Kozhukkatta

Ingredients:

• Roasted rice flour : 1 cup
• Grated coconut : 2 cup
• Jaggery : 1 cup
• Cardamom powder : 1 Tsp
• Boiling water : 1 cup
• Salt : as rqd
• Ghee : 1 Tsp

Mix salt and rice flour. Boil water and pour it into the flour little by little and mix it well with a wooden spoon. Cover and keep it aside for a few minutes. Then, grate the jaggery and combine it with cardamom powder and grated coconut. Add 1 tsp of ghee into the flour mixture and knead it to a soft consistency. Then, take small balls from the dough and slightly flatten it with your palm. Then, fill it with the coconut jaggery mixture and seal it well. Again, roll it into round balls or any other desired shapes and steam it well until it gets cooked.

Cinnamon Tea Cake

Ingredients:

• Butter : 60 gm
• Castor sugar : 2/3 cup + 1Tbsp extra
• Egg : 1
• Self raising flour : 1 cup
• Milk : 1/3 cup
• Butter : 10 g (extra)
• Ground cinnamon : 1 Tsp
• Vanilla Essence : 1 Tsp

Preheat the oven to 180° C. Cream the butter and sugar well. Add one egg and vanilla essence into it and beat till it turns creamy. Then, slowly add the flour and milk alternately into the butter mix and combine well. Transfer the batter into a greased pan and bake it for 30 minutes. Remove it from the oven and transfer it to a wire rack. Then, brush the cake top with melted butter and sprinkle with cinnamon castor sugar mixture.