Kozhukattai - South India Sweet Recipe
Kozhukattai is a popular South Indian sweet recipe, specially prepared in the states of Kerala and Tamil Nadu. Elsewhere in India, the preparation is known by the name of modak. In Tamil Nadu, the preparation is a served for breakfast, and associated with lord Ganesh. In Kerala, it is served Oshana Sunday evening celebrations of Saint Thomas Christians.
It is a simple preparation, of a coconut and jaggery mixture, which is roasted in clarified butter and secured inside a dumpling made from rice flour. Steamed and best served warm. Read on ahead and discover for yourself this traditional South Indian preparation.
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Kozhukattai - Recipe
- 1 cup rice flour
- 5 cup grated coconut
- 5 cup jaggery syrup
- 1 teaspoon fine ground green cardamom seeds
- 2 tablespoon clarified butter or ghee
- 1 cup water
- 25 teaspoon salt
Procedure of Preparation
Sift the flour in order to attain a fine texture
Add the salt and one tablespoon of ghee to water and bring it to a boil.
Add the water to the rice flour and knead into a smooth dough.
Divide the dough into large balls the size of lemons.
Heat one tablespoon of ghee in a heavy sauce pan. Add grated coconut followed by ground cardamom seeds. Mix well.
Cook over a medium flame for 2 minutes, until the ingredients are evenly mixed.
Add jaggery syrup and mix well. Cook with constant stirring until the moisture has completely dried up.
Transfer the coconut mix onto a bowl and let it cool down.
Rub a drizzle of oil on your palms. Take a ball of dough and gently flatten it using your palms.
Roll slightly and place a dollop of coconut mix on the flat dough. Secure the sides.
Steam the kozhukattai and serve warm.
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