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Sweet Kozhukattai | Inipu Kozhukkatai | Vella Kozhukkatai

August 10, 2014 By Vidya Srinivasan 58 Comments

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IMG_9158 - Copy

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.

Kozhukattai recipe collection

5 from 1 vote
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Ingredients

  • Rice flour - 1 cup sieved
  • Water - 1 cup + 1/2 cups
  • Salt - 1/8 tsp
  • Coconut oil - 1 tsp
  • Pooranam
  • Shredded Coconut - 1 cup
  • Water - 2 tbsp
  • Jaggery - 3/4 cup
  • Cardamom powder - 1/4 tsp

Instructions

  • In a pan, add jaggery and water. Once the jaggery melts, add coconut and cook till the mixture gets thickened. Add cardamom at the end. Mix well and switch off
  • 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
  • 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
  • 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
  • Slowly press with your hand and make a big circle sufficient enough to keep the filling
  • Place the pooranam into the small portion
  • Bring the outer layer to the top for modakkam shape. Alternatively, mould can also be used
  • 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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Notes

  1. If pooranam becomes so hard and not able make balls, Microwave them for 40 sec or use double boiling method and heat the pooranam
  2. 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
  3. Idiyappam flour can also be used to prepare Kozhukattai 
  4. 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
  5. If you think jaggery has impurities strain them after it melts and comes to room temperature. Then add coconut and cook pooranam
  6. 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
  7. When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken kozhukattais
  8. Cook pooranam in medium flame
    It is always better to prepare pooranam first and then the dough, to avoid dough becoming thick
  9. Pooranam can also be prepared the previous day and refrigerate
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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 + 1/2 cup

Salt – 1/8 tsp

Coconut oil – 1 tsp

Pooranam

Shredded Coconut – 1 cup

Water – 2 tbsp

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

IMG_9156

Method

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

IMG_9099

  • 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

IMG_9108

  • 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

IMG_9101IMG_9102IMG_9103

  • 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

IMG_9109

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

IMG_9111

  • Place the pooranam into the small portion

IMG_9112

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

IMG_9113

  • 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

IMG_9151

 

Filed Under: Indian sweet recipe, Kozhukattai recipe Tagged With: chaturthi, ganesh, how to make, kozhukattai, modak, mothagam, pillayar, poorna, Recipe, s, tamil, thenga, vareity, variety, vella, vinayagar, with

« Kondakadalai Sundal | Channa Sundal | Chickpea Sundal
Mushroom Masala | Matar Mushroom Gravy »

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Comments

  1. srividhya says

    August 10, 2014 at 22:17

    Great.. nice and detailed explanation. 🙂 yummy.

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:31

      Thanks Srividhya:-)

      Reply
  2. Foodie Adam & Cookie Eve says

    August 10, 2014 at 22:30

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:30

      Thanks Jofy:-) glad you like it. Waiting to hear from you

      Reply
  3. Malar says

    August 10, 2014 at 23:10

    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 🙂

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:29

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

      Reply
  4. sherien says

    August 10, 2014 at 23:31

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:28

      Wow teatime snacks:-) Sherien, I can relate:-)

      Reply
  5. smithakal says

    August 11, 2014 at 00:02

    must fr ganesh chaturthi.. yummy

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:27

      Thanks Smitha:-) yes definately

      Reply
  6. Sophie33 says

    August 11, 2014 at 00:14

    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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:27

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

      Reply
  7. Liz says

    August 11, 2014 at 00:16

    these look divine!!!!

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:23

      Thanks Liz:-)

      Reply
  8. Violets&Vanilla says

    August 11, 2014 at 00:35

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:20

      Thanks Anu:-) haha do them and enjoy

      Reply
  9. Jayeeta says

    August 11, 2014 at 02:36

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:19

      ‘Pithe’ wow I am learning new recipes. Blogging is fun:-)

      Reply
  10. spiceinthecity says

    August 11, 2014 at 03:38

    Love these so much 🙂

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:18

      Thanks Naina:-)

      Reply
  11. Chitra Jagadish says

    August 11, 2014 at 04:20

    We do this for vinayak chathurthi- yummylicious. …

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:18

      Oh yes Chitra we do Kozhukattai on chadurthi too. Thanks dear:-)

      Reply
  12. mmmarzipan says

    August 11, 2014 at 07:03

    Lovely!

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:17

      Thanku:-)

      Reply
  13. radhikasethi says

    August 11, 2014 at 07:06

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:16

      Haha:-) yes Radhi they where so addictive

      Reply
  14. Charanya says

    August 11, 2014 at 07:31

    Is it Chathurthi already? Looks so so so good <3

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:15

      Thanks Charu:-) cooked them for Varalakshmi Pooja dear

      Reply
  15. acbistro says

    August 11, 2014 at 07:44

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:15

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

      Reply
  16. saucygander says

    August 11, 2014 at 07:48

    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!

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:13

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

      Reply
  17. Bikramjit says

    August 11, 2014 at 09:01

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 11:12

      Glad you like it:-) Do try and let me knoe

      Reply
  18. platedujour says

    August 11, 2014 at 12:29

    They look tasty but also so cute 🙂

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 13:42

      Thanku:-) oh ya they look cute right:-)

      Reply
  19. Pamela @ Brooklyn Farm Girl says

    August 11, 2014 at 18:57

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 22:34

      Glad you like it Pamela do try and let me know

      Reply
  20. apuginthekitchen says

    August 11, 2014 at 19:31

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 22:32

      Thanks Suzanne:-) yes they made festival extra spl

      Reply
  21. derekthezenchef says

    August 11, 2014 at 19:31

    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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 22:31

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

      Reply
  22. Arl's World says

    August 11, 2014 at 21:30

    Yum!!

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 22:29

      Thanks Arl:-)

      Reply
  23. Sasha says

    August 11, 2014 at 21:46

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

    Reply
    • Traditionally Modern Food says

      August 11, 2014 at 22:08

      🙂 I wish I could cook for you dear

      Reply
  24. food passion and love says

    August 12, 2014 at 03:40

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

    Reply
    • Traditionally Modern Food says

      August 12, 2014 at 15:04

      Do try Shannu its very easy:-) I am you will like it

      Reply
  25. Usha Dayalan says

    August 30, 2014 at 11:45

    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 !!!

    Reply
    • Traditionally Modern Food says

      August 30, 2014 at 11:48

      Thanks for trying Usha:-) glad they turned out yum

      Reply

Trackbacks

  1. Fiesta Friday #28 | The Novice Gardener says:
    August 12, 2014 at 23:20

    […] Vidya […]

    Reply
  2. Baked Nei Appam | Traditionally Modern Food says:
    August 24, 2014 at 23:03

    […] 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 […]

    Reply
  3. Ammini (Mani) Kozhukattai | Traditionally Modern Food says:
    August 27, 2014 at 23:51

    […] 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 […]

    Reply
  4. Paal Kozhukattai | Traditionally Modern Food says:
    August 29, 2014 at 23:56

    […] 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 […]

    Reply
  5. kadala Curry | Traditionally Modern Food says:
    January 23, 2015 at 23:10

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

    Reply
  6. Aviya | Traditionally Modern Food says:
    March 13, 2015 at 17:00

    […] Sweet Kozhukattai […]

    Reply
  7. Banana Sweet Pidi Kozhukattai | Traditionally Modern Food says:
    April 26, 2015 at 22:31

    […] Sweet Kozhukattai […]

    Reply
  8. Methi Malai Matar | Traditionally Modern Food says:
    February 10, 2016 at 20:09

    […] around, Jayashree is one among them. She is very encouraging. Couple of months back she shared my Sweet Kozhukattai in her Ganesh Chaturthi Special recipe:-) I enjoy visiting her space and like her recipes. […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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