Ganesh Chaturthi Kozhukattai (Steamed and stuffed rice balls)

Pal-Kozhukattai (steamed rice balls in milk)



Kozhukattai are traditional south Indian delicacies made during Vinayaka Chaturti/ Ganesh Chaturti.
I made two types of Kozhukattai, Pal Kozhukattai (steamed rice balls in milk) and poornam Kozhukattai (stuffed rice balls). Both are purely my style. I did not follow any particular recipe. But they came out great after many years of experiment :)

Ingredients

For the rice balls

1 cup rice flour
1 1/2 cup water
2 tbsp oil
1 tbsp milk
1 tsp salt

For the milk

2 cups milk
1 cup khoya
1 cup sugar
1 tsp cardamom powder
dry fruits to garnish



Preparation

The basic pal kozhukattai makes use of coconut milk. I made use of cow milk.
In a pan add water, oil, 2 tbsp milk, salt and when the water warms up add rice flour and keep stirring so that no lumps are formed. The mixture starts to thicken and begins to take a dough consistency. The mixture leaves the sides of the pan and rolls along with the ladle. Remove from heat. When it cools down a little, make tiny balls out of the dough. Apply some oil to you hands if the dough is sticky. You can even add some jaggery to the dough to make it sweet.
Steam cook in an idli cooker for 10 minutes.
In a heavy bottomed pan add milk, bring to boil, add sugar and khoya. To this add cardamom powder. When the milk starts to thicken a little, add the rice balls and cook for 3-4 minutes. Remove from heat and garnish with nuts and serve warm.

Poornam Kozhukattai (stuffed rice balls)



Ingredients

Fot the stuffing

3/4 cup Powdered Jaggery
1 cup fresh grated coconut
1 tsp Cardamom powder
2 tsp ghee

Preparation

In a pan heat 2 tsp ghee, add Jaggery and coconut. Saute and mix well for 3-4 minutes. Add cardamom powder. When the moisture gets dried up from the mixture completely, Remove from heat. Let it cool.
For making the kozhukattai it is the same process as the pal-kozhukattai dough. I made a common dough for both the recipes.
Divide the dough into small lemon sized balls.Using the thumb and forefinger, shape the balls gradually into a cup shape. Place a little coconut-jaggery filling in the middle and carefully close it from all sides. Make small modak shapes. Arrange it in a greased idli plate and steam cook for 10 minutes.
Serve them after they cool down.

I am sending this to Festive Food hosted by Khauguri