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Vinayagar Chaturthi Kolukattai Recipe

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Posted on : 10/Sep/2018 4:19:24 PM



 
 
 
Kolukattai is a special recipe prepared for Vinayagar Chathurthi.Check out the process of preparing the recipe here.

Palm leaf Kolukattai

Ingredients (for 10  persons)
  • Red raw rice 1 kg
  • White sugar or Karupaati sugar 1 kg
  • Coconut 2 halves
  • Cardamom 10 grams
  • Dried ginger 10 grams
  • The required number of palm leaves

The procedure

  • Wash the red raw rice. Soak for 2 hours, Spread on a clean dry cloth, powder and sift and keep this powder ready.
  • Meanwhile, cut the folded sections of the palm leaves. Cut off the ends.
  • Roast the red raw rice powder. Add grated coconut, powdered cardamom, powdered dry ginger, and either white sugar or the karupatti sugar (made from palm jaggery).
  • Add water and make a mixture without any lumps suitably.
  • Keep a portion of this mixture in between the fold of the cut palm leaves and close the palm leaves with the ends.
  • Keep another piece of palm leave and tie this with fibre so that the powder-paste stuff does not come out.
  • Add the required small quantity of water in a cooker and keep the stuffed and packed palm leave in the cooker. Keep the cooker on till the stuffed pudding or Koazhukkattai gets fully cooked.
  • These palm leave kozhukkattais can be kept safe and used for 3 days without losing the taste and flavour while being a nutritious item to eat.
  • The children will be especially thrilled no ends as they have to open the stuff just like a gift-wrapped packet!

Banana Leaf Kolukattai

Ingredients
  • Rice flour th cup
  • Water as required
  • Ghee (clarified butter) 2 teaspoons
  • Oil as required
  • Salt a pinch
  • Green gram cup
  • Jaggery sugar (Nattu sarkarai) cup
  • Water cup
  • Cardamom powder a pinch

Procedure

Mix the country sugar (Jaggery sugar powder) in warm water and dissolve well. Keep on a stove Switch the gas on and allow it to boil, once the mixture solidifies as a lump-free paste, take it out, filter and keep aside.

Take the rice flour in a bowl. Add a pinch of salt and mix well. Add hot water in small quantities and mix it evenly with the handle of a ladle as it would be hot.

Once the mixture becomes cooler and just warm, mix it again using the hand and keep aside.

Keep a frying pan on the stove and add the green gram. Roast till it turns golden brown. Add water and cook the green gram till soft. Smash t well, mix it with the molten jaggery and allow to boil for some time. Once the water in the mixture evaporates, add some ghee (clarified butter), mix well and allow it to cool.

Cut the banana leaves in the square shape of suitable size and keep.

Take on of these pieces, apply oil. Take a lemon sized ball of the rice paste in a ball shape, Flatten it on the banana leaf piece to a round shape. Now place the smaller ball of the jaggery paste in a ball shape. Press flat and now fold the banana leaf in half. Just before folding, ensure to cover the jaggery stuffed inside the flflattened rice paste and seal properly at all end by folding and pressing. Repeat this for the balance part of the 2 mixtures.

Take an idli stand/vessel and add water and boil. Once the water boils, keep the folded and packed banana leaves on the idli plates and keep the filled idli stand inside the cooker. Allow to steam for 10 to 12 minutes. Remove. Banana leaf Kolukattai is ready.
 
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