Palapazham Kozhukattai / Chakka Kozhukattai, a delicious stuffed kozhukattai made with the jackfruit & coconut filling.

I'm a big fan of jackfruit and whenever i see a jackfruit at the grocery store(which is very rare here in Canada), without a second thought, i would pick it up. I like to eat jackfruit as it is, so making dishes with jackfruit is very rare in my kitchen.

One day, the jackfruit that i got was very less sweet so it was sitting in the refrigerator for a few days without anyone touching it, hence i had thought of making this kozhukattai which i knew from a friend. To my surprise, it was so good and i simply love the jackfruit flavor in the kozhukattai.

From then onwards, this kozhukattai became a regular in my kitchen. If you too like jackfruit flavor, then definitely give a try on this delicious kozhukattai.

Before moving on to the recipe, let's see some FAQs about the mothagam in general.

Why can't I shape the modak / mothagam ?

Dough consistency is the key to making modak shapes easily. There are a couple of things to be taken care of for making the dough. Those are

Rice flour should be fine enough such that adding hot water into the flour makes it almost cooked.
Almost cooked rice flour is pliable and easy to make shapes. Otherwise you can't make shapes and the dough would be easily breakable.
Water should be boiled for making the dough.
Grease your hands well to avoid the dough sticking to your hands while shaping.
If you're a beginner, buy a modak/mothagam mold, it will do your job a lot easier.

Why do my modak/mothagam get cracked after steaming?

Steaming for a longer time would make the modak crack on the outer layer. Since the dough is almost cooked already, there is no need to cook for a longer time. Just 5-7 mins of steaming is enough.

Palapazham Kozhukattai | Jackfruit Kozhukattai

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 3
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients

For outer layer

Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup

For Stuffing/Pooranam

Jackfruit - 7

Jaggery - 1/3 cup

Grated Coconut - 1/2 cup

Procedure

First let's make the stuffing/pooranam. Take the jackfruit and remove the seeds and place it on the steamer basket and steam it for 3-4 mins until they are soft.

Let them cool a bit and grind into smooth puree. In a sauce pan, add the jackfruit puree, coocnut and jaggery. Give a quick mix.

Turn on the heat and cook the mixture till it leaves the sides of the pan. Let it cool down completely.

Now, for the outer layer, take the flour in a bowl, add sesame oil and salt. Give a good mix.

Pour the hot water into the flour and make a soft dough. Keep it aside for 5 mins.

Take a small portion of dough and make a smooth ball. Grease your hand with oil and then gently press the dough with your finger and form a small disc. Fill the disc with the pooranam/jackfruit stuffing.