- Traditionally Modern Food

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In a pan, add jaggery and water. Once the jaggery melts, add coconut and cook till the mixture gets thickened. Add cardamom at the end. Mix well and switch off
While still warm and when you can handle the jaggery with hands, grease your palm with ghee/oil, take small portions and make small jaggery balls
In a sauce pan add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tablespoon of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
When the dough is cool enough to handle, make small spheres. Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps to make Kozhukattai
Slowly press with your hand and make a big circle sufficient enough to keep the filling
Place the pooranam into the small portion
Bring the outer layer to the top for modakkam shape. Alternatively, mould can also be used
Repeat with rest of the dough
Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

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If pooranam becomes so hard and not able make balls, Microwave them for 40 sec or use double boiling method and heat the pooranam
Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
Idiyappam flour can also be used to prepare Kozhukattai
Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
If you think jaggery has impurities strain them after it melts and comes to room temperature. Then add coconut and cook pooranam
To get the outer layer soft, boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken kozhukattais
Cook pooranam in medium flame
It is always better to prepare pooranam first and then the dough, to avoid dough becoming thick
Pooranam can also be prepared the previous day and refrigerate