Sweet Kozhukattai

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Sweet  Kozhukattai is a traditional dish prepared durung many festivals like varalakshmi pooja and vinayaka chaturthi. Soft Purana Kozhukattai is a great teatime snack too. When my Mother in law came to visit us, she used to prepare this frequently, and having a sweet tooth, I remember skipping dinner after having so much Kozhukattai! There are many ways to cook Sweet kozhukattai, I am sharing one version along with few other techniques told by both Mom and Mother in law

Can I call it Indian Sweet Momos 😉

Sweet Kozhukattai

Preparation Time : 10 min |  Cooking Time : 45  mins – 1 hour | Serves : 3

Recipe Category : Dessert/Sweet and Snack

Ingredients

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cups

Salt – 1/8 tsp

Coconut oil – 1 tsp

Pooranam

Shredded Coconut – 1 cup

Water – 1 tbsp

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

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Method

  • In a pan, add jaggery one tbsp of water. Once the jaggery melts, add coconut and cook till the mixture gets thickened. Add cardamom at the end. Mix well and switch off

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  • While still warm and when you can handle the jaggery with hands, grease your palm with ghee/oil, take small portions and make small jaggery balls

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  • In a sauce pan add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When the dough is cool enough to handle, make small spheres. Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps to make Kozhukattai

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  • Slowly press with your hand and make a big circle sufficient enough to keep the filling

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  • Place the pooranam into the small portion

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  • Bring the outer layer to the top for modakkam shape. Alternatively, mould can also be used

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  • Repeat with rest of the dough
  • Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

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My Notes:

  • If pooranam becomes so hard and not able make balls, Microwave them for 40 sec or use double boiling method and heat the pooranam
  • Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • If you think jaggery has impurities strain them after it melts and comes to room temperature. Then add coconut and cook pooranam
  • To get the outer layer soft,  boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
  • When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken kozhukattais
  • Cook pooranam in medium flame
  • It is always better to prepare pooranam first and then the dough, to avoid dough becoming thick
  • Pooranam can also be prepared the previous day and refrigerate
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57 thoughts on “Sweet Kozhukattai

  1. […] Sweet Kozhukattai […]

  2. Aviya | Traditionally Modern Food March 13, 2015 at 5:00 PM Reply

    […] Sweet Kozhukattai […]

  3. kadala Curry | Traditionally Modern Food January 23, 2015 at 11:10 PM Reply

    […] Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai,  Vegetable Stew  […]

  4. Usha Dayalan August 30, 2014 at 11:45 AM Reply

    Thanks for these wonderful recepies … Tried one of them, and it turned out really yummy 😊😊😊 best thing s it’s quick,easy and healthy… Prepared the whole dish in a lunch break!!!! Great going Vidya !!!

  5. […] you all had a great Ganesh Chaturthi today. We had a great Pooja at home with Sweet Kozhukkatai, Ammini Kozhukattai, Wheat Appam and kondakadalai Sundal. I had prepared Paal Kozhukkatai couple of […]

  6. […] tooth I usually make frequent visits to kitchen and attack the sweet puranum. There will be less Sweet Kozhukkatai left, so she prepares this easy snack for the […]

  7. […] method of preparation is a bit time consuming for me. Previously I used store-bought rice flour for Kozhukkatai, Seedai and thattai, so I used the same rice flour for an instant version. Instead of using Kuzhi […]

  8. Fiesta Friday #28 | The Novice Gardener August 12, 2014 at 11:20 PM Reply

    […] Vidya […]

  9. food passion and love August 12, 2014 at 3:40 AM Reply

    I love Kozhukattais…but never really prepared them thinking they were difficult to make!But ur recipe sounds soo easy!Defintely worth a try!

  10. Sasha August 11, 2014 at 9:46 PM Reply

    How I wish I could just have you as my personal chef!! 🙂

  11. Arl's World August 11, 2014 at 9:30 PM Reply

    Yum!!

  12. derekthezenchef August 11, 2014 at 7:31 PM Reply

    I have certainly never made anything like this before, but it looks fund and interesting; I like how it actually resembles Japanese ONIGIRI if only in that it is a filling with grain-based cover formed around it by hand. I wish I could be in your kitchen to actually watch you make these things and try a bite!
    Best,
    D

    • Traditionally Modern Food August 11, 2014 at 10:31 PM Reply

      “Onigiri” never heard about it thanks for telling will read about it. I wish I could give you some to taste

  13. apuginthekitchen August 11, 2014 at 7:31 PM Reply

    Really delicious sweet little bites. Jaggery, coconut cardamom, all delicious. They are so festive looking, so very beautiful.

  14. Pamela @ Brooklyn Farm Girl August 11, 2014 at 6:57 PM Reply

    These are unique and not something I’ve ever tried.. until now.. must make these! Yum!

  15. platedujour August 11, 2014 at 12:29 PM Reply

    They look tasty but also so cute 🙂

  16. Bikramjit August 11, 2014 at 9:01 AM Reply

    oooooooooooooohhhhhhhhhhh now i am drooling .. I am going to add this to my list tooo 🙂

  17. saucygander August 11, 2014 at 7:48 AM Reply

    I’m bookmarking this recipe! How can I go past cardamom, jaggery and coconut? Beautiful pictures too, thank you so much for bringing these “sweet momos” to Fiesta Friday!

    • Traditionally Modern Food August 11, 2014 at 11:13 AM Reply

      Thanks Saucy. Yes jaggery with cardamom makes the dish flavorful. Happy to be a part of FF

  18. acbistro August 11, 2014 at 7:44 AM Reply

    yummilicious !!! we also do this, only shaped differently and then steamed in a milky sauce, call it ‘Dudh puli’ 🙂

    • Traditionally Modern Food August 11, 2014 at 11:15 AM Reply

      Dudh Puli in milk sauce that sounds so yummy. Post the recipe Andy I am eager to learn it from yoi

  19. Charanya August 11, 2014 at 7:31 AM Reply

    Is it Chathurthi already? Looks so so so good ❤

  20. radhikasethi August 11, 2014 at 7:06 AM Reply

    I could also join you in devouring these Vidya and then skip dinner 😉

  21. mmmarzipan August 11, 2014 at 7:03 AM Reply

    Lovely!

  22. Chitra Jagadish August 11, 2014 at 4:20 AM Reply

    We do this for vinayak chathurthi- yummylicious. …

  23. spiceinthecity August 11, 2014 at 3:38 AM Reply

    Love these so much 🙂

  24. Jayeeta August 11, 2014 at 2:36 AM Reply

    We also have a similar type of preparation and we call it “pithe”.

  25. Violets&Vanilla August 11, 2014 at 12:35 AM Reply

    Lovely Vidya!..it’s been quite a while since I made kozhukkattas, and this is making me want to make some soon.

  26. Liz August 11, 2014 at 12:16 AM Reply

    these look divine!!!!

  27. Sophie33 August 11, 2014 at 12:14 AM Reply

    These treats look so amazing! Could I use brown rice flour in here instead of white rice flour? To make them a bit more healthy? Y-They look fun to make too! x

    • Traditionally Modern Food August 11, 2014 at 11:27 AM Reply

      Brown rice flour is awesome thought:-) Do try and I am waiting to here how it turned out

  28. smithakal August 11, 2014 at 12:02 AM Reply

    must fr ganesh chaturthi.. yummy

  29. sherien August 10, 2014 at 11:31 PM Reply

    This was prepared by my Mom as tea-time snack at my home during school days…..:) :)Feeling nostalgic!!!

  30. Malar August 10, 2014 at 11:10 PM Reply

    They look so lovely and awesome pics Vidya 🙂 I know sweet tooth’s would love this to a great extent…I have also done that eating only Kozhukattai’s 😀 and skipping meals 🙂

    • Traditionally Modern Food August 11, 2014 at 11:29 AM Reply

      Thanks Malar:-)great to know that you have also did this dear. I thought I am odd women out;-)

  31. Foodie Adam & Cookie Eve August 10, 2014 at 10:30 PM Reply

    Looks like a very authentic recipe! I shall definitely try this out on a weekend.. I love these Indian momos VidYA 🙂

  32. srividhya August 10, 2014 at 10:17 PM Reply

    Great.. nice and detailed explanation. 🙂 yummy.

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