Puran Kozhukattai (Rice Dumplings)

Sweet Puran Kozhukkatai or Sweet Rice Dumpling  is  a popular delicacy in India which is commonly prepared during the festival of Ganesh Chaturthi (Lord Ganesh’s Birthday). It is believed that this is one of Lord Ganesh’s favorite food. Hence it comes on the list of offerings that we make during this festival. Puran means filling which can be anything such as sweetened coconut, channa dal puran, spicy puran, etc. Here I am sharing the recipe for sweetened coconut puran.

Kozhukkattai (modakam or modak) is more like Japanese Mochi which is made of glutinous rice. But here we use raw rice for making the outer spongy shell. I have detailed two methods for making the outer shell. You can go with whichever is easy for you. For me the rice flour/idiappam flour method is easier. But my mom always goes with the other method (the traditional way) and she says you can master it with practice. It is true though!!

Making Kozhukkatai is not difficult at all…and if you are new to cooking you will realize it after the first time ( just like me). So try this dish and let me know how it turns out.

Ingredients:

Dough with Rice Flour Method:

• Rice flour or idiappam flour- 3/4 cup (can also
• Ghee/clarified butter – 1 tsp
• Coconut oil – 2 to 3 drops
• A pinch of salt
• Water – 1 and 1/4  cup

Dough with Raw Rice Method:

• Raw Rice – 3/4 cup
• Coconut oil – 1 tsp
• Water – 3/4 cup
• A pinch of salt

For Sweet Puran (filling):

• Shredded coconut – 3/4 cup
• Crushed Jaggery – 1/2 cup
• Cardamom pods- 2
• Ghee/Clarified butter – 1 tsp

Preparation of Puran:

1. Add jaggery to a pan with 1/4 cup of water and let it come to a boil.
2. Break all the small pieces while boiling.
3. Strain the jaggery syrup through a filter to remove any dirt. Then add the syrup back to the cleaned pan.
4. When it comes to a boil and starts thickening add the shredded coconut and mix well.
5. Cook for a few minutes until the mixture starts thickening.
6. Add the ground cardamom, mix well and remove from heat.
7. Make small balls of a little bigger than a marble size.

Preparation of dough:
Using Rice Flour:

1. Boil water in a wide container. Remove 1/2 cup of water and reserve it.
2. Reduce heat and add a pinch of salt and coconut oil.
3. Slowly mix in the rice flour or idiappam flour stirring constantly.
4. Add some more reserved hot water to the flour if required and keep mixing till you get a soft dough.
5. Remove from heat and cover it with a lid and let it sit for 10 minutes.
6. After that knead the dough to become smooth and soft. Cover it with a wet towel.

Using Raw Rice:

1. Soak rice for 2 hours.
2. Drain it and grind it to a smooth paste adding water little by little.
3. Boil water and a pinch of salt and few drops of coconut oil.
4. Reduce heat and add the ground rice batter stirring continuously.
5. After a couple of minutes it will become a soft ball.
6. Cover it and remove from heat and leave it for 5 to 10 minutes.
7. The dough will be almost cooked and easy to work with.

Making of Kozhukkattai:

1. Make small balls out of the dough. Size must be a little bigger than the puran balls.
2. Take the balls one by one and flatten it on the sides and press it in the middle to make a cup.
3. Fill it with puran ball and close it from all the sides and make a knot to finish it. It that is tough, close it from all the side and roll it into a ball. You can see both the types in the pictures.
4. Repeat the same procedure with the rest of the dough.
5. Once you are done, grease your idli plates and place them and steam cook for 10 to 13 minutes depending on your cooker. (just like how you make idlis).
6. Turn off the stove and let the pressure subside and then remove  kozhukkattai from the plates.
7. It may a little sticky when you remove them from steam but it will be fine after cooling. Do not over cook them because it will become hard.