Sweet Kozhukattai

Sweet Kozhukattai, a traditional South Indian delicacy, is especially popular during festivals like Ganesh Chaturthi. These soft, steamed dumplings are filled with a sweet mixture of coconut and jaggery, making them a favorite offering to Lord Ganesha. Kozhukattai is more than just a dessert; it’s a symbol of tradition, celebration, and devotion.

In many South Indian homes, making Kozhukattai is a ritual passed down through generations. It’s not just about preparing a sweet dish but about preserving a cultural heritage that binds families together. On special occasions and festivals, especially Ganesh Chaturthi, Kozhukattai is prepared with love and devotion, symbolizing prosperity and happiness.

The process of making these delicate dumplings requires patience and care, but the result is a delightful treat that brings smiles to everyone’s faces.

Ingredients:

For The Dough:

• Rice flour – 1 cup
• Water – 1 cup
• Salt – a pinch
• Gingelly Oil – 1 tsp.

For The Filling:

• Grated coconut  – 1 cup
• Jaggery – ¾ cup
• Cardamom powder – ½  tsp.
• Rice flour            – 1 tbsp.
• Ghee          – ½ tsp.

Method:

For Preparing The Dough:

• In a pot, bring the water to a boil with a pinch of salt and a tablespoon of sesame oil.
• Gradually add the rice flour to the boiling water, stirring continuously to avoid lumps and switch off the stove.
• Keep stirring until the dough comes together and becomes smooth. Cover with a lid, and let it cool slightly.
• Once cool enough to handle, knead the dough gently to make it smooth and pliable.

For Making The Filling:

• Heat a pan and add jaggery and grated coconut.
• Cook till the jaggery melts and mixes well with the coconut.
• Add ghee, rice flour and cardamom powder and cook for 1 more minute.
• The filling will become thicker when it cools. If needed add rice flour to make it thick.
• Transfer to a container.
• Let it cool and then make small balls out of it and keep ready to make kozhukattai.

Steaming the Kozhukattai:

• Place the shaped Kozhukattai on a greased plate or banana leaf and steam them in a steamer or idli cooker for about 10-12 minutes, or until the outer layer turns glossy and firm.
• Let them cool slightly before serving.

Note:

• If you want to make rich, you can add cashew nuts cut into fine pieces in the poornam.