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Tuesday, February 18, 2014

Kavuni rice Sweet Dumplings

Kavuni rice Sweet Dumplings (Kozhukattai)
Kavuni rice Sweet Dumplings (Kozhukattai)

  1. Kavuni rice flour – 1 cup 
  2. Jaggery – 1 cup
  3. Water – 3/4 cup
  4. Coconut cut into tiny pieces – 1/2 cup
  5. Cardamom powder – 1/2 table spoon
  6. Sesame seed – 2 table spoons

  1. In a basin add Kavuni rice flour, coconut pieces, sesame seeds and cardamom powder and mix everything well with fingers.
  2. Powder the jaggery ball. Put that in a separate vessel. Add 3/4 cup of water and let it dissolve completely. Then heat it up for 3 minutes and turn-off the stove.
  3. Filter the syrup directly in the flour basin when it is hot. Mix the flour with a wooden ladle thoroughly and make thick dough.
  4. Pick little quantity of dough. Roll it in your plam and press with your fingers.  Repeat the same until the dough is used. 
  5. Place the kozhukattai on the Idli plate and steam it for 20 minutes. When the water starts boiling very well, reduce the flame. Then turn-off the stove. 
  6. Open the Idli pot after 2 or 3 minutes and serve the Kozhukattai.
  • Kozhukattai can be made with any millet flour like, Bajra (Pearl millet), Ragi (Finger millet), Sorghum (Jowar) millet, Kodo, Barnyard , Foxtail or Little and also traditional rice varieties like Mappilai samba, etc. with the same method.  Each variety has its own unique taste.
  • Remember to use only hot jaggery syrup to make dough, else dough consistency will not come out well.
  • Cooking time varies from 10 to 20 minutes for each millet type. So keep checking the status and turn-off the stove.
Pearl Millet Sweet Dumpling
Pearl Millet Sweet Dumpling

Sorghum (Jowar) millet Sweet Dumpling
Sorghum (Jowar) millet Sweet Dumpling

Finger Millet Sweet Dumpling
Finger Millet Sweet Dumpling

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