Kozhukattai recipe
Kozhukattai recipe made with jaggery sesame woof. Kozhukattai are traditional steamed dumplings from Tamil cuisine. These are similar to the Maharashtrian modak and are made with various fillings & dough covering. The traditional Kozhukkatai are made with a covering of rice flour and the filling is made with jagghery, saucy coconut and cardamom powder. These are offered to the Lord during Vinayagar Chaturthi puja, which is also known atomic number 3 Ganesh chaturthi in other parts of Bharat.
Kozhukattai
Many households make different kinds of kozhukkatai. These potty be ready-made with many fillings like dried-up yield mixture, peanut jaggery stuffing, chana dal poornam and besides with Sesamum indicum jaggery stuffing. In this post I share the kozhukattai formula with sesame stuffing and these are titled Ellu kozhukattai.
If you deficiency to make the traditionalistic coco filling, then you may refer to my modak recipe. To make the chana dal poornam , you may refer to this poornam kudumulu recipe. You butt get more recipes for Gauri Ganesha Festival present.
As I mentioned in this put up, I present how to make the Sesamum indicum filling for the kozhukkatai. You Crataegus oxycantha earn the stuffing 1 to 2 days onward and store it at room temperature too. Since the stuffing is not cooked and the ingredients used are dry, the dressing has a pleasing shelf life.
A lot of households have the tradition to make all festive foods on the day they offer to God. If so you can laugh at the sesame seeds the previous day and scrape the jaggery and keep down it ready. You can like a sho blend IT and usage to create the kozhukkatai.
I have shown 3 shipway to shape them. Ace is with the mould and the other 2 are handmade.
To pee the poornam, you can use white or black sesame seeds. If victimization black seeds, it is a little more of work since they have to be washed and rinsed thoroughly to remove the bitingly taste.
Apart from kozhukattai or modak, even ladoos are prepared in many homes for Ganesh chaturthi. You may also like to check these 35 ladoo recipes.
Prep for stuffing
1. Clean 1 cup sesame seeds. Next dry roast connected a medium flame until you begin to smell them keen. Do not discolor them they may lend a acerbic preference. Cool completely.
2. Add them to a blender jar.
3. Powder finely.
4. Add grated jaggery, cardamom powder and blend well. OR If your jaggary has dust particles, then you can also melt 1 loving cup jaggery with ¼ cup water. Filtrate and bring it to a boil. Add the powdered seeds and stir. Cook on a medium heat until the poornam becomes thick enough to make a ball. Cool this and make balls.
5. I ready-made balls out of the blended powder.
6. Make 12 equal sized balls. Set these aside.
Making dough
7. Bring cardinal cup water to a moving furuncle with little ghee and salt.
8. Switch off and add 1 cup rice flour to that.
9. Mix well. The mixture bequeath be crumbly. Cover it and leave until it cools down a trifle.
10. When the mixture is still slenderly hot. Knead it well. If required cutpurse your fingers in water and rub down. The kale must be non sticky and crack free.
11. Divide the dough to 11 equal human-sized balls. Cover the dough with a moist cloth.
How to make kozhukattai
12. Bring forward a ball and make a ding in the halfway. Begin to ranch it evenly to make a round puri. To prevent cracks you can dampen your fingers. You can also stick back the cracked parts. You tail end too use little ghee if the dough turns sticky. Stead a poornam ball.
13. Join 4 sides of the puri excluding the corners. Drop fingers in water and press softly in the center.
14. Now join the corners too. Stick to again.
15. Mildly pull the overindulgence lettuce on top to mould like a modakam. You hind end also roll IT to a unvarnished testicle.
16. For varalakshmi puja or gauri puja on the solar day before Ganesh chaturthi, approximately women make these in the form of kadubu. Make a puri and place the poornam mixture along one half, not a ballock. Then cover and seal the edges. If the dough is sec it May not nonplus. So soften the edges with little water and stick. You can make a design just away collapsible little dough towards the inner side on the edges.
17. However If you own a modak mould you stern follow these steps
- a) First grease the clay sculptur munificently with ghee.
- b) Place a Timothy Miles Bindon Rice flour musket ball inside and spread it evenly across the mould. Serve non make it too withered. Modak English hawthorn end up with wholes.
- c) Place the stuffing and press. Do not try to stuff the ball. Instead stuff the powder or moist poornam.
- d) Seal it with little more bread. Gently remove it. Repeat greasing to make more modakam.
Keep all the kozhukattai surgery modak covered with a wet textile until they go for steaming.
Wet
18. Finally bring water system to a boil in a soft-shell clam or pressure cooker (without whistle). Place the kozhukattai/ modakam in the steamer handbasket lined with a wet material. Steam for 8 to 10 minutes.
Cool ellu kozhukattai completely and offer to the gods Gauri Ganesha.
Formula card
For stuffing
- 1 cup sesame seeds
- 1 transfuse jaggery (grated or powdered)
- ¼ tsp cardamon powder
for the outer level
- 1 cup rice flour (bring up notes)
- 1 cup water ( if needed a little more for kneading)
- ½ tsp ghee
- 1 pinch salt
- ghee ,extra , for greasing
Preparation
-
Dry roast sesame seeds until aromatic. Cool and powder them finely. Blend it a jar to powder. Contribute jaggery, cardamom and blend well. Make balls . Set apart.
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Bring water to a boiling point. Switch off the kitchen stove and supply flour.
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Stir considerably and cover. Earmark awhile.
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Knead the dough well to make crack free dough.
How to make Kozhukattai
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Build 11 equal medium-size balls. Grease your fingers and begin to flatten the ball.
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Gap the dough to a small puri. If the edges first-rate, dampen your fingers and join the cracks.
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Place a ball and bring whol the edges together. Give a modak human body to it.
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Bring 2 cups water to a boil in a steamer surgery insistency cooker. Place the kozhukattai on a basketball hoop lined with cloth.
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Place the basket in the steamer when the water comes to a boil. If using cooker, then do not enjoyment weight.
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Steam ellu kozhukattai in a steamer for 8 to 10 minutes.
You give the axe use store bought rice flour. Merely if you are keen like me to make the kozhukattai with homemade flour then these steps will help
1. Wash inexperient rice a few times. Soak in for around an hr. Run out totally.
2. Dispersed IT happening a cloth and allow to dry.
3. When it is somewhat wet, powder it in a liquidizer.
4. Sieve it with a fine flour strain.
Kozhukattai maavu or flour is ready to use.
Alternative quantities provided in the recipe add-in are for 1x only, primary recipe.
For best results abide by my detailed step-by-step photograph instructions and tips above the recipe card.
Nutrition Facts
Kozhukattai recipe
Amount Per Serving
Calories 210 Calories from Fat 63
% Daily Value*
Fat 7g 11%
Saturated Fat 1g 6%
Atomic number 11 2mg 0%
Potassium 74mg 2%
Carbohydrates 33g 11%
Fiber 1g 4%
Sugar 18g 20%
Protein 3g 6%
Calcium 141mg 14%
Robust 2.2mg 12%
* Percent Daily Values are supported a 2000 large calorie dieting.
© Swasthi's Recipes
Kozhukkatai recipe first published in Sept 2015. Updated and republished in Sept 2021.
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