Vella kozhukattai Recipe
A traditional ganesh chathurti recipe made of rice flour and jaggery. This festive sweet is made by steaming and is extremely healthy for kids and adults alike.
For the cover: 1 cup - Rice flour 1.25 cups - water A pinch of salt 1-2 tsp - vegetable oil or Ghee For the Jaggery Coconut filling (Vella poornam): 1 cup - fresh coconut, grated 3/4 cup - jaggery, powdered A pinch of Cardamom powder (or as per taste)
How to Make Vella kozhukattai:
- Add jaggery and coconut together in a skillet. On low heat, saute until the jaggery melts and the mixture thickens.
- Add the cardamom to the mix and toss well.
- If it does not thicken well, add a little rice flour along with a few drops of ghee and cook further for a few seconds until it thickens.
- While still warm, take a small piece of this filling (it will be sticky, you can grease your palms with ghee) and make a small ball.
- Repeat for the rest of the filling.
- Now for the cover:
- Sift store-bought rice flour two or three times. This is to remove debris, etc. Set aside.
- The quality of rice flour will vary and hence the amount of water used will vary. You may need more or less than 1.25 cups.
- Bring the recommended amount of water to boil along with salt and ghee.
- When it is boiled, remove 1/4 cup of water and set aside.
- Add the rice flour to the 1 cup of boiled water.
- Using a wooden spoon give it a stir. It will be hot.
- It should come together into a mass all clumped together.
- If you find that this is too dry and not sticky, then add the additional boiled water you set aside, drop by drop, until it comes together.
- If you find this too sticky and not pliable, you can sprinkle some more rice flour/maida (all-purpose flour).
- Let it sit for a few minutes until its cool enough to handle.
- It should still be hot - only just enough to enable you to handle the dough. Don't let it get cold.
- Set aside two small bowls - one with oil/ghee, another with warm water.
- Grease your hands with ghee and start kneading the dough.
- The idea is to make it pliable into a smooth consistency like that of chapatti dough.
- The difference is that while chapatti dough has gluten and will stretch, rice flour lacks gluten and will not stretch easily.
- The dough will be smooth but slightly sticky.
- Grease your palms well and break off a small piece from the dough.
- You should be able to rotate the dough into an extremely smooth ball.
- Alternate now between dipping your fingers and greasing it with ghee and warm water for preparing the rest of the steps.
- Using your thumb and other fingers, make a small crater in the ball you made - like an inverted cone.
- You should be using both your hands for this.
- You will need to make the crater sufficiently big to be able to drop in the rounds of filling you made earlier.
- Drop the sweet filling you made into the depression.
- Very slowly bring the ends together over the top of the filling so that you can pinch the top, sealing the filling. Pinch to make a small horn. You can always pinch off excess dough.
- Shape the remaining to look like a beak.
- Repeat with rest of the dough.
- Now steam them for about 10-15 minutes.
- You know it's done when the colour slightly changes and the cover becomes a little translucent.
- Once done, remove and serve warm or hot.
- Recipe Courtesy: http://chefinyou.com/