When the 10-day lengthy festivities of Ganesh Chaturthi in Western India turn out to be Vinayaka Chaturthi down South India, essentially the most beloved candy of Bhagwan Ganpati, the modak, additionally turns into the South Indian variation Kozhukattai (or Kolukattai). Hottest in Tamil Nadu and Kerala, Kozhukattai recipe can be steamed dumplings of rice flour dough filled with a candy combination of coconut and jaggery. One may discover some extra variations of this conventional candy with distinctive stuffings or fillings.
About Kozhukattai
Though several types of modak may be related to Ganesh Chaturthi, probably the most quintessential ones supplied to Lord Ganesha will at all times be the standard steamed Modak. The strategy and course of of constructing the Kozhukattai can be similar as that of this typical modak.
Nonetheless, the one factor that makes the Kozhukattai (or Kolukattai) recipe distinct than its counterpart is the stuffing. The essential stuffing combination for each is identical, that’s, contemporary coconut and jaggery.
It’s the addition of poppy seeds/sesame seeds and floor nutmeg powder within the unique modak that makes the distinction. However there’s one other Kozhukattai recipe generally known as the Ellu Kozhukattai which has a filling of jaggery and sesame seeds. This conventional recipe of Kozhukattai made with coconut is often known as Thengai Poorna Kozhukattai.
Whereas the steamed approach of constructing is taken into account to be essentially the most genuine one, there are different methods the place you can also make totally different variations of modaks. For example, you even have the Fried Modak or varied flavored mixtures which might be simply formed into modaks, for some fancy variations. Just like the Chocolate Modak, Mawa Modak, Mango Modak, and so on.
Along with being served as a naivedhyam, Kolukattai can be made and loved as a snack. When making for the Ganesh or another competition, ensure that to not style whereas getting ready these. Additionally, use contemporary components and make these sweets with a devotional frame of mind and coronary heart.
Shaping the Kolukattai
With the Kozhukattai recipe, you possibly can form the sweets in fluted petal type or perhaps a stuffed spherical ball type. These can be made within the form of half-moon, just like that of candy somas or Karanji (gujia, karchikai or kajjikayalu).
To form the Kolukattai in a fluted approach with palms, does take some apply and expertise. So, if you’re somebody who’s new to cooking or are a novice, then choose to make the spherical or karchikai formed Kolukattai. You should utilize the moulds too for shaping these, that are simply out there available in the market.
Right here, on this Kozhukattai recipe, I’ve demonstrated 2 strategies:
- One, the place you form the sweets in a spherical form.
- Second, the place you employ the moulds to form these sweets.
Personally, I choose to make use of the moulds because the shaping is quicker with them versus shaping with hand. You’ll be able to at all times select to do what fits you the very best.
Step-by-Step Information
Easy methods to make Kozhukattai
Make Candy Stuffing
1. In a heavy kadai (wok) or a frying pan, take 1.5 cups grated contemporary coconut and 1 cup jaggery powder or grated jaggery.
2. Preserve the wok or frying pan on a medium-low warmth and blend the coconut with the jaggery.
3. Then, add ½ teaspoon ghee or oil.
4. Stir usually and prepare dinner this coconut-jaggery combination on low to medium-low warmth.
5. The jaggery will start to soften first.
6. Proceed to prepare dinner, stirring usually.
7. Add ½ teaspoon cardamom powder and blend properly.
8. Cook dinner the coconut-jaggery combination until the moisture from the jaggery begins to dry. Then, change off the warmth. Don’t overcook as then the jaggery will harden. Preserve this coconut-jaggery stuffing apart.
On cooling, the combination will thicken extra. To do away with any extra moisture within the filling, you possibly can add a little bit of rice flour. Including rice flour helps to soak up moisture within the stuffing. Preserve apart to chill.
Put together Rice Dough
9. In one other kadai or pan, take 1.5 cups water. Add ¼ teaspoon ghee or oil. Place the pan on a stovetop on medium to excessive warmth.
10. Add ¼ teaspoon salt.
11. Let the water come to a rolling boil.
12. Cut back the warmth to low and add 1 cup rice flour, regularly.
13. Shortly start to stir and blend all of the rice flour with the water.
14. Stir until all of the rice flour is blended with the water. Combine very properly and change off the warmth.
15. Take away the pan from the stovetop. Cowl with a lid and hold for 4 to five minutes.
16. After 4 to five minutes, take away the lid. Verify the hotness of the rice dough by touching it with clear fingers.
17. If the dough is heat or barely sizzling, start to knead it. Take care to not burn your fingers. You may as well place the dough in a tray or a plate after which knead.
18. Knead to a easy and mushy dough. Then, cowl with a moist muslin or cotton material. Enable the dough to relaxation for 10 to 12 minutes.
19. Make small balls from the dough. The rice dough balls must be easy. Some might get cracks. So, simply rub a little bit of water in your palm and form them into balls once more to do away with the cracks
Put together Kozhukattai
Make Spherical Kozhukattai
20. Take the dough ball and gently flatten it together with your fingers. Preserve the perimeters skinny and the middle barely thick.
21. Place the flattened dough on a plate or on a tray.
22. Place the coconut-jaggery stuffing within the middle.
23. Making small pleats, convey the perimeters within the middle, press and be a part of them. The best way it is finished for stuffed parathas.
24. Then, gently roll the Kozhukattai to get a neat spherical form. This manner you can also make spherical formed Kozhukattai.
Shaping Kozhukattai With A Mould
25. Grease the Kozhukattai mould with some ghee or oil. Then, shut or lock the mould.
26. Put the dough ball within the cavity of the mould.
27. Press the dough alongside the floor of the mould, so {that a} house is made.
28. Add the coconut-jaggery stuffing within the house created.
29. Cowl with small piece of dough on high. Press to even it and seal the Kozhukattai.
30. Gently open or unlock the mould. Rigorously take away the Kozhukattai from the mould. Put together all of the Kozhukattai this fashion utilizing the mould.
Alternatively, you too can flatten the ball. Then, place the coconut-jaggery filling within the middle. Make small pleats and produce all the perimeters collectively after which be a part of.
Steam Kolukattai
31. Take a pan and grease it with ghee or oil. You’ll be able to even line the pan with banana leaves or turmeric leaves. I’ve used turmeric leaves as they convey a beautiful aroma to those sweets.
I stacked 2 pans on high of one another and steamed 15 items. You may as well steam in batches. Cowl with a moist muslin or cotton serviette earlier than you start to steam.
32. In a big pot, place a stand or rack. Add 2.5 cups water.
33. Let the water come to a boil.
34. With the assistance of tongs, hold the pans containing Kozhukattai within the pan.
35. Cowl the pot with a lid.
36. Steam for 10 to fifteen minutes on medium-low or medium warmth.
37. Then, take away the lid.
38. Utilizing tongs, fastidiously take away the pans from the pot.
39. Allow them to flip heat. Then, provide Kozhukattai to Lord Ganesha. You’ll be able to drizzle some ghee on them earlier than providing to the deity.
Skilled Ideas
- Firstly, keep away from tasting the Kozhukattai each time making for Vinayaka Chaturthi or another competition.
- You’ll be able to both use grated jaggery or jaggery powder for the filling of this Kolukattai recipe. Finest outcomes are achieved through the use of contemporary components and getting ready the candy with a devotional coronary heart and soul.
- It’s a must to prepare dinner the jaggery combination until it begins to dry. Nonetheless, ensure that to not overcook as then the jaggery hardens. If in case you have extra moisture within the filling, add some rice flour because it helps to soak up the moisture.
- Whereas making the rice dough balls, ensure that they’re easy. If a few of them get cracks, rub some water in your palm after which form once more into balls. You’ll get rid of the cracks this fashion.
- Whereas steaming, you possibly can even line your pan with banana leaves or turmeric leaves. I often use turmeric leaves as they convey a beautiful perfume to the sweets.
- Identical to modak, you possibly can even add some seeds and nuts within the filling for an enhanced taste. However I’d say hold it as it’s meant to be, as that’s when will probably be distinctive and totally different.
- To make it a sooner course of, I’d recommend utilizing a mould to form these sweets. Nonetheless, you probably have time and are a professional in utilizing your palms, go forward with it.
Extra Ganesh Chaturthi Recipes To Strive!
Sweets Recipes
Sweets Recipes
Ladoo Recipes
Ladoo Recipes
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Kozhukattai Recipe | How To Make Kolukattai
Kozhukattai or Kolukattai is a festive South Indian candy of steamed dumplings made with rice flour dough and filled with a filling of coconut and jaggery.
Prep Time 45 minutes
Cook dinner Time 15 minutes
Whole Time 1 hr
For the candy coconut and jaggery stuffing
Forestall your display from going darkish whereas making the recipe
Getting ready candy coconut and jaggery stuffing
In a heavy kadai take 1.5 cups grated contemporary coconut and 1 cup jaggery powder or grated jaggery.
Preserve kadai on a medium-low warmth. Combine the coconut with the jaggery.
Then add ½ teaspoon ghee or oil.
Stir usually and prepare dinner this coconut and jaggery combination on a low to medium-low warmth. the jaggery will start to soften first.
Proceed to prepare dinner stirring usually.
Add ½ teaspoon cardamom powder and blend properly.
Cook dinner this combination until the moisture from the jaggery begins to dry. Then change off the warmth. Don’t overcook as then the jaggery will harden.
Preserve this coconut-jaggery filling apart to chill. On cooling the combination will thicken extra.
To do away with any extra moisture within the filling, you possibly can add a little bit of rice flour. Including rice flour helps to soak up moisture, if any from the filling.
Getting ready rice dough
In one other kadai or pan take 1.5 cups of water. Add ¼ teaspoon ghee or oil. Place the pan on a range high on a medium to excessive warmth.
Add ¼ teaspoon salt.
Let the water come to a rolling boil.
Cut back the warmth to a low after which add 1 cup rice flour regularly.
Shortly start to stir and blend the entire rice flour with water.
Stir until all of the rice flour is blended with the water. Combine very properly and change off the warmth.
Preserve the pan down on the kitchen tabletop. Cowl the pan with a lid and hold for 4 to five minutes.
After 4 to five minutes take away the lid. Verify the hotness of the rice dough by touching it with clear fingers.
If the dough is heat or barely sizzling, then start to knead it. Although take care to not burn your fingers. You may as well place the dough in a tray or a plate after which knead.
Knead to a easy and mushy dough. Then cowl the dough with a moist muslin or cotton material. Now enable the dough to relaxation for 10 to 12 minutes.
- Then make small balls from the dough. The rice dough balls must be easy. Some might get cracks, so simply rub a little bit of water in your palm and form them into balls once more which is able to do away with the cracks.
Assembling and stuffing the candy kozhukattai
Technique 1 – Making spherical kozhukattai
Take the dough ball and gently flatten it together with your fingers. Preserve the perimeters skinny and the middle barely thick.
Place the flattened dough on a plate or on a tray.
Place the coconut & jaggery stuffing within the middle.
Making small pleats, convey the perimeters within the middle after which press and be a part of them – the way in which its executed for stuffed parathas.
Then gently roll the kozhukattai to get a neat spherical form. This manner you can also make spherical formed kozhukattais.
Technique 2 – Making kolukattai with mould
Grease the kozhukattai mould with a little bit of ghee or oil. Then shut or lock the mould.
Put the dough ball within the cavity of the mould.
Press the dough alongside the floor of the mould, so {that a} cavity or house is made. add the coconut & jaggery stuffing.
Then cowl with small piece of dough on high. Press to even it and seal the kozhukattai.
Now gently open or unlock the mould. Rigorously take away the kozhukattai from the mould.
- Alternatively you too can flatten the ball. Then place the coconut filling within the middle. Make small pleats and produce all the perimeters collectively after which be a part of. Put together all of the kozhukattai this fashion utilizing the kozhukattai mould.
Steaming kozhukattai
Then take pan and grease it with ghee or oil. You’ll be able to even line the pan with banana leaves or turmeric leaves.
- If in case you have a big pan then place all of the ready dumplings on it with out them touching one another. If utilizing a medium-sized pan, place half of the dumplings in every of the 2 pans. Stack these two pans on high of one another.
You may as well steam in batches. Cowl them with a moist muslin or cotton serviette earlier than you start to steam.
In a big pot place a stand or rack. Add 2.5 cups of water.
Let the water come to a boil.
With the assistance of tongs, then hold the pans containing kozhukattai within the pan.
Cowl the pan with a lid.
Steam for 10 to fifteen minutes on a medium-low or medium warmth. Then take away the lid.
Utilizing tongs, fastidiously take away the pans from the pot.
Let the kozhukattai turn out to be heat. Then provide them to Bhagwan Ganesha. You’ll be able to drizzle some ghee on the kozhukattai earlier than providing to the deity.
- When making Kolukattai for Ganesh Chaturthi or any competition, keep away from tasting them whereas making.
- Be happy to make use of both the common block of jaggery or jaggery powder to make the candy filling.
- Make it possible for all of your components are contemporary and inside their expiry dates.
- If the candy coconut and jaggery stuffing seems moist, add some rice flour because it helps to soak up any moisture.
- Whereas making the rice dough balls, ensure that they’re easy. If they’ve high-quality cracks, gently rub just a few drops of water in your palm after which form once more into balls. This manner you’ll get rid of the cracks.
- Scale the recipe simply to make a small or massive batch.
Diet Information
Kozhukattai Recipe | How To Make Kolukattai
Quantity Per Serving
Energy 125 Energy from Fats 27
% Every day Worth*
Fats 3g5%
Saturated Fats 3g19%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 1mg0%
Sodium 42mg2%
Potassium 37mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 1IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Calcium 7mg1%
Vitamin B9 (Folate) 3µg1%
Iron 1mg6%
Magnesium 6mg2%
Phosphorus 19mg2%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie food regimen.
This Kozhukattai recipe put up from the weblog archives first printed in September 2018 has been republished and up to date on 25 August 2022.
