Pullaiyar kozhukkattai
Ingredients
Rice dough:
Rice flour - 2 cup
Water - as required (luke warm)
Coconut oil - few drops
Poornam (stuffing):
Coconut - 1.5 cup (grated)
Jaggery syrup - 1 cup (just before the kambi paagam)(filtered)
Elaachi - 2 (crushed)
Ghee - 2 tsp
Method
In a pan (non stick) or kadai, add rice flour and heat it for 30 seconds.
Let it cool down, now add warm water while you mix the rice flour continuously with your hands.
See through that you don't leave any lumps to get formed.
Add few drops of coconut oil. The mixture should be in Adai batter consistency.
Convert this mixture to the Kadai and keep it in low flame. Keep mixing the rice mixture till it gets consistency of chappathi dough.
Keep the rice dough aside.
In a Kadai, add ghee, jaggery syrup, coconut and mix well.
Once it gets thicker, add elaachi and turn off the flame.
Transfer it to a bowl and let it rest
Once it cools down, take a small portion of the rice dough and flatten it.
Make it like a small cup, add this Poornam and close it well in such a way that it looks tomb.
Repeat the same and make many kozhukkattais.
Place these in idly cooker or idly vessel and cook as same as idly.
Now the pullaiyar kozhukkattai is ready.
This is very famous in India and is one among the edibles presented for Ganesha during festive occasions.
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