Kozhukattai (Sweet)

Festivals are celebrated round the year in all parts of India with a lot of pomp, enthusiasm and grandeur. It is an important aspect of the Indian culture.

Festivals are joyous occasions, packed with great excitement, rituals, prayer and a reunion with relatives and friends.
Sweets and festive treats form an important part of the festive mood.

This is the way I have been preparing the dough and the filling and it has never failed for me for the past so many years.  With Ganesh Chaturthi around soon, thought I would share this with you!!

In Tamil Nadu and Kerala this sweet coconut dumpling is called Kozhukattai and in Andhra it is called Kudumulu and in the North of India it is called Modak

Ingredients to make approximately 20-25

1 Cup Fine Rice Flour (available in super markets)
1-1 ½  Cups Water
1 Tsp. Oil
4 Tbs. Oil (in a bowl)

For the Filling

1 Cup Freshly Grated Coconut
¾ Cup Powdered Jaggery
½ Cup Water
1 Tsp. Cardamom Powder


Preparation of the dough

Keep a wet muslin cloth handy next to the stove
( I generally wet a fresh cloth wipe – available in super markets – instead of the muslin cloth)

Bring the  water to the boil in a pan on the stove
Add the teaspoon of oil in it and reduce the flame.
Add the flour and swiftly stir the mixture through, bringing it quickly together and put in the wet muslin cloth
Cover the dough with the muslin cloth and bring the flour to the centre of the cloth and press it down firmly

Alternatively, the rice flour and water (with the drop of oil) can be mixed and placed on the stove instead and swiftly stirred through and brought together into a muslin cloth

Preparation of the Filling (Coconut and Jaggery filling)

Bring half the cup of water to the boil and add the powdered jaggery.
Let it boil for about 5-6 minutes on a medium flame until it froths.
Add the freshly grated coconut and stir the mixture through, till the water is absorbed and the entire mixture is sticky to the touch
Make sure the filling  is solid so that the filling does not ooze out of the flour when steamed.
It is preferable to make this filling overnight or a few hours before making the dish so that the filling is cooled.
Make small cherry sized sized balls and set aside.

Preparation of the Kozhukattai

Open the muslin cloth and bring the dough together – smear a bit of oil on your hands.
Take very small portions of it and shape it into a cherry-sized ball. (Cover the rest of the dough with the cloth so that it does not dry out).
Dip your forefinger into the bowl of oil and make a deep dent in the centre of the ball shaping it into a small cup.
Place the thumb on the inside of the cup and the other four fingers should be around the outside of the cup gently turning the cup around to shape.
Place a cherry ball-sized filling in the cup and close it on all sides bringing the dough from all around to meet at the centre.

The kozhukattais are generally steamed either in an idli mould or a dish placed in a pressure cooker which is steamed for about 3-4 minutes on high (without placing the weight)
Reduce the flame and steam it for a further 2 minutes.
Steam batches of 10-12 at one time, greasing the dish or mould with a bit of oil so the kozhakattais do not stick
Remove it after 2-3 minutes and take out the kozhakattais gently.

Note: A large based pan with a lid can be used instead of a pressure cooker.
Quarter of the pan should be filled with water and the mould, which is slightly greased with oil is to be placed inside and covered with a lid and allowed to steam as described above.
If the flour mix is dry, sprinkle some warm water and bring the dough together.

Fresh Rice Flour is traditionally made for these dishes
The Fine Rice Flour available in Indian Grocery Stores as well as the local Supermarkets works out very well too.




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Comments

  1. Yum – Again right in time for festive season…I prefer the sweet version to the salt one…

     
    • Shobha Krishnan says:

      Yes Sandhya – the sweet version is very addictive to eat – try the salt one as well – the filling may seem a bit mundane but it tastes delicious – ofcourse it is an acquired taste and I agree it is not so tempting….!!!will make and pass on some to you to taste!!

       
    • Shobha Krishnan says:

      Yes Sandhya – the sweet version is very addictive to eat – try the salt one as well – the filling may seem a bit mundane but it tastes delicious – ofcourse it is an acquired taste and I agree it is not so tempting….!!!will make and pass on some for you to taste!!

       
  2. Shylaja Rao says:

    Easy to follow directions, Shobha! Inspired!

     
  3. I used your recipe for the rice flour casings, and THEY HELD TOGETHER! Hurrah!

     
    • Shobha Krishnan says:

      Wow Great Vishaka – am so glad you tried it and it worked well – you will find every time you make it you will get even better than the previous time!!!Appreciate you getting back to me!!Am posting more and more recipes every day – take a look!!!

       

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