Coconut Jaggery Poornam for Kozhukattai

Ingredients

• Grated coconut – 1 cup
• Jaggery – ¾ measure
• Milk powder or besan – as required (optional, if the mixture becomes too watery)
• Ghee 1tsp
• Water – a little, if needed

Procedure

• In a pan, add grated coconut and jaggery.
• Add 1/4 cup water
• Cook on medium heat, stirring continuously until the jaggery melts and mixes well with the coconut.
• Continue cooking until the mixture thickens and starts to come together like a soft ball.
• If the mixture becomes too watery, add a little milk powder or besan and mix well.
• If the mixture becomes too thick, add a small amount of water while stirring to adjust the consistency.
• Add 1 tsp ghee at the end for it to not to stick.
• Cook until the mixture is well combined and easy to shape.