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poornam kozhukattai
INGREDIENTS
- Coconut - 1/2
- Jaggery - a big limi size
- Rice flour - 1 cup.
- Salt - a pinch
- Cardamom - 2

METHOD OF PREPARATIOn
- Mix jaggery, coconut and cardamom powder.
- Keep on a fire and stir well.
- Sprinkle 1 tsp. of rice flour.
- When the mixture leaves the sides and gets thickned, remove from the fire.
- This is the filling.
- Boil half cup of water with salt and add flour little by little stirring continuously.
- Remove from the fire.
- Dip the fingers in oil.
- Take a small quantity of dough and make a small cup.
- Fill up the cup with fillings.
- Close it in the top.
- Prepare with all the dough and fillings.
- Cook the kozhukattai in an idli cooker.
- When the kozhukattais are cooked, they will not be sticky and the colour will also be changed.
Different types of pornam (fillings) are given below:
Sesame pornam
ingredients
method of preparation
- Fry the sesame seeds in a low flame.
- Grind this into a fine powder using mixi.
- Heat jaggery with little amount of water and drain out the jaggery liquid.
- Add powdered sesame seeds to the drained jaggery liquid and heat for 5 minutes.
- Afterr it leaves the sides add cardamom powder.
- This may also be used as a filling (pornam).
- Now follow the method given above to make kozhukattai.
Rava kesari | Aval Kesari | Mysore pak | Mango kesari | Carrot-Papaya halwa | Sesame(Til) laddu
Bengalgram pornam
ingredients
- Bengalgram - 50 gms.
- Jaggery - a big lemon size.
- Cardamom - 2
Method of preparation
- Soak bengalgram for 2 hours.
- Boil the bengalgram till gram gets cooked well.
- Drain out the water completely.
- Now grind the bengalgram using mixi without adding water.
- heat the jaggery with the little amount of water and drain the jaggery liquid.
- Add the powdered bengalgram to the drained jaggery liquid and heat for 5 minutes.
- After it leaves the sides add cardamom powder.
- This may be used as a filling (pornam).
- Now follow the method given above to make kozhukattai.
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