kozhukattai
Sweet Kozhukattai, also known as Modak or Modagam, is a popular South Indian sweet dumpling made especially during the festival of Ganesh Chaturthi. It is a delightful treat with a sweet filling encased in a steamed or fried rice flour dough.
Table of Contents
What is Kozhukattai ?
Sweet Steamed Kozhukattai is a beloved South Indian dessert, characterized by delicate rice flour dumplings filled with a luscious mixture of freshly grated coconut and jaggery. These dumplings are shaped with care, steamed to perfection, and serve as a delightful treat. The rice flour exterior offers a tender, chewy texture, while the sweet filling combines the rich flavors of coconut and jaggery with a hint of cardamom.
These bite-sized delicacies are not only a culinary delight but also a symbol of tradition and celebration, often enjoyed during festivals and special occasions. Whether served warm or at room temperature, Sweet Steamed Kozhukattai is a sweet indulgence that captures the essence of South Indian cuisine.
Dough:
Rice Flour: The outer covering of sweet Kozhukattai is made from rice flour, which is mixed with hot water and a pinch of salt. The hot water helps create a smooth, elastic dough.
Filling
Coconut and Jaggery: The most traditional filling for sweet Kozhukattai consists of freshly grated coconut and jaggery. The jaggery adds sweetness and a caramel-like flavor, while the coconut provides a pleasant texture and a hint of nuttiness.
– Cardamom: Some variations include powdered cardamom for added fragrance and flavor.
– Ghee: A small amount of ghee (clarified butter) may be added to enhance the taste and richness of the filling.
Preparation Of Kozhukattai
1. Dough Preparation: Rice flour is mixed with hot water and a pinch of salt to create a pliable dough. The dough is kneaded until it’s smooth and then shaped into small balls.
2. Filling: The coconut and jaggery filling is prepared by mixing grated coconut and crushed jaggery with cardamom and ghee. The jaggery is melted to create a sticky, sweet mixture.
3. Assembly: Each rice flour ball is flattened into a small circle or oval, and a portion of the coconut-jaggery filling is placed in the center. The edges of the dough are then carefully pleated and sealed, forming a distinctive dumpling shape.
Cooking
– Sweet Kozhukattai can be prepared in two ways: steamed or fried.
– Steaming is the healthier option, where the dumplings are arranged in a steamer and cooked until they become soft and translucent.
– Frying involves deep-frying the dumplings until they turn golden brown, creating a crispy outer layer.
Serving Of Kozhukattai
– Sweet Kozhukattai is typically served as an offering to Lord Ganesha during Ganesh Chaturthi or as a delightful dessert on various occasions.
– It can be enjoyed warm or at room temperature.
– Some variations may include a drizzle of ghee or coconut milk on top.
Sweet Kozhukattai is cherished for its sweet, aromatic, and slightly nutty flavor, as well as its unique texture combination of soft, chewy rice dough and a sweet, gooey coconut-jaggery filling. It’s a beloved treat that brings joy and celebration to Indian households during festivals and special occasions.
Equipments
Wooden steamer basket
Wooden basket gives nice flavor and provides even cooking throughout.
Kozhukattai Mold
This mold is good as you can just place the ball of dough it sheets perfect size and then can also mold perfectly.
How to make rice flour in home ?
Making rice flour at home is a simple process, and it can be used for various culinary purposes. Here’s a basic method for making rice flour at home:
Ingredients:
– Raw rice (any variety, but traditionally, parboiled rice is often used)
Steps:
1. Choose and Prepare the Rice:
– Start by selecting the rice you want to use. You can use white rice, brown rice, or parboiled rice.
– Measure the desired quantity of rice based on your needs. A cup or more is usually a good amount to start with.
2. Rinse and Drain:
– Rinse the rice thoroughly under cold running water until the water runs clear. This removes any excess starch.
– Drain the rinsed rice in a colander or sieve to remove excess water.
3. Dry the Rice:
– Spread the rinsed rice evenly on a clean kitchen towel or a tray lined with parchment paper.
– Allow the rice to air dry for about 30 minutes to 1 hour, or until it feels dry to the touch.
4. Grinding:
– Transfer the dried rice to a blender or food processor. You may need to grind the rice in batches if you’re making a large quantity.
– Blend or process the rice on high speed until it turns into a fine powder. This can take a few minutes, and you may need to stop and scrape down the sides of the blender or food processor to ensure even grinding.
– The rice flour should have a smooth, powdery consistency.
5. Sifting:
– To ensure your rice flour is fine and free of any lumps or larger particles, sift it through a fine mesh sieve or flour sifter.
– Discard any coarse particles left in the sieve and return them to the blender for further grinding if necessary.
6. Storage:
– Store your homemade rice flour in an airtight container in a cool, dry place. It can be used in various recipes, including for making snacks, desserts, and batters.
Tips and tricks
Proper Dough: While preparing the dough, ensure it’s smooth, pliable, and free from cracks. If it’s too dry, it can lead to cracks in the Kozhukattai covering. Add a little hot water at a time if it’s dry, or extra rice flour if it’s too wet.
Moist Filling: Ensure the sweet coconut-jaggery filling is moist but not overly wet. If it’s too wet, it can make the covering soggy.
Cooling Time: Allow the steamed Kozhukattai to cool for a few minutes before serving. This helps them firm up and become easier to handle.
Storage: Store any leftover Kozhukattai in an airtight container. They can be reheated slightly before serving, or enjoyed at room temperature.
Recipe
Kozhukattai | Modak recipe | Sweet Steamed Indian Dumplings
Sweet Steamed Kozhukattai is a beloved South Indian dessert, characterized by delicate rice flour dumplings filled with a luscious mixture of freshly grated coconut and jaggery. These dumplings are shaped with care, steamed to perfection, and serve as a delightful treat. The rice flour exterior offers a tender, chewy texture, while the sweet filling combines the rich flavors of coconut and jaggery with a hint of cardamom.
These bite-sized delicacies are not only a culinary delight but also a symbol of tradition and celebration, often enjoyed during festivals and special occasions. Whether served warm or at room temperature, Sweet Steamed Kozhukattai is a sweet indulgence that captures the essence of South Indian cuisine.
Ingredients
Instructions
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Prepare the dough and filling
In a kadai or pan add the jaggery, cardamom powder, and little water around 25 ml and let it melt completely.
Roast the coconut in a pan slightly for 1 minute ( optional).
Remove from flame and strain it. This helps in removing lumps or impurities from the jaggery.
Add the grated coconut and mix well and bring back to heat and cook for 1 minute. The mixture should be moist and not runny.
Add rice flour, salt in a bowl or big plate and mix well.
Warm the water to medium heat.
Slowly add the water and start combining and when the flour is formed as dough start kneading for 5 minutes to ensure smooth texture and soft dough.
Make sure the dough is not too wet or dry.
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Mold and steam
Divide into equal small rounds of 30 g to 40 g.
Hand method: Take a round and press it using palm and once flattened start pressing the dough from middle to outer or can sheet also using rolling pin by applying little oil in the bottom.
It should be thin and even. Add the filling in-between and from one side close the dough to other side and press the edges so it is even and thin.
Mold: Apply oil or ghee in the mold. Sheet the dough using rolling pin or press it by hand and place it in the kozhukattai mold and add filling in the centre and close the mold.Â
Remove the excess dough that is outside the mold.
Steam the molded dumplings in the steamer basket or Idli cooker and steam for 10 minutes to 12 minutes. The dough will be translucent in nature.
Serving Size 2 pcs
Servings 4
- Amount Per Serving
- Calories 361kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 2.5g13%
- Sodium 808mg34%
- Potassium 566mg17%
- Total Carbohydrate 77.1g26%
- Dietary Fiber 2.1g9%
- Sugars 27g
- Protein 4.1g9%
- Calcium 1 mg
- Iron 11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Proper Dough: While preparing the dough, ensure it’s smooth, pliable, and free from cracks. If it’s too dry, it can lead to cracks in the Kozhukattai covering. Add a little hot water at a time if it’s dry, or extra rice flour if it’s too wet.
Moist Filling: Ensure the sweet coconut-jaggery filling is moist but not overly wet. If it’s too wet, it can make the covering soggy.
Cooling Time: Allow the steamed Kozhukattai to cool for a few minutes before serving. This helps them firm up and become easier to handle.
Storage: Store any leftover Kozhukattai in an airtight container. They can be reheated slightly before serving, or enjoyed at room temperature.