Kozhukattai | Dry fruits modak

Can I use Mixed nuts instead of Almond flour?

I initially started making dry fruits kozhukattai with mixed nuts. Dry roast the nuts (cashew/ walnut/peanuts/almonds) and coarse powder them without water and add it to dates. While grinding the nuts make sure if is not ground for a long time as it might turn oily.  Avoid using pecan as it will turn oily.  I prefer using store-bought almond flour as it makes it easy and convenient. 

Other Almond flour recipes in TMF

Should I always microwave Dates?

Microwaving dates are optional. Soft dates are easy to grind so I prefer microwaving. Microwave time may vary depending on your dates always do 30 seconds and check. Repeat if required. Instead of microwaving the dates, you can also dry roast the dates till they turn soft.  

Should I pulse the dates like paste?

I usually make dry fruit kozhukattai stuffing like my dry fruits laddu. This time I added little water and tried to grind fine so that it is easy for my toddler to eat. The amount of almond flour depends on the dates grinding. Coarse ground dates require less almond flour.

Can I consume the stuffing as such without making kozhukattai?

Yes, can serve the stuffing as such in the form of laddu or make them like modak ( khajoor modak). If you are planning to save it as khajoor Modak uses less water while grinding dates. Make it like dry fruits Laddu 

Can I use store-bought rice flour for making Dry fruits Modak?

 Yes, store-bought rice flour can be used. Refer sweet kozhukattai. The amount of water may slightly vary depending on the rice flour you use. Always gave hot water handy.

Paal Kozhukattai 

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Ingredients

• Raw rice - 100 grams or 1/2 cup
• Salt - pinch
• Cardamom powder - 1/4 tsp
• Dates - 140 grams 20 nos
• Almond powder - 70 grams or 3/4 cup quantity slightly varies depending on the dates, refer notes
• Ghee - 1 tsp
• Sesame oil /coconut oil - to grease
• Water - 1 cup

Instructions

• Wash and soak rice for at least 2 hours
• Take 1 cup of water and use very little water to grind the rice into a fine ground paste. Do not add excess water, as the rice will not be fine-ground with more water
• After grinding the rice, add salt and remaining water to make it a watery batter (Dosa batter consistency)
• Chop the dates roughly and microwave the pieces for around 30 seconds to turn them soft. Let the dates cool down
• Grind the dates with little water and transfer into a plate
• Add almond powder, cardamom powder and ghee to the dates paste; mix well and keep aside
• Add sesame oil to a pan, and when oil is hot add the ground rice batter and salt; mix well
• Continuously mix with a ladle till it comes together as non-sticky dough
• Transfer the dough to a plate and cover with a damp cloth
• When the dough is still warm, grease your hands with oil and knead the dough well
• If required sprinkle some hot water to make a smooth dough
• Make small spheres. Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut/sesame oil helps to make modak
• Slowly press the sphere with your hand and make a circle big enough to keep the filling
• Place a small portion of the dates paste into the circle
• Fold the circle and bring the outer layer to the top, making a modak shape. Alternatively, mould can also be used.
• Similarly, fill all the modak with stuffing
• Grease the idli plate with little oil. Steam cook for 8- 10 minutes or until the modak looks shiny on the outside and does not stick.
• Turn off the stove. Let the modak sit for 5 minutes before removing
• Enjoy it warm

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Notes

1. Instead of almond flour, 70 grams (3/4 cup of mixed nuts or any nuts of choice can be used. Avoid pecans
2. Dry roast the nuts until golden, cool down, and transfer to a mixer jar. Grind it to a slightly coarse mixture
3. The amount of almond flour may vary slightly depending on the ground dates. Add 1/2 cup then add little by little till you get a non-sticky stuffing 
4. Dry fruit mixture should not be sticky
5. If you are planning to consider stuffing as laddu and keep it for few days avoid adding water while grinding the dates. Make it like dry fruits laddu
6. If you prepare the dough beforehand, make sure to keep it covered with a damp cloth/paper towel to avoid the dough from drying up
7. Store-bought /homemade rice flour can be used instead of rice. Use 100 grams of flour. Boil water with salt and oil, after it comes to boil add rice flour and mix well till it turns into a non-sticky dough
8. Coconut can be added for extra flavor
9. Excess dry fruits mixture can be served by moulding them in a shape of modak or rolling them into a laddu
10. If you feel the stuffing is not sweet enough add little sugar to the stuffing

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Ingredients:

Raw rice – 100 grams  or 1/2 cup 

Salt – pinch

Cardamom powder – 1/4 tsp

Dates – 140 grams (20 nos)

Almond powder  – 70 grams or 3/4 cup (quantity slightly varies depending on the dates, refer notes)

Ghee – 1 tsp 

Sesame oil /coconut oil – to grease 

Water – 1 cup

How to make Dry fruits Kozhukattai :

• Wash and soak rice for at least 2 hours 

• Take 1 cup of water and use very little to grind the rice into a fine ground paste. Do not add excess water, as the rice will not be fine-ground with more water
• After grinding the rice add salt and remaining water to make it a watery batter (Dosa batter consistency)
• Chop the dates roughly and microwave the pieces for around 30 seconds to turn them soft. Let the dates cool down

• Grind the dates with little water and transfer into a plate

• Add almond powder, cardamom powder and ghee to the dates paste; mix well and keep aside

• Add sesame oil to a pan, and when oil is hot add the ground rice better; mix well 

• Continuously mix with a ladle till it comes together as a non-sticky dough

• Transfer the dough to a plate and cover with a damp cloth

• When the dough is still warm, grease your hands with oil and knead the dough well
• If required sprinkle some hot water to make a smooth dough 
• Make small spheres. Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut/sesame oil helps to make modak
• Slowly press the sphere with your hand and make a circle big enough to keep the filling
• Place a small portion of the dates paste into the circle
• Fold the circle and bring the outer layer to the top, making a modak shape. Alternatively, mould can also be used.

• Similarly, fill all the modak with stuffing
• Steam cook for 8 – 10 minutes or until the modak looks shiny on the outside and does not stick

• Turn off the gas stove. Let the modak sit for 5 minutes before removing. Enjoy it warm