Pullayar kozhakattai

Ingredients:
For the filling (purnam):

• Coconut - 1
• Jaggery (finely powdered) - 1 cup
• Water - 1/2 cup

For the covering:

• Raw rice - 2 cups
• Salt - 1/4 tsp
• Oil - 1 tbsp
• Milk - 1/2 cup

Method:

For the filling:

• Grate coconut finely.
• In a pan add jaggery and water and let it boil until it reaches a two string consistency.
• Add coconut and stir well. Let it thicken. It is done if you can make balls easily without the mixture sticking to your hands.

For the cover:

• Wash and soak raw rice in water for 10 minutes. Strain in a collander. Let stand for half an hour.
• Powder in a mixie and sieve until you get a fine powder. 2 cups raw rice will normally yield about 4 cups of powder.
• In a vessel add water and rice powder and stir until it reaches dosa batter consistency. Keep aside.
• In a thick bottomed pan add 1 cup water, 1/2 cup milk, salt and 1 tbsp oil.
• When the mixure boils, add the rice batter slowly while stirring continuously to avoid lumps.
• When the mixture becomes thick, remove from fire and keep aside.
• Cool.

For the Kozhakattai

• Make small balls out of the filling.
• Make a small ball out of the rice mixture and flatten it between the palms of your hand.
• Grease your fingers with a little oil and flatten the ball with your fingers working from the centre to the outer edges until a thin cup is formed.
• Insert the coconut ball inside and cover leaving a small tip on the top.
• Arrange this on a idli plate and steam.
• When the kozhakattai's are done, the outer cover will look glossy.
• Remove from fire, sprinkle little cold water with your fingers.
• Serve when cool.