Kozakottai

The first time I made kozakottai, it came out really well. The next time, it was an unmitigated disaster. So it was with trepidation that I even took on the challenge this year. As it is, I was slightly rushed because I had to go to work in the morning, but once I started grating the coconut everything fell into place.
I followed a slightly different recipe this time, and it came out really well.

1 cup rice flour
1.5 cups water
¼ tsp oil or ghee
a pinch of salt

For the inner sweet filling:

1 cup fresh grated coconut
¾ cup powdered or grated jaggery (slightly less would be better)
3 to 4 cardamoms, powdered in a mortar-pestle, about ¼ tsp cardamom powder
a pinch of nutmeg powder or grated numeg
½ tsp poppy seeds
½ tsp ghee or oil

Method:
For the filling:
Heat ghee in a pan. add poppy seeds, cardamom powder and nutmeg powder. saute for a minute.
Add grated fresh coconut and powdered/grated jaggery, mix well and cook this coconut-jaggery mixture on a low flame. Keep stirring till the jaggery melts, but do not overcook, because it will then harden. Keep this coconut-jaggery filling aside.

Making the outer cover:Heat the water, with salt and oil, and let it come to a boil.
Reduce the flame and add the rice flour gradually. quickly stir and mix the flour with the water. Keep stirring till all the rice flour is mixed with the water.
Switch off the flame. remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes. Knead the dough well for a few minutes.
Make small balls from the dough, so they are smooth in appearance and don't have any cracks.
Grease the steamer well.
Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening. Place the filling in the centre
Press the edges together and shape into the traditional shape. Place on the steamer and repeat with the other balls.
Place the steamer on the water, cover, and let it steam for 10 to 15 minutes till done