- Rice flour – 1 cup
- Maida – 1 tablespoon
- Coconut gratings – 1/2 cup
- Sugar – 1/2 cup
- Cardamom Powder – two pinches
- Ghee – 1/2 teaspoon
- Cashew nuts – few
- Salt – 1/4 teaspoon
- Oil – for deep frying
- Put sugar and a tablelspoon of water in a kadai and make a thick syrup. Add coconut gratings and stir well till it look dry. Add cardamom powder and cashew nuts (break it into small pieces and add). Mix well and transfer to a greased plate. When it is cooled down, you will be able to break it into small pieces. Or put it in a mixie and run it for two to three rounds under whipping mode. This is dry coconut pooram (Taste like coconut burfi).
- Boil one to one and half cup of water alongwith a teaspoon of ghee and a pinch of salt. When the water starts boiling, reduce the heat and add the rice/maida flour and stir continuously till it become a thick dough. Switch off the stove and cover with a lid. After few minutes remove the lid and allow the dough to cool. When it is warm enough to handle, knead it well.
- Take out small lemon size dough and make a ball. Using your thumb slightly press the ball in the middle and hold with your fingers and make a thin cup. Or you can roll it like thin puri using rolling pin. Put one teaspoon Pooranam in the cup/puri and bring all the edges to the centre and press slightly. Finish all the dough and pooranam like above. Ensure the outer cover as thin as possible so that the kozhukattai will be crisp when fried.
- Heat oil in a kadai. Keep stove in moderate heat. Put 3 to 4 kozhukattai in the hot oil and fry till it slightly changes its colour and crisp.
- Check here for Fried Modak – Version 1