Here are the recipes for 2 delightful sweet dishes on the super-special occasion of ‘Vinayaka Chathurthi” – Do try and enjoy! Here we go:
This is considered to be Lord Vinayaka’s favourite! Yummy-o-yummy, it can be prepared in 2 varieties: Spicy and sweet: There are 3 phases –
- Making the stuffing - for spicy and sweet
- Making the covering dough
For the covering dough – 4 cups of rice flour, 1 tablespoon of oil, and 2 teaspoons of salt
Rice flour – can be made at home for better results – Take 3 cups of rice. Soak in water until submerged for 15 minutes. Now, drain the water dry the wet rice on a clean cloth. Let it dry. Once completely dry, use the mixie to make a fine powder. Rice flour, to be used as a wrapper, is ready.
Otherwise, the option of using the readily available rice flour is also ok! Take 4 cups of the ready rice four.
Keep a flat bottomed vessel on the stove – add 4 cups of water. As it comes to boil, add 2 teaspoons of salt. Add the 1 teaspoon oil. Now, take the rice flour in a flat-bottom vessel – Just mix it with hand a couple of time. Now, add the boiling water gradually in small quantities. Keep stirring the mix – once the mix is cool enough, start using the hand and mix the rice flour using the hand and ensure there are no umps and it is uniform dough, easy to mould. Make small balls of larger than lemon size and keep aside.
Ingredients – boiled green-gram sprouts ( 1 cup), grated coconut ( half cup), Jaggery- molten ( 1 cup) (Drop 4 tablespoons of jaggery in boiling water remove the scum on the surface after some time, allow the jaggery to melt completely. Mix all these ingredients and make small balls and keep aside.
Stuffing - Spicy
Ingredients: Boiled green-gram sprouts (1 cup), Grated coconut ( half cup), (Grqqated carrot ( 2 tablespoons), salt – as required, a pinch of red chilli powder and turmeric powder, mix all the ingredients and make small balls – keep aside.
Now, take the lemon-size rice-flour balls. Using the pam or an oiled plastic sheet/banana leaf, spread the rice flour ball into a small circular piece – now take the spicy/sweet stuffings, fill the centre of the rice-flour spread with this sweet/spicy stuff, wrap the stuffing and close and make this stuffed ball in different attractive shapes – like a small coconut or a samosa shape or a smooth spherical or egg-shape.
Now, take the prepared stuffed kozhukkattai and keep them on a lightly-oiled idli-making plates cover and steam for 12 minutes (without the whistle) in the idli cooker.
After cooling for some time, take the kozhukkattais out, for a happy, tasty eating session – of course only after offering them to Lord Vinayaka first!
- Flattened rice (aval) - 4 cups
- Ghee - 4 tablespoons
- Cashew Nuts ( 15 small pieces)
- Dried grapes (2 tablespoons)
- Jaggery or sugar 2 cups)
- Milk - 750 ml
- Thick coconut milk - 250 m
Take a frying pan and put on the stove – switch the gas on. Add 2 tablespoons of ghee. Now, add the cashew nuts first and fry them until golden. Now, add the dry grapes and fry for 2 more minutes and remove and keep it aside.
Now add the balance 2 tablespoons of ghee. As it melts, add the flattened rice (aval) and roast I gently for a few minutes. Once it is roasted, add the milk slowly, stirring the mix all the time. Allow to a slow boil. Once it boils, add the jaggery or sugar as per option and keep stirring, Once the smooth mixture is formed, keeping the stove on a low flame, add the coconut milk – keep stirring for the uniform mix.
Now, add the fried cashew nuts and the raisins. Yummy sweet aval payasam is ready. Offer first to Lord Vinayaka and then enjoy!