Wishing you all a very HAPPY VINAYAGR CHATHURTHI.An auspicious hindu festival celebrated all over India,it is the birth anniversary of Lord Ganesha who is the god of wisdom,prosperity and good fortune.The primary sweet dish prepared as Neivedhyam for Lord Ganesha is Kozhukatai (MODAK) made from rice flour or wheat flour with stuffing of grated coconut,jaggery,nuts and sugar. These kozhukatais are made using different ingredients and differs from region to region.I m sharing here a healthy version of a kozhukatai recipe with wheat flour and vellam (jaggery),it is a zero oil and zero sugar recipe.Do try this healthy kozhukatai without any compromise in taste and enjoy the day with your family and friends.
PREPARATION TIME : 10 MINS
COOKING TIME : 20-25 MINS
YIELDS : 13-15
REFER MY OTHER KOZHUKATAI RECIPES ALSO
KADALAI PARUPPU POORANAM KOZHUKATAI
1/2 cup wheat flour
1/4 cup jaggery (heaped)
1/4 cup + 2 tbsp water
1/2 cup grated coconut
1 tsp cardamom powder
1 tsp GHEE for greasing your hands
In a wide mixing bowl,add wheat flour,cardamom powder,grated coconut powder and mix well.
Take the jaggery and break them into small pieces.Boil the jaggery with water and simmer in lower flame for 5 mins to obtain thick jaggerysyrup.Then filter the syrup in stainless steel filter and discard the residue.
Mix the flour mixture with the jaggery syrup.
Take a gooseberry sized dough and press them gently between your palm and fingers to give slight impression.Grease your hands with ghee if you find difficult to shape them.
Steam the kozhukattais in an idly cooker for 20 -25 mins .
Healthy Wheat jaggery dumplings is ready now.
TAKE CARE TIPS
The jaggery syrup should be really hot while adding to the dry mixture to yield soft kozhukatais.
Grease your hands with ghee if you find difficult to shape them.
The dough should be soft and not stiff to yield soft kozhukatais.
4 thoughts on “Wheat Jaggery Dumplings / Godhumai vellam kozhukatai”
Another delicious and healthy treat! Great tips!
Thank you so much Antonia…
Tell me plz how to steam the kozhukatais after their doughs are made.
Steam the kolukatais in an Idly making vessel…Fill the Idly cooker with 2 cups water..If your idly tray has holes use a damp cloth and steam the kolukatais ..If their are no holes then just grease the idly trays with ghee or oil and steam the kolukatais…