Kozhukattai with thengai pooranam along with step by step pictures and video. Kozhukattai is the favourite sweet dish of Pillayar hence commonly made and offered for Pillayar on Pillayar Chaturthi. Kolukattai Recipe with step by step cooking pictures with video are posted here for your easy understanding and reference.
Kozhukattai or Kolukattai is a popular South Indian sweet dumpling made with rice with coconut jaggery filling. It is usually associated with Ganesh Chaturthi festival. It is had often as an evening snack in Indian homes.
About Kozhukattai
Kozhukattai is made by steaming rice flour dough stuffed with a filling of jaggery & coconut. The filling is called thengai poornam. It is shaped with a mould or with hand. Firstly we make the filling, secondly the rice flour dough, thirdly they are shaped and finally steamed.
There are wide varieties of Kozhukattai – ammini kozhukattai, pidi kozhukattai, Ellu kozkukattai and lot more! A collection of these variations are posted for Ganesh Chaturthi!
Kozhukattai Ingredients
- Rice flour : See Kozhukattai Maavu Recipe for making Kozhukattai Maavu. Two methods of preparing it is posted there. However, if you are not finding time, instant readymade flours are easily available these days in stores so you can use them too. But make sure to roast well and sieve it once to ensure no speck is there then proceed.
- Coconut : Fresh grated coconut is recommended for this recipe. We can use desiccated coconut as well when fresh coconut is not available.
- Jaggery : Make jaggery syrup by adding water to powdered jaggery. Strain the impurities then cook coconut in the prepared jaggery syrup until thick and juicy.
My experiences on this day
Vinayagar Chathurthi falls on 1oth September 2021.This kozhukattai with coconut filling is one my favorites and I grew up eating this often for teatime snack. Yes I remember having this kozhukattai hot hot when I returned back from school.Now lets get on to learn how to make easy kozhukattai.
Check out my ulundu kozhukattai(savory version) and modak(with chana dal filling).Check out my mothagam with chana dal filling post. I have used mould there but you can shape them with your hands too.
Kozhukattai Recipe Step by Step
Poornam preparation
1.Measure, crush jaggery and add it to a pan.
2..Add water to it.Mix it well.
3.Heat it up until jaggery completely dissolves.it is slightly thick (no string consistency needs to be checked) .Set aside
4.Dry roast coconut in a tawa till its dry, just for few seconds- don’t change its color.
5.Strain jaggery syrup and add.
6.Mix it well. Cook until the mixture becomes sticky and thick.
7.Add cardamom powder mix well and switch off.The pooranam should be juicy not too dry so switch off accordingly.
8.Coconut pooranam ready. Let it cool down a bit.
9.Let it become warm then make small balls and keep aside.
Let it become warm then make small balls and keep aside.Pin
Kozhukattai Dough
10.To a mixing bowl add rice flour.
11.Add salt and ghee to it.
12.Mix this well first.
13.Boil water.
14.Add water little by little.
15.Keep mixing using a spatula.
16.Keep adding and mixing.
17.Keep stirring adding water little by little.
18.Gather to form a mass.
19.Once it gathers to form a dough close and keep aside for 5 mins.
20.Once it is warm enough to handle with hand, open give a quick mix.
21.Mix well with fingers to form a soft dough.
22.Keep covered until use to avoid drying up. Modak dough ready.
How to shape kozhukattai
23.Pinch a lemon sized dough flatten it slightly then make it thin on all sides. Add the coconut pooranam on it.Pin
24.Pull around the edges and bring it to center over the top of the filling.
25.Bring it together to form the shape.Shape it like a modak. Remove extra portion of the dough on top if any.
26.Repeat to finish the dough.
27.Steam cook covered for 6-10 mins or until the kozhukattais outer covering turns shiny and looks cooked.
Serve it hot / warm!
Kozhukattai Dough Tips
- Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
- Do not let the dough dry up. If it dries up, it will crack while shaping.
- Always use boiling hot water while making dough to get perfect soft kozhukattai.
- The dough should not be sticky so adjust and add water accordingly.
- Use good quality storebought rice flour or homemade rice flour(idiyappam flour)
FAQs
1.What is Kozhukattai?
Kozhukattai is a popular name for South Indian dumpling made with rice flour and filling inside. The filling can be varied but the popular one being coconut and jaggery. Filling in tamil is called as pooranam. It usually has sweet filling but can have savory filling too.
2.How is Kozhukattai made?
Kozhukattai is made by steaming rice flour dough stuffed with a filling of jaggery & coconut.Cardamom powder is added to flavour the filling.
3.Which flour is used for making Kozhukattai?
Rice flour or homemade idiyappam flour is used for making kozhukattai.
4.What should I do when my dough cracks while shaping?
Add very little / sprinkle hot water and make it right. Do not use dry / hard dough as it will crack the Kozhukattai or pop out the filling while steaming and also gives hard texture.
5. How to make soft kozhukattai?
The dough is the key to get soft kozhukattai. If the dough is perfect the kozhukattis will be very soft. Also do not over cook while steaming.
If you have any more questions about this Kozhukattai Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Kozhukattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Kozhukattai | Kolukattai
Ingredients
For outer modak covering:
- 1/2 cup rice flour
- 1 teaspoon ghee
- salt to taste
- water as needed
For inner sweet filling
- 1 cup coconut grated
- 1/2 cup jaggery crushed
- 1/2 teaspoon cardamom powder
Instructions
Kozhukattai Recipe Step by Step Method
Coconut jaggery filling
- Measure, crush jaggery and add it to a pan.
- Add water to it.Mix it well.
- Heat it up until jaggery completely dissolves.it is slightly thick (no string consistency needs to be checked) .Set aside
- Dry roast coconut in a tawa till its dry, don’t change its color.
- Strain jaggery syrup and add.
- Mix it well. Cook until the mixture becomes sticky and thick.
- Add cardamom powder mix well and switch off.The pooranam should be juicy not too dry so switch off accordingly.
- Coconut pooranam ready. Let it cool down a bit.
- Let it become warm then make small balls and keep aside.
Kozhukattai dough
- To a mixing bowl add rice flour.
- Add salt and ghee to it.
- Mix this well first.
- Boil water.
- Add water little by little.
- Keep mixing using a spatula.
- Keep adding and mixing.
- Keep stirring adding water little by little.
- Gather to form a mass.
- Once it gathers to form a dough close and keep aside for 5 mins.
- Once it is warm enough to handle with hand, open give a quick mix.
- Mix well with fingers to form a soft dough.
- Keep covered until use to avoid drying up.Modak dough ready.
How to shape kozhukattai
- Pinch a lemon sized dough flatten it slightly then make it thin on all sides. Add the coconut pooranam on it.
- Pull around the edges and bring it to center over the top of the filling.
- .Bring it together to form the shape.Shape it like a modak.Remove extra portion of the dough on top if any.
- Repeat to finish the dough.
- Steam cook for 6-10 mins or until the kozhukattais outer covering turns shiny and looks cooked.
- Serve Kozhukattai hot / warm!
Video
Notes
- Make thin outer layers so that the mothagams are soft and gets cooked easily.
- If you add more water to jaggery syrup then while making stuffing it will be watery and will take time to get thick.
The coconut pooranam should be thick in consistency else you will have a tough time wrapping them into kozhukattais.
Leave a Reply