இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Coconut Purna Kozhukattai is the most popular homemade kozhukattai on Ganesha Chaturthi. This is easily done with coconut and jaggery. Although there are many types of kozhukattai, coconut filling and sesame filling are best made on Ganesha Chaturthi to celebrate Ganesha.
Other Varieties – Modagam, Carrot Payasam, Caramel Payasam, Rava Payasam, Moong dal payasam, Sago payasam, Millet payasam, Wheat Rava Kesari, Chocolate Coffee, Bhapa Doi, Milk Cake, Motichur Laddu, Wheat Biscuit, Wheat Gulab Jamun, Rosbora, Ghee Mysore Pak, Eggless Rava Cake, Sago Kesari, Pal Kova.
- Rice flour - 1.5 cups
- Water - 2. 5 cups
- Salt - required amount
- Ghee / Sesame oil - 1 tsp
- Jaggery - 1 cup
- Water - 1/2 cup
- Grated coconut - 1 cup
- Cardamom powder - 1/2 tsp
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Heat 2.5 cups of water in a pan.
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Add ½ tsp of salt and 1 tsp of ghee or sesame oil and boil.
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Add 1.5 cups of rice flour to a pan.
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Fry it on medium heat for 3 - 4 minutes.
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When the water is boiling, add it to the rice flour and mix with a spoon.
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After the flour has come together, turn off the flame and when it is hot enough, knead the dough and cover it.
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In a pan add 1 cup of jaggery and ½ cup of water and bring to a boil.
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When the jaggery dissolves, strain it.
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Boil the jaggery water and when it is slightly thick, add ½ tsp of cardamom powder.
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Add 1 cup of grated coconut and stir until thickened.
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When thick, turn off the stove and let cool.
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Apply a little oil or ghee on the kozhukattai mould.
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Put the required dough inside and press.
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Fill in the required amount filling in it and press it again.
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Add a little more dough and cover. Repeat and finish the kozhukattais.
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Heat water in an idli pan and place the idli plate or steamer plate on it and grease the plate.
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Arrange kozhukattai on the plate.
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Cover and simmer for 5 to 7 minutes.
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Delicious thengai poorna kozhukattai is ready to serve.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
Heat 2.5 cups of water in a pan.
-
Add ½ tsp of salt and 1 tsp of ghee or sesame oil and boil.
-
Add 1.5 cups of rice flour to a pan.
-
Fry it on medium heat for 3 – 4 minutes.
-
When the water is boiling, add it to the rice flour and mix with a spoon.
-
After the flour has come together, turn off the flame and when it is hot enough, knead the dough and cover it.
-
In a pan add 1 cup of jaggery and ½ cup of water and bring to a boil.
-
When the jaggery dissolves, strain it.
-
Boil the jaggery water and when it is slightly thick, add ½ tsp of cardamom powder.
-
Add 1 cup of grated coconut and stir until thickened.
-
When thick, turn off the stove and let cool.
-
Apply a little oil or ghee on the kozhukattai mould.
-
Put the required dough inside and press.
-
Fill in the required amount filling in it and press it again.
-
Add a little more dough and cover. Repeat and finish the kozhukattais.
-
Heat water in an idli pan and place the idli plate or steamer plate on it and grease the plate. Arrange kozhukattai on the plate.
-
Cover and simmer for 5 to 7 minutes.
-
Delicious thengai poorna kozhukattai is ready to serve.
