Sweet Ammini Kozhukattai

Sweet Ammini Kozhukattai is a quick and tasty sweet minidumpling made by steaming rice flour balls and simmering it in jaggery syrup & flavoured with coconut and sesame seeds. It is very cute in shape and kids favourite – so do try this for Ganesh Chaturthi and enjoy!

Sweet Ammini Kozhukattai recipe with video and step by step pictures. Sweet Ammini Kozhukattai is a delicious kozhukattai to make for Ganesh Chaturthi.

About Sweet Ammini Kozhukattai 

Ammini Kozhukattai also called as mani kozhukattai or mini kozhukattai or ammani kolukattai,is usually made with the leftover dough which we have when we make kozhukattai .I have made the salt version of ammini kozhukattai earlier so wanted to try a sweet version.Its my own idea of making ammini kozhukattai with jaggery,coconut and sesame seeds as coating for the sweet version and it turned out super yummy that hubby loved it so much.

This is my first trial and I am super happy and proud about the outcome :)The first recipe I wanted to try for this Ganesh Chaturthi 2014 was this cute little ammini kozhukattais and the new serving bowl added on to my temptation that I clicked it the very next day I bought this leaf shaped bowl.

Related posts

• Ganesh chaturthi recipes
• Modak
• Salt ammini kozhukattai
• Chana sundal
• Kozhukattai

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Sweet Ammini Kozhukattai

Sweet Ammini Kozhukattai is a quick and tasty sweet minidumpling made by steaming rice flour balls and simmering it in jaggery syrup & flavoured with coconut and sesame seeds. It is very cute in shape and kids favourite – so do try this for Ganesh Chaturthi and enjoy!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings25 Kozhukattais

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup rice flour
• 2 tablespoon coconut
• 1 teaspoon ghee
• 1 tablespoon sesame seeds + extra for sprinkling on top
• a tiny pinch cardamom powder

For jaggery syrup:

• 1/2 cup jaggery
• 1/3 cup water

Instructions

• Measure and take rice flour, add a pinch of salt to it….Boil water once it bubbles up rigourously switch off.
• Add boiled water little by little to the rice flour and keep stirring. Mix it with a laddle till it gathers to a smooth dough.
• Allow it to cool for 2-3 mins and once you are able to bear the heat of the dough, knead it to a smooth dough.
• Then slightly grease your hands with oil and shape them into small balls.
• Keep the dough covered to avoid it from drying.Make small balls till the entire dough gets over.
• Grease your steamer plate or idli plate with oil and arrange the balls and Steam it for 7-10mins or until the kozhukattais are cooked.
• Meanwhile dry roast coconut for 2mins set aside, then dry roast sesame seeds till slightly golden,set aside.
• Melt jaggery syrup in water, strain to remove impurities.Heat up the jaggery syrup in medium flame.
• Once the syrup turns sticky more like honey consistency add the jaggery balls give a quick mix.
• Add roasted coconut and sesame seeds, add cardamom powder cook for 2mins until the mixture forms a sticky coating.Finally add a teaspoon of ghee and Switch off.
• Serve hot / warm.While serving sprinkle more sesame seeds and enjoy!

Video

Notes

• I used readymade idiyappam flour, Nirapara brand. You can even use homemade rice flour.
• Add 1/3 cup jaggery if you less sweetness.
• The water quantity depends on the rice flour quality so adjust accordingly.
  Add hot water to jaggery so that it dissolves quickly.
• Dont let the rice flour mixture dry, keep covered and shape the kozhukattais.I just made 1/2 cup so the shaping was done in few minutes but while doing in bulk make sure you keep it covered with a slightly wet cloth.
• Dont steam for more time , it will make the kozhukattais rubbery and hard.Also dont cook for more time in jaggery syrup, just toss and let the syrup coat the kozhukattais that’s enough.
• You can even add a teaspoon of ghee and roast cashews and raisins and add it.
• Adding sesame seeds give a nutty crunch while eating which I loved it so don’t skip it.

Nutrition Facts

Sweet Ammini Kozhukattai

Amount Per Serving (100 g)

Calories 42 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.3g2%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Cholesterol 1mg0%

Sodium 0.3mg0%

Potassium 5mg0%

Carbohydrates 7g2%

Fiber 0.2g1%

Sugar 4g4%

Protein 0.3g1%

Vitamin A 0.03IU0%

Vitamin C 0.01mg0%

Calcium 5mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Sweet Ammini Kozhukattai Recipe Step by Step

1. Measure and take rice flour, add a pinch of salt to it….Boil water once it bubbles up rigourously switch off. Add it little by little to the rice flour and keep stirring.Mix it with a laddle till it gathers to a smooth dough.
   
2. Allow it to cool for 2-3 mins and once you are able to bear the heat of the dough, knead it to a smooth dough.Then slightly grease your hands with oil and shape them into small balls.Keep the dough covered to avoid it from drying.Make small balls till the entire dough gets over.
   
3. Grease your steamer plate or idli plate with oil and arrange the balls and Steam it for 7-10mins or until the kozhukattais are cooked.Meanwhile dry roast coconut for 2mins set aside, then dry roast sesame seeds till slightly golden,set asid.Roasting coconut is optional, you can add it as such too.
4. Measure jaggery and add it in a pan, add water and dissolve it well.
   
5. Heat it up for 2mins just for the jaggery to get dissolved.Strain to remove impurities.Add to pan.
   
6. Once the syrup turns sticky more like honey consistency add the jaggery balls give a quick mix then add roasted coconut and sesame seeds, add cardamom powder cook for 2mins until the mixture forms a sticky coating.Finally add a teaspoon of ghee and Switch off.

Serve hot / warm.While serving sprinkle more sesame seeds and enjoy!

Expert Tips

• I used readymade idiyappam flour, Nirapara brand. You can even use homemade rice flour.
• The water quantity depends on the rice flour quality so adjust accordingly.
• Add hot water to jaggery so that it dissolves quickly.
• Dont let the rice flour mixture dry, keep covered and shape the kozhukattais.I just made 1/2 cup so the shaping was done in few minutes but while doing in bulk make sure you keep it covered with a slightly wet cloth.
• Dont steam for more time , it will make the kozhukattais rubbery and hard.Also dont cook for more time in jaggery syrup, just toss and let the syrup coat the kozhukattais that’s enough.
• You can even add a teaspoon of ghee and roast cashews and raisins and add it.
• Adding sesame seeds give a nutty crunch while eating which I loved it so don’t skip it.