Coconut Stuffed Dumpling (Kozhukotta)

An easy to make tea time snack. Something that appeals to the young and old alike.

Ingredients:
Fine rice flour - 250gms
Boiling water - 500ml
Salt - 1/2tsp
Grated coconut - 250gms
Jaggery - 250gms
Water - 50ml

Boil and the jaggery till it melts with the water and strain this onto the coconut and cook till almost dry. Pour boiling water into the rice flour and make a soft dough. Make lime sized balls with the rice dough. Fill each ball with a teaspoon of the coconut filling close and seal. Steam all the dumplings for about 15-20minutes and serve warm with tea.

A Sweet Makeover ~ Coconut Laddoo and Wheat Pedha

I was wanting to send some mithai for the folks at my husband's office, that's when my batch mate from college put up her recipes for 'Mithai DiwalI Special' on her blog which look absolutely divine and tempting. I didn't think twice, went to the store procured the ingredients and started at it right away. When you have a toddler at home you wouldn't want to go through methods that need surgical precision but something that would get you through the dish with absolute ease. And these mithai recipes are just that!

Coconut Laddoo

Ingredients:
(Makes 30-32 ladoos) 
Condensed milk (Milkmaid) - 300ml/ 1 tin
Grated coconut - 4 cups

Set aside about 50 gms of coconut. Then in a kadai, add the rest of the coconut and the milkmaid and mix well. Cook on low flame for about 5 minutes. When the mixture starts to leave the sides of the kadai, take it off the flame and transfer the mix to another bowl and let it cool. Grease your palms with butter and make small laddoos. Roll them in coconut and arrange them on a butter paper.

Wheat Pedhas

Ingredients: 
(Makes approximately 30 pedhas)
1  1/2 cups Wheat Flour/ Atta
1 cup Sugar
½ cup Milk
3-4 tbs Clarified butter/ Ghee
½ tsp Cardamom powder

In a kadai add ghee and roast the flour for about 3-4 minutes on low flame. You'd know the flour is roasted from the wonderful aroma that would start to emanate. Add the sugar and give it a good mix. Now add the milk and continue stirring till it becomes a single mass and starts to leave the sides of the kadai. Sprinkle the cardamom powder and switch off the flame.  Grease a plate with ghee and set this mixture onto it and let it cool. When it is cool enough, make small balls and flatten it a bit. Roll them in powdered sugar and store in airtight containers.