Palm sugar (karupatti) is one of the unrefined sugar which we get from the extract of palm tree (after some natural processing). Its has a unique flavor and taste. In olden days our grandma’s were using palm sugar for many sweet dishes. But after the entry of refined sugar, we totally avoided it. It is way healthier than the refined sugar. I use this palm sugar for my dumplings. This dumpling can be used as a naivediyam for vinayagar, on vinayagar chathurthi. Try this healthier dumpling in your home.
- Kozhukattai flour or raw rice flour – 1/2 cup
- Water – 1 cup (Same cup measured for rice flour)
- Palm sugar (karupatti) – 3/4 cup
- Grated coconut – 4 to 5 spoons
- Cardamom powder or essence – just for flavour
- Ghee – 1 tablespoon
1. Add water to a pan. Wait until it boils.
2. Add palm sugar to it. Wait until it gets melted completely.
3. Then switch off the stove and drain the palm sugar syrup using a filter. This is because to filter the dirt or dust in the palm sugar.
4. Once again add the filtered palmsugar syrup to the pan. Add 1 tablespoon ghee. Add 2 drops of cardamom essence to it. And add grated coconut to it.
5. When the syrup starts to boil add the kozhukattai flour. Give it a brisk mix, until the flour absorbs the syrup and becomes non sticky.
6. Transfer it to a plate or bowl.
7. Grease your palm with ghee. Take a small portion of the dough and shape it to your wish.
8. Place it over greased idli plates.
9. Steam it for 8 to 10 minutes in idli cooker.
Soft Karupatti kozhukattai is ready.