{"id":11018,"date":"2021-03-29T07:15:52","date_gmt":"2021-03-29T03:15:52","guid":{"rendered":"https:\/\/desertfoodfeed.com\/?p=11018"},"modified":"2022-10-21T07:29:08","modified_gmt":"2022-10-21T03:29:08","slug":"kozhukattai-kozhukatta-recipe","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/kozhukattai-kozhukatta-recipe\/","title":{"rendered":"\u0b95\u0bca\u0bb4\u0bc1\u0b95\u0bcd\u0b95\u0b9f\u0bcd\u0b9f\u0bc8"},"content":{"rendered":"\n

Kozhukattai | Kozhukatta Recipe | Sweet Dumplings | with step by step photos and video<\/strong>. A popular South Indian dumpling made from rice flour, with a filling of grated coconut and jaggery. Although usually sweet, it can be sometimes stuffed with a savory filling. <\/p>\n\n\n\n

Basically kozhukattai is the South Indian variation of modak made in maharashtra. Like modaks, kozhukattai is also offered to bhagwan ganesha during the festival of Vinayaka Chaturthi in South Indian states of Tamil Nadu and Kerala. While browsing about this recipe I found, in some places, people add milk to make the dough. Adding milk to the rice batter is optional. Milk helps keep the cooked dough white in color. Generally the rice batter when cooked will become dull white in color. So in order to retain the color and texture milk is added. But it\u2019s completely optional.<\/p>\n\n\n\n

Difference between modak and kozhukkatai?<\/h3>\n\n\n\n

The difference between kozhukattai and modak is the stuffing. While the basic stuffing of fresh coconut and jaggery remains the same, its the addition of poppy seeds, nutmeg powder and sesame seeds in modak that make the difference.<\/p>\n\n\n\n

How to make kozhukattai or kozhukatta recipe ?<\/h2>\n\n\n\n

Kozhukattai | Kozhukatta Recipe | Sweet Dumplings | with step by step photos and video. Firstly, we have to prepare the sweet fillings. There is no specific consistency for the jaggery juice. We just need to bring it to boil and add the grated coconut and cook together till the puran is thick and non-sticky. Once these fillings are ready, start making the dough. Normally the dough \/ outer covering for the dumpling is made with rice flour which is a tedious process that involves soaking grinding, sieving and then the dough making. Here we are using the store-bought rice flour to make this recipe. <\/p>\n\n\n\n

These dumplings can be made using moulds also. It can be given the fluted petal shape or even a stuffed round ball like shape. To give the fluted shape with hands some practice and experience is required. So for someone new to cooking, you can make the round shape or the karchikai shape. Even kozhukattai moulds which are available in the market can be used. <\/p>\n\n\n\n

Furthermore, we would like to give some tips and suggestions for this recipe. <\/p>\n\n\n\n