Photo and Recipe courtesy: Padmini, Srinivasan (my parents)
This kind of kuzhakattai is generally prepared once a year for the nombu festival. The recipe is very simple and these kuzhakattais can be made very quickly.
1 cup rice flour
1 cup powdered Jaggery (Gur)
2 1/2 cups water
1 tbsp ghee
1 tsp karamani (cowpea)
1/2 tsp broken cashews
1 tsp tiny coconut pieces
1/2 tsp raisins( optional)
1/2 tsp elachi powder (cardamon)
Soak cowpea and pressure cook till soft (just sprinkle water and cook)
Fry the cashews and raisins together in ghee and keep aside.
Dry roast rice flour in a kadai. Keep aside
Now in an empty kadai, add jaggery, water and let it come to a boil till the jaggery just dissolves.
Add cashews, raisins (along with the ghee), coconut pieces, cowpea, cardamom to this mixture next.
Add the roasted rice flour quickly stirring the mixture with your other hand to prevent the formation of tiny lumps
The mixture gets cooked very fast.
Turn off the heat and let it cool
Apply oil in your hands and roll out into elongated balls and steam it in a pressure cooker for about 12-15 min.
Kuzhakkatais are now ready. Serve with yummy butter!