Friday, August 29, 2014

Thengai Poorna Kozhukattai Recipe | Mothagam | Modak | Ganesh Chathurthi Recipes

Already I have posted a poorna kozhukattai (with Channa Dal filling) here. This morning I made kozhukattai with coconut and cashew filling. The cruchy cashew and chewy coconut gives nice flavour to the poornam. This time I wanted to make the kozhukattai with mould to get nice shape. For the past one week, I was searching for this mould in different shops. I ordered that mould and got it last night. I woke up very early with curiousity to try this kozhukattai in a mould. It came out very well, though Happy collapsed a few before clicking :) . If you wish to prepare it without mould, check the steps to make kozhukattai here.
Ingredients: 
For the Dough:  
Rice flour/Idiyappam flour - 1 Cup 
Boiling water - as required 
Salt - as required
For the Filling: 
Oil/Ghee - 1 tsp
Jagerry (Grated) - 1/4 Cup 
Coconut (Shredded) - 1/2 Cup 
Cashews nuts - 1/4 Cup 
Cardamom Powder - 1/4 tsp

Method:
1.   In a non stick pan, add grated Jaggery and water, bring it to boil. Now add the shredded coconut and stir it in low flame. Sprinkle the cardamom powder along with this mixture. 
2. Add ghee in a tadka pan and fry the cashews till golden brown. Add the fried cashews to the jaggery coconut mixture. It will start to thicken and leaves the sides of the pan.
3. Apply ghee on your hands and when your hand is able to bear the heat make it into equal sized balls. Take the rice flour in a bowl after sieving it 2 or 3 times. Then boil the water. Add boiling water little by little and form a smooth dough using a ladle. Allow it to cool for sometime and knead it with your hands to form smooth dough. It may be slightly sticky. Keep the dough covered.
4. Grease your mould with oil/ghee. Take a ball and press it into the sides of the mould and form a cup. Now place one of the filling balls in the center and seal it with the dough. 
5. Open it gently and take the kozhukattai carefully. Arrange it on your idli mould or steamer plate and steam it for 10 mins. Once it is done, the outer layer turns shiny. Take the kozhukattai's out without breaking and cool it for few mins.
Serve it warm. The crunchy cashews gives nice texture to the kozhukattai poornam.
Points to remember:
  •  If you feel your Jagerry may have impurities, then dissolve the Jaggery in water and strain to remove impurities. 
  • Add water little by little to get the expected dough consistency. Don't allow the dough to dry, while making balls.
  • Don't overcook the kozhukattai. If overcooked it may turn chewy or rubbery.

Warm Regards,
Happy's Cook - Divya

4 comments :

  1. Hi.. Where to get the mould from..
    Online link pls?

    ReplyDelete
    Replies
    1. I got the mould in Chennai, Tamil Nadu. It is available in all vessels shops..

      Sorry, I don't have exposure to online moulds...

      Delete

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