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
Can I call it Indian Sweet Momos 😉
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 + 1/4 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
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
- 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
My Notes:
- If pooranam becomes so hard and not able make balls, Microwave them for 40 sec or use double boiling method and heat the pooranam
- 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
- Idiyappam flour can also be used to prepare Kozhukattai
- 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
- If you think jaggery has impurities strain them after it melts and comes to room temperature. Then add coconut and cook pooranam
- 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
- When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken kozhukattais
- Cook pooranam in medium flame
- It is always better to prepare pooranam first and then the dough, to avoid dough becoming thick
- Pooranam can also be prepared the previous day and refrigerate
Great.. nice and detailed explanation. 🙂 yummy.
Thanks Srividhya:-)
Looks like a very authentic recipe! I shall definitely try this out on a weekend.. I love these Indian momos VidYA 🙂
Thanks Jofy:-) glad you like it. Waiting to hear from you
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 🙂
Thanks Malar:-)great to know that you have also did this dear. I thought I am odd women out;-)
This was prepared by my Mom as tea-time snack at my home during school days…..:) :)Feeling nostalgic!!!
Wow teatime snacks:-) Sherien, I can relate:-)
must fr ganesh chaturthi.. yummy
Thanks Smitha:-) yes definately
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
Brown rice flour is awesome thought:-) Do try and I am waiting to here how it turned out
these look divine!!!!
Thanks Liz:-)
Lovely Vidya!..it’s been quite a while since I made kozhukkattas, and this is making me want to make some soon.
Thanks Anu:-) haha do them and enjoy
We also have a similar type of preparation and we call it “pithe”.
‘Pithe’ wow I am learning new recipes. Blogging is fun:-)
Love these so much 🙂
Thanks Naina:-)
We do this for vinayak chathurthi- yummylicious. …
Oh yes Chitra we do Kozhukattai on chadurthi too. Thanks dear:-)
Lovely!
Thanku:-)
I could also join you in devouring these Vidya and then skip dinner 😉
Haha:-) yes Radhi they where so addictive
Is it Chathurthi already? Looks so so so good <3
Thanks Charu:-) cooked them for Varalakshmi Pooja dear
yummilicious !!! we also do this, only shaped differently and then steamed in a milky sauce, call it ‘Dudh puli’ 🙂
Dudh Puli in milk sauce that sounds so yummy. Post the recipe Andy I am eager to learn it from yoi
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!
Thanks Saucy. Yes jaggery with cardamom makes the dish flavorful. Happy to be a part of FF
oooooooooooooohhhhhhhhhhh now i am drooling .. I am going to add this to my list tooo 🙂
Glad you like it:-) Do try and let me knoe
They look tasty but also so cute 🙂
Thanku:-) oh ya they look cute right:-)
These are unique and not something I’ve ever tried.. until now.. must make these! Yum!
Glad you like it Pamela do try and let me know
Really delicious sweet little bites. Jaggery, coconut cardamom, all delicious. They are so festive looking, so very beautiful.
Thanks Suzanne:-) yes they made festival extra spl
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
“Onigiri” never heard about it thanks for telling will read about it. I wish I could give you some to taste
Yum!!
Thanks Arl:-)
How I wish I could just have you as my personal chef!! 🙂
🙂 I wish I could cook for you dear
I love Kozhukattais…but never really prepared them thinking they were difficult to make!But ur recipe sounds soo easy!Defintely worth a try!
Do try Shannu its very easy:-) I am you will like it
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 !!!
Thanks for trying Usha:-) glad they turned out yum