Vella Kozhukattai Recipe with step by step pictures. Vella(Jaggery) Kozhukattai as the name suggests is made by steaming rice flour moldwith jaggery syrup. Vella Kozhukattai is mild in sweet and is made during Ganesh Chaturthi.
As vinayagar chaturthi is fast approaching I am here posting few special recipes for the occasion. I have already posted pidi kozhukattai savoury version last yr so this year wanted to give the sweet kozhukattai(vella pidi kozhukattai) a try and it came out soo good.It is sure a treat for all sweet lovers like me 🙂
I usually prefer the sweet kozhukattai than the savory version.Trust me, this is very easy to make without any fuss / major flops…Amma makes both version of pidikozhukattai the one made with rice flour and with broken rice that I am posting it here…
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Vella Kozhukattai Recipe
Ingredients
- 1/2 cup raw rice
- 1/2 cup jaggery
- 2 cups water
- 2 tbsp coconut
- 1/4 tsp cardamom powder
- ghee to taste
Instructions
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Soak jaggery in warm water(till immersing level say 3/4 to 1 cup) , crush it well.
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Then heat it up for 3mins..no consistency check has to be done here.Strain and keep aside.
-
Grind raw rice to a coarse mixture more like rava consistency.Set aside.
-
In a nonstick pan add jaggery syrup along with water, cococnut and cardamom powder. Let it come to a rolling boil, at this stage add rice mixture.
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Keep in low flame and cook for 5mins then keep it closed. Check if rice is cooked then keep stirring to avoid burning at the bottom.
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When it becomes a thick mass and comes together cook for 3 more mins and switch off. Allow it to cool down for few mins.
-
Grease your hands with oil / ghee then take a small portion and make cylindrical shapes and press it with your fingers to get the impression...repeat the same for the entire mixture.
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Then arrange it in a idli plate and steam it for 7-10mins.
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While serving you can add a tsp of ghee for the extra flavour and shine too. Enjoy Vella Kozhukattai!
Notes
- Make sure you use only 2 cups of water including jaggery syrup.
- If you are not confident of the exact consistency to switch off, you can just take a small ball and roll and see, if it forms a ball then its the right consistency.
- Dont make jaggery syrup thick else rice will not get cooked easily.Keep your jaggery syrup runny just like water.
- Make sure the rice is almost cooked before steaming this ensure soft kozhukattais.
- Make sure you grind raw rice only to a coarse rava like mixture, dont powder it fine.
Nutrition
How to make Vella Kozhukattai
- Soak jaggery in warm water(till immersing level say 3/4 to 1 cup) , crush it well. Then heat it up for 3mins..no consistency check has to be done here.Strain and keep aside.
- Grind raw rice to a coarse mixture more like rava consistency.Set aside.In a nonstick pan add jaggery syrup along with water,cococnut and cardamom powder.Let it come to a rolling boil, at this stage add rice mixture.
- Keep in low flame and cook for 5mins then keep it closed.Check if rice is cooked then keep stirring to avoid burning at the bottom.
- When it becomes a thick mass and comes together cook for 3 more mins and switch off.Allow it to cool down for few mins.Grease your hands with oil / ghee then take a small portion and make cylindrical shapes and press it with your fingers to get the impression…repeat the same for the entire mixture.Then arrange it in a idli plate and steam it for 7-10mins.
While serving you can add a tsp of ghee for the extra flavour and shine too.
Expert Tips
- Make sure you use only 2 cups of water including jaggery syrup.
- If you are not confident of the exact consistency to switch off, you can just take a small ball and roll and see, if it forms a ball then its the right consistency.
- Dont make jaggery syrup thick else rice will not get cooked easily.Keep your jaggery syrup runny just like water.
- Make sure the rice is almost cooked before steaming this ensure soft kozhukattais.
- Make sure you grind raw rice only to a coarse rava like mixture, dont powder it fine.
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