I wanted to make a separate post for ellu kozhakattai recipe last year itself.But i shared it in my
kozhukattai varieties post along with
sweet poorna kozhukattai & ulundhu poorna kozhukattai.We generally make 3 kolukattai with sesame seeds & jaggery stuffing just for sastram as none of us like ellu kolukattai except Sendhil.We also offer ellu urundai for Ganesh chathurthi.So my MIL keeps the ellu urundai itself as stuffing & make this kozhukattai.But this year,as she is with me, i asked her to suggest me some easy method for beginners to prepare this ellu pooranam instead of usual method.She immediately suggested me this easy,no cook pooranam.I was so happy and i tried it immediately.It was just awesome in color as well as taste.Beginners and people who look for easy stuffing can try this way.U can make it within minutes.In this post,i have included a full video recipe for kozhukattai making as per my readers request.Hope it will be useful to u all
.Pardon me for mistakes
.
Wish u all a very happy Ganesh Chathurthi 2014 !!
Do check out my other easy kozhukattai recipes
Do refer my video post on “
How to make kozhukattai dough & ganesha idol using kozhukattai dough” if interested.
Easy ellu kozhukattai recipe
Easy , no cook ellu poorana kozhukattai recipe for beginners ! Cuisine: Indian
Category: Festival recipes
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
1 cup - 200ml
For stuffing
- Black or white sesame seeds - 1/4 cup
- Grated coconut - 2 tbsp
- Grated jaggery - 1/4 cup
- Cardamom seed -1 no
for kozhukattai dough
- Store bought rice flour - 1 cup
- Water - 1.5 - 1.75 cups
- Gingely oil - 1 tsp
- Salt - 1/2 tsp
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METHOD
- Dry roast ellu/sesame seeds in a kadai till it splutters.Remove and dry roast grated coconut in the same kadai for few seconds.Switch off and let it cool.
- In a mixie jar,grind the grated coconut along with cardamom coarsely.Then add roasted sesame seeds and grind it.Add finely grated jaggery or powdered jaggery and run once or twice.Remove in a plate.Stuffing is ready.
Check out the below video for the remaining steps OR refer this link for stepwise pictures
- Now make the kozhukattai dough.Heat water in a bowl adding required salt & a tsp of oil.When the water comes to a boil,add rice flour and mix well without lumps.All the water would be absorbed by the rice flour.Switch off the flame and allow it to become warm. Knead well and make a non-sticky dough.Keep it covered with a wet cloth till use. ( If you feel, water quantity is less, add some hot water to the dough and knead well)
- Now grease ur hands with oil and take a small lemon sized ball.Make soppu/ cup and keep a tsp of stuffing.Close it and make shapes.See the picture below for different shapes.Arrange them in a idli pot.Boil water in a idli pot.When it comes to roll boil,keep the idli plate.Steam it for 5-7 minutes.Do not over cook for long time.Kozhukattai may crack.After steaming,switch off the stove.Do not remove the kozhukattai when it is hot.It will break.Leave it for few minutes and them remove in a plate.
- Offer GOD & Enjoy !
Kozhukattai making–Full video recipe
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Note
- If u want to follow the authentic method,first melt the jaggery and strain it.Make a thin syrup and add grated coconut & roasted sesame seeds.Mix well till the mixture leaves the sides of pan.Remove and let it cool.Make small balls out of the stuffing & make kozhukattai as given above.
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Try this easy,no cook ellu poorana kozhukattai and offer Lord Ganesh !
TIPS FOR CRACK FREE KOZHUKATTAI - Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour..Its of different quality , not the one we use for pongal.It is cheaper in cost too..
- The water quantity I have given above is for store bought idiyappam flour & Anil kozhukattai maavu. For home made processed rice flour , water quantity may vary from 1.5-1.75 cups.
- Always add the required water while making the dough.If the dough becomes sticky or dry , u’ll get cracks. Keep the unused dough covered with a wet cloth or a lid while u make modakam.
- Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time.
- U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening.
- Pooranam can be prepared the previous day and refrigerated.
- Apply sesame/gingely oil in ur hands every time when u make the shape.
- Always place the idli plate arranged with kozhukattai after the water in the idli pot starts roll boiling.. This helps for quick cooking & also the kozhukattai remains white in color and crack free..
- Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough)
- U can identify the cooked kozhukattai by its shining look..Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.
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