Kozhukattai is one of the most favorite sweets of Lord Ganesha hence commonly made and offered on Ganesh Chaturthi. Kozhukattai also called as Kolukattai is steamed dumplings with sweet filling inside. Learn to make perfect Kozhukattai with step by step pictures and video.
Kozhukattai or Kolukattai is a popular South Indian dumpling made with rice flour for outer covering with coconut jaggery filling inside. Kozhukattai is usually associated with Ganesh Chaturthi festival as kozhukattai is Lord Ganesha’s favorite. Kozhukattai is often had as an evening snack in Indian homes.
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About Kozhukattai
Kozhukattai is steamed rice flour dumplings for the outer covering stuffed with sweet coconut mixture for inside filling. The filling is called thengai poornam in tamil. It is shaped with a mold or without mold. There are many variations to the classic traditional sweet with unique stuffings and fillings.
Kozhukattai is more popular in Tamil Nadu, North India and Kerala. In North it is called modak and in South it is called kozhukattai. Though both kozhukattai and modak are almost similar they have slight variation in the filling.
Though there are different types of modak / kozhukattai made for Ganesh Chaturthi the quite essential one is the classic steamed modak or kozhukattai with pooranam. 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 Video
Kozhukattai Ingredients
- Rice flour – Traditionally homemade rice flour is used to make modak. However you can use instant ready made rice flour too. See Kozhukattai Maavu Recipe
- Salt – Salt is added while making the dough.
- Coconut –Fresh grated coconut is recommended for this recipe. If you have coconut pieces then pulse it in mixer to make it shredded. We can use desiccated coconut as well when fresh coconut is not available.
- Jaggery – Use clean organic jaggery as we are adding it as such.
- Cardamom powder – Cardamom powder is added for flavor.
- Ghee – Ghee is used to grease and flavor.
Similar Recipes
Kozhukattai filling
Kozhukattai is a popular name for South Indian dumpling made with rice flour and filling inside. It usually has sweet filling but can have savory filling too.
The filling stuffed inside the kozhukattai has a lot of variations though the classic version has coconut jaggery as filling.
- Coconut jaggery filling – This is a easy and quick filling made using coconut and jaggery.
- Chana dal jaggery filling – This is a slightly elaborate process as we need to cook chana dal first then cook with jaggery until thick.
Kozhukattai Molds
Many shops begin to sell kozhukattai molds few weeks before Ganesh Chaturthi festival. Nowadays it is readily available online too. But you can make modak / kozhukattai with or without mold.
I have 2 types of mold one is aluminium and other is plastic. Both are easy to shape.
How to make Kozhukattai Step by Step
Coconut sweet filling
1.Measure 1/2 cup jaggery and add it to a pan.
2..Add 1/4 cup 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 1 cup 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 1/4 teaspoon 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.
Kozhukattai Dough
10.To a mixing bowl add 1/2 cup rice flour.
11.Add salt to taste and 1/2 teaspoon 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 minutes.
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. Kozhukattai dough is 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.
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!
Expert 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. So always keep covered with a slightly wet cloth to retain moisture.
- 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 store bought rice flour or homemade rice flour(idiyappam flour)
Serving & Storage
Kozhukattai tastes great on its own, you can serve it along with savory kozhukattai or sundal. Kozhukattai tastes best when served hot or warm, however tastes good after it cools down also. Consume on the same day of making as the recipes contain coconut.
FAQS
1.Which flour is used for making Kozhukattai?
Rice flour or homemade idiyappam flour is used for making kozhukattai. However you can use store bought idiyappam flour too.
2.What should I do when my dough cracks while shaping?
If the dough cracks it means the dough is very dry.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.
3.How to make soft kozhukattai?
The dough is the key to get soft kozhukattai. If the dough is perfect the kozhukattai will be very soft. Also do not over cook while steaming which will make the kozhukattai rubbery / hard..
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📖 Recipe Card
Kozhukattai | Kolukattai
Ingredients
For the outer 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
- 1/4 teaspoon cardamom powder
Instructions
Coconut sweet filling
- Measure 1/2 cup jaggery and add it to a pan.
- Add 1/4 cup 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 1 cup coconut in a tawa till its dry, just for few seconds- don’t change its color.
- Strain jaggery syrup and add.
- Mix it well. Cook until the mixture becomes sticky and thick.
- Add 1/4 teaspoon 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 1/2 cup rice flour.
- Add salt to taste and 1/2 teaspoon 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 minutes.
- 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. Kozhukattai dough is 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 covered for 6-10 mins or until the kozhukattais outer covering turns shiny and looks cooked.
- Serve it hot / warm!
Video
Notes
- 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. So always keep covered with a slightly wet cloth to retain moisture.
- 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 store bought rice flour or homemade rice flour(idiyappam flour)
Shaheen
Thanks you so much for this delicious and sweet recipe