaka

Coconut Jaggery Filling:

Step 1: Measure and crush jaggery, then add it to a pan.

Step 2: Add water to the crushed jaggery and mix well.

Step 3: Heat the mixture until the jaggery completely dissolves, making it slightly thick (no need to check for string consistency). Set it aside.

Step 4: Dry roast coconut in a pan until it's dry without changing its color.

Step 5: Strain the jaggery syrup and add it to the roasted coconut.

Step 6: Mix well and cook until the mixture becomes sticky and thick.

Step 7: Add cardamom powder, mix well, and switch off. The coconut jaggery filling should be juicy but not too dry, so switch off accordingly.

Step 8: The coconut jaggery filling is ready. Let it cool down a bit. When it becomes warm, make small balls and set aside.

Kozhukattai Dough:

Step 1: In a mixing bowl, add rice flour.

Step 2: Add salt and ghee to the rice flour.

Step 3: Mix well.

Step 4: Boil water.

Step 5: Add water little by little to the rice flour mixture.

Step 6: Keep mixing using a spatula.

Step 7: Continue adding and mixing until a mass is formed.

Step 8: Once it gathers to form a dough, close and keep aside for 5 minutes.

Step 9: Once the dough is warm enough to handle, give it a quick mix.

Step 10: Use your fingers to mix well and form a soft dough. Keep it covered until use to avoid drying up. The modak dough is now ready.

How to Shape Kozhukattai:

Step 1: Pinch a lemon-sized dough, flatten it slightly, then thin it on all sides. Add the coconut jaggery filling on top.

Step 2: Pull around the edges and bring them to the center over the top of the filling.

Step 3: Bring it together to form the shape, shaping it like a modak. Remove any extra portion of the dough on top.

Step 4: Repeat to finish the dough.

Step 5: Steam cook for 6-10 minutes or until the outer covering of the kozhukattais turns shiny and looks cooked.

Step 6: Serve the Kozhukattai hot/warm!