Milk Kozhakattai&Uppu kozhakattai



fig.1








fig.2













Milk Kozhakattai :

Rice flour – 1 cup

Sugar – 2 tsp.

Jaggery – ½ cup

Coconut milk – 1 cup

Water – 2 cups

Cardamom – 1 tsp

Ghee – 1 tbsp.

Milk – 1 cup

Saffron - 1/4 tsp.

Method :

Take 1-1/2 cup of water in a vessel and add the rice flour and mix. Keep a pan in the fire  and  Sauté. Add  sugar and sauté till the flour  turns in to a ball (dough)without sticking to the sides of the pan. Add ghee and take the pan out . Transfer it to a vessel and close it with a tight fitting lid or keep it in a damp cloth and keep aside the dough.

After half an hour , make small balls as shown in fig.1 and steam it for 15 minutes in a pressure cooker.

In a deep pan add water and jaggery. Let it boil for 10 minutes. Add the coconut milk. Now add the milk. Let the whole thing boils for 10minutes. Keep the stove in simmer and slowly put the steamed balls in to the jaggery milk solution. The balls should not dissolve in the solution.  Check it by adding few balls and then add the remaining balls. Let the pan be in slow fire for 10 more minutes and then turn the fire off. Add the cardamom powder.    Add saffron.(fig.2)

Delicious milk kozhakattai is ready.

Uppu kozhakattai:

Rice flour – 1 cup
Bengalgram dhal – ½ cup

Toor dhal – ½ cup

Urad dhal – ¼ cup

Hing powder – ½ tsp

Red chilly - 6 to 7

Turmeric powder - 1/4 tsp.

mustard - 1tsp.

oil - 4 tbsp.

curry leaves - few

salt to taste

Method :

 Soak the dhals in water for an hour . Grind it in a mixie with redchilly ,salt and hing powder in to a course paste. Apply a coat of oil in the idli plater and keep the mix in it and steam it in the pressure cooker for 15 minutes.

Take the cooked(baked) Dhal idli and let it cool for 10 minutes. cut it in to pieces and put the pieces in the mixie and turn it for a second or two till  it turns in to course powder. Add turmeric powder. Mix it and keep it aside.

Take 1-1/2 cup of water in a vessel and add the rice flour and mix. Keep a pan in the fire  and  Sauté,till the flour  turns in to a ball (dough)without sticking to the sides of the pan. Add one tsp. of oil and take the pan out . Transfer it to a vessel and close it with a tight fitting lid  or keep it in a damp cloth and keep aside.

After half an hour , make small balls as shown in fig.1 and steam it for 15 minutes in a pressure cooker. Keep it aside.

Pour the remaining oil in a deep pan . Add mustard and after it splutters , add the ground dhal and saute. Add the rice balls and curry leaves. Saute for 5 minutes.

Uppu Kozhakattai is ready to be served.