Tag Archives: sweet kolukattai

Sweet Kozhukattai Recipe / Easy and simple sweet kolukattai recipe / Inippu Kolattai recipe

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Sweet Kozhukattai is also one such version of kozhukattai, made with the leftover poornam and leftover rice flour, so that nothing will be wasted. This is also delicious and yummy which can be made fresh flour and freshly made poornam. Just like that after preparing maodagam, I had few leftover and assembled them as this sweet kozhukattai.

Do check out my other snacks recipe in this link: https://madraasi.com/recipes/snacks/

Let us move on to the recipe…

 

CLICK HERE for Vinayagar chaturthi recipes and CLICK HERE for Kolukattai recipes

Ingredients:

  • Rice flour – ½ cup
  • Poornam – ¼ cup

Preparation:

  • Pooranam: Pressure cook bengal gram/kadala paruppu/channadal, cook grated coconut and crushed jaggery for 5 mins to rolling consistency. Mash pressure-cooked channadal/kadala paruppu with jaggery mixture.
  • Boil a ½ cup of water, pour the water little by little to the rice flour and bring it to crumbling consistency.
  • Add in the pooranam and mix it well with the rice flour.
  • Take small portions of the rice flour and shape it to medium balls.
  • Steam it for 10 – 15 mins.

Serve hot. This also can be served as offering to Lord Vinayaga on Vinayagar Chathurthi.

Vellai kozhukattai

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Kozhukattai’s are nothing but steamed rice flour balls. There are many varieties of these kozhukattai’s and also they come in different taste. Here I have made kozhukattai with Bengal gram/ gram and jaggery stuffing, which is prepared mainly as an offering Lord Vinayaga on Vinayagar Chaturthi.

Vellai kolukattai / Sweet rice flour Dumplings / Kozhukattai

Vellai kolukattai / Sweet rice flour Dumplings / Kozhukattai

Ingredients:

  • Rice flour – 1 cup
  • Water – 1 ¼ cup
  • Salt – a pinch
  • Ghee – 2 tsp
  • Bengal gram / Gram / Kadala paruppu – 1 cup
  • Jaggery – ½ cup
  • Cardamom powder – 1 tsp

Preparation:

  • First moving for the filling: Boil the Bengal gram / gram, it should be 80% cooked.
  • Crush the jaggery and mix the jaggery with Bengal gram and mash them or pulse in the mixie.
  • Make them into ball and keep aside.
  • Boil water in a kadai and switch off the flame.
  • Put the flour little by little and start mixing them with a pinch of salt. Be sure that no lumps are formed.
  • Roll them into small balls and flattened them a little.
  • Keep the gram balls in the middle and fold the flour to cover the ball and make it to cone shape.
  • Now steam those cone shape kozhukattai in a steamer for about 10 -15 mins.

Serve hot or warm.