1.

Kozhukatta (Coconut Jaggery Dumpling)

Ingredients

Filling
Jaggery, 3/4 cup + 1/8 cup water
Grated Coconut, 1 1/2 cup
Green Cardamom, 8-10 pods, ground
Cumin, 1/2 tsp ground
*Ginger Powder, 1/2 tsp
Dough
Rice Flour, 1 1/4 cup (lightly roasted)
Coconut Milk, 1/2 cup
Water, 1/4 cup
Salt, 1/4 tsp
Coconut Oil, 1 tsp

Make the filling

1. Start by making the filling. In a sauce pot on medium high heat, add the jaggery and water. Once
this melts and comes to a light boil, add in the grated coconut and remaining spices. Continue to mix
this on medium high heat until the moisture completely evaporates. Set aside.

Make the dough

2. Now to make the dough. Start by adding the rice flour to a skillet on low heat. Lightly roast the rice
flour to remove some of the starchiness and rawness. About 1-2 minutes will do. Remove from heat
and add to a mixing bowl.

3. Boil the coconut milk, water, and salt just enough so it's hot. Little by little, pour this into the rice
flour and use a (wooden) mixing spoon to start forming the dough. Once the dough starts coming
together add the coconut oil and continue mixing so the dough comes together. The dough should
hold its shape and be soft to the touch, not sticky.

Make the balls

 4. Now separate the dough into about 10 chunks the size of golf balls. Roll these into smooth balls.
Use both thumbs to press into the center of the ball. Gently start using your thumb along with your
index and middle finger like "pinchers" and rotate and flatten out the dough to form a thin bowl. Be
careful to not roll the dough out too thin or else it will crack.

5. Fill the dough bowl with about a tbsp of the coconut filling. Squeeze your fingers forward to fold
the bowl, then pinch the opposites sides of the bowl to start closing the seal and forming a ball.

Steam and eat

6. Lightly roll the balls into coconut milk and then steam them in a steel basket steamer. You can
skip this step and go straight to steaming these for about 10-12 minutes. You'll know the kozhukatta
are done when the outer shell is slightly sticky and not as brightly white as it was before steaming.
That's it!

kerala black jaggery halwa

INGREDIENTS

1½ cup (250 grams) jaggery / gud, dark variety

3 cup coconut milk, thin
½ cup (100 grams) rice flour, fine
1 cup coconut milk, thick
2 tsp ghee / clarified butter
1 tbsp cashew / kaju, chopped
½ tsp cardamom powder

INSTRUCTIONS

1. firstly, in a large bowl take 1½ cup grated jaggery. make sure to take a dark variety
of jaggery as it gives colour to halwa.
2. add 3 cup coconut milk and whisk until jaggery dissolves.
3. now add ½ cup rice flour and whisk well.
4. pour the mixture to a kadai and keep stirring.
5. cook on low flame until the mixture thickens.
6. after 10 minutes, add 1 cup thick coconut milk and mix well.
7. continue to cook until the mixture thickens.
8. after 25 minutes, add 1 tsp ghee and continue to mix.
9. the mixture turns glossy and will be easy to stir.
10. add another tsp of ghee and continue to mix till the ghee is absorbed.
11. further, add 3 tbsp cashew and ½ tsp cardamom powder.
12. keep stirring on low flame, and the mixture dark brown colour.
 13. after 50-60 minutes, the mixture will start to release ghee and also turns
black in colour.
14. transfer the halwa mixture to a greased tray and level up.
15. rest for 1 hour or until the halwa cools completely.
16. now unmould the halwa and cut to the desired shape.
17. finally, enjoy black halwa or store in an airtight container for a month.

Pradhaman (Easy Payasam for a feast)

Ingredients
● 1 cup rice I have used red rice
● 2 cups jaggery
● 2 tablespoons ghee
● 1 cup thick coconut milk
● 1 1/2 cup thin coconut milk
● 2 tablespoons Cashew nuts
● 2 tablespoons raisins
● 2 tablespoons coconut chips
● 1 tablespoon sugar
● 4-5 cardamom

Instructions
1. Wash the rice and soak it in water for 10 minutes. Pressure cook the rice with a little more than
double amount water.
2. You should slightly overcook it. When you press a rice bead between your thumb and index finger
it should easily get smashed.
3. Add jaggery* to a sauce pan. Melt it to a thick sauce by stirring with a little water on a low flame.
There shouldn't be any lumps in it.

4. Bring to boil and switch off.

5. You could strain it through a sieve to get rid of any stones in the jaggery.
6. Transfer the cooked rice and jaggery sauce to a pan. Add a tablespoon or two of ghee** and mix
well.

7. Reduce on a medium flame while stirring frequently. Cook until most of the water content is
reduced and the rice gets sticky and coming off from sides of the pan.

8. Now add the thin coconut milk*** (2nd extract), mix well, and reduce on a medium flame.
 9. If you want your pradhaman to be really thick, reduce till it's almost dry.
10. In the meantime heat some ghee in a pan and fry the coconut chips.
11. When they start turning brown add the cashews and raisins. Fry for one more minute to golden
brown, switch off and keep it aside.

12. It's difficult to grind cardamom in small quantities. Grind cardamom with some sugar in a mixer.

13. You wouldn't need all this cardamom**** for our pradhaman.

14. By now the pradhaman in the pan would have reduced to your required consistency. Now add the
thick coconut milk (1st extract), stir well, and cook for a couple more minutes.
15. You don't have to bring this to boil. Switch off, garnish with the fried coconut chips, cashew,
raisins, and a dusting of the cardamom-sugar powder.

16. Serve hot. Ideally, pradhaman should be served on the same banana leaf towards the end of the
Onam sadya. Alternatively, you could serve it in mugs/glasses as well.

Til Ka laddu

Ingredients

⅓ cup sesame seeds or 50 grams sesame seeds (til)⅓ cup sesame seeds or 50 grams sesame seeds
(til)
¼ cup peanuts¼ cup peanuts
¼ cup desiccated coconut¼ cup desiccated coconut
½ cup heaped powdered jaggery or grated jaggery or 100 grams jaggery½ cup heaped powdered jaggery
or grated jaggery or 100 grams jaggery
3 tablespoon water3 tablespoon water
¼ teaspoon cardamom powder¼ teaspoon cardamom powder
some oil for greasing the palms some oil for greasing the palms
Instructions

Roasting Ingredients

Heat a kadai or pan and add 1/3 cup sesame seeds in it. The pan should not be too hot, but on a low
heat.
On a low flame roast the sesame seeds. Stir at intervals.
The sesame seeds pop and change color. On a low flame this takes about 2 to 3 minutes.
Remove and keep aside in a plate.
Then add 1/4 cup peanuts. Dry roast the peanuts on a low flame stirring often till they become crunchy
and get a few black spots on them.
Remove the peanuts in a mortar-pestle. Allow them to cool.
In the same pan, add 1/4 cup desiccated coconut.
Stir continuously and roast the coconut till it become light golden or golden. Switch off the burner.
Remove from the pan and keep aside.
When the peanuts have cooled, crush them coarsely. You can also crush them in a dry grinder.
Add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
Next add 1/4 tsp cardamom powder.
Mix very well. Keep aside.
Making Jaggery Syrup For Til Laddu

In the same pan or kadai, take 1/2 heaped cup powdered jaggery or grated jaggery and 3 tbsp water.
Keep the kadai on the stove top on a low flame.
Keep on stirring the jaggery so that it dissolves.
On a low flame simmer this jaggery+water solution. It will start bubbling first.
You have to continue to cook till you come to a soft ball stage in the jaggery solution.
To check the soft ball stage, take 1 tbsp water in a small bowl. Drop a bit of jaggery solution in the water.
Remove it and it should be sticky and form itself into a soft ball.
Making Til Ke Laddu

At this stage, switch off the flame and add the dry roasted mixture of sesame seeds, desiccated coconut,
crushed peanuts and cardamom powder.
Mix the dry roasted mixture with the jaggery solution very well.
Keep the pan down.
When the mixture is still hot, begin to form sesame ladoo from it. If too hot, then wait for a minute and
then form the ladoos. Spread some oil in your palms to form the ladoos. If you are not able to form ladoos
when the mixture is too hot, then wait for some seconds and then make the ladoos.
You can also use a 1/2 to 1 tablespoon spoon for scooping the mixture and making the sesame ladoo.
Then just shape the ladoos once you scoop them out.
For the last batch, scrape the sides very well and then make til ladoo from it.
Make all the til ladoo this way. Store in an airtight jar at room temperature.
Serve til ke laddu ladoo during makar sankranti or have them as a sweet snack.
Nutrition Info Approximate values

Calories: 107kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Saturated Fat: 1g
Sodium: 2mg
Potassium: 62mg
Fiber: 1g
Sugar: 10g
Calcium: 56mg
Iron: 1mg
Jaggery Roti.

Ingredients

½ cup jaggery powder or grated jaggery

½ cup jaggery powder or grated jaggery
⅛ cup water or 2 tablespoons water
⅛ cup water or 2 tablespoons water
1 to 1.25 cups whole wheat flour
1 to 1.25 cups whole wheat flour
1 teaspoon fennel seeds
1 teaspoon fennel seeds
1 tablespoon ghee or any neutral flavored oil
1 tablespoon ghee or any neutral flavored oil
2 tablespoon desiccated coconut - optional
2 tablespoon desiccated coconut - optional
ghee (clarified butter) as required for roasting jaggery roti
ghee (clarified butter) as required for roasting jaggery roti

Instructions

Kneading Dough

In a bowl take ½ cup jaggery powder and ⅛ cup water (2 tablespoons water). You can also use
grated jaggery instead of jaggery powder.
Mix well and keep aside for 30 to 45 minutes or till all the jaggery dissolves.
In another bowl or pan, take 1 to 1.25 cups of whole wheat flour. Also add 1 teaspoon fennel seeds
(saunf) and 1 tablespoon ghee.
First stir the jaggery solution and then using a strainer strain it directly into the bowl containing flour.
Mix very well first.
Then begin to knead and make a smooth dough. The dough will be slightly sticky due to jaggery in it.
If the dough looks wet, then you can add some more whole wheat flour and knead.

Rolling Jaggery Roti

Now take a zip lock bag. You can also take a small sized banana leaf. Spread some ghee on the zip
lock bag.
Take a medium sized ball from the dough and place it on the zip lock bag.
With a rolling pin, roll to a small roti similar to a poori size. Just that the roti has to be slightly thick
than a stuffed paratha.
Cooking Jaggery Roti

Now gently remove the roti from the zip lock bag and place it on a hot tawa. Keep the flame to low or
low-medium and begin to roast the jaggery roti.
When one side is a bit browned, then flip it.
Spread some ghee on the top. These gud ki rotis absorb ghee like anything. So make sure you don't
go overboard with the ghee. You can also use a neutral flavored oil instead of ghee.
Flip the roti, when the second side is browned.
Spread some ghee on this side too.
With a spatula press the edges as well as center so that the roti gets cooked evenly.
Flip a couple of times to get an evenly cooked and roasted jaggery roti. Remove and serve hot. You
can also stack gud ki rotis in a roti basket and serve them warm. Make all rotis this way.
Serve jaggery roti plain or with fresh curd or white butter.

Notes

1. If the dough becomes very sticky or wet then add some flour.
2. Don't roll the rotis very thin. They are little thicker than stuffed parathas.
3. You can also add 2 tablespoons desiccated coconut.
4. Cook the rotis on a low flame.
5. Instead of ghee, you can use a neutral flavored oil.

Note that the approximate nutrition info is for one Jaggery Roti.

Peanut Ladoo

Ingredients

1 cup peanuts - 160 grams of peanuts

1 cup peanuts - 160 grams of peanuts
⅓ cup powdered or grated or chopped jaggery
⅓ cup powdered or grated or chopped jaggery

Instructions

Roasting Peanuts
 Heat a thick bottomed pan. Keep the flame to low or medium and add the raw peanuts.
Stirring at intervals begin to roast the peanuts.
Keep on roasting till the peanuts become crunchy. The peanuts should not have even a bit of
rawness in them. They should be roasted very well.
Just cool and taste a few peanuts. You should not feel even a bit of hardness or rawness while eating
them. If yes then continue to roast for some more minutes. You can even roast the peanuts in an
oven.
Once the peanuts are roasted well, keep the pan down and let the peanuts cool at room temperature.
When the peanuts come at room temperature, rub the peanuts between your palms, so that their skin
peels off. Do this with all the peanuts. This part of peeling peanuts takes some time.

Grinding - Making Peanut Ladoo Mixture

Now add the peanuts in a grinder jar.

Add jaggery powder or grated jaggery.
Run the mixie or grinder for a few seconds and then stop. Check the texture of the ground peanuts.
Continue again for few seconds and stop. Grind till you get a coarse consistency in the peanuts.
You can also use the pulse option in your mixer-grinder. You have to grind in parts till a bit of oil
releases from the peanuts. Take a small portion of the mixture in your hands and then press. It
should hold shape and not crumble.
Don't grind at one stretch or grind too much as then much oil will be released from the peanuts and
you will get peanut butter.
Take the ladoo mixture in a plate or tray.

Shaping Peanut Ladoos

Now take a small portion of the ladoo mixture in your palms and begin to shape it into peanut ladoos.
Make ladoos with the rest of the mixture.
This recipe yields 10 to 12 ladoos. The recipe can be easily doubled or tripled. Store the peanuts
ladoos in an air tight jar.
If living in a warm or humid place, then keep the jar in the fridge. If living in a cool or cold climate, then
you can keep at room temperature.
Serve these healthy peanut ladoos plain as a sweet snack.

Coconut Ladoo With Jaggery

Ingredients

▢
2 cups fresh grated coconut
▢
1 cup organic jaggery powder or organic grated jaggery
▢
 ½ teaspoon cardamom powder - optional
▢
some ghee for greasing palms, you can also use coconut oil

Instructions

First heat a heavy kadai. Reduce the flame to a low and add 2 cups fresh grated coconut.
Stirring often roast the coconut for 4 to 5 minutes. Do not brown the coconut. The roasting is just to
get rid of some moisture from the coconut.
Then add 1 cup jaggery powder or grated jaggery.
Mix it very well with the coconut.
Stirring non-stop cook the coconut and jaggery mixture for about 6 to 7 minutes.
The jaggery will melt and mixture will slightly thicken. Do not cook too much as then the ladoos can
become hard. To test take a small portion and let it cool down a bit. Then try to form a tiny ladoo
with it. If the mixture easily can be shaped into a tiny ball, the ladoo mixture is ready.
Switch off the flame and keep the pan on the countertop.
Add ½ teaspoon cardamom powder.
Mix very well and let this mixture cool down completely.
Spread a bit of ghee in your palms and taking small to medium sized portions make the ladoos.
instead of ghee you can also use coconut oil.
Store them in an air-tight container and refrigerate. Depending on the color of jaggery, the color of
ladoos will vary from light brown to dark brown. This recipe makes about 10 ladoos.
Serve narkel naru recipe as a sweet.