Pidi Kozhukattai | Vellam Kozhukattai

Sweet Pidi Kozhukattai | Vellam pidi kozhukattai | Inipu kozhukattai | Upma Kozhukattai 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

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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

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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

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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