Ragi Kozhkatai / Kudumulu

Method

• Mildly roast ragi flour and allow it to cool.
• Coarse grind the red poha.
• Take a big plate and add the ragi powder, red poha powder, coconut, salt and cardamom powder and mix it well.
• Melt the jaggery powder with ¼ cup water. Heat only till jaggery melts and do not overcook it.
• Once done, strain the liquid and add it slowly to the previously made mix while folding to make a dough. Rest the dough for a few minutes.
• Prepare your steamer.
• Make desired shapes of the dough, such as a modak shape mould.
• Steam them for eight minutes and your kozhkatai are ready.
• These kozhkatai stay soft for a day. Adding red poha to the millet flour is the tip to make them soft.