Kozhukattai recipe, How to make Kozhukattai

Kozhukattai recipe in tamil, how to make kozhukattai, Kozhukattai recipe with sweet poornam, made using coconut and jaggery, detailed recipe step by step pictures.
Modakam | Kozhakattai we usually make for Ganesh chaturthi or Varalakshmi nombu. Also during aadi velli and thai velli also we make kozhukattai. I have already posted modakam recipe with video. Generally we use home made rice flour or idiyappam flour for making kozhukattai. I have posted different ways of making kozhakattai maavu. This recipe is made using raw rice, that is the outer poornam is made by grinding the soaked rice into a wet batter. This method gives really super soft kozhukattais and you never get lumps in the dough. Read the entire post thoroughly and go through the tips to get a perfect super soft kozhukattais. The same base works out well for ulundu kozhukattai as well.

Check out my complete collection of Ganesh chaturthi recipes.

Kozhukattai recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 1hour
• Serves: 17 modakams
• Author: Jeyashri
• Recipe Category: Snack | tiffin
• Description: Kozhukattai recipe in tamil, how to make kozhukattai, Kozhukattai recipe with sweet poornam, made using coconut and jaggery, recipe with  step by step pictures.

     Raw rice  1 cup
     Sesame oil  1 tsp + few more for making kozhakattai
     Salt  2 pinches
     Coconut 1 and 1/4 cup
     Jaggery  1 cup
     Cardamom powder  a pinch
     Ghee 1 tsp
    

Method :

• Wash and soak 1 cup raw rice in water for 3 hours
• Drain the water and grind this into a fine paste, by adding little water to this.
• Ensure it should be too fine and without any grains. Then only you will get smooth dough.
• In a pan add 2 cups of water, 2 pinches of salt and 1 tsp of sesame oil. 
• Allow this to boil nicely.
• Once it starts boiling, lower the flame and add the ground batter to this.
• Slowly mix this well.
• Stir it.
• Let this cook on a low flame. 
• Once the mixture becomes a whole mass and switch off the flame.
• Cover this and keep.
• Once it is warm enough to handle, transfer it to a plate. 
• Grease your hands with oil and knead the dough well.
• Do it for 5 minutes.
• Cover with a damp cloth. This is to avoid the dough getting dry and in turn to avoid getting cracks in the outer layer. 
• Let's make the poornam for kozhakattai. 
• In a pan add 1 cup of jaggery and add 1/4 cup of water.
• Once the jaggery melts, filter the impurities.
• Add this back to the pan. 
• Boil this and add the coconut. 
• I added 1 and 1/4 cup of coconut.
• You can add 1.5 cups too.
• Mix well and cook till the jaggery syrup get absorbed and the mixture is moisture free.
• Add cardamom powder and ghee.
• Mix well.
• Switch off the flame.
• This will thicken once it becomes cool. 
• Once it is cool, take small portions of this and make round balls.
• I could make 17 balls, each of 1 tsp measurement each.
• I was left with 2 dough balls. 
• Take one dough ball and start making the cup for modakam.
• Place the poornam in the center.
• Close this and make this into a shape of the modakam. 
• Repeat thsi for the rest of the dough and poornam.
• Always keep the modakams covered to avoid getting dry and getting cracks.
• Grease an idli pan, and place the modakam on it.
• Steam for 10 minutes.
• Once done, allow this to cool.
• After 3-4 minutes, take this out from the idli mould.
• If you remove this while it is hot, it tend to break, so always cool completely and then take out.
• Kozhukattais are ready for neivedyam.

Notes:

1. Always keep the dough covered, to avoid dryness, in turn avoid getting cracks on the dough.
2. If you feel lumps in the dough, you can squeeze the dough through an idiyappam maker and knead it well. 
3. Always give 5 minutes resting time for steamed kozhakattai to avoid breaking of the kozhakattai | modakam.

 Method with step by step pictures :

• Wash and soak 1 cup raw rice in water for 3 hours.
• Drain the water and grind this into a fine paste, by adding little water to this.
• Ensure it should be too fine and without any grains. Then only you will get smooth dough.

• In a pan add 2 cups of water, 2 pinches of salt and 1 tsp of sesame oil. 
• Allow this to boil nicely.
• Once it starts boiling, lower the flame and add the ground batter to this.

• Slowly mix this well.
• Stir it.
• Let this cook on a low flame. 
• Once the mixture becomes a whole mass and switch off the flame.
• Cover this and keep.

• Once it is warm enough to handle, transfer it to a plate. 
• Grease your hands with oil and knead the dough well.
• Do it for 5 minutes.
• Cover with a damp cloth. This is to avoid the dough getting dry and in turn to avoid getting cracks in the outer layer. 

• Let's make the poornam for kozhakattai. 
• In a pan add 1 cup of jaggery and add 1/4 cup of water.
• Once the jaggery melts, filter the impurities.

• Add this back to the pan. 
• Boil this and add the coconut. 
• I added 1 and 1/4 cup of coconut.
• You can add 1.5 cups too.
• Mix well and cook till the jaggery syrup get absorbed and the mixture is moisture free.
• Add cardamom powder and ghee.
• Mix well.

• Switch off the flame.
• This will thicken once it becomes cool. 
• Once it is cool, take small portions of this and make round balls.
• I could make 17 balls, each of 1 tsp measurement each.

• I was left with 2 dough balls. 
• Take one dough ball and start making the cup for modakam.

• Place the poornam in the center.
• Close this and make this into a shape of the modakam. 

• Repeat this for the rest of the dough and poornam.
• Always keep the modakams covered to avoid getting dry and getting cracks.
• Grease an idli pan, and place the modakam on it.
• Steam for 10 minutes.

• Once done, allow this to cool.
• After 3-4 minutes, take this out from the idli mould.
• If you remove this while it is hot, it tend to break, so always cool completely and then take out.
• Kozhukattais are ready for neivedyam.

Notes:

1. Always keep the dough covered, to avoid dryness, in turn avoid getting cracks on the dough.
2. If you feel lumps in the dough, you can squeeze the dough through an idiyappam maker and knead it well. 
3. Always give 5 minutes resting time for steamed kozhakattai to avoid breaking of the kozhakattai | modakam.