Sweet ammini kozhukattai recipe, Ganesh chaturthi recipes

Sweet ammini kozhukattai, mani kozhakattais made using left over kozhukattai dough and sweet poornam. We always make spicy version of ammini kozhukattai, which is my favorite too. I have posted 2 varieties of spicy ammini kozhukattai, but want to give it a try on sweet version too. This Ganesh Chaturthi 2018, I wanted to post some simple kozhakattai recipes. Recently I met a bachelor friend, who was telling me that she wants to make modak as she loves it but doesn’t have the patience or time to sit and do the shape. I told her to use the modakam mould which is quite easy. She immediately told me that she didn’t have the mould either.

After coming home, I was thinking about that then the idea of sweet ammini kozhukattai, which I have seen on many websites came to my mind. Definitely in no way it will match the traditional modakam, but to satiate the cravings of the kozhukattai, you can try this one. You can use store bought rice flour or idiyappam flour for making this. If you live in a place where you won’t get fresh coconut, you follow the poornam recipe, following my modakam using desiccated coconut. Enjoy the festival without missing the festival food.

Check out our complete collection of Ganesh Chathurthi recipes.

 

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Sweet ammini kozhukattai

Sweet ammini kozhukattai, mani kozhakattais made using left over kozhukattai dough and sweet poornam

Course Sweet, Traditional sweet

Cuisine Indian

Keyword Ganesh chaturthi recipes, kozhukattai

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup Home made rice flour
• Water as needed
• Salt a pinch
• 2-3 tsp Sesame oil

For the sweet poornam

• ½ cup Jaggery
• ¾ cup Coconut
• 1/8 tsp Cardamom powder
• 1 tsp Ghee

Instructions

• In a pan boil the water.
• In a pan add the rice flour.
• Add salt and 1 tsp of sesame oil. If using idiyappam flour, do not add salt.
• Once the water starts boiling nicely, add it little by little to the flour.
• Mix well with a spoon.
• Keep it covered for few minutes.
• Once the mixture becomes warm enough to handle, grease your hands with oil and knead it into a dough.
• You can make the kozhukattai outer cover in 4 ways. Choose which ever method is convenient for you.
• Take a small portion of the dough and roll it like a small ball.
• Grease the idli steamer, steam the dough balls for 7-8 minutes.
• Meanwhile let's make the poornam.
• In a pan add the jaggery and add little water.
• Once the jaggery gets dissolved filter the jaggery water.
• Boil the jaggery for a minute and add the coconut and cardamom powder to this.
• Mix well.
• If you want a completely dry poornam, add 1tsp of rice flour to this and cook for 2 minutes.
• I want to the poornam to be slightly wet so that the ammini balls will absorb the juice.
• Add the steamed amminis, rice balls to the poornam.
• Mix well so that the poornam coats well with the rice balls.
• Switch off the flame.
• Sweet ammini kozhakattai is ready for neivedyam.

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Notes

1. You can add coarsely pound roasted peanuts to this sweet ammini kozhukattai in the last to get a nutty flavour.

2. You can make this ammini kozhukattai with left over poornam too.

3. Few cashews can be fried in ghee and can be added to the sweet ammini kozhakattai.

Method with step by step pictures :

• In a pan boil the water.
• In a pan add the rice flour.
• Add salt and 1 tsp of sesame oil. If using idiyappam flour, do not add salt.
• Once the water starts boiling nicely, add it little by little to the flour.
• Mix well with a spoon.
• Keep it covered for few minutes.

• Once the mixture becomes warm enough to handle, grease your hands with oil and knead it into a dough.
• You can make the kozhukattai outer cover in 4 ways. Choose which ever method is convenient for you.
• Take a small portion of the dough and roll it like a small ball.
• Grease the idli steamer, steam the dough balls for 7-8 minutes.

• Meanwhile let’s make the poornam.
• In a pan add the jaggery and add little water.
• Once the jaggery gets dissolved filter the jaggery water.

• Boil the jaggery for a minute and add the coconut and cardamom powder to this.
• Mix well.
• If you want a completely dry poornam, add 1tsp of rice flour to this and cook for 2 minutes.
• I want to the poornam to be slightly wet so that the ammini balls will absorb the juice.

• Add the steamed amminis, rice balls to the poornam.
• Mix well so that the poornam coats well with the rice balls.

• Switch off the flame.
• Sweet ammini kozhakattai is ready for neivedyam.

Notes:

1. You can add coarsely pound roasted peanuts to this sweet ammini kozhukattai in the last to get a nutty flavour.
2. You can make this ammini kozhukattai with left over poornam too.
3. Few cashews can be fried in ghee and can be added to the sweet ammini kozhakattai.