Kolukattai Recipe: Kozhukattai recipe, also known as kolukattai recipe, is a significant South Indian sweet prepared during the Ganesh Chaturthi festival. It bears similarity to the famous Ukadiche Modak, but there are no strict rules regarding its shape. These sweet dumplings are made on the day of Ganesh Chaturthi and offered to Lord Ganapathi as prasadam, served to friends and family.
Many may wonder how it differs from Ukadiche Modak. Technically, there is no distinction in terms of ingredients and preparation method. However, the main difference lies in the shape. Unlike the Maharashtrian version, there are no strict shape recommendations for Kozhukattai. You can choose any desired shape and steam it to offer to Ganapathi. In this post, I’ve showcased 5 different ways or shapes to prepare Kozhukattai, allowing you to choose based on your preference and comfort level. Additionally, the stuffing is enriched with toppings like sesame seeds and poppy seeds over jaggery and coconut, enhancing its richness, taste, and flavor compared to the traditional version. Although I haven’t added them specifically, you may include them if desired.
Furthermore, here are some additional tips, suggestions, and variants for the Kozhukattai recipe. Traditionally, it’s made with rice flour without any alterations to the dough. However, you can experiment with plain flour, wheat flour, or a combination of both. As a substitute for jaggery, you may use brown sugar or white sugar, though using sugar would add more flavor but may not be as healthy. Lastly, if you have leftover rice dough, you can use it for rice pakoras or prepare Akki Roti. You may also make Akki Shavige or Idiyappam instead of wasting it.
Kolukattai Recipe Ingredients:
For Thengai Poorna stuffing:
- 1 cup jaggery
- ¼ cup water
- 2 cups grated coconut
- ¼ tsp cardamom powder
- 1 tsp ghee
For dough:
- 2 cups water
- ½ tsp ghee
- 2 cups rice flour
- ¼ tsp salt
Kolukattai Recipe Instructions:
How to make Thengai Poorna stuffing:
- Firstly, in a large kadai, take 1 cup of jaggery and ¼ cup of water. Stir until the jaggery melts completely.
- Now add 2 cups of coconut and mix well.
- Continue to cook until the mixture starts to separate from the pan and holds its shape slightly.
- Further, add ¼ tsp of cardamom powder and 1 tsp of ghee. Mix well.
- Finally, Thengai Poorna stuffing is ready for stuffing. Keep aside.
How to make dough for Kozhukattai:
- Firstly, in a saucepan, take 2 cups of water and ½ tsp of ghee.
- Mix well and bring to a rolling boil. Keep aside.
- In a large bowl, take 2 cups of rice flour and ¼ tsp of salt. Mix well.
- Now add hot water in batches and mix well.
- Add water until the flour turns moist.
- start to knead the dough, sprinkle water if required.
- Knead for five minutes or until the dough turns soft.
- Kozhukattai dough is ready.
How to shape Kozhukattai:
- To shape the Modak, begin by taking a ball of dough and using both thumbs, press the edges while creating a hollow in the center.
- Now place a ball-sized coconut stuffing in the center.
- Bring the edges together and seal by pressing.
- Now prepare the Modak-shaped Kolukattai.
- To prepare half-moon shaped, place a ball-sized dough on the greased banana leaf.
- Press as thin as possible.
- Now place the coconut stuffing and fold in half.
- Seal the sides, and the half-moon shaped Kolukattai is ready to steam.
- To prepare round ball-shaped, take ball-sized rice flour dough and flatten on the palm.
- Place the coconut stuffing and roll into a round ball. Ready to steam.
- To prepare star and flower-shaped Modak, cut using a cookie maker.
- Place the Modak in the steamer, leaving gaps in between.
- Cover and steam the Modak for 10 minutes or until the shiny texture appears on them.
- Finally, offer Kozhukattai to Lord Ganesha and celebrate Ganesh Chaturthi.
Conclusion:
Kolukattai Recipe, also known as Kozhukattai, is a cherished South Indian sweet prepared during festivals like Ganesh Chaturthi. While similar to Ukadiche Modak in ingredients and preparation method, Kozhukattai offers flexibility in shape, allowing for creative presentations. The addition of toppings like sesame seeds and poppy seeds enhances its flavor. With tips for dough preparation and options for shaping, Kozhukattai offers a delightful treat to be enjoyed as prasadam and shared with loved ones during festive celebrations.
FAQs about Kolukattai Recipe
What is the significance of Kozhukattai in South Indian festivals?
Kozhukattai holds significant importance in South Indian festivals, especially during Ganesh Chaturthi. It is considered a traditional offering to Lord Ganapathi and is served as prasadam to friends and family, symbolizing auspiciousness and blessings.
How does Kozhukattai differ from Ukadiche Modak?
While both Kozhukattai and Ukadiche Modak share similar ingredients and preparation methods, the main difference lies in their shape. Unlike Ukadiche Modak, Kozhukattai doesn’t have strict shape recommendations, allowing for various shapes based on preference. Additionally, Kozhukattai’s stuffing may include additional toppings like sesame seeds and poppy seeds, enriching its taste and flavor.
What are some tips for preparing Kozhukattai dough?
To prepare the Kozhukattai dough, ensure to use hot water in batches and knead the dough until it turns soft. If the dough appears dry, wet your hands while kneading. Experimentation with different flours like plain flour or wheat flour is possible, although traditionally it’s made with rice flour.
What are the options for shaping Kozhukattai?
There are various options for shaping Kozhukattai, including the traditional Modak shape, half-moon shape, round ball shape, and star or flower shapes. Each shape offers a unique presentation and can be chosen based on personal preference or comfort level.
Can leftover rice dough be utilized in other recipes?
Yes, leftover rice dough from preparing Kozhukattai can be used in other recipes such as rice pakoras, Akki Roti, Akki Shavige, or Idiyappam, preventing wastage and adding versatility to your cooking.
