Kolukattai recipe – Modak recipe – How to make Kozhukattai – Ganesh Chaturthi recipe
Yummy 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 favorite 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 idols make of clay and the colorful umbrellas. You can see some of my collections in the pictures.
Kozhukattai is a favorite 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 the 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 dry grind it to a fine powder. Get it ground to a fine powder in a nearby rice mill or powder it finely 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 flour).
One of my favourite Ganesha
Kozhukattai Recipe-Modak recipe
Prep Time : 30 mins
Cook Time : 20 mins
Yields:25 Kozhukattais
Recipe Category: Festival Recipe
Recipe Cuisine: South Indian
Yields:25 Kozhukattais
Recipe Category: Festival Recipe
Recipe Cuisine: South Indian
Ingredients needed
Rice flour -1 cup
Oil -1 tsp
Jaggery – 1 cup
Coconut -1 cup grated
Cardamom powder – 1/4 tsp
Ghee -1 tsp
Method
Heat 1 1/4 cup of water, add a tsp of oil to it and then add the prepared rice flour stirring continuously with the back of the ladle. Mix the rice flour well with the back of the ladle and so that there are no lumps.
Cook on low flame for 5 minutes stirring frequently. (Note -the quantity of water will differ from 1 cup -1 1/2 cup for 1 cup of rice flour depending upon the quality of rice)
Transfer the dough to a plate and let it cool. Keep a small bowl of warm water mixed with 1-2 tsp of oil besides you. Once the dough is warm, dip your finger in the water+oil mix and knead it to a smooth dough. If you feel that the dough is too dry, then sprinkle a little of that water+oil mixture and then knead the dough nicely. Cover it with a damp cloth, close it with a lid and keep it aside.
In the meantime, we will prepare the stuffing.
Stuffing for the kozhukattai
Melt the jaggery on low flame in half a cup of water and filter to remove impurities.
Heat jaggery water and when it starts boiling, add grated coconut and mix well.
Add a tsp of ghee and cook until it starts to thicken.
Add cardamom powder and mix well. As the stuffing cools, it will thicken further. So you can switch it off a stage before that. See it it that you can make balls out of it. If not cook for a few more minutes. Now the stuffing for kozhukattai is ready. When it cools a little, make small balls out of it and keep it aside.
Now our stuffing and the rice flour dough for making the kozhukattais are ready.
Make even sized balls from the stuffing.
Now take the rice flour dough and make small balls from it. Work batch by batch as the rice flour will dry very quickly. (always keep the dough covered with a damp cloth to prevent drying)
Grease your palms with oil, place a ball of dough on your palm and flatten it into a small circle as shown in the picture below. You can dip your fingers in the water+ oil mix, if needed to make it easier.
Now place a ball of the prepared jaggery stuffing.
Bring all the corners together and close it. Give it a nice kolukattai shape as seen in the picture below.
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 10-15 minutes or until done.Wait for 10 minutes to cool down and then remove it from the idly pan and enjoy!!
Delicious Kozhukattais are ready.
Few of my collections-along with sweet (vella) kozhukattaiCheck out more Ganesh Chaturthi recipes
Check out my another Method of making Kozhukattai Mel Mavu (rice flour dough)
Refer my Ammini Kolukattai recipe for another method of preparing the rice flour dough. It is prepared by soaking rice and then grinding it to a smooth paste.
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Wow..fast in preparing prasadam for Ganesh maharaj, Jilledikayalu,very tasty recipe,thanx for sharing
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!
My favorite prasadham !!! Looks delicious and awesome presentation !!
Cute looking statues..I love anytime kozhukattai, they looks simply superb and prefect Padhu..
This is my fav…Good job padhu..
Dear Pradhu
How are you? I am very irregular at Blog these days and missing out many postings.
I love Modok…my younger brother's wife is Maharastrian …so 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
Wow!!! Your recipe is inspiring me to make some modaks too 🙂
Irresistible kozhukattais. Love your Ganesha lamp.
one of my favs, looks beautiful
Timely post,will be useful for many!
Hi Padhu,
nice prsentation…
do drop in when time permits…
[email protected]
http://www.myeasytocookrecipes.blogspot.com
very useflu post, ur way of making poornam is very new to me.will try it next time
have heard a lot about Modak but never tasted it. looks delicious. love your collection of teracotta Ganesha idols Padhu. gorgeous.
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.
Yummy…lovely kozhukattais.
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!
Love it…Thanks for sharing…
wow…lovely looking Modaks….yumm yumm
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?
yummy kozhukattai.. nice clicks!
My favorite too…… We are also planning Naivedyam for 10 days of Ganpati festival.
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!!
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?
Looks yummy padhu, got to try this once…
Nice Collection Padhu.
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!
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.
that looks yum!!
looks yummy and love the idols of ganesha
So very well in advance, Kozhukattai looks cute, loved ur 2nd click and happy Ganesh chaturthi in advance 🙂
idols are cute & beautiful..modhakam looks yum padhu.:)
During my stay in mumbai I tasted a varity of modaks….loved your recipe too….
great job dear…loved the statues and the kozhukkattai..
My Favorite..looks irresistible, wonderful presentation..loved those idols.
Hi Padhu,
Your Kozhukattai tumbles me… tempting click!!!
Hi, Can I prepare by buying readymade rice flour in the shops
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)
Suhasini
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
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
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.
Hi Padhu, I just tried the recipe and it came out fantastically! Thank u v v much! Keep posting! Cheers, Shobana
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
Hi Padhu followed the exact recipe and the Kozhukattai turned out really great.thanks
Hai akka,
My long time wish is this..
I am having home made rice flours.one 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.
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.
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
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)
Hi Padhu, thanks for the wonderful kozhukattai recipes. Tried them out today for Ganesh Chaturthi and they came out well 🙂
Thanks for sharing padhu !
This chaturti iam.going to prepare it.
Hi Padu,
For me coconut Poornam came perfectly well. I used home made rice flour only. In spite of that the outer white Navy became thick. Like when I make shape the corners are cracking. I ended up making Jumbo sized kozhukattais n nonetheless we enjoyed. But what mistake I did. Was it the water content low while cooking white rice flour
Yes ,the dough must have been dry. You can sprinkle warm water, grease your hands with oil and knead it again.
While grinding in mill, rice flour got a little mixed up with kanji maavu( ragi). N the rice flour is now slight brown in color. Is it still possible to make kozhukattai from this flour?
It is possible but the color will not be white.
Thank you so much for the detailed recipe. I always check ur recipes for something new I want to try n they come out very well. Will try these kozhukatta for Ganesh chathurthi tomorrow. I face the difficulty when flattening the dough to keep the stuffing…most of the times it breaks or gives a crack … I should try to master the technique. Thanks again for sharing such recipes.it helps a lot for beginners like me.
if the thengai poornam after finishing and cooling gets hard like a rock, how to bring back to softness, any solution pl give advice , tnks
That means, you have over cooked the jaggery syrup.
For how many days can this be stored? Can it be kept out in an airtight container? Also how to maintain softness of the outer dough?
It can be stored just for a day. Knead the dough well for softness.Do not allow it to dry.
It is yummy taste of all the dishes thanks for sharing. have you available soya biryani recipes
Hi padhu, I love your recipes. I have a doubt that is can I prepare jaggery coconut stuff before one day. If I prepare one day before…cocunutjaggery stuff will spoil or good.. Please reply . Mam
Thank you for liking my recipes. Yes, you can prepare coconut jaggery mix a day before and refrigerate it. Bring it to room temperature before using it.
Superb,very nice
yummy kozhukkatai. I tried this receipe. it came out except for one thing . the outer cover was sticky and wen I made the cups it was a thick . though still managed to make it
I think that you must have added more water, which makes the dough sticky. Also when making cups, it should be slightly thick in the center and thin on the outer. If you grease you fingers with oil, you will be able to make thin cover.
Hello Padhu,
I made kozhukattais following your recipe and it turned out to be awesome! Everybody in the house liked it.. Thanks much for the recipe 🙂 lots of love to you and wishing you happy Vinayahar Chathurthi 🙂