Pooranam Kozhukattai (Sweet Rice Cake with Jaggery-Lentil Filling)

Steps

1. 1
   Grind chana dal in a mixer into fine powder and add 1 teaspoon cardamom powder. Roast this mixture in a pan over medium heat for 3-4 minutes until fragrant, then let cool slightly.
2. 2
   In a separate bowl, combine 3/4 cup jaggery with about 1/4 cup water and heat until completely dissolved. Strain to remove any impurities—you do not need to reach a specific consistency, just ensure it's fully melted.
3. 3
   Heat 3 teaspoons of ghee in a pan and roast the ground chana dal mixture until fragrant. Stir in 3/4 cup grated coconut and mix well.
4. 4
   Pour the dissolved jaggery into the chana-coconut mixture and stir until well combined. The filling will thicken as it cools—set it aside.
5. 5
   In another pan, combine 1 cup rice flour with about 1/4 cup water and salt. Add 1 teaspoon of ghee. Cook over medium heat, stirring constantly for 4-5 minutes until the flour is cooked through.
6. 6
   Transfer the cooked rice flour to a bowl containing 2 tablespoons of maida flour and mix well to prevent sticking.
7. 7
   Divide the dough into equal portions and shape each into a ball. Flatten into a round disc and place filling in the center as well as around the edges.
8. 8
   Fold the dough over the filling and gently seal the edges, shaping it into a smooth ball.
9. 9
   Prepare banana leaves or besan leaves (traditional method). Lightly oil the leaf and place the kozhukattai on it. Arrange in a steamer.
10. 10
    Steam for about 10 minutes until fully cooked. If you don't have a steamer, you can use alternative cooking methods.
11. 11
    Once steamed, place the kozhukattai on a light cloth and gently roll to smooth the surface. Remove from the leaf and serve.