Happy Vinayagar Chathurthi to all my readers!! I am with a sweet kozhukattai to celebrate this occasion. My blogging mind made me to prepare this kozhukattai after coming from office. Jany doesn't show any interest in Kozhukattai, but I make it once in a while for me. Now Happy is interested in anything that is sweet. I make this kozhukattai for her and she loves it to the core. This is a very simple recipe, which I tried with a store brought flour. It was very soft and everyone liked this. I will post the traditional sweet kozhukattai as soon as possible.
Ingredients:Rice Flour - 1/2 Cup(I used Idiyappam flour)
Powdered Jaggery - 1/4 Cup
Ghee - 1 tsp
Grated Coconut - 2 tbsp
Water - 1 and 1/4 Cup
Cardamom powder - 1/4 tsp
Salt - a pinch
Oil - To grease
Method:
1. Add ghee to the pan and roast the coconut. Remove it and keep it aside. Dissolve the powdered Jaggery in the mentioned quantity of water. Heat it a little, if it does not dissolve properly. Then strain it to remove impurities. In a nonstick pan, bring the jaggery solution to boil.
2. When it starts boiling, simmer the flame and add the rice flour. Keep stirring continously to avoid lumps. Along with this add the cardamom powder and coconut.
3. After the dough thickens switch off the flame. The dough gets cooked and thickens faster. so act quickly. Once it is warm and hand bearable, form it into kozhukattai's. Make oval shaped balls and press it to form the impressions on it.
4. Arrange it in a steamer plate and steam it for 10 mins. It will turn shiny after it is cooked.
Serve it hot/warm. The ghee flavour(use very little) gives nice aroma to the kozhukattai.
- Do not let the jaggery to the syrup stage. If it reaches that state, it will not allow the flour to cook
- Make sure the flour is almost cooked before steaming, this ensures soft kozhukattai
- If making it in bulk, keep the dough covered while shaping the kozhukattai
Happy's Cook - Divya
Wish i get a plate of this kozhukattais.
ReplyDeleteSouns gr8.......tasty and delicious!!
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