Receta Sapota (Chikoo) Kozhukattai

by Praveen Kumar

Ingredients:

• Raw Rice – 250 gms
• Jaggery – 100 gms
• Sapotta (Chikoo) – 4, peeled, seeds removed
• Coconut – 1/2, grated
• Cardamom Powder – little

Method:

1. Grind the sapotta and coconut together.

2. Dissolve the jaggery in a pan of water and gently boil till sticky.

3. Add the sapotta mixture and cardamom powder.

4. Mix well and remove.

5. Grind the rice to a fine flour and add to a pan of hot water.

6. Stir well till thickened and lump free.

7. Shape this into small cups and add a spoonful of the sapotta mixture.

8. Fold well and steam cook for 10 minutes.

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