Kozhukattai is an authentic recipe done during Vinayagar Chathurthi. It can be done with different stuffings using coconut or channa dhal or moong dhal or peanut along with jaggery and cardamom. Here, I have done using coconut and jaggery along with almonds and nuts. It tasted awesome and the quantity of stuffing was more.
INGREDIENTS:
Rice flour - 1 cup
Milk - 1/2 cup
Water - 1/2 cup
Ghee - little
Oil - for greasing
Salt - a pinch
For Puran/Stuffing
Coconut - 1/2
Almond - 10
Cashew nut - 10
Pistachios - 5
Jaggery - 1/4 cup
Cardamom - a pinch
Ghee - 1 tsp
METHOD:
1. In a mixer, add almonds, nuts and pistachios and grind to coarse powder and keep aside.
2. Grate coconut finely and add to a tawa along with almond and nuts mixture.
3. Add jaggery, and cook on medium flame.
4. Jaggery starts to melt and after a while coconut and nuts mixture gets blended and comes together.
5. Add cardamom powder, ghee, mix well and switch off the flame.
6. In a pan add water and milk together until it boils well.
7. In a bowl, add rice flour, little salt and ghee.
8. Add boiling milk little by little.
9. Mix with a spoon till it comes to crumbled texture.
10. Close with a lid for a while and using hand, mix well to form a dough. Sprinkle little oil and knead well.
12. Grease the modak mould with little oil. Join the mould together.
13. Take a little dough and press along the inner sides of the mould with space in the center for stuffing.
14. Place the stuffing and seal the top with rice flour dough.
15. Open the mould carefully, and take out the modak. Likewise prepare all modaks.
16. Heat an idly pan, steam the modaks for 7 to 8 minutes till it turns glossy.
17. Tasty Kozhukattai is ready.
Note:
- Adding milk gives a soft texture for the outer cover.
- Milk & water quantity may vary according to the quality of rice flour.
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