Kozhukatta, a delightful steamed rice dumpling, is a beloved delicacy, especially during festivals like Vinayagar Chaturthi. This recipe elevates the classic Kozhukatta with a rich and flavourful twist – a creamy peanut and cashew puree integrated into the dough. The nutty sweetness complements the soft, chewy texture of the Kozhukatta perfectly, creating a truly unforgettable prasadam. Forget complicated techniques and lengthy preparation; this recipe simplifies the process while maintaining the authentic taste. The addition of the nut puree adds a luxurious touch, making these Kozhukatta extra special for any occasion.
Prepare to be amazed by the simplicity and deliciousness of this recipe! We'll guide you through each step, from preparing the rice batter to achieving perfectly steamed, melt-in-your-mouth Kozhukatta filled with the irresistible peanut and cashew puree. Let's get started on creating these delightful treats!
Tools Needed
- mixer jar
- pan
- cooker
- strainer
- idli plate/banana leaf
- plate
- spoon
- knife/spatula
Ingredients
- cashew nuts: ½ cup
- cardamom powder: 1 teaspoon
- jaggery: ¾ cup
- water: ¼ cup + 1 ½ cups
- ghee: 2 teaspoons
- grated coconut: ¾ cup
- peanut flour: ½ cup
- rice flour: 1 cup + 2 cups
- salt: ½ teaspoon
- maida flour: 2 tablespoons
- semolina: ½ cup
- coconut milk: 1 cup (optional)
- dal flour: 2 tablespoons
- sugar: 1 cup + ½ cup
- cashew nuts (for garnish): a handful
Step-by-Step Instructions
Step 1. Prepare the Kozhukatta Filling
- Grind ½ cup cashew nuts and 1 teaspoon cardamom powder into a fine powder using a mixer jar.
- In a pan, fry ¾ cup grated coconut in 2 teaspoons ghee until fragrant.
- Add the cashew puree and mix well.
- Add the dissolved jaggery and mix well until thickened.
Step 2. Make the Kozhukatta Dough
- Fry 1 cup rice flour in a pan on low flame for 4 minutes, until slightly colored.
- Add 1 ½ cups water, ½ teaspoon salt, and 1 teaspoon ghee to the pan. Bring to a boil.
- In a separate bowl, mix 2 tablespoons maida flour with ¼ cup water until smooth.
- Add the maida mixture to the boiling rice flour mixture. Stir until thickened.
- Knead the dough until soft.
Step 3. Assemble and Steam the Kozhukatta
- Make small balls of dough, flatten them, and place the filling in the center.
- Steam the kozhukatta in an idli steamer for 10 minutes.
Step 4. Prepare the Optional Payasam (Choose One)
- Wash ½ cup semolina and cook it in a cooker with 2 cups of water for 5 whistles.
- Blend the cooked semolina into a smooth puree.
- In a pan, dissolve 1 cup jaggery in ½ cup water.
- Add ¾ cup grated coconut, the semolina puree, and 1 teaspoon cardamom powder. Mix well until thickened.
- Boil 3 cups of water, add 2 tablespoons soaked dal flour, and cook until tender.
- Roll the kozhukatta payasam dough into small balls or shapes.
- Boil 1 cup milk and add the cooked kozhukatta balls.
- In a separate bowl, mix 1 ½ tablespoons rice flour with ¼ cup water until smooth. Add to the boiling milk mixture to prevent curdling.
- Add ½ cup sugar (or jaggery), and ¼ teaspoon cardamom powder. Stir until thickened.
- Fry grated coconut and cashew nuts in ghee until fragrant and golden brown. Add to the payasam.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Grind jaggery before using to help it dissolve faster.
- Use low flame to prevent the rice flour from browning unevenly when making kozhukatta.
- Add maida flour mixture to prevent kozhukatta from cracking.
- Keep mixing kozhukatta dough to ensure even cooling and prevent hardening.
- Don't flatten the kozhukatta dough too thinly or thickly.
- Press the edges of the kozhukatta firmly to secure the filling.
- Add rice flour mixture to payasam to prevent curdling when adding jaggery.
Nutrition
- N/A
FAQs
1. Can I use store-bought rice flour instead of making it from scratch?
Yes, absolutely! Using store-bought rice flour will significantly reduce prep time. Just ensure it's good quality and fine-grained.
2. What if my Kozhukatta are too sticky or too hard?
Sticky Kozhukatta usually mean too much water in the batter. Hard Kozhukatta often result from over-steaming. Adjust the water quantity and steaming time accordingly in your next batch.
3. Can I make the peanut and cashew puree ahead of time?
Yes! The puree can be prepared a day or two in advance and stored in the refrigerator. This helps streamline the Kozhukatta making process.
With this easy recipe, you can now confidently prepare delicious and authentic Kozhukatta for Vinayagar Chaturthi or any special occasion. The rich, nutty flavor of the peanut and cashew puree elevates this traditional treat to a new level of deliciousness. Enjoy the satisfaction of creating this delectable prasadam and sharing it with loved ones!