Kozhukattai | Modak recipe | Sweet Steamed Indian Dumplings
Sweet Steamed Kozhukattai is a beloved South Indian dessert, characterized by delicate rice flour dumplings filled with a luscious mixture of freshly grated coconut and jaggery. These dumplings are shaped with care, steamed to perfection, and serve as a delightful treat. The rice flour exterior offers a tender, chewy texture, while the sweet filling combines the rich flavors of coconut and jaggery with a hint of cardamom.
These bite-sized delicacies are not only a culinary delight but also a symbol of tradition and celebration, often enjoyed during festivals and special occasions. Whether served warm or at room temperature, Sweet Steamed Kozhukattai is a sweet indulgence that captures the essence of South Indian cuisine.
Equipment
- Wooden steamer Or normal steamer as per your convenience
- Mixing bowls
- Modak shaper optional
Ingredients
- 250 g Rice flour
- 100 g Grated coconut
- 50 g Jaggery
- 2 g Salt
- 100 ml Warm water
- 2 g Cardamom
Instructions
- In a kadai or pan add the jaggery, cardamom powder, and little water around 25 ml and let it melt completely.50 g Jaggery, 2 g Cardamom
- Roast the coconut in a pan slightly for 1 minute ( optional).
- Remove from flame and strain it. This helps in removing lumps or impurities from the jaggery.
- Add the grated coconut and mix well and bring back to heat and cook for 1 minute. The mixture should be moist and not runny.100 g Grated coconut
- Add rice flour, salt in a bowl or big plate and mix well. Warm the water to medium heat.250 g Rice flour, 2 g Salt, 100 ml Warm water
- Slowly add the water and start combining and when the flour is formed as dough start kneading for 5 minutes to ensure smooth texture and soft dough.
- Make sure the dough is not too wet or dry.
- Divide into equal small rounds of 30 g to 40 g.Hand method: Take a round and press it using palm and once flattened start pressing the dough from middle to outer or can sheet also using rolling pin by applying little oil in the bottom.It should be thin and even. Add the filling in-between and from one side close the dough to other side and press the edges so it is even and thin.Mold: Apply oil or ghee in the mold. Sheet the dough using rolling pin or press it by hand and place it in the kozhukattai mold and add filling in the centre and close the mold. Remove the excess dough that is outside the mold.
- Steam the molded dumplings in the steamer basket or Idli cooker and steam for 10 minutes to 12 minutes. The dough will be translucent in nature.
Notes
Proper Dough: While preparing the dough, ensure it's smooth, pliable, and free from cracks. If it's too dry, it can lead to cracks in the Kozhukattai covering. Add a little hot water at a time if it's dry, or extra rice flour if it's too wet.
Moist Filling: Ensure the sweet coconut-jaggery filling is moist but not overly wet. If it's too wet, it can make the covering soggy.
Cooling Time: Allow the steamed Kozhukattai to cool for a few minutes before serving. This helps them firm up and become easier to handle.
Storage: Store any leftover Kozhukattai in an airtight container. They can be reheated slightly before serving, or enjoyed at room temperature.
Nutrition
Serving: 2g | Calories: 361kcal | Carbohydrates: 77.1g | Protein: 4.1g | Fat: 3.4g | Saturated Fat: 2.5g | Sodium: 808mg | Potassium: 566mg | Fiber: 2.1g | Sugar: 27g | Calcium: 1mg | Iron: 11mg