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Kozhukattai | indian.recipes


Kozhukattai
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kozhukattai - Newest pictures
Kozhukattai, also known as ‘Modak’, is one of the most popular recipes of Kerala. It is generally prepared on ‘Ganesh-chaturdashi’ as it is considered to be the favorite dish of Lord Ganesha. Sweet and scrumptiousto taste, this dish takes a little time to be prepared, yet the taste is worth the wait. Made ofrice batter stuffed with coconutand jaggery, it is a relishing itemfor those who are born with a sweet tooth. If you are also the one, trying the Kozhukattai oncewould not be a bad idea. So, if you want to know how to make Kozhukattai, the recipe has beengiven below.

Kozhukattai/ Modak Recipe
Ingredients

*. 200 ml Rice
*. 1 Coconut
*. Seasame Oil
*. 200gms. Jaggery

Method

*. Wash and soak raw rice for an hour. Drain the water completely and spread the rice on a cloth and allow it to dry. The rice can be allowed to dry in the shade itself. Grind the raw rice to smooth flour. For 1 measure of rice flour take 2 measures of water.
*. Boil this water in a kadai (a shallow thick bottom vessel). Add a pinch of salt and a teaspoon of seasame oil.
*. Allow the water to boil. When the water starts boiling add the rice flour to this, stirring continuously without allowing any lumps to form.
*. When the mixture has formed into a smooth thick batter, remove from the fire. The batter must be thick enough like chappathi batter.
*. Grate fresh coconut.
*. Add a teaspoon of milk to the grated coconut and grind it in a mixer grinder lightly.
*. Add a little water to the powdered jaggery and keep onlow fire and stir for some time.
*. When the jaggery has dissolvedcompletely in water add gratedcoconut to this and keep stirring for some time.
*. Then remove from fire and addpowdered cardamoms to this.
*. Smear your hands with a little seasame oil.*. Smoothen the prepared rice flour batter with your hands.
*. Make small balls (the size of a lemon).
*. Fill these cups with the prepared coconut-jaggery filling.
*. Put these filled up cups on an idli-plate and pressure cook them.


By
Your lovely Friend
Anita


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