This is a traditional and special Kerala dish, including the name of it. Poocha is Malayalam for cat. Eenth is a practically extinct and unique tree which I have covered here a few days back.
Here the Eenth seed powder is replaced with roasted rice powder. The flavour deficiency is compensated with chakka varatty. The key change is the healthy and conscious avoidance of refined carbohydrate jaggery.
1 and half cups of grated coconut is mixed with one tsp of crushed cumin seeds and 1/2 tsp of cardamom seed flour and a pinch of salt. Crush this in a mixer.
I added a tbsp of pure cow ghee to the mix. And there goes the chakka varatty instead of the usual jaggery. Add the roasted rice powder slowly into the mix while mixing with hand to make into a consistency like a chappathy dough.
Now bring in the flavourful edana leaf, make it into a cone shape and secure with tooth pick. Fill the cones with the dough and steam them for about 40 minutes.
The tasty, exotic and traditional poocha is ready with some compulsive modifications.