“Rice Sago Sweet Kolukattai Recipe has cooked sago into the dumplings which adds a chewy texture to the steamed kolukattai.”
Kozhukkattai, கொழுகட்டை or Kozhukatta is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukattai, although usually sweet, can sometimes be stuffed with a savory filling. Modak is a similar dish made in other parts of India. Kolukattai is made many different ways. I have shared a variety of kolukattai over the years.
FEW TIPS FOR MAKING PERFECT KOLUKATTAI
1)I used store bought rice flour. You can use homemade too.
2)Use cooked sago and fresh cardamom powder for flavour.
3)I used jaggery for this kolukattai. You can use sugar as well.
4)If you are using store bought hard jaggery ball. Powder it and cook in water till melted. Then strain and use.
You can check my kolukattai archive for all recipes.
Check out this ” Banana sugar sweet kolukattai“
How to Make Rice Flour At Home
Wash rice in lots of water. Soak it for 2 hours. Drain it completely and spread it in a clean cloth and dry it under fan for 3 hours.
Now take the rice in a blender and powder it finely. Use a fine sieve and sift the mix. After you sieve, if you get lots of coarse rice mix, powder it again and sieve it.
Now heat a thick bottom kadai, add the powdered rice and roast it for 5 mins or so on a medium heat till the wetness dries off.
Spread it on a clean paper to cool down. Store it in a air tight container.
How to Store Rice Flour:
1)You can store this powder in a air tight container for 1 month at room temp.
2)If you are going to store this for longer time, you can store in fridge for 2 to 3 months.
3)You can roast the rice flour little in a dry pan for longer storage.
How to Grind Rice Flour:
1) Grinding this in mixie is a pain, you have to keep on grinding it till you get fine powder. It will take lots of time. You can make this in bulk and give this to mill, this way it will be more finer and less fuss.
2)If you grind the rice at home, you have to do it in batches. As you sieve the mix, you will get coarse rava like mix, add it to the next batch and keep grinding till you get fine flour.
Hope you will give this a try and let me know how it turns out for you.
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- Store Bought Idiyappam Flour - 1 cup
- Jaggery / Sarkarai - 1/2 cup
- Water - 1/2 cup
- Sago / Sabudana - 1/4 cup
- Cardamom Powder - 1 tsp
- Coconut - 1/4 cup grated
- Take sago in a bowl and soak for 30 mins. Now take it in a sauce pan, cover with water and cook for 15 mins on low heat till sago is cooked.
- Take sarkarai, water in a kadai. Bring it to a boil.
- Add in sago and mix well.
- Add in cardamom powder, coconut and mix well.
- Add in flour and mix well. It will form into a dough like.
- Cool this down.
- Shape it into balls. Place this in a steamer and steam for 10 mins.
- Serve warm.
1)Soak sago for 30 mins
2)Take it in a sauce pan and cook till transparent and tender
4)take jaggery in a pan
5)Add little water
6)Bring it to a boil
7)Add cooked sago
8)Mix well and simmer for 2 mins
9)Add cardamom powder
10)Add in coconut
11)Add in rice flour
13)Take small portion
14)Shape it into ball
15)time to steam
16)Place in a steamer
17)Steam for 10 mins