Corn sweet dumplings with roasted nuts | Makka solam jaggery kozhukattai-How to make-Step by step photos

Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 3 | Take with: Honey, tea, chocolate syrup| Type: Breakfast, dinner

Ingredients

• Broken corn kernel – 1 cup [dried]
• Ghee – 2 tbsp
• Grated coconut – ½ cup
• Jaggery – ½ cup [grated]
• Cardamom powder-1 tbsp
• Pistachio – 5
• Almonds - 6
• Cashew nuts – 8
• Raisins [Kismiss] -10
• Warm water - 2 to 3 tbsp or as needed

Preparation Method

• Dry roast broken corn, let it cool & grind to fine smooth powder.
• Heat ghee in a pan, roast cashew nuts, pistachio, almonds, raisins and then chop.
• Take freshly ground corn powder in a bowl, add grated coconut, cashew nuts, almonds, pistachios, raisins, cardamom powder, ghee and grated jaggery mix well.
• Drizzle enough warm water & make soft dough.
• Take a lemon size portion and fold down with 5 fingers and press gently.
• Steam it in an Idli cooker for 15 min & serve.

How to make corn sweet dumplings - Stepwise pictures[Simple,Easy]

Dry roast broken corn

Add roasted corn in a mixer jar & grind to fine powder

After grinding, corn powder[corn flour] is ready

In a bowl add freshly ground corn powder, jaggery, green cardamom powder mix well.

Add coconut, nuts, ghee mix well

Sprinkle enough warm water, knead it , & make soft dough.

Make small dumplings, & steam it in an idli cooker for 15 min

Corn sweet dumplings/ Makka solam jaggery kozhukattai is ready