Sweet Kozhukattai is tradtional recipe made with rice flour outercovering and sweet mung bean filling made with mung beans, jaggery, caradmom and coconut.
For this Vinayaka chaturthi I made both malai modak/Peda as well as this sweet kozhukattai. My mother used to make this sweet kozhukattai every Fridays as offering. I make it once in a while, but made with coconut, jaggery and moong dal/ green gram.
You can make without moong dal/green gram. It is steamed. When we are young we loved to eat only the sweet fillings, rather than the whole kozhukattai. It is easy to make, I made only seven of them as sweets are forbidden in our house. Here goes the recipe.
To make outercovering you need rice louf, water, butter and salt.
For the filling you need mung beans(cherupayru), coconut, jaggery and cardamom.
First roast the beans, the cook them well with water. In the mean time make jaggery syrup with water and strain it for impurities and set aside. Finally add this jaggery juice, coconut, cardamom and cooked mung beans until everything comes together as thick paste.
One your filling is ready, make the outer covering, water, salt and butter and rice flour.
Other Kozhukattai recipes are
Sweet Kozhukattai/ Rice dumplings with Mung Beans
- For outer covering
- 1 cup Rice flour I used store bought one
- 1 ¼ cup Water
- ⅛ teaspoon Salt
- 1 teaspoon Ghee/clarified butter
- For Filling
- ¼ cup Grated coconut
- ½ cup Mung beans/ Moong dal/Green garm
- ¼ cup Jaggery
- 1 Cardamom pod
- 2 ¼ cup Water: 2 cups for cooking moong dal and ¼ cup for melting jaggery.
- In a medium sauce pan heat moong dal/ green gram and fry for 5 minutes or until they turn slightly brown in color. Switch off the flame and set aside.
- Wash the moong dal and pressure cook the moong dal and 2 cup of water until 5 whistle or it done perfectly. Set aside.
- Heat jaggery in a sauce pot with ¼ cup and once it is melted strain jaggery water for impurities. Bring back to heat once again when water starts of dries up add coconut, cooked moong dal cook until they become thick mass. It took about 5 minutes.
- Add crushed cardamom and switch off the flame and set aside.
- Divide the sweet filling into 7 equal pieces and roll them into balls.
- For outer covering
- Heat 1 ¼ cup water in sauce pot and when it starts boiling add ghee, salt and rice flour, mix everything and remove from fire.
- Once it is cool enough to touch knead well and make soft dough and set aside.
- When you are ready to make sweet kozhukattai, divide rice dough into 7 equal pieces and gradually make thin disc with center being thicker and sides get thinner. Use water and oil to rub hand to prevent dough from sticking. Once it is 2.5 to 3 inches disc then places the filling and cover completely and makes a ball. Finish the rest of the dough in the same way.
- Place a steamer with water in stove, I used Idly steamer. When waters starts boiling place the sweet kozhukattai you made earlier in upper rack, cover and steam it for 15 minutes or until the surface become shiny.
- Enjoy once they are cool enough to touch.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.