1. Heat a kadai and add the coconut. Stir for a few minutes and add the jaggery. Mix it until you see the jaggery starting to melt. Once the mixture becomes thick add the cardamom powder and switch it off.

2. Heat water in a vessel. Once it starts boiling add the salt and oil followed the rice flour. When you are adding the rice flour make sure you stir while you pour. You will notice that it immediately starts to thicken. Mix with a spoon making sure there are no lumps. Switch off the stove and close with a lid.

3. Once it is cooled down enough to handle the dough, knead it like you would for chappati atta. Oil your hands now and then so it does it not stick. Now make small balls in the palm of your hand and start flattening it out.

4. Take a small quantity of the sweet filling and place it in the middle. Close the white dough and press the edges to seal it. Many of them use moulds to get the perfect shape. I don?t have it with me at the moment, so I used my good old hands. It might not look perfect but I assure it tastes perfect. Finish making all the kozhukattais.

5. Now take idli plates and oil them a little. This is to prevent them from sticking. Place them on the idli plates and keep it inside the pressure cooker. Steam them for about 10 mins. (You might have to increase or decrease depending on your cooker) Make sure not to keep the weight. Once the pressure comes down, do not open immediately. Wait for a few minutes so this helps in taking them out with sticking. The next step is to quickly finish the pooja and start eating the sweet kozhukattais.