SUPER SOFT KOZHUKATTAI|OSHANA SPECIAL KOZHUKOTTA|KERALA SOFT KOZHUKOTTA

SUPER SOFT KOZHUKATTAI|OSHANA SPECIAL KOZHUKOTTA|KERALA SOFT KOZHUKOTTA

Since Oshana Saturday is nearby.It's the day we make kozhkkattai. Associated with Easter 50 days lent.That Saturday is also known as Oshana shaniyazhcha, Lazarus  shaniyazhcha ,Lazarus Saturday, and kozhukkatta shaniyazhcha.There is one symbolism connect with kozhukattai.This is the day when Jesus Christ raised Lazarus from dead.Kozhukattai was one of the favorite food of Jesus Christ.The Lazarus family prepared  Kozhukattai and Jesus Christ had kozhukattai with Lazarus family.So on Oshana Saturday, this same dish is prepared by the Christians of Kerala in honor of this event.In other parts of India, it is called Modak.

Super soft Oshana special kozukattai. kozhukattai is a sweet steamed dumpling made with rice flour dough and stuffed with a filling of coconut and jaggery. This recipe is very easy for beginners to make soft kozhukattai.

Ingredients

Jaggery  100 gm

water 1/2 cup

grated coconut 1 1/4 cup

cardamom powder 3/4 teaspoon to 1 teaspoon

roasted fine rice powder 1 cup (APPAM\IDIYAPPAM RICE POWDER)

water 1 1/2 cup

salt

coconut milk 1/2 cup

semi thick coconut milk 1 1/2 to 2 cups

 Method

Put jaggery in a pan.add 1/2 cup water.Keep the pan on medium flame and melt the jaggery.Strain the jaggery syrup into a pan.Add 1 1/4 cup  grated coconut.cook this on a low flame. Keep on stirring.Add 1/2 teaspoon cardamom powder.Stir well.

Filling should be very soft .Do not overcook.Now filling is ready. Add 1/4 teaspoon of cardamom powder and mix well.Switch off the flame. Transfer this filling to a plate. Let it cool completely.

Boil 1 1/2 cup water. add salt to taste.Once it has come to a full boil add 1 cup roasted fine rice powder.Quickly begin to stir till all the rice flour is mixed with the water.Switch off the flame and mix it very well.Transfer this kozhukattai dough into a bowl.

If the dough is warm or slightly hot then begin to knead just like pidi and chapatti dough.Knead to a smooth and soft dough.

Make sure the filling has cooled down completely before making kozhukattai.make equal 8 balls from dough.Make a smooth ball  without any cracks.

You have to make the same number of balls of filling as the kozhukattai dough.make sure the filling is firm ,so that it doesn't crumble. Just squeeze every filling ball  but not too firmly, where you lose the syrup.Take coconut milk 1/2 cup, and dip your fingers into coconut milk before making kozhukattai shape.This is a tip. This process will prevent the kozhukattai dough from sticking and shaping perfectly.This is my Sister in law's tipTry to make all the thick parts of the dough into a thin dough.Frequently dip your fingers in coconut milk.It has to be even and of the same thickness.Now keep filling in to the kozhukattai shell and close it.Try to make all the thick parts of the dough into a thin dough.Gently roll again into a ball.

pour 1 1/2 to 2 cups coconut milk in to a bowl.Now put the kozhukattai into the coconut milk. until the next kozhukattai is ready.

This will ensure the soft kozhukattai.The kozhukattai has to be completely immersed  in the coconut milk. This is the tip for making super soft kozhukattai .Now take the 1st kozhukattai from the coconut milk and move it into a plate.Now put the second kozhukattai into the coconut milk. Repeat the process.

Boil the water for steaming the kozhukattai.Now take the last kozhukattai from the coconut milk and transfer it to a plate.Place the kozhukattai in the steamer.Cover and cook on high flame for 3 minutes, and reduce to low  flame and steam the kozhukattai for 15 minutes.  

After 15 minutes, turn off the heat and open the lid. Do not take out the kozhukkattai immediately after opening it. 

The next day if you have leftover kozhukkattai , put it in coconut milk for 1 or 2 minutes and then steam it. Then it will be soft.