Karthigai Deepam Kozhukattai/Vilakku Kozhukattai, a sweetened kozhukattai(steamed dumpling) in the shape of lamp made especially during Thiru Karthigai Deepam festival. I guess that this kozhukattai is popular in south tamilnadu particularly in Tirunelveli region only, outside of that hardly anyone knew about this kozhukattai.
Amma makes this kozhukattai every year for karthigai deepam in addition to the pidi kozhukattai. While doing the pooja, in a large tray, we keep kuthu vilakku in the center, surrounded by this kozhukattai deepam and place it on the middle of the hallway facing the entrance. And then we keep all kind of other lamps (clay,brass and all) outside of the house.
Three years ago when i shared pidi kozhukattai recipe, i mentioned about this deepam kozhukattai, since then every year before the karthigai deepam festival, i thought of sharing this recipe here, but somehow it didn't happen.
Three years ago when i shared pidi kozhukattai recipe, i mentioned about this deepam kozhukattai, since then every year before the karthigai deepam festival, i thought of sharing this recipe here, but somehow it didn't happen.
Since today is karthigai deepam, i had made this deepam kozhukattai ahead of time to share here, otherwise i knew i wouldn't make efforts to make this just for the sake of post here. Do give this a try on your next karthigai deepam festival, it looks so cute and taste absolutely delicious. Happy Karthigai Deepam to all those who celebrate!!!
Procedure
Notes:
Karthigai Deepam Kozhukattai | Vilakku Kozhukattai
Preparation Time : 10 mins | Cooking Time : 10 mins | Makes : 5
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Rice flour - 1/2 cup
Palm Jaggery/Karupatti - 1/3 cup
Water - 1/4 cup
Ghee - 1/2 tsp
Rice flour - 1/2 cup
Palm Jaggery/Karupatti - 1/3 cup
Water - 1/4 cup
Ghee - 1/2 tsp
Measure & take the flour in a bowl, next add the karuppati along with water in a sauce pan and bring into boil.
Once the karupatti melts, add the ghee and switch off the flame. Strain the palm jaggery syrup to remove any impurities.
Add the syrup into the rice flour and make a dough.
Divide the dough into 5 equal balls, take a dough in your hand and roll into smooth ball and then make a dent in the middle with your thumb.
Next in one side of the dough, pinch it together with your thumb and forefinger, it will give you the lamp shape. Place them in the greased(i have used ghee for greasing)steamer basket. Do the same for the remaining dough.
Place it in the steamer and cook it for 10 mins.
Remove the deepam kozhukattai from the steamer and place it in a place, fill the dent with ghee & thread and put kumkum on the sides.
Karthigai Deepam Kozhukattai is ready to lit up.
Related:How to make Pori Urundai / Puffed rice balls
- Don't overcook the kozhukattai, otherwise it will crack and you can't fill the dent with ghee for lighting.
- After the pooja, you can serve this as regular kozhukattai.
- Apply ghee on your hands while shaping the kozhukattai. It will make the job easy.
- Don't make the kozhukattai too thin,if there is any minor crack,then the ghee will spill through it and it's difficult to lit up.
- Instead of palm jaggery/Karupatti, you can use the regular jaggery/Vellam too
- You can use sesame oil also for lit up the lamp.
- For pooja, amma always make kozhukattai in odd numbers like 5 or 7. The given quantity gives exactly 5 medium size deepam kozhukattai.
- Before serving, gently remove the kumkum.
No comments:
Post a Comment