Recipe for Palm Leaf Kozhukattai

Ingredients:
Hand-ground raw rice flour - 1 kg
Palm jaggery in liquid form (vaarpu karupatti) - 3/4 kg
Grated coconut - One
Tender palm leaves - as required (minimum 25 to 30)

Method:
Mix the rice flour with vaarpu karupatti (liquid form of palm jaggery preserved in clay pot) and coconut, if required, add some water.


Clean the palm leaves and cut the center portion about 4 to 5 inch long.


Open the leaves and stuff the dough lengthwise and close the leaves. Tie with a thick thread. (You can use thinly cut palm leaves as thread). Finish all the dough like this.


Take a clay pot, pour water, keep small sticks and spread some palm leaves.  Then keep the kozhukattai preparations to boil in steam.  When it gets cooked, it is ready to eat. 


If you would like to keep it for 3-4 days, remove the palm leaves from cooked kozhukattai and keep it in a solavu (winnower) made out of palm leaf in an airy place.