Wednesday, September 1, 2010

Kozhukattai recipe-Modak recipe-how to make Kolukattai-Ganesh Chaturthi recipe

Kolukattai recipe - Modak recipe - how to make Kozhukattai - Ganesh Chaturthi recipe

Kozhukattai recipeYummy kolukattai is ready

Vinayaga Chaturti /Ganesh Chaturti is the birthday of Lord Ganesha which is celebrated in a grand manner in India. It is a Hindu festival and also my favourite festival and Lord Ganesha is my favourite god. I love him so much that I have a wide collection of Vinayagar idols in terracotta, ceramic and what not. I still love buying the idol make of clay and the colorful umbrellas. You can see some of my collections in the pictures.

Kozhukattai is a favourite dish of Lord Ganesha. It is made with rice flour, coconut and jaggery stuffing. My mom makes varieties of kozhukattais and I am sharing the one I love most.You might be wondering why I am posting this recipe now itself when Ganesh Chaturti is only next week–this is for those who want to make kolukattai/kozhukattai for Vinayaga Chaturti but do not know the recipe or the process involved.

I am also sharing with you the method to prepare the rice flour for making Kozhukattai.The kolukattai will be hard if you use store bought rice flour. Either you have to prepare it at home or you must buy rice flour sold specially for making kolukattais.

How to prepare rice flour for making Kozhukattai/Kolukattai

Wash and soak raw rice for 2 hours. Drain the water well, spread it on a cloth for 15 minutes and grind it to a fine powder. You can give it to the rice mill or powder it in the mixie/food processor. Dry it well in the sun or shade. Sieve it and store it in an air-tight container and use whenever required. Now rice flour for kozhukatti is ready. (You do not have to fry the rice flour as you do for idiyappam.)

Ganesh chaturti-kolukattaiOne of my favourite Ganesha
Ingredients needed

Rice flour -1 cup
Jaggery - 1 cup
Coconut -1 cup grated
Cardamom powder - 1/4 tsp
Ghee -1 tsp


Now heat 1 cup of water, add a tsp of oil to it and then add the prepared rice flour stirring continuously so that it does not form lumps. Cook for 5 minutes.

Knead it into a soft dough. ( mix little water with a tsp of oil and have it besides you). If needed your can sprinkle that water and knead the dough well.

Cover it with a wet cloth and keep it aside.

For the stuffing

Melt the jaggery in half a cup of water and filter to remove impurities.

Heat jaggery and when it starts boiling, add grated coconut and a tsp of ghee. Cook till it leaves the sides of the pan. Add cardamom powder and mix well. Now your stuffing is ready. When it cools a little, make small balls out of it and keep it aside.

Now your jaggery balls (stuffing) are ready.

Preparation of Kozhukattai/kolukattais

modak recipeFew of my collections

Now take the rice flour dough and make small balls. Grease your palms with oil, keep the dough and flatten it into round shape with the other hand.

You can dip your fingers in the water+ oil mix if needed to make it easier. Now place the jaggery ball on it and close it.

Repeat the process for all the rice flour balls. If you have excess jaggery balls/stuffings, do not worry, you can eat it as such. I love it

Arrange all the prepared Kozhukattais on a greased idli plate and steam cook for ten minutes or till done.Wait for 10 minutes to cool down and then take it out. Delicious Kozhukattais are ready.
Enjoy Vinayaga Chathurti with delicious Kozhukattai/kolukattais. You will get around 12-15 kozhukattais for this measurement.

Check out more Ganesh Chaturthi recipes 

Also refer my Ammini Kolukattai recipe  for another method of preparing the rice flour dough.

Meet you all again with an interesting post, till then it is bye from Padhu of padhuskitchen


  1. in preparing prasadam for Ganesh maharaj, Jilledikayalu,very tasty recipe,thanx for sharing

  2. Looks like a sweet treat. I like your terracotta statues esp the one with the candle inside.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

  3. My favorite prasadham !!! Looks delicious and awesome presentation !!

  4. Cute looking statues..I love anytime kozhukattai, they looks simply superb and prefect Padhu..

  5. Dear Pradhu
    How are you? I am very irregular at Blog these days and missing out many postings.
    I love younger brother's wife is Maharastrian we have Lot of Modok during Festival days.
    So you have great collection of idols of Lord Ganesha ..please post more photos of your collection, when you have time .
    have a nice weekend

  6. Wow!!! Your recipe is inspiring me to make some modaks too :-)

  7. Irresistible kozhukattais. Love your Ganesha lamp.

  8. Timely post,will be useful for many!

  9. Hi Padhu,

    nice prsentation...

    do drop in when time permits...


  10. very useflu post, ur way of making poornam is very new to me.will try it next time

  11. have heard a lot about Modak but never tasted it. looks delicious. love your collection of teracotta Ganesha idols Padhu. gorgeous.

  12. With the festival around the corner, this will be on the list of many to prepare. Jaggery and coconut combo is a winner in my books and this must taste yumm.. Your collection of Ganesha statues is interesting.

  13. We all know that Lord Ganesha loves modak! I am sure with Kozhukattai we can well please Ganeshji and get his blessings!
    Wish you and all your dear ones a very Happy Ganesh Cathurthi!

  14. Excellent looking Modak Dear. Great offering to Lord Ganesha.

    Hamaree Rasoi

  15. wow...lovely looking Modaks....yumm yumm

  16. that looks lovely. I have so many recipes to try with rice flour. Do you advice buying ready made rice flour or does making your own makes a difference?

  17. Perfect modaks..Ganpati statues are beautiful!!

    US Masala

  18. yummy kozhukattai.. nice clicks!

  19. My favorite too...... We are also planning Naivedyam for 10 days of Ganpati festival.

  20. Oh wow... The festival is celebrated in grand style here.. And your timing is just perfect...they look so delicious... I am sure Lord Ganesha would love these:)
    I myself cant wait to try them!!

  21. What a lovely collection of the Elephant God - Ganesh. Though modak is famous have not got the chance to taste it.
    So, early preparations for Ganesh Chaturthi?

  22. Looks yummy padhu, got to try this once...

  23. modaks are my favorite, particularly this variety (at our home we make a different fried variation of it). now you got me craving modak a week before Ganesh chaturthi!

  24. I've never had Kozhukattai/Kolukattai before. But I love practically anything with cardamom. Plus, it looks lovely, with the white outside and the gorgeously-colored filling.

  25. So very well in advance, Kozhukattai looks cute, loved ur 2nd click and happy Ganesh chaturthi in advance :)

  26. idols are cute & beautiful..modhakam looks yum padhu.:)

  27. During my stay in mumbai I tasted a varity of modaks....loved your recipe too....

  28. great job dear...loved the statues and the kozhukkattai..

  29. My Favorite..looks irresistible, wonderful presentation..loved those idols.

  30. Hi Padhu,

    Your Kozhukattai tumbles me... tempting click!!!

  31. Hi, Can I prepare by buying readymade rice flour in the shops

  32. Hi

    If I prepare rice flour as suggested by you:Soaking,drying and grinding...If some more rice flour remains after kolakattai preparation can I refrigerate the rice flour and use it in future(kolakattai)


  33. Dear Suhasini
    If you prepare rice flour as suggested and dry it properly, it can be stored even for a year outside.You do not even have to refrigerate it.This is from my own experience

  34. Hi Padhu,

    Incase i dont have time to do the rice flour in the manner you mentioned here, is it Ok to use the regular one? or would you suggest to use the Puttu rice flour that we get in stores ?

    Please suggest

  35. Dear Rashmi
    Normal store bough rice flour will not work out for this.So do not use regular ones. I have suggested another method of making the white cover for kozhukattai in my Mani kolukattai recipe. Kindly refer that recipe. I have not tried with puttu rice flour.You can try it and let me know if it works.

  36. Hi Padhu, I just tried the recipe and it came out fantastically! Thank u v v much! Keep posting! Cheers, Shobana

  37. Thanks Padhu. This is the first time I prepated sweet Kozhukattai. I followed your comments properly and it came very well. Very tasty:-). My family liked it vey much. Only thing I found from my experience is that we need to do more stuffing to get a good taste

  38. Hi Padhu followed the exact recipe and the Kozhukattai turned out really great.thanks

  39. Hai akka,
    My long time wish is this..
    I am having home made rice for idiyappam(pattu maavu) and other for all purposes(paru maavu or coarse maavu).
    In these two which will be the best suit?
    or I have to make it separetly?
    I love kolukattais but struggling in preparation.

  40. Mymoon raheema - You should prepare the rice flour specially for making kozhukattais. I have given 2 methods of preparing for the outer covering. One is what is mentioned above and the other is by grinding rice which you will find in my mani kozkukattai recipe. You cannot use both the flour you have mentioned above.Now a day you get ready made kolukattai flour in shops.

  41. Thanks akka,,
    For 1 cup rice flour how much amount of raw rice should have to soak?
    After 15 minutes from Cloth ,can I grind it immediately?
    or else do I need to check the rice for wet or dry?
    can I put this flour in an air tight container without lid for drying as we dont have other options except our window in dubai.
    Hope you will clear my doubts...
    Lots of thanks

  42. Mymoon- You can take a little more than 1 cup (around 1 1/4 cup) of rice for 1 cup of flour. Measure the ground flour and then use it.
    You can spread the rice on a white cloth on a table, if you do not have space. You can grind the rice after it dries a little.It might take even more than 15 minutes.(rice should not be too wet)


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