Coconut Jaggery Kozhukattai (Sweet Dumplings – Modhagam)
Posted By Vardhini On September 16, 2012 @ 3:56 pm In Dessert,Gallery,Indian,Vinayaka Chathurthi | 13 Comments
Hope everyone is gearing up for Vinayaka Chaturthi and it was project thengai poorna (coconut filling) kozhukattai today. I tried this filling last year and it was a disaster since I used powdered coconut. The coconut and jaggery did not mix and I ended up with a coarse powder and I had to dump it. This year I made the same with frozen coconut and it turned out perfect. Those who have access to fresh coconut – lucky you and I sure envy you all 
.
Writing this post is bringing back memories of childhood where we used to go shopping to buy the clay idols. Elders used to decorate the idol and we used to have a feast that day. We kids had no work to do other than watch the special program on TV and run around. Aaah .. the bliss of childhood .
My mom makes the kozhukattais with sesame seed filling and my MIL makes this filling. There is also a savory version that is my favorite and you can find that here and if you have leftover dough or the filling you can make these pretty ammini kozhukattais too. Presenting the humble kozhukattais. Off to the recipe.
Coconut Jaggery Kozhukattai
Rice flour dumplings filled with coconut-jaggery filling.
Ingredients:
- rice - 1 cup - raw rice - soaked for 2 hours
- salt - to taste
- jaggery - 1/2 cup
- coconut - 1/2 cup - fresh or frozen
- cardamom - 2 - powder the seeds
Instructions:
Prepare the dough for the outer cover using this method.
Take jaggery, coconut and cardamom in a pan. Saute on low heat until the mixture comes together.
Take a small portion of the dough and form a cup. Follow this post. Place a tsp of the filling in it. Bring the edges together and seal on top.
Place in a vessel and steam for around 10 minutes similar to idlis. They have a nice shine to them when done.
My Notes
- Use fresh or frozen coconut.
Pictorial
Take jaggery, coconut and cardamom powder in a pan.
Mix and keep stirring.
The mixture will come together. Mine is slightly watery because I used frozen coconut.
Prepare the dough for the outer cover using this method.
Place about a tsp of filling in the cup.
Bring the edges together.
Seal on top.
Place in a vessel and steam like you would steam idlis. I steam them for around 10 minutes.
Steamed kozhukattais. They have a nice shine to them when done.
The filling tasted yummy and we enjoyed it.
Enjoy!
Linking to Show me your dessert
Taste of the Tropics – Coconut
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