Go Back
+ servings

Kozhukattai | Kolukattai

Kozhukattai or kolukattai is a popular South Indian delicious sweet dumpling made with rice with coconut jaggery filling called thengai pooranam. Kozhukattai is offered for Pillayar on Pillayar Chaturthi during pooja and then relished by all. Learn how to make Kozhukattai with step by step pictures and video.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings10 Kozhukattai
AuthorSharmilee J

Ingredients

For outer modak covering:

For inner sweet filling

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.
    Nutrition Facts
    Kozhukattai | Kolukattai
    Amount Per Serving (40 g)
    Calories 105 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 3g19%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.3g
    Cholesterol 1mg0%
    Sodium 389mg17%
    Potassium 36mg1%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 11g12%
    Protein 1g2%
    Vitamin C 0.3mg0%
    Calcium 6mg1%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!