April 20, 2024
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      wellhealthorganic.com

Kolukattai

wellhealthorganic.com Kolukattai: Kozhukattai, also known as Kolukattai, represents a cherished South Indian treat, comprising steamed dumplings crafted from rice flour dough and filled with a delightful mixture of coconut and jaggery.

Kolukattai

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Shaping Kozhukattai: 45 minutes

Total Time: 1 hour and 30 minutes

Cuisine: South Indian

Course: Dessert

Diet: Gluten-Free, Vegetarian

Difficulty Level: Moderate

Ingredients:

For the Sweet Coconut and Jaggery Filling:

  • 1.5 cups grated fresh coconut
  • 1 cup jaggery (or 150 grams)
  • ½ teaspoon cardamom powder
  • ½ teaspoon ghee or oil

For the Rice Dough:

  • 1.5 cups water
  • ¼ teaspoon ghee or oil
  • ¼ teaspoon salt (or as required)
  • 1 cup rice flour (or 125 grams)

Also Read: Alu Vadi

Instructions:

Preparing the Sweet Coconut and Jaggery Filling:

  1. In a heavy-bottomed kadai, combine 1.5 cups of grated fresh coconut with 1 cup of jaggery powder or grated jaggery.
  2. Over medium-low heat, mix the coconut with the jaggery, then add ½ teaspoon of ghee or oil.
  3. Stirring often, cook this mixture until the jaggery begins to melt, then add ½ teaspoon of cardamom powder and mix well.
  4. Continue cooking until the moisture from the jaggery begins to dry. Remove from heat before overcooking, as the jaggery may harden.
  5. Set aside the coconut-jaggery filling to cool. It will thicken upon cooling. If excess moisture is present, add a bit of rice flour to absorb it.

Preparing the Rice Dough:

  1. In another kadai or pan, bring 1.5 cups of water to a boil with ¼ teaspoon of ghee or oil and ¼ teaspoon of salt.
  2. Reduce the heat to low and gradually add 1 cup of rice flour, stirring quickly to combine.
  3. Once mixed well, remove from heat, cover, and let it rest for 4 to 5 minutes.
  4. After resting, knead the dough to a smooth consistency, then cover it with a damp cloth and let it rest for 10 to 12 minutes.
  5. Shape the dough into small smooth balls, ensuring no cracks. If cracks appear, rub a bit of water on your palms and reshape.

Assembling and Stuffing the Sweet Kozhukattai:

Method 1 – Making Round Kozhukattai:

  1. Gently flatten a dough ball with your fingers, keeping the edges thin and the center slightly thick.
  2. Place the flattened dough on a plate or tray and add the coconut-jaggery stuffing in the center.
  3. Bring the sides together, making small pleats like stuffed parathas, and press to seal. Roll gently to shape into rounds.

Method 2 – Using a Mould:

  1. Grease the kozhukattai mould with ghee or oil, then place a dough ball inside.
  2. Press the dough to create a cavity, add the filling, cover with another piece of dough, and press to seal.
  3. Carefully open the mould to release the shaped kozhukattai.

Steaming the Kozhukattai:

  1. Grease a pan with ghee or oil and place the prepared dumplings, ensuring they don’t touch.
  2. If using multiple pans, stack them with space between the dumplings.
  3. Steam for 10 to 15 minutes over medium-low heat, then remove from the heat.
  4. Let the kozhukattai cool slightly before serving, optionally drizzling with ghee.

Also Read: Suji Halwa Recipe

Notes:

  • Avoid tasting while making for festivals like Ganesh Chaturthi.
  • Use either jaggery blocks or jaggery powder for the filling.
  • Ensure all ingredients are fresh and within expiry dates.
  • If the filling appears moist, add rice flour to absorb moisture.
  • Smooth out cracks in the dough balls by rubbing with water.
  • Adjust recipe quantities for smaller or larger batches as needed.