Honey kozhukattai recipe

Click here for cup measurements

Ingredients

Method

1. Roast cashews golden in a tsp of ghee. Fry raisin in the same ghee until it bloats. Keep aside. Extract thick coconut milk by grinding the coconut with 1/4 cup warm water. Squeeze and filter through a metal strainer to collect the milk.



2. In a mixing bowl, add flour, salt and mix well. Add water little by little and make a stiff dough. Keep aside for 10 mins. Knead again and make it smooth dough. Divide into two equal sized balls.



3. Dust well and roll into roti, not too thin, it can be slightly thick. Not like a paratha too.



4. Sprinkle some more flour and dust both sides well. I use maida for this. You can use wheat flour too. Using a knife or a cutter like somasi spoon or a pizza cutter, cut into fine strips. And then into tiny pieces.



5. Carefully transfer to a bowl and repeat to finish the other one too. These cut pieces should not be sticking to each other, so make the dough that stiff and dust well.



6. Boil 1 & 1/4 cup water in a heavy bottomed vessel and add the cut pieces, half at a time. Carefully mix so that all the pieces are separate. It will take some 3-4 minutes to get cooked. Make sure it does not stick to the bottom of the pan.



7. Add sugar and mix. Bring to boil.



8. Put the flame to low and add coconut milk extract, cardamom, fried cashew, raisins. Switch off the flame and mix.



9. Once warm, add honey and mix .

Notes

• You can cut as tiny as possible for a pretty look.
• Add honey lastly only when it is warm.
• After adding coconut milk, do not boil in high flame.
• If the dough is sticky, the kozhukattais will stick together, so make sure to make a stiff dough.
• You can add a pinch of saffron. The original recipe asked to add kesar colour, but I did not add. If you want, you can add.
• You can add jaggery in place of sugar. I have used unrefined sugar.