Kozhukattai/Modak

Kozhukattais are very traditional sweet prepared on Ganesh chadurthi. Kids usually love to have kozhukattais and the stuffing differs in each house as per their taste . Spicy kozhukattais are also prepared which requires only sauting of mustard seeds,Channa dhal,curry leaves,chillies, onions and coconut .,Which are added to rice dough before steaming. My family loves kozhukattais with Jack fruit and moong dhal stuffing . It is loaded with nutrients so, its very healthy too. During summer season , I stock Jack fruit and cook them in jaggery syrup and store it in freezer. Vinayagar Chadurthi is not complete without the Jack fruit stuffed modagam or kozhukattai in our house. You can skip the Jack fruit stuffing alone in this recipe in case you don’t have it in hand. Lets get started with the recipe of how to make that yummy kozhukattais.

⏲PREP TIME : 30 minutes

⏲COOK TIME : 1O minutes

🥘CUISINE : Indian

🍜COURSE : Gluten free dessert

🍴YIELD : 10 servings

INGREDIENTS REQUIRED:

RAW RICE FLOUR – 1 CUP ( my 1cup =250ml )

BOILING WATER – 1 – 1 &1/2 CUP

JAGGERY SYRUP- 1/4 cup

GRATED COCONUT – 3 tbsp

CARDAMOM POWDER – 1/2 tbsp

BLACK SESAME SEEDS – 1tsp

MOONG DHAL – 1/4 cup

SALT – 1/2 tsp

OIL – 1 tbsp

METHOD:

Boil water by adding salt and oil.

Add the boiling water to roasted rice flour little by little to make a smooth dough.

Keep the dough closed aside .

FOR JAGGERY SYRUP:

Heat a pan add 3 tbsp jaggery and little water stir well .

Once the jaggery is dissolved, stop the flame, strain it and keep aside.

Roast the sesame seeds ,powder it keep aside.

Pressure cook moong dhal .

Heat the pan add the cooked moong dhal,sesame powder,jaggery syrup,cardamom powder and grated coconut.

Stir well until they come together.

Make small balls with the stuffing prepared.

Now roll the rice dough into balls and flatten them in Palm.

Place a teaspoon of stuffing and close the balls.

Using mould you can give it a shape.

Apply oil to the mould to remove them easily .

In a steamer or idli cooker, place the kozhukattais and cook for 10 minutes.

Kozhukattais get a shine when they are done.

Now kozhukattais are ready to serve.

NOTE :

You can even soak raw rice , grind it then in hot pan pour this , add a spoon of oil , stir well until it becomes thick nonsticky dough.

I have used Jack fruit jaggery filling( instead of sesame seeds) which I had preserved in freezer .

You can use banana or mango instead of Jack fruit. Just chop the fruits, cook them in jaggery syrup ,cool it and use it.

Add few drops of oil to hot water for glazzy modak.

If using store bought kolukatai flour, dry roast it without fail.

Apply oil to the mould everytime to remove kozhukatai easily without sticking.

Milk Peda

Milk peda is a very popular Indian dessert which can be made instantly at home. Evaporating the full cream milk to koya form is the process involved in pedas. It’s a gluten free dessert. Karnataka and Mathura are famous for these pedas. During festival times like krishna jayanthi, we prepare milk sweets for Lord Krishna who loves milk products. Even I and my kids love milk sweets very much so, I do this milk peda when we have sweet cravings and this recipe is really simple and yummy. When you have sudden guests coming home you can make this easy pedas in no time. This recipe calls for only 3 ingredients. Do try this easy instant milk peda and celebrate krishnajayanthi with your family.

⏲PREP TIME : 10 Minutes

⏲COOK TIME : 15 Minutes

🥘COURSE : Dessert

🍜CUISINE : Indian

🍴YIELD : 30 Pedas

INGREDIENTS REQUIRED :

MILK POWDER – 1 & 1/4 Cup

CONDENSED MILK – 200 ml

GHEE – 6 Tbsp

CARDAMOM POWDER – 1 Tsp

NUTS – Roasted ( As required )

KOYA – 2 Tbsp

SAFFRON – 1/2 Tsp

METHOD :

In a nonstick pan, add condensed milk and milk powder mix them well without lumps.

Keep the pan in the stove in medium flame and keep stirring.

Add 4 tbsp ghee and stir continuously.

Add koya and mix them to combine.

Now add the cardamom powder and saffron.

Stir well until everything comes together leaving the sides.

When it comes like a ball, stop the flame .

Remove the pan from stove and stir for few seconds.

When the dough is warm to touch, knead the dough to make it smooth.

Apply ghee in palm and make balls and flatten them in the centre.

Fill roasted nuts in the centre of pedas.

Pedas are ready to serve.

NOTE :

You could mix saffron to milk and add it to give natural colour to pedas.

More you knead , the softer the pedas are.

Nei Appam / sweet paniyaram

On the auspicious days like varalakshmi pooja, gokulashtami,and karthigai deepam, appam is usually a must made prasadam for God. Appam is traditionally made using raw rice and jaggery with the flavour of cardamom. Bananas in appam makes the appam really delicious. Try doing these healthy appams during pooja days and even on other days for your kids and enjoy the dish with your family.

⏲ PREP TIME : 20 Minutes

⏲ COOK TIME : 30 Minutes

🍴Course : Dessert

🥘 CUISINE : Indian

🥗YIELD : 25 Appams

INGREDIENTS REQUIRED :

Raw rice – 1 cup (my 1 cup is 250ml)

Jaggery – 1 cup

Ghee – 2 tbsp

Wheat flour – 2 tbsp

Coconut grated – 1/3 cup

Baking soda – 1pinch

Cardamom- 1/2 tsp

Banana – 2 (puvan)

Water – 1/2 cup

Oil to fry

METHOD :

Soak raw rice for 2 to 3 hours .

Heat a pan, add jaggery and water .

Stir continuously.

once jaggery dissolves, stop the flame.

Strain it to remove impurities.

In a mixer jar, add the soaked, drained raw rice, bananas and cardamom powder.

Grind them using the jaggery syrup to a smooth batter.

To the batter add grated Coconut or finely cut coconuts, baking powder and wheat flour.

Mix them well like dosa batter using jaggery syrup or water if required to adjust consistency.

Heat paniyara tawa, add little oil to holes in tawa (mix 2 tbsp ghee to oil for frying).

Pour the batter till the rim of the holes. Cook them in medium flame.

When you see holes on the top of the appams, its time to turn over them.Always use a spoon to turn over. When you get nice colour on both sides, it is done.Appams are ready to serve.

Bottlegourd Halwa

All in my family have sweet tooth so, generally I prepare sweets using brown sugar or jaggery. Bottle gourd halwa is a wonderful classic Indian dessert. A treat for eyes as much as it is to taste buds. A mouth watering halwa made using pure home made ghee and garnished with cashew nuts. This recipe calls for a less amount of ghee, so do try this recipe and enjoy with your family & friends without any guilt. Lets get started with the recipe of making the halwa.

PREP TIME : 10 minutes

COOK TIME : 40 minutes

🥗YIELD : 10 servings

🥘CUISINE : Indian

🍴COURSE : Dessert

INGREDIENTS REQUIRED : (my 1 cup = 250ml)

Grated bottle gourd -2cups

Brown sugar – 1cup

Ghee -100ml

Cardamom powdered -1tsp

Cashews as required

METHOD :

In a nonstick pan, heat a spoon of ghee and add the grated bottle gourd and stir well.

Close the pan with the lid . Let it cook for 10 minutes in sim.

After 10 minutes open the pan and add the brown sugar , mix them well.

Close the lid and allow it to cook for 5 min in sim.

Open the pan, once the liquid is absorbed, in medium flame keep stirring add ghee little by little .

Stir continuously until everything comes together without sticking to pan.

At this stage you can add unsweetened khoya to add richness to the sweet .

But I haven’t used khoya because I didn’t want to make it heavy.

Now heat a tsp of ghee in another pan, roast the cashews.

Add in the roasted cashews to the bottle gourd mixture.

Finally add little ghee, give it a stir & stop the flame.

NOTE:

Usually they squeeze out the excess water from bottle gourd but I cooked without removing them.