It is specially prepared for Thirukarthigai Day (Karthigai Deepam festival) in the districts of Kanyakumari, Tirunelveli and Tuticorin.
Hand-ground raw rice flour is mixed with powdered ‘karuppatti’ (palm jaggery) and coconut gratings. This flour mixture is then stuffed in the tender palm leaves and cooked in steam for a while.
Now people started using rice flour and jaggery or sugar and making this Kozhukattai.
Panai Olai Kozhukattai
![](https://www.kamalascorner.com/wp-content/uploads/2008/12/Panai-Olai-Kozhukattai-1024x717.jpg)
Panai Olai Kozhukattai (Palm Leaf Kozhukattai)