Vella Kozhukattai is a delicious sweet recipe prepared during Vinayagar Chathurthi festival. The stuffing is made out of coconut and jaggery (thengai pooranam).
Ingredients
Ingredients
- Rice flour - 1 cup (Idiyappam flour preferable)
- Oil - 1 tsp (sesame oil preferable)
- Salt - to taste
For pooranam
- Jaggery - 1 cup
- Ghee - 1 tsp
- Grated coconut - 1 cup
- Cardamom powder - 1/2 tsp
Method
- Boil 1.5 cups of water with oil and salt for a minute and turn off the flame.
- Add rice flour gradually while stirring continuously with a spatula. Cover it and let it cool.
- Knead the dough while it's warm and keep aside. Keep it covered with a damp cloth and close it with a lid.
- For pooranam, heat a pan and add jaggery and 1/4 cup of water. Mix till the jaggery melts and filter to remove impurities. Return the jaggery water to the pan and add grated coconut, ghee and cardamom powder. Mix well for 5 minutes in low-medium flame until it thickens and become dry. Turn off the stove. Don't overcook the mixture.
- Make even sized balls from the dough. Keep it covered with the damp cloth to prevent drying.
- Grease the mould with oil, close it and put 3/4th of the ball in the mould. Press the dough on the walls of the mould using your fingers.
- Add a portion of pooranam and seal it evenly with the remaining 1/4th of the ball on top.
- Open the mould and gently remove the kozhukattai/modakam from the mould.
- Repeat this and keep covered until steaming.
- Arrange all the kozhukattais on a idli plate and steam cook for 10 minutes. Ready to serve.
