It must have been over a month since my chippa (that’s how I address my chithappa) had asked me how to prepare a kozhukattai where chakkkavaratti is used. I had no clue of it so I asked my mother about it, who recalled her early years of marriage it was a preparation of those early years. After stories galore and a trip down memory lane, she simply asks me to add chakkavaratti(jackfruit jam) to ammini kozhukattai!
Chakkavaratti — 3/4 cup
Jaggery. — 1/2 cup
Rice flour — 1 1/2 cup
Ghee — 1 tablespoon
Cardamom powder — 1/4 teaspoon .
Add one cup of warm water to the chakkavaratti and mix well. Heat a pan, add two cups of water and jaggery. When the jaggery gets dissolved ,add the chakkavartti (that has been mixed with water). Add the ghee and cardamom powder. When the water starts to boil, lower the heat and add the rice flour, stirring it simultaneously till everything comes together and a thick dough is formed. Cover it and allow to rest for 10 minutes . After it cools down, apply little ghee on your palms and make balls in the size of a marble. Grease a steamer or an idli plate with ghee and place all the balls in it and steam it for 10-12 minutes. Remove, allow the kozhukattai to cool and enjoy chakkavaratti pidi kozhukattai.