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Kozhukattais Recipe

How to make Kozhukattais

Kozhukattais is a South Indian delicacy, it is a sweet dumpling made of rice flour dough and coconut-jaggery stuffing. Also known as the South Indian modak, this sweet dish is traditional prepared as an offering to Lord Ganesh on Ganesh Chaturthi in Tamil Nadu and Kerala.

  • Total Cook Time 30 mins
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Kozhukattais

  • 1.5 Cup Grated fresh coconut
  • 1 cup Jaggery
  • 1/2 tsp cardamom powder
  • 1/2 tsp Ghee
  • Rice Dough
  • 1.5 cups Water
  • 1/2 tsp Ghee
  • Salt as required
  • 125 gram Rice Flour

How to Make Kozhukattais

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In a heavy kadai take grated fresh coconut and jaggery powder or grated jaggery. Keep kadai on a medium-low flame. Mix the coconut with the jaggery.
Then add ghee or oil. Stir often and cook this mixture on a low to medium-low flame. The jaggery will begin to melt first. Add cardamom powder and mix well.
Cook this mixture till the moisture from the jaggery begins to dry. Then switch off the flame. Do not overcook as then the jaggery will harden. Keep this coconut-jaggery filling aside.
On cooling the mixture will thicken more. To get rid of any excess moisture in the filling, you can add a bit of rice flour. Adding rice flour helps to absorb moisture from the filling. Keep the filling aside to cool.
In another kadai or pan water and ghee or oil. Place the pan on a stove top on a medium to high flame. Add salt. Let the water come to a rolling boil.
Reduce the flame to a low flame and then add a cup rice flour gradually. Quickly begin to stir and mix all of the rice flour with water. Stir till all the rice flour is mixed with the water. Mix very well and switch off the flame. Let it cool.
Knead to a smooth and soft dough. Then cover the dough with a damp muslin or cotton cloth. Now allow the dough to rest for 10 to 12 minutes.
Then make small balls from the dough. The rice dough balls should be smooth. Some may get cracks, so just rub a bit of water on your palm and shape them into balls again which will get rid of the cracks.
Take the dough ball and gently flatten it with your fingers. Keep the edges thin and the center slightly thick. Place the flattened dough on a plate or on a tray. Place the coconut & jaggery stuffing in the center.
Making small pleats, bring the sides in the center and then press and join them – the way it’s done for stuffed parathas. Then gently roll the kozhukattai to get a neat round shape. This way you can make round shaped kozhukattais.
In a large pot place a stand or rack and add water. Let the water come to a boil. With the help of tongs, then keep the pans containing kozhukattai in the pan.
Cover the pan with a lid. Steam for 10 to 15 minutes. Then remove the lid. Using tongs, carefully remove the pans from the pot. Kozhukattais are ready!
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