Sweet Coconut Kozhukattai, a delicious and very inviting kozhukattai stuffed with jaggery and coated with cardamom flavored grated coconut. 

A couple of months back, i saw a video about the recipe klepon (Indonesian sweet dumpling flavored with pandan leaves) which is made from glutinous rice flour and sounds so similar to our kozhukattai but a little different in the making.  

I was totally impressed by the idea of how klepon is made and want to try the same with regular rice flour. So within a few of days of watching that video, i tried the same recipe with the regular rice flour and cardamom flour. To be honest, i was mind blown by the taste and how cute it looks with very minimal effort.

Also if you're new to cooking or struggle to make mothagam, then this recipe is a saviour for you. Trust me, it tastes just like thengai poorna kozhukattai ! So give it a try on this kozhukttai  for this vinayagar chathurthi.

Jaggery 

For this kozhukattai, you need small chunks of jaggery pieces to stuff the kozhukattai. You can either cut the jaggery into small chunks (while doing that, you end up with some powdered jaggery which you can use it later for other recipes) or you can gather some grated jaggery into small marble / pea sized balls depends on the size of the kozhukattai you want.

Depending on how big the jaggery piece you use for each kozhukattai and how quickly it melts, you end with fully liquid jaggery syrup inside or some liquid and some crunchy pieces of jaggery. 

I simply love when i bite into it, the liquid jaggery squirts into your mouth and mix with coconut ,it tastes so yummy and flavorful. 

This somehow reminds me of karupatti paniyaram that Amma used to make, she simply added  some grated/small chunks of  palm jaggery into dosa batter and made the paniyaram. Once cooked, some of the karupatti pieces are not melted completely and that would make a gooey inside on some of the paniyaram and i loved those very much in my childhood days.

Also when browsing about klepon to know more about it. I came to know there are different versions of this recipe available in many countries with different names. In Malaysia/Singapore, it's commonly known as "ondeh ondeh" and in Thailand it's known as "Kanom ko".  

So here is my humble attempt of recreating the klepon with the twist of Indian flavor. Do give it a try and let me know how you like it in the comment section. Also it's a great recipe to make with kids, no messy stuffing so they can easily put one piece of jaggery into each kozhukattai. 

Now let's see how to make this sweet coconut kozhukattai.

Sweet Coconut Kozhukattai | Klepon(Indian Version)

Preparation Time : 15 mins | Cooking Time : 8 mins | Serves : 2 to 3  
Recipe Category: Snacks | Recipe Cuisine: Indian
Sweet Coconut Kozhukattai,Klepon,ondeh ondeh, kanom ko Sweet Coconut Kozhukattai, a delicious and very inviting kozhukattai stuffed with jaggery and coated with cardamom flavored grated coconut.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup

Jaggery pieces - about 15 small pieces

Grated coconut - 1/3 cup

Cardamom powder - 1/4 tsp

Procedure

First let's make the dough, take the flour in a bowl, add sesame oil and salt. Give a good mix. 

Pour the hot water into the flour and make a soft dough. Keep it aside for 5 mins.

Next let's gather all the other ingredients. Cut the jaggery into small pieces as shown below and keep it ready. In another plate, add the grated coconut and cardamom powder and mix it well and keep aside.

Now take a small ball of dough and make a small dent in the center and then place a piece of jaggery and close the jaggery with the dough and roll into a smooth ball.

Or else you can make a flat disc from the small dough ball and then place a piece of jaggery and close it. This way of making is so easy and i recommend this for beginners. 

Do the same for all the dough. To boil the kozhukattai, bring a pot of water to boil and then add the kozhukattai in batches into the boiling water.Make sure that the water is boiling while adding the kozhukattai otherwise it sticks to the bottom or disintegrates into the water.

Boil it for 5-7 mins in medium flame or until the kozhukattai starts to float on top. Don't stir the kozhukattai for the first 2-3 mins and then gently give a swirl with a spoon to make sure that nothing sticks to the bottom. Remove from the water and then immediately put it on the coconut mixture.

Shake the plate so that the coconut would stick to the kozhukattai well. 

That's it. Delicious and easy to make coconut kozhukattai is ready.

Related: How to make  Peanut Kozhukattai

Notes:

• Taste great when it's warm. 
• Depends on the size of the kozhukattai, the cooking time varies. Make sure that once the kozhukattai floats on top, remove it immediately. Otherwise it would be rubbery.
• The amount of coconut and jaggery are purely personal, you can add as much as you want as per your family needs.
• Make sure that the water is boiling while adding the kozhukattai otherwise it sticks to the bottom or disintegrates into the water.

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Purple Sweet Potato Kozhukattai, a delicious and sweet kozhukattai made from the purple sweet potato filling. This is my inspiration from the Chinese moon cake and i have seen a number of recipes using purple sweet potato filling for mooncakes and thought it was interesting and wanted to try the same concept with our own kozhukattai/ modak.

To my surprise, the purple sweet potato kozhukattai turned out way more delicious that i had expected. The purple sweet potato has a unique flavor and it makes this kozhukattai more appetising. 

If you're looking for some unique kozhukattai recipe, then definitely give it a try! Also it makes  wonderful snacks for kids.

Purple Sweet Potato

Like the regular sweet potato, the purple sweet potatoes also have mild sweetness in it, so depending on the sweetness of the potato, you may need more or less of sugar as per your taste.

I have used 1/3 cup of sugar for 1/2 heaped mashed potatoes and it's perfect for our taste(not too sweet). But if you like more sweetness in your kozhukattai, then you can add up to 1/2 cup of sugar.

Also here in this recipe, i have also used grated coconut for the filling. In the past i tried the same recipe without coconut. But we liked the filling with coconut more. So adding coconut is purely optional and you can omit it too.  

Before moving on to the recipe, let's check out some FAQs about kozhukattai.

What type of rice flour is good for making kozhukattai?

Pacharisi / Raw rice flour is the most commonly used flour for making kozhukattai. You can make your  own rice flour at home or use the store bought flour. 

If you're buying from the store, make sure that the rice flour is very fine. Usually it's available in the market in the name of kozhukattai maavu or idiyappam flour.

In our home, while we grew up, Amma always made dough from idli rice batter for both kozhukattai and idiyappam. The flavor and the texture are so unique compared to rice flour dough. If you're interested in how to make kozhukattai dough using idli rice, do check out the link below.

Related : How to make kozhukattai dough using idli rice 

Why do i get a crack on my kozhukattai/modak after steaming?

Overcooking ! As we already use the fine flour and hot water for making the dough, the kozhukattai will be ready in a few minutes. So don't over cook the kozhukattai, it will make the dough crack.

Now let's check how to make this yummy and vibrant looking kozhukattai.

Here, My little one is posing for me and i like this pic so much :-)

Purple Sweet Potato Kozhukattai | Sweet Kozhukattai

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Sweet | Recipe Cuisine: Indian
Purple Potato Kozhukattai, Sweet Kozhukattai,Purple Sweet Potato Kozhukattai Purple Sweet Potato Kozhukattai, a delicious and sweet kozhukattai made from the purple sweet potato filling.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

For Dough

Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup

For Filling

*Purple Sweet Potato - 1

Sugar - 1/3 cup

Grated Coconut - 2 tbsp

Cardamom powder - 1/4 tsp

Ghee - 1 tsp

*It yield around 1/2 cup heaped mashed purple potato.

Procedure

First take the purple sweet potato, peel the skin and cut into small pieces.

Put the sweet potatoes into a steamer plate and steam it for around 8-10 mins or until it's fork tender.

Next heat a pan, add the ghee and the cooked sweet potato and mash it with a ladle well and saute it in the ghee for 2-3 mins or until it's aromatic.

Then add the sugar and mix it well. The mixture will loosen a bit as sugar melts. Finally add the coconut and cardamom powder.

Cook the mixture till it all comes together and switch off the flame. Let it cool to touch and then make a small ball. Do the same for the remaining filling. 

Next,For the dough, take the rice flour in a bowl, add salt and oil. 

Mix it all well together. Then pour the boiling water & mix it with a wooden laddle.  

Once the dough start comes together, use you hand and make a soft dough. Take a pinch of dough and form a ball. Do the same for the remaining dough.

Now that the dough and the filling are ready, let's make the kozhukattai. Grease your hand and take an outer dough ball and  gently press it with your fingers around the edges and move towards the center, it will make a small bowl like the below image. Next add a ball of filling in the center and close the outer dough with the filling covered.

You can either make the round shape or modak shape as you wish. I have made a. mix of both the shapes. Place it on the greased steamer plate.

Steam the kozhukattai for 5-7 mins on medium flame. 

That's it ! Tasty and unique purple sweet potato kozhukattai is ready to serve.

Related: How to make Palkova Kozhukattai

Notes:

• Greasing your hands generously with oil will help to shape the kozhukattai easily.
• I have used sesame oil for greasing the hands and steamer plates as it gives a  nice aroma to the kozhukattai.

  

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Karthigai Deepam Kozhukattai | Vilakku Kozhukattai| Karthigai Deepam Recipe

Karthigai Deepam Kozhukattai/Vilakku Kozhukattai, a sweetened kozhukattai(steamed dumpling) in the shape of lamp made especially during Thiru Karthigai Deepam festival. I guess that this kozhukattai is popular in south tamilnadu particularly in Tirunelveli region only, outside of that hardly anyone knew about this kozhukattai. 

Amma makes this kozhukattai every year for karthigai deepam in addition to the pidi kozhukattai. While doing the pooja, in a large tray, we keep kuthu vilakku in the center, surrounded by this kozhukattai deepam and place it on the middle of the hallway facing the entrance. And then we keep all kind of other lamps (clay,brass and all) outside of the house.
Three years ago when i shared pidi kozhukattai recipe, i mentioned about this deepam kozhukattai, since then every year before the karthigai deepam festival, i thought of sharing this recipe here, but somehow it didn't happen. 

Since today is karthigai deepam, i had made this deepam kozhukattai ahead of time to share here, otherwise i knew i wouldn't make efforts to make this just for the sake of post here. Do give this a try on your next karthigai deepam festival, it looks so cute and taste absolutely delicious. Happy Karthigai Deepam to all those who celebrate!!!

Karthigai Deepam Kozhukattai | Vilakku Kozhukattai

Preparation Time : 10 mins | Cooking Time : 10 mins | Makes : 5 
Recipe Category: Sweet | Recipe Cuisine: Indian
Karthigai Deepam, Kozhukattai, Sweet Kozhukattai, Deepam Kozhukattai,Vilakku Kozhukattai,Edible Diya Karthigai Deepam Kozhukattai/Vilakku Kozhukattai, a sweetened kozhukattai(steamed dumpling) in the shape of lamp made especially during Thiru Karthigai Deepam festival.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1/2 cup
Palm Jaggery/Karupatti - 1/3 cup
Water - 1/4 cup
Ghee - 1/2 tsp

Procedure

Measure & take the flour in a bowl, next add the karuppati along with water in a sauce pan and bring into boil.

Once the karupatti melts, add the ghee and switch off the flame. Strain the palm jaggery syrup to remove any impurities.

Add the syrup into the rice flour and make a dough.

Divide the dough into 5 equal balls, take a dough in your hand and roll into smooth ball and then make a dent in the middle with your thumb.

Next in one side of the dough, pinch it together with your thumb and forefinger, it will give you the lamp shape. Place them in the greased(i have used ghee for greasing)steamer basket. Do the same for the remaining dough.

Place it in the steamer and cook it for 10 mins.

Remove the deepam kozhukattai from the steamer and place it in a place, fill the dent with ghee & thread and put kumkum on the sides.

Karthigai Deepam Kozhukattai is ready to lit up.

Related:How to make Pori Urundai / Puffed rice balls

 

Notes:

• Don't overcook the kozhukattai, otherwise it will crack and you can't fill the dent with ghee for lighting.
• After the pooja, you can serve this as regular kozhukattai.
• Apply ghee on your hands while shaping the kozhukattai. It will make the job easy.
• Don't make the kozhukattai too thin,if there is any minor crack,then the ghee will spill through it and it's difficult to lit up.
• Instead of palm jaggery/Karupatti, you can use the regular jaggery/Vellam too
• You can use sesame oil also for lit up the lamp.
• For pooja, amma always make kozhukattai in odd numbers like 5 or 7. The given quantity gives exactly 5 medium size deepam kozhukattai.
• Before serving, gently remove the kumkum.

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Sweet Ammini Kozhukattai | Sweet Mani Kozhukattai | Ganesh Chathurthi Recipe

Sweet Ammini/ Mani Kozhukattai, a quick to make rice flour dumpling sweetened with jaggery syrup.In our school days, Amma used to make different types of kozhukattai as our evening snacks which is really a healthy and fulfilling snacks compared to any packed snacks.

Uppu kozhukattai , thengai kozhukattai and this sweet kozhukattai are the most common kozhukattai that I grew up eating as snacks and we don't wait for festivals to prepare these snacks at our home. 

Making of this mani kozhukattai  is almost the same as of uppu kozhukattai except here it's  mildly sweetened with jaggery syrup and topped with grated coconut and roasted sesame seeds for more flavor and texture.

 If you're a beginner or trying to make kozhukattai for the first time, this recipe is an ideal one to start with. It's such a fool proof recipe and you can't go wrong with it.

Related: How to make Thengai Kozhukattai

But if you're making this in a larger batch, you may find it tiresome to roll all the kozhukattai into small balls. In that scenario, you may include your kids/spouse to roll the kozhukattai, i'm sure that they would love to do it, or you can invite over your friends and do it as group cooking, chit chatting and rolling, it would be so much fun. 

Actually it reminds me of the time where Amma and aunties sat together, chit chatting and rolling the dough for seedai, paal kozhukattai. Good old memories !!  Ok,  now let's check out how I have prepared this sweet ammini/mani kozhukattai. For more ganesh chathurthi recipes check here.

Sweet Ammini Kozhukattai | Sweet Mani Kozhukattai

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Sweet | Recipe Cuisine: Indian
Ammini Kozhukattai, Sweet Ammini Kozhukatti, Mani Kozhukattai, Sweet Mani Kozhukattai, Vinayagar chathurthi recipe, Kozhukattai Recipe, Easy Kozhukattai Recipe,Ganesh Chathurthi Recipe Sweet Ammini/ Mani Kozhukattai, a quick to make rice flour dumpling sweetened with jaggery syrup.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup
Jaggery - 1/4 cup
Sesame seed - 1 tsp
Grated Coconut - 1 tbsp
Cardamom - 1

Procedure

First for the dough, take the rice flour in a bowl, add salt and oil, mix it well, then pour the boiling water and make a soft dough. Let it rest for 5 mins.

Take a small portion of dough and roll into smooth ball, do the same for the entire dough, place it on the greased steamer plate and steam it for 5-8 mins in a medium flame.

In a sauce pan, add the jaggery and water, put in on flame, let the jaggery melts completely, filter it once to remove the impurities and keep it ready.

Next heat a pan and dry roast the sesame seeds till it's aromatic, then transfer into a plate. Pour the prepared jaggery syrup into the pan and bring into boil again.Let the syrup boil until it becomes sticky.

Add the crushed cardamom powder and the roasted sesame seed into it. Mix it well, then add the steamed kozhukattai. 

Stir it until all blends well together, finally add the grated coconut, mix it well and switch off the flame.

Tasty Sweet Mani Kozhukattai is ready.

Related: How to make Ragi Mani Kozhukattai

Notes:

• Roll the kozhukattai into small balls helps to blends with other flavors well.
• The sugar syrup should be sticky to coat the kozhukattai well.
• Adding roasted sesame seeds give nice flavor to this kozhukattai, but you can skip that too if you don't have it.
  

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