poornam kozhukattai

INGREDIENTS

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

 

poornam-kozhukattai image

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

  • Sesame seeds - 50 gms.

  • Jagerry - a big lemon size.

  • Cardamom - 2

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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