Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Sweet Pidi Kozhukattai | Vellam Kozhukattai

    August 13, 2020 By Vidya Srinivasan Leave a Comment

    74 shares
    Jump to Recipe Jump to Video Print Recipe

    Sweet Pidi Kozhukattai | Sweet Pidi Kozhukattai | Vellam pidi kozhukattai | Inipu kozhukattai | Upma Kozhukattai| dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Indian dessert recipes easy | festival sweets | kozhukattai recipe | kolukattai recipe | pido kozhukattai| South Indians sweet recipe | traditional indian sweets | North Indian sweet | best indian sweets with step by step pictures and video. Check out sweet Pidi Kozhukattai video and If you like the video pls SUBSCRIBE to my channel

    Sweet Pidi Kozhukattai | Vellam pidi kozhukattai | Inipu kozhukattai | Upma Kozhukattai  is a tasty south Indian traditional jaggery-based sweet, prepared with rice grits. Here is a tasty version with idli rava.

    Vellam pidi kozhukattai is widely prepared during Ganesh Chaturthi, aadi velli, Navaratri, Chitra pournami, etc. In our home, it is always paired with Uppu Kozhukattai tiffin.

    Why Idli rice for Pidi Kozhukattai?

    Typically Sweet  Pidi Kozhukattai is prepared with broken raw rice kurunai but to make it instantly without any grinding, I have used Idli Rava. Idli Rava works perfectly for Uppu and vellam Pidi Kozhukattai like Arisi kurunai Adai. Rice flour can also be used instead of Idli Rava.

    For Sweet pidi kozhukattai Should I cook Idli Rava before adding vellam?

    It is always better to add jaggery after Idli rice is cooked. I have heard people cooking broken raw rice and jaggery together but there is a high chance of rice not getting cooked properly. If you are using rice flour instead of Idli Rava it can be cooked directly in boiling jaggery water. No need to cook rice flour before adding jaggery syrup.

    Can I adjust jaggery quantity?

    The amount of jaggery totally depends on individual taste. The jaggery I used was not paagu vellam and it was less sweet. Having a sweettooth I added more. Depending on your sweetness expectations add an equal quantity of jaggery or less. Avoid using excess jaggery as that will affect Kozhukattai to hold its shape and it will turn soggy. 

    Kozhukattai recipe collection

    5 from 1 vote
    Print Pin Comment

    Ingredients

    • Idli rava - 1/2 cup
    • Hot Water - 1 cup
    • Jaggery - 1/2 cup
    • Ghee - 1 tsp
    • Cardamom powder - 1/4 tsp
    • Coconut - 2 tbsp

    Instructions

    • In a wide heavy-bottomed pan add 1 cup of hot water and let it boil
    • When the water comes to a boil add idli rava and mix well
    • Let the idli rava cooks well. (if required, Add additional water in small quantity just for the rava to get cooked. Avoid adding extra water)
    • After the rava is well cooked add the jaggery and keep mixing well to avoid lumps
    • After the jaggery melts down add ghee, cardamom powder and mix well
    • At one stage when the dough becomes whole, turn down the flame to low and keep cooking till it comes together nicely
    • If you touch the dough with your finger it won't stick, that's the right consistency, cook till it reaches this stage
    • Switch off and let it cool down a bit
    • Grease the idli plates with little ghee and keep them ready
    • When you can handle the dough grease your hands with little water and make pidi kozhukattai
    • Add it to the idli plate. Avoid overlapping with one another
    • steam them for 7 - 10 minutes till they are done
    • Open the idli pan and let it cool off

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Always have hot water handy and use it only if required
    2. Adjust jaggery according to your consistency but too much of jaggery may turn Kozhukattai  soggy
    3. Kozhukattai stays  good for 2 days
    4. Instead of using idli rava, you can also grind raw /Sona masoori rice coarsely
    5. Rice flour can be used instead of Idli Rava. In that case, reduce jaggery quantity to half. Boil jaggery syrup and add rice flour, cook till turns into a non-sticky dough and make Kozhukattai
    6. Avoid adding excess water as it will affect the Kozhukattai consistency 
    7. If you are not confident of the exact dough consistency to switch off, moisture your hand and your hand and take a small ball and roll and see, if it forms a ball then its the right consistency
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

     

    Ingredients:

    Idli rava - 1/2 cup

    Hot Water - 1 cup 

    Jaggery - 1/2 cup

    Ghee- 1 tsp

    Cardamom powder - 1/4 tsp

    Coconut - 2 tbsp

    How to make sweet pidi kozhukattai:

    • In a wide heavy-bottomed pan add 1 cup of hot water and let it boil

    • When the water comes to a boil add idli rava and mix well

    • Let the idli rava cooks well. (if required, add additional water in small quantity just for the rava to get cooked. Avoid adding extra water)

    • After the rava is well cooked add the jaggery and keep mixing well to avoid lumps

    • After the jaggery melts down add ghee, cardamom powder and mix well

    • At one stage when the dough becomes whole, turn down the flame to low and keep cooking till it comes together nicely

    • Add coconut and mix well

    • If you touch the dough with your finger it won't stick, that's the right consistency, cook till it reaches this stage
    • Switch off and let it cool down a bit
    • Grease the idli plates with little ghee and keep them ready
    • When you can handle the dough grease your hands with little water and make pidi kozhukattai
    • Add it to the idli plate. Avoid overlapping with one another
    • steam them for 7 - 10 minutes till they are done

     

    • Open the idli pan and let it cool off

    « Vetrilai Poondu Sadam | Betel leaves rice
    Javvarisi Vadam | Sago Fryums »

    Categories

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    click on the image to read more

    Hot beverages recipes

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.