A couple of months back, i saw a video about the recipe klepon (Indonesian sweet dumpling flavored with pandan leaves) which is made from glutinous rice flour and sounds so similar to our kozhukattai but a little different in the making.
I was totally impressed by the idea of how klepon is made and want to try the same with regular rice flour. So within a few of days of watching that video, i tried the same recipe with the regular rice flour and cardamom flour. To be honest, i was mind blown by the taste and how cute it looks with very minimal effort.
Also if you're new to cooking or struggle to make mothagam, then this recipe is a saviour for you. Trust me, it tastes just like thengai poorna kozhukattai ! So give it a try on this kozhukttai for this vinayagar chathurthi.
Jaggery
For this kozhukattai, you need small chunks of jaggery pieces to stuff the kozhukattai. You can either cut the jaggery into small chunks (while doing that, you end up with some powdered jaggery which you can use it later for other recipes) or you can gather some grated jaggery into small marble / pea sized balls depends on the size of the kozhukattai you want.
Depending on how big the jaggery piece you use for each kozhukattai and how quickly it melts, you end with fully liquid jaggery syrup inside or some liquid and some crunchy pieces of jaggery.
I simply love when i bite into it, the liquid jaggery squirts into your mouth and mix with coconut ,it tastes so yummy and flavorful.
This somehow reminds me of karupatti paniyaram that Amma used to make, she simply added some grated/small chunks of palm jaggery into dosa batter and made the paniyaram. Once cooked, some of the karupatti pieces are not melted completely and that would make a gooey inside on some of the paniyaram and i loved those very much in my childhood days.
Also when browsing about klepon to know more about it. I came to know there are different versions of this recipe available in many countries with different names. In Malaysia/Singapore, it's commonly known as "ondeh ondeh" and in Thailand it's known as "Kanom ko".
So here is my humble attempt of recreating the klepon with the twist of Indian flavor. Do give it a try and let me know how you like it in the comment section. Also it's a great recipe to make with kids, no messy stuffing so they can easily put one piece of jaggery into each kozhukattai.
Now let's see how to make this sweet coconut kozhukattai.
Sweet Coconut Kozhukattai | Klepon(Indian Version)
Preparation Time : 15 mins | Cooking Time : 8 mins | Serves : 2 to 3
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup
Jaggery pieces - about 15 small pieces
Grated coconut - 1/3 cup
Cardamom powder - 1/4 tsp
Procedure
First let's make the dough, take the flour in a bowl, add sesame oil and salt. Give a good mix. 
Pour the hot water into the flour and make a soft dough. Keep it aside for 5 mins.
Next let's gather all the other ingredients. Cut the jaggery into small pieces as shown below and keep it ready. In another plate, add the grated coconut and cardamom powder and mix it well and keep aside.
Now take a small ball of dough and make a small dent in the center and then place a piece of jaggery and close the jaggery with the dough and roll into a smooth ball.
Or else you can make a flat disc from the small dough ball and then place a piece of jaggery and close it. This way of making is so easy and i recommend this for beginners. 
Do the same for all the dough. To boil the kozhukattai, bring a pot of water to boil and then add the kozhukattai in batches into the boiling water.Make sure that the water is boiling while adding the kozhukattai otherwise it sticks to the bottom or disintegrates into the water.
Boil it for 5-7 mins in medium flame or until the kozhukattai starts to float on top. Don't stir the kozhukattai for the first 2-3 mins and then gently give a swirl with a spoon to make sure that nothing sticks to the bottom. Remove from the water and then immediately put it on the coconut mixture.
Shake the plate so that the coconut would stick to the kozhukattai well. 
That's it. Delicious and easy to make coconut kozhukattai is ready.
Related: How to make Peanut Kozhukattai
Notes:
- Taste great when it's warm.
- Depends on the size of the kozhukattai, the cooking time varies. Make sure that once the kozhukattai floats on top, remove it immediately. Otherwise it would be rubbery.
- The amount of coconut and jaggery are purely personal, you can add as much as you want as per your family needs.
- Make sure that the water is boiling while adding the kozhukattai otherwise it sticks to the bottom or disintegrates into the water.
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