Jiya's Delicacy: Thenga poorna Kozhukkattai

Monday, March 12, 2012

Thenga poorna Kozhukkattai

Ingredients:

For poornam:

Grated Coconut - 1 cup
Grated Jaggery - 1/2 cup
Cardamom - 1/4 tsp
Oil

For outer cover:

Rice flour - 1 cup
Water - 1/2 cup
Oil - 1/2 tsp
Salt - 1/4 tsp

Method:

For outer cover:

Heat a pan, add water and 1 teaspoon of oil and a pinch of salt.
When the water starts to boil, add rice flour.
Mix the rice flour and when it is mixed remove from flame.
The rice flour will not mix nicely with water. It will be like a wet flour.
Take the mixed rice flour in a bowl, and cover it with a plate for 5 to 10 mins.
After 10 mins, take the kozhukattai flour and knead it nicely with 1 teaspoon of oil and little warm water.
Knead it well so that the rice flour becomes like a chapati dough.

For poornam:

Heat a pan, add 1 cup of water and add grated jaggery.
When the jaggery dissolves completely in water, strain it to remove dust and sand particles.
Add the strained jaggery juice again in the pan, and keep it in flame.
When the the jaggery juice starts to boil and become thick, add grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan.
Make small balls out of the pooranam and keep it in a plate.
Take some oil in a bowl and take little oil in hand and then take little kozhukattai dough ball and press it in middle to make it like a cup.
In the middle of the kozhukattai cup, add thengai pooranam ball.
Close the sides of kozhukattai mavu gently in all the sides.
Grease the idli plates with oil and then place the kozhukattai cups in the idly plates
Pressure cook the kozhukattai in cooker for 5 mins.

Yummy Kozhukkattais ready..

This recipe is for

http://www.sarascorner.net/2012/03/fried-paneer-and-womens-day-event.html by Sara

http://www.sarasyummybites.com/2012/04/event-announcement-kitchen-chronicles.html and http://www.sizzlingtastebuds.com/2012/03/new-event-pickles-preserves-fest-and.html