August 11, 2016

Sweet Kozhukattai / Thengai Pooran Koazhukattai

We make this Sweet Kozhukattai not only for Ganesh Chathurthi, but also for Varalakshmi Pooja, Thai velli and Aadi Velli Kizhamais...




Pre time : 30 mins
Cooking time : 15 mins

For the outer cover:

Raw rice 2 cups
Salt 1/4 tea spoon
Gingelly oil 3 tea spoons

Soak raw rice for 1 hour after washing the rice.
Then drain the water out and grind the rice with salt to fine paste adding water in a blender to milkshake consistency. Let the batter be watery.
In a heavy bottomed pan pour the batter with 3 tea spoons of oil and keep stirring in medium flame continuously.
In few minutes the stuff thickens and will become tight.
When the pure white colour of the batter turns to be dull and the batter becomes roti dough consistency switch off the stove.
Transfer the dough to a broad vessel sprinkle some water and knead with hand to soft dough.
Close it with a wet cloth and keep aside.

For the fillings:

Fresh Grated Coconut from 1 coconut

Jagerry powder 3/4 th of the grated coconut

Cardamom powder 1/2 tea spoon

Ghee 2 tea spoons

Mix the grated coconut and jaggery in a pan, keep on the stove.
Keep stirring.

The moisture in the coconut and the heat makes the jaggery to melt and gives out water.

Keep the stove in medium flame and keep stirring mixing the jagerry and coconut till the water evaporates and the stuff becomes tight.

Add 2 tea spoons of ghee and cardamom powder to it and switch off the stove.

Keep the mixture to get cool down.

Once they get cool down make them to small gooseberry size balls.

How to make Kozhukattais?

Take small lemon size balls from the dough and grease them slightly with oil and make cups as shown in photo.

Fill each cups with the Pooran balls and bring the corners to the centre and press them. Repeat it for all the dough.

Steam them in Idli pan for 10 mins.