With Ganesha festival round the corner, everyone would be planning to make some sweet for the Lord. For me Ganesha is very special. I love celebrating this festival. Back home, this festival is celebrated with great pomp and joy. The next days just go in blur. We go pandal hopping and singing aartis and shlokas and gorging on yummy sweets. 

We also used to have programs lined up, like songs ,dance etc. One of the most anticipated festival is here and I wish and pray that Lord Ganesha , come and bring lots of happiness, peace, prosperity and take away all the sorrows, troubles and worries of one and all.

Today, I am sharing one of the most traditional and Ganesha’s favorite sweet, Kozakkatai. Mostly all the South Indian homes would make this for this festival.

Here’s the recipe:

Rice flour (Ready made idiyappam flour) – 1/2 cup
Sesame oil – 1 tsp
Water – As needed
Salt – As needed

For coconut filling:
Coconut – 1 cup
Jaggery – 1 cup
Elachi – 2 tsp

1. For the dough, bring water to boil with a tsp of sesame oil and let it boil for a minute. Add it to the flour with salt and mix well. Use a spatula for mixing. You may need lots of water. So make sure you boil enough.
2. After it becomes warm, knead to smooth dough and keep covered. You can make equal sized balls and keep covered.
For the Filling:

1.Place grated coconut jaggery and elachi powder in a pan, with 2 tblsp of water. Mix in medium flame for 5 minutes, when it starts leaving the sides of pan, switch off the flame.
2. Make small cups of this dough, add a spoon of filling and close it carefully from all the sides.
If using moulds, grease the mould, add ¾.th of dough use fingers and spread the dough inside, the add a small portion of filling, then add the remaining dough and seal it with hands and carefully open.
3. Repeat and finish the kozhakattais and keep covered until steaming. Boil water in steamer and arrange the modaks in the steaming plate and cook for 5 minutes. Or until they are cooked.
You can reduce jaggery quantity as needed to suit your taste. Depends also on the quality of jaggery used.
4. To get the outer layer soft, it’s important to boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough.
Kozakattais would look shiny. That’s the sign that they are done.

The filling is a sweet in itself. You can shape them in form of ladoos and eat them too. Can be refrigerated for a couple of days.


One comment

  1. […] This is one recipe that never fails. A versatile one where in addition of colors, nuts or even chocolate makes it more yummier. The traditional kozakattai recipe can be found here […]


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