Let’s see some important tips for perfect kozhukattai.
- For this kozhukattai, I don’t recommend skipping any of the ingredients, the roasted moong dals may be omitted if you do not like it. But please do not omit the roasted black sesame seeds and fresh grated coconuts as it brings the overall flavour for the kozhukattai.
- You can use Pagu vellam (brown jaggery) or achu vellam, but personally I prefer Pagu vellam for this kozhukattai.
- Now we will see how to prepare the rice flour for this kozhukattai. Preparing rice flour is quite simple if you spend 20 minutes. If it is difficult to prepare the flour on the festival days, you can prepare them when you have free time in your kitchen. Because the flour stays good for 2 to 3 months. To prepare rice flour, you need a cup of raw rice. Soak the rice for 2 to 3 hours and drain the water completely. Pat dry the rice in a white cloth and then powder it. Sift the powdered rice and then dry roast the flour in a pan until it reaches a grainy texture. Watch your rice flour while roasting, because it can burn easily. That’s it our rice flour is ready for preparing the kozhukattai.
- Sweet Pongal
- Maa Vilakku
- Ragi flour sweet kozhukkatai
- Kadalai paruppu sundal
- Moong dal/Green gram sweet sundal
Here is the video link for Sweet Pidi Kozhukattai
Sweet Pidi Kozhukattai Recipe
Sweet Pidi Kozhukattai with step by step photos
How to prepare rice flour for Sweet pidi kozhukattai
Take the raw rice in a wide vessel and add 4 to 6 cups of water. Let the rice to soak for 2 to 3 hours.
Place a big white cloth in your kitchen and add the drained rice and spread them like a small circle with your hands. Allow them to dry for 20 minutes. Once the white cloth absorbs the water, you are ready to grind it.
Now, transfer the rice to the mixer jar and whip it for 2 to 3 times. Do not overload the mixer jar, then it will be difficult to powder the rice evenly. Scrape the sides and then powder the rice until it’s a fine powder.
Place a fine sieve over a newspaper or plastic sheet and add the powdered rice. Sift until large pieces remain.
Heat a wide kadai or pan for about 2 minutes and add the rice flour. Roast the flour on medium heat for 7 to 10 minutes. Be careful here as the rice flour can burn quickly. Allow the flour to cool completely and then store it in an airtight container. See how easy to prepare homemade rice flour for kozhukattai. If you have some leftover flour you can prepare Puttu with this flour.
How to prepare Kozhukattai
Measure the rice flour with a measuring cup and add it in a wide plate or bowl. If you are using 2 cups of rice flour, use 1.5 cups of jaggery.
Add 1/2 cup of water and keep on low heat for 5 minutes. When the jaggery has dissolved completely strain it using a strainer. Again boil the jaggery extract for 5 minutes and turn off the heat. Keep it ready for mixing with the rice flour.
Heat a pan and dry roast the moong dal until it turns golden brown and add it to the rice flour. Next, roast the black sesame seeds and add it to the rice flour. Heat ghee in the same frying pan and roast the grated coconut until it turns golden brown. I have roasted sesame seeds, so I have not roasted it.
Add these roasted ingredients to rice flour. Mix them well with a ladle.
Now add this jaggery extract little by little to the flour mixture and mix them well with a ladle. When it’s warm enough to handle knead it with your palm gently.
Then divide them into small oblong shaped balls and press them gently in the centre to make kozhukattais. Place the kozhukattais in a greased idly plate and then steam cook for 10 minutes.
After 10 minutes, transfer the kozhukattais to the serving dish. This kozhukattai stays good in room temperature for 3 days.