There are many varieties of kozhukattai with or without stuffings. But this is one of the tastiest sweet kozhukattai.
Ingredients:
- Rice flour-2 cups
- Water-Required amount
- Milk-1 cup
- grated coconut-1/2 cup
- Sugar
- Salt
- Cashews-7 or 8
- Cardamom(elakai)-5 or 6
Method:
- Warm approximately less than 3/4 cup of water and little salt to it.
- Add the rice flour little by little and make it into a semihard dough.
- Make into small balls or rods or any other desired shapes.
- Do not keep the balls together as they may stick to each other.
- Now heat water in a pan.
- When the water starts boiling put 15-20 kozhukattais in different places.
- Do not put too many kozhukattais together.
- See that the kozhukattais do not stick to each other.
- Once the kozhukattais are cooked, using large metal filter or a spoon, remove the kozhukattais and keep it aside.
- Use the same water to cook in the similar way all the kozhukattais.
- Finally boil the milk in a pan and add all the kozhukattais, along with the water used to cook them.
- When it comes to required consistency of a payasam, add enough sugar and grated coconut.
- After removing from the flame add the cardamom and the fried cashews.
- Serve it hot or cold.
Here is another variety of non veg recipe with prawns in chettinadu style.
Ingredients:
- Prawns-125 grams(approx 10 big pieces)
- Large Onion-1
- Tomato-1
- Garlic-5,6
- Turmeric powder-1/4 teaspoon
- Oil-2 tablespoon
- Salt
- For seasoning: Mustard, Urad dal, Cumin seeds, Curry leaves
To grind:- Fennel(sombu)-1 teaspoon
- Khuskhus(poppy seeds/ kasakasa)-1/2 teaspoon
- Pepper-1 teaspoon
- Red chilli-2 or 3
- Grated coconut-3 tablespoon
Method:
- Grind the above said items without adding much water.
- Heat oil in pan and add the seasoning items.
- When it starts to splutter, add the onions and garlic.
- When it is half cooked in oil, add the turmeric powder and then the tomatoes.
- After the tomatoes are cooked well add the cleaned prawns.
- Fry the prawns for few minutes and allow it to cook in the closed lid with very little water.
- When the prawns are half cooked add the masala paste and required amount of salt.
- Now add approximately 1/4 cup of water and cook it with the lid closed.
- Add water little by little till the prawns are well cooked.
- Allow the gravy to cook till it reduces into a thick masala.
- Serve it with all types of rices , idlis or dosas.
