Thursday, August 28, 2014

Karupatti Pidi Kozhukattai | Palm Jaggery Sweet Dumpling

Karupatti Pidi Kozhukattai | Palm Jaggery Sweet Dumpling is a steamed dumpling made with rice flour which is sweetened by palm sugar. This palm sugar is otherwise known as  karupatti | Panai Vellam. Palm sugar is supposed to be the most superior sweetener which has lots of essential vitamins, minerals, amino acids, etc. On top of it, it is the sweetener with lowest GI, so can be eaten by diabetic people too.

Ganesh Chaturthi is going to be celebrated tomorrow all over the world. This festival will never be complete without  these yummy kolukattais. I have already posted the recipes for Thengai Poorana Kolukattai & Spicy PidiKolukattai. I thought of posting varieties of kolukattais before Vinayaka Chathurthi but due to various reasons, I could not make that happen. Today, I tried to post the easy and healthy kolukattai and here comes the recipe for Inippu Kolukattai | Sweet Pidi Kolukattai using karupatti. 

Check out the link for preparing rice flour "How to prepare Kolukattai Flour"

Ingredients:
  • Rice flour – 1 cup or as needed
  • Palm jaggery (crushed) – ¾ cup
  • Water – ½ cup
  • Coconut gratings – ½ cup
  • Cardamom powder – 1 tsp
  • Ghee – 1 tsp

Method:
  1. Melt palm jaggery in water till it dissolves completely and strain the impurities using metal strainer.
  2. In a heavy bottomed kadai, pour the jaggery syrup and bring it to boil.
  3. To this add coconut gratings, ghee & cardamom powder and stir well.
  4. Slowly add the rice flour, keeping the fire in simmer and stir everything quickly. Stop adding the flour when it becomes like a chappathi dough.
  5. Allow it to cool. Knead once again.
  6. By applying oil | ghee on your hands, make a small ball out of the dough and press it with your fingers. Do the same for rest of the dough.
  7. Arrange the dumplings on a greased idli plate and steam it for 10 to 15 minutes.

Sweet & soft Karuppatti Pidi Kozhukattai is ready for Ganesha!
Note:
  • Rice flour quantity need to be adjusted since we cannot predict the water measurement in advance. It varies from rice to rice.

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