Sweet Pidi Kozhukattai, a steamed sweet made with rice flour and palm jaggery syrup.In our home, we make this kozhukattai on Karthigai deepam along with the Vilaku Kozhukattai (kozhukattai shaped as diya and we lit them on karthigai deepam along with other diya, will share that recipe later).
I have seen a lot of recipes for pidi kozhukattai in blogspere with jaggery. But in our home,we always use palm jaggery to make this kozhukattai and it gives that intense smell to the kozhukattai.
As all the ingredients are roasted well before using it here, it stays well for 2 days at room temperature.
I have heard from Amma that in those days, aachi(my grandma) prepared this kozhukattai on Karthigai deepam in large batch and after 2 days days if anything was left, she put it in solavu/muram and kept it under sun shade on every morning for a few hours, that way it stay well for even a week to 10 days. Yep, that was before the refrigerator era in our household. Ok, enough stories, now let's see the procedure of making these kozhukattai.
Sweet Pidi Kozhukattai
Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 9
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Rice flour - 1/2 cup
Palm Jaggery/Karupatti - 1/2 cup
Cardamom - 2 crushed
Moong dal - 1 tbsp(optional)
Sesame seed - 1/2 tbsp
Coconut bits - 1 1/2 to 2 tbsp
Ghee - 1/4 tsp
Water - 2 tbsp
Rice flour - 1/2 cup
Palm Jaggery/Karupatti - 1/2 cup
Cardamom - 2 crushed
Moong dal - 1 tbsp(optional)
Sesame seed - 1/2 tbsp
Coconut bits - 1 1/2 to 2 tbsp
Ghee - 1/4 tsp
Water - 2 tbsp
Measure and take the flour in a bowl and then heat the pan & add moong dal, roast till nice aroma comes and the dal slightly changes its color by that time and add it into the flour.
In the same pan, add the sesame seed and roast till the sesame seeds starts to pop up and then add it into the flour. Now add ghee in the pan and melt it.
Add the coconut bits and roast till the coconuts bits becomes brown and add it into the flour.
In the same pan, add the karuppati & water and keep it in medium flame till the palm jaggery completely melts. Switch off the flame.
Now add the crushed cardamom into the rice flour and then filter the palm jaggery syrup and add it into the flour.
Mix well with the flour and form a dough like texture. Now take a small lemon size of dough in your hand and press it with your fingers twice or thrice to form a shape as shown.
Place it in the greased idli plate(steamer plate), do the same for the remaining dough.
Steam it in the steamer for 10 mins in medium flame.
Tasty & healthy Pidi Kozhukattai is ready.
Related: How to make Kara Pidi Kozhukattai
- Don't add more water than mentioned here for making syrup.
- After adding all the syrup, still you're not able to make dough and the flour looks like crumble, add little hot water to form a dough like texture.
- If the jaggery syrup is more diluted, then the kozhukattai won't be as sweet as we want.
- So always use less water of making syrup, if needed we can always add more hot water. But for the above quantity, the mentioned amount of palm jaggery & water is enough. No need for extra hot water. Again it depends on the rice flour quality.
- You can increase or decrease the amount of moong dal, sesame seed and coconut bits as per your liking.
- Moong dal , sesame seed & coconut bits gives great flavor and crunchiness to the Kozhukattai. But you can skip moong dal and sesame seeds if you're not a big fan of those.
- I highly recommend to add the roasted coconut, it gives such a nice flavor to the kozhukattai and also enhance the taste a lot.
- It stays fresh for 2 days at room temperature.
- Once the kozhukattai is cooked, you can see the shiny texture on the top.
I did hear of this sweet before but never tried it. Will give it a try.
ReplyDeleteGive it a try, surely you will love it .
Delete