Butterfly Pea Flower Kozhukatta / Steamed Blue Rice Dumplings With Coconut - Jaggery Filling

Ingredients:

1 1/2 cup rice flour

1 1/2 cup grated coconut

200 gm jaggery

1/2 tsp cardamom powder

salt to taste

2 cups of water

1 tbsp dried butterfly pea flowers ( Shankupushpam )

2 - 2 1/2 cups water

Preparation:

1. In a saucepan, add 2- 2 1/2 cups of water and bring to a boil.
2. Add the dried butterfly pea flowers and let them steep for 4-5 minutes until the water turns a deep blue and then strain the water to remove the flowers.
3. In a mixing bowl, add the rice flour and salt and mix well.
4. Add the required amount of hot butterfly pea water little by little to the rice flour and mix thoroughly with a wooden spatula.
5. Then knead well with your hands until the dough becomes soft. Keep it aside.
6. To prepare the filling, melt the jaggery adding 1/2 cup of water and strain it. 
7. Then add the grated coconut to the strained jaggery, mix well and cook until all the water dries up.
8. Add cardamom powder to this and mix well. Switch off the flame and keep it aside.
9. Make medium sized balls out of the prepared dough and flatten them with your palm.
10. Place 1 1/2 tbsp of coconut-jaggery filling, cover it and roll it into a ball.
11. Repeat the same process with the remaining dough and filling. 
12. Place the kozhukattas in the steamer and steam cook for 12-15 minutes..Serve it warm..