kozhukattai recipe | kolukattai recipe | thengai poorna kozhukattai

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kozhukattai recipe | kolukattai recipe | how to make thengai poorna kozhukattai with detailed photo and video recipe. one of the important south indian sweet recipes prepared during the ganesh chauthi festival. it is very similar to the famous ukadiche modak but there isn’t any strict rule to follow any particular shape. these are prepared on the day of ganesh chauthi and offered to lord ganapathi and served as prasadam to friends and family.
kozhukattai recipe
kozhukattai recipe | kolukattai recipe | how to make thengai poorna kozhukattai with step by step photo and video recipe. ganesh chaturthi festival begins the mark of festival seasons in india. it also means series of sweets and savouries prepared to offer your favourite god and then eventually served with friends and family. however, there are some particular sweets for particular festivals and kozhukattai or kolukattai is one such offered to lord ganapathi.

well, i guess most of them would raise this question on how different is this from ukadiche modak. technically, there isn’t any difference in terms of ingredients and the way it is prepared. yet the significant difference is the shape of this dessert. compared to the maharasthrian version, there isn’t any strict shape recommendation here. you may choose any desired shape of your preference and steam it and offer it to ganapathi. in this post, i have shown 5 ways or shapes to prepare kolukattai and you may choose as per your comfort level. in addition, the stuffing is enriched with more toppings like sesame seeds, poppy seeds on top of jaggery and coconut. this would make it more rich, tasty and flavoured compared to the traditional. i have specifically not added it but you may add if you wish to.

kolukattai recipe

furthermore, some more additional tips, suggestions and variants to the kozhukattai recipe. firstly, the traditional recipe is always made with rice flour without any alterations to the dough. yet you may experiment and prepare it with plain flour or wheat flour or a combination of wheat and plain flour. secondly, as a replacement for the jaggery, you may use brown sugar or even white sugar. using sugar would be tastier but certainly not a healthy option. lastly, if you have any leftover rice dough you can use it for rice pakora or you can also use it for akki roti. you may also prepare akki shavige or idiyappam rather than wasting it.

finally, i request you to check my other related sweets recipes collection with this post of kozhukattai recipe. it mainly includes my other related recipes like puran poli, rava modak, poornam boorelu, rava laddu, wheat sweet, tutti frutti burfi, pancharatna sweet, appalu, crushed peanut chikki, rice flour sweet. in addition to these i would also like to mention my other related recipe categories like,

kozhukattai video recipe:

recipe card for kozhukattai recipe:

kozhukattai recipe

kozhukattai recipe | kolukattai recipe | thengai poorna kozhukattai

HEBBARS KITCHEN
easy kozhukattai recipe | kolukattai recipe | thengai poorna kozhukattai
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course sweet
Cuisine south india
Servings 20 Servings
Calories 132 kcal


Ingredients
 

for thengai poorna stuffing:

  • 1 cup jaggery
  • ¼ cup water
  • 2 cup coconut (grated)
  • ¼ tsp cardamom powder
  • 1 tsp ghee

for dough:

  • 2 cup water
  • ½ tsp ghee
  • 2 cup rice flour
  • ¼ tsp salt

Instructions
 

how to make thengai poorna stuffing:

  • firstly, in a large kadai take 1 cup jaggery and ¼ cup water. stir until the jaggery melts completely.
  • now add 2 cup coconut and mix well.
  • continue to cook until the mixture starts to separate the pan and holds the shape slightly.
  • further, add ¼ tsp cardamom powder and 1 tsp ghee. mix well.
  • finally, thengai poorna is ready for stuffing. keep aside.

how to make dough for kozhukattai:

  • firstly, in a saucepan take 2 cup water and ½ tsp ghee.
  • mix well and get to a rolling boil. keep aside.
  • in a large bowl take 2 cup rice flour and ¼ tsp salt. mix well.
  • now add hot water in batches and mix well.
  • add the water until the flour turns moist.
  • now start to knead the dough sprinkling water if requried.
  • knead for 5 minutes or until the dough turns soft.
  • kozhukattai dough is ready. wet your hand and knead if the dough seems dry.

how to shape kozhukattai:

  • firstly, to prepare modak shape, pinch a ball sized dough and with the help of both thumbs start pressing the edges and create a dent in the centre.
  • now place a ball sized coconut stuffing in the centre.
  • bring the edges together and seal by pressing.
  • now prepare the modak shaped kolukattai.
  • to prepare half-moon shaped, place a ball sized dough on the greased banana leaf.
  • press as this as possible.
  • now place the coconut stuffing and fold half.
  • seal the sides and half-moon shaped kolukattai is ready to steam.
  • to prepare round ball-shaped, take ball sized rice flour dough and flatten on the palm.
  • place the coconut stuffing and roll into a round ball. ready to steam.
  • to prepare star and flower-shaped modak, cut using a cookie maker.
  • place the modak in steamer leaving gaps in between.
  • cover and steam the modak for 10 minutes or till the shiny texture appears on them.
  • finally, offer kozukkattai to lord ganesha and celebrate ganesh chathurthi.

Nutrition

Calories: 132kcalCarbohydrates: 24gProtein: 1gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 32mgPotassium: 41mgFiber: 1gSugar: 11gVitamin C: 1mgCalcium: 7mgIron: 1mg


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how to make kolukattai with step by step photo:

how to make thengai poorna stuffing:

  1. firstly, in a large kadai take 1 cup jaggery and ¼ cup water. stir until the jaggery melts completely.
  2. now add 2 cup coconut and mix well.
  3. continue to cook until the mixture starts to separate the pan and holds the shape slightly.
  4. further, add ¼ tsp cardamom powder and 1 tsp ghee. mix well.
  5. finally, thengai poorna is ready for stuffing. keep aside.

how to make dough for kozhukattai:

  1. firstly, in a saucepan take 2 cup water and ½ tsp ghee.
  2. mix well and get to a rolling boil. keep aside.
  3. in a large bowl take 2 cup rice flour and ¼ tsp salt. mix well.
  4. now add hot water in batches and mix well.
  5. add the water until the flour turns moist.
  6. now start to knead the dough sprinkling water if required. knead for 5 minutes or until the dough turns soft. kozhukattai dough is ready.

how to shape kozhukattai:

  1. firstly, to prepare modak shape, pinch a ball sized dough and with the help of both thumbs start pressing the edges and create a dent in the centre.
  2. now place a ball sized coconut stuffing in the centre.
  3. bring the edges together and seal by pressing.
  4. now prepare the modak shaped kolukattai.
  5. to prepare half-moon shaped, place a ball sized dough on the greased banana leaf. press as this as possible.
  6. now place the coconut stuffing and fold half.
  7. seal the sides and half-moon shaped kolukattai is ready to steam.
  8. to prepare round ball-shaped, take ball sized rice flour dough and flatten on the palm.
  9. place the coconut stuffing and roll into a round ball. ready to steam.
  10. to prepare star and flower-shaped modak, cut using a cookie maker.
  11. place the modak in steamer leaving gaps in between.
  12. cover and steam the modak for 10 minutes or till the shiny texture appears on them.
  13. finally, offer kozukkattai to lord ganesha and celebrate ganesh chathurthi.
    kolukattai recipe

notes:

  • firstly, you can add dal to the stuffing for variation.
  • also, knead the dough well adding the required amount of water and ghee till it forms a smooth dough.
  • also if the modaks break while you are pressing and creating a cup, do not worry. sprinkle water and ghee, knead well.
  • finally, grease your hand with ghee before you start preparing kozukkattai, else it will stick to your hand.


2 COMMENTS

  1. 5 stars
    I have tried many recipes for pillayar chathurthi for more than twenty years. But everytime, the kolukattai would crack or become very hard. I followed this recipe and kolukattai came out perfect. Thanks for the detailed recipe.

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