Ellu Poorna Kozhukattai / Ellu Kozhukattai - Ganesh Chathurthi Recipes

There are so many varieties of kozhukkattai and today we are seeing another traditional and authentic made for Ganesh Chathurthi. The taste of this kozhukattai is awesome from the sesame and jaggery...

Ingredients

For the Stuffing:

Black Sesame Seeds - 1 cup
Jaggery - 1 1/2 cups
Water - 2 table spoons
Cardamom Powder - 1/8 tea spoon

For the Dough:

Rice Flour – 1 cup (No need to roast)
Water 1 ¼ cup
Salt – ½ tea spoon
Sesame Oil – 2 tea spoon

Method

For the outer dough:

Heat water in a pan
Add oil and salt to it
Once the water comes to a boil, add the rice flour and blend it well
Stir it continuously till it becomes into a soft dough
Remove from heat and close with a lid and keep aside

For the Stuffing:

Wash the sesame seeds well and spread on a paper towel to remove excess moisture
After 30 - 45 minutes, dry roast it to remove any moisture that is left out
Now this will pop inside the pan once dry
Remove and let it cool
Heat water and jaggery in a pan and bring it to a boil
Make 2 string consistency and add the roasted sesame to the jaggery pahu
Add cardamom powder and mix well
The mixture will be thick. Switch off the flame and allow it to cool

To make the kozhukattai

Coat the palms with little sesame oil to avoid the sticking
Make small balls of the maavu
Press the balls and make a small choppu
Keep the stuffing inside and seal the top making it look like a kozhukattai
Do the above for all the maavu and pooranam
Grease the Idli plates with little sesame oil
Keep these kozhukattai on it and steam cook it (without weight) for about 10-15 minutes
After 10 minutes, check status.
Kozhukattai is done when it looks like it has sweat.
Generally it takes about 10-15 minutes to be done in steaming
Remove the Kozhukattai from the idli plate and is ready!!