Kozhukattai, an exquisite culinary gem, is often synonymous with family gatherings, celebrations, and divine offerings during auspicious occasions. Delicately wrapped within a soft, steamed rice dough lies a sweet, rich filling, traditionally made with jaggery and grated coconut. The melange of subtle sweetness, intertwined with a hint of cardamom, crafts a culinary experience that is both delightful and nostalgic.
The intricacy involved in crafting the perfect Kozhukattai is a skill often passed down through generations, weaving threads of memories and bonding experiences. However, as lifestyles pivot towards busy schedules, making the perfect Kozhukattai, albeit therapeutic, can appear to be a cumbersome affair to many. Here’s Aachi Kozhukattai Flour - a carefully crafted blend that promises to uphold the authentic flavor and texture of your beloved Pooranam Kozhukattai, ensuring that the tradition lives on, effortlessly entwining with our contemporary lifestyles.
Here’s the recipe!
Ingredients:
For the Dough:
• 1 cup Aachi Kozhukattai Flour
• 1.5 cups water
• A pinch of salt
• 1 teaspoon oil
For the Filling (Pooranam):
• 1 cup grated coconut
• 1 cup grated jaggery
• 1/2 teaspoon cardamom powder
• 1 tablespoon ghee
• 2 tablespoons water
Instructions:
Preparing the Filling:
Melt Jaggery:
• Heat 2 tablespoons of water and jaggery on a medium flame until the jaggery completely dissolves.
• Strain it to remove any impurities and set aside.
Make the Pooranam:
• Melt a generous amount of Aachi ghee and add freshly grated coconut to a heated pan. Sauté for a minute.
• Add the strained jaggery syrup to the pan. Cook until the mixture thickens (approximately 5-7 minutes).
• Add the cardamom powder, stir, and continue cooking for one more minute.
• Allow it to cool down completely before using it as a filling.
Preparing the dough:
Boil Water:
• In a pan, bring water to a boil and add a pinch of salt along with oil.
Make the Dough:
• Gradually add Aachi Kozhukattai Flour to the boiling water, stirring continuously to avoid lumps.
• Once the mixture comes together to form a dough-like consistency, turn off the flame and let it cool for a few minutes.
• When it's still warm but manageable to touch, knead to form a smooth, pliable dough.
Shaping and Filling the Kozhukattai:
• Shape Balls: Divide the dough into equal-sized balls (about a gooseberry size).
• Form Cups: Grease your palms with a bit of oil and flatten each ball into a small cup-like shape.
• Add the Filling: Place a teaspoon of the prepared pooranam (filling) in the center of the flattened dough.
• Seal Them: Bring the edges together and seal them to form a modak/kolukattai shape. Ensure they are sealed properly to prevent the filling from oozing out during steaming.
Steaming the Kozhukattai:
• Prepare Steamer: Fill a steamer with water and bring it to a boil. Place a steamer plate or banana leaf inside the steamer to avoid sticking.
• Steam: Place the prepared Kozhukattai on the steamer plate, ensuring they do not touch each other. Cover with a lid and steam for 10-12 minutes on medium flame.
• Cool Down: Allow the Kozhukattai to rest for a couple of minutes before serving.
And voila! Your divine and delectably sweet Pooranam Kozhukattai, enriched with the ease and perfection of Aachi Kozhukattai Flour, is ready to be savored and celebrated. May every bite bind you closer to traditions and sweet memories!
In every bite of the Kozhukattai prepared with Aachi’s special flour, there lies a narrative of traditions, familial bonds, and celebrations. It is not merely a dish; it's an heirloom of flavors, a legacy wrapped in sweetness, and a testament to the culinary landscape that India graciously offers.
