Candy pidi kozhukattai with rice flour and jaggery. Discover ways to make this simple kozhukattai with step-by-step photographs.
We make candy pidi kozhukattai fairly often. Vj is a really massive fan of this. It’s simple to make when in comparison with the normal kozhukattai.
May be made in jiffy for night snacks and even dinner. Mother makes this together with the simple ulundu pidi kozhukattai model.
Bounce to:
I simply go loopy consuming with none counts. I used to be not an enormous fan of jaggery/ candy variations earlier than in my childhood.
However mother will say I ought to end each. So I’ll sandwich each candy and salt and eat.
My MIL additionally makes, however candy model alone. She provides grated coconut, whereas mother provides coconut bits. I like each, although the chopped coconut provides an awesome texture in distinction with comfortable texture.
We make this on particular days like Sangatahara chaturthi or any fridays like aadi velli or Chitra pournami too. However might be made as snack on common days.
My notes
The colour of the kozhukattai depends upon the jaggery we use.
Be sure that to make use of processed rice flour like idiyappam flour or home made rice flour for greatest outcomes.
For comfortable kozhukattai, the dough must be nearly cooked whereas making dough itself.
Recipe card
Candy pidi kozhukattai recipe
Candy pidi kozhukattai with rice flour and jaggery. Discover ways to make this simple kozhukattai with step-by-step photographs.
Components
- ½ cup Rice flour Idiyappam flour works greatest – ½ cup
- ¼ cup plus 2 tablespoon Jaggery powdered
- 1 cup Water
- 1 Cardamom
- 2 tablespoon Chopped coconut
- 1 teaspoon Sesame oil
- ¼ teaspoon Salt
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Directions
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In a heavy backside pan or non stick pan, add water and jaggery.
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When jaggery is totally dissolved, filter if any impurities are there.
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I skipped as mine was pure. Add powdered cardamom, coconut bits to it. Carry to boil.
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Simmer the flame. Add flour and when you preserve stirring.
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Don’t fear if it types lumps, it can disappear as we combine. Every part shall be turning fast, so ensure you are prepared for that.
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Cool it and when it’s nonetheless heat, grease your palms and make a easy dough out of it. Divide into equal sized balls.
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Hold every ball in your hand and press it to carry an rectangular formed dumplings. Organize within the steamer.Idli plate works fantastic, however grease earlier than you organize.
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Steam cook dinner for 10 to 12 minutes or till the kozhukattais flip shiny.
Video
Notes
- After the dough is prepared, preserve lined to keep away from drying.
- If making massive portions, cowl the formed kozhukattais too.
- Necessary: If utilizing retailer purchased rice flour that’s coarse or hand-crafted rice flour, water amount could differ.
- Grease palms to keep away from sticking.
- The bottom line is to cook dinner the flour whereas boiling itself. This offers softest kozhukattais.
- In case you use extra jaggery than talked about and fewer water, it wont get steamed correctly how a lot ever time you cook dinner it.
- You can add ½ cup jaggery too, however since we’re including salt, that is fantastic for us.
- Additionally don’t let the jaggery for syrup stage because it won’t let the flour cook dinner and once more it wont get cooked even after you steam for very long time.
Stepwise photographs
- In a heavy backside pan or non stick pan, add water and jaggery. When jaggery is totally dissolved, filter if any impurities are there. I skipped as mine was pure. Add powdered cardamom, coconut bits to it. Carry to boil.
2. Simmer the flame. Add flour and when you preserve stirring. Don’t fear if it types lumps, it can disappear as we combine. Every part shall be turning fast, so ensure you are prepared for that.
3. Cool it and when it’s nonetheless heat, grease your palms and make a easy dough out of it. Divide into equal sized balls.
4. Hold every ball in your hand and press it to carry an rectangular formed dumplings. Organize within the steamer. Idli plate works fantastic, however grease earlier than you organize.
5. Steam cook dinner for 10 to 12 minutes or till the kozhukattais flip shiny.
Sizzling or not, it can style divinely! With coconut bits right here and there, it provides good texture to it.
