Sweet aval Kozhukattai is a traditional South Indian steamed delicacy which is made using poha, jaggery, grated coconut and cardamom. In this easy sweet aval Kozhukattai poha is grounded coarsely ,cooked with melted jaggery and coconut to form a thick dough, shaped into balls and then steamed to perfection.
This soft and tasty sweet is especially popular during festivals like Ganesh Chaturthi and Krishna Jayanthi. This sweet dish is perfect for prasadham or as a wholesome evening snacks for kids and elders.
Sweet Aval Kozhukattai Recipe
Happy Ganesh Chaturthi everyone. We have made our neivedhiam, I made few new kozhukattai recipes. I made an uppu pidi kozhukattai, sweet pidi kozhukattai, microwave besan ladoo, this one and panakam.
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This kozhukattai was delicious, I have already posted a kara aval kozhukattai, this is a sweet version of it and it was super soft and good.
About Sweet Poha Kozhukattai
This sweet aval Kozhukattai stands out for its soft texture, mild sweetness and a minimal cooking process which makes it a perfect beginner friendly Indian sweet. This sweet dish doesn't requires any soaking or fermenting time and this comes together quickly with awesome taste.
This easy steamed poha sweet is ideal for busy mornings during festive seasons or last minute prasadham preparation. This sweet aval Kozhukattai is a great way to introduce kids to traditional sweets.
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Why this recipe work?
This sweet dish uses minimal ingredients like poha, jaggery, coconut and cardamom. These are easily available in our kitchen.
Sweet aval Kozhukattai is a dish which is easily made. There is no soakon, grinding or long cooking time required. Which is perfect for busy days.
Why I love this recipe - This sweet aval Kozhukattai is made with any fancy tools. Just a pan, a blender and a steamer is required. This is a very beginner friendly dish. This sweet can be made within a budget. All the ingredients which are used in this dish is economical. Sweet aval Kozhukattai stays fresh for hours. It doesn't dry out or harden quickly. So this is perfect for travel and snacks boxes. This dish is a festive winner which is ideal for offerings during Ganesh Chaturthi and Krishna Jayanthi or even Navaratri.
This dish is perfect for kids and elders. This Kozhukattai is gentle on the stomach and free from heavy ingredients.
Ingredients
Poha: This is the main ingredient. It cooks quickly and becomes smooth. Which makes it perfect for making balls.
Jaggery: This is a natural sweetener. It gives a deep sweet taste to the dish.
Water: It is used to melt the jaggery and cook the poha mixture.
Fresh grated coconut: This adds a soft texture and a mild sweet taste to the Kozhukattai.
Cardamom powder: This gives a sweet and spicy aroma to the dish. Which is needed for traditional sweets.
Ghee: It gives a rich taste and good smell to the Kozhukattai. It helps to mix the ingredients well and keeps the Kozhukattai soft.
Sweet Poha Kozhukattai (Step by Step Pictures)
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| Take poha in a mixer, i used red rice poha |
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| powder them, a little coarse is not a problem |
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| Take jaggery in a kadai |
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| add in ½ cup water |
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| heat so the jaggery is melted |
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| strain it |
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| pour that back into the kadai |
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| add in some water |
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| bring it to boil |
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| add in coconut |
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| cardamom powder |
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| some ghee |
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| mix well |
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| add in powdered poha |
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| mix well |
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| keep mixing till the mix get thick and leaves the sides of the pan |
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| remove it to a bowl and let it cool |
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| The mix will get thick as it cools |
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| take a small portion |
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| shape into balls |
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| all done |
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| place it in a steamer plate |
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| place in a steamer |
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| cover and steam for 7 to 8 mins |
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| remove it |
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| serve |
Expert Tips
- Always use medium to thick poha for better texture. Thin poha may turn mushy too quickly.
- Do not overcook the mixture after adding poha.
- If the mixture is too dry, cover it with damp cloth while cooling to retain the moisture.
- Let the steamed Kozhukattai rest for few mins before serving. This helps them firm up slightly without drying out.
- Taste the jaggery syrup before using. Sometimes it may taste bitter.
- If you want to store the Kozhukattai, keep it in an airtight container and warm slightly before serving to retain softness.
Hacks
- Use red poha for added nutrition. Red or brown poha adds more fiber to the dish.
- Dry roast the poha before grinding. It enhances the flavour and prevents from sticking.
- Strain jaggery syrup. This helps to remove impurities and prevents a grainy texture.
- Add hot water gradually of needed. If the dough feels too dry sprinkle little hot water while shaping the balls.
- Steam on medium flame. This makes Kozhukattai to stay soft for long time and it avoids the cracks on the Kozhukattai.
Variations
Kara Kozhukattai: This is a savoury steamed dumpling made with rice flour and a spiced coconut or dal filling. It is a mildly spiced and often serve a breakfast or evening tiffin in South Indian homes.
Ellu Kozhukattai: It is a sweet dumpling filled with a mixture of sesame seeds and jaggery. It is especially made during Ganesh Chaturthi as an offering. It has a unique nutty sweet flavour.
Karupatti Kozhukattai: This sweet dish uses palm jaggery for sweetness. It gives a deep, earthy taste and it is considered healthier due to its natural sweetness and iron content.
Sweet pidi Kozhukattai: It is made with rice flour, jaggery and coconut. It is shaped by hand and steamed in steamer. This sweet is soft, mildly sweet and usually made during festive fasting days.
Chana Dal modak: This is sweet dumpling filled with cooked chana dal, jaggery and coconut. It has a rich, grainy filling which is a popular variation for Ganesh Chaturthi celebration.
FAQ
Q: Can I use red poha instead of white?
Yes, red poha can be used for added nutrition and a slightly earthy taste.
Q: Why is my Kozhukattai turning dry after steaming?
Overcooking or using less water in the mixture can make it dry. Steam only until firm and avoid high flame.
Q: Can I skip steaming and eat it as is?
Yes. You can eat it as aval laddu. But steaming gives a soft texture and helps to hold shape better.
Q: How long does it stay fresh?
It stays good for 6-8 hours at room temperature. For longer storage refrigerate and steam it lightly before serving.
Q: Can I make it ahead of time?
Yes. You can prepare the mixture ahead and shape the balls just before steaming.
Q: What type of poha works better?
Medium or thick poha works better. Thin poha may become too sticky.
More Kozhukattai Recipes
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Sweet Aval Kozhukattai Recipe | Sweet Poha Kozhukattai
Equipment
Ingredients
- 1 cup Poha (Flattened Rice, Aval)
- ¼ cup Fresh Coconut grated
- 1 teaspoon Cardamom Powder
- 2 teaspoon Ghee
- ½ cup Jaggery
- 1¼ cup Water
Instructions
- Take aval in a blender and make it into a coarse powder. Set aside till use.
- Now take jaggery in a kadai. Add in ½ cup of water and heat till the jaggery is melted.Now strain the jaggery water. Pour it back into the kadai and add the remaining water too and bring it to boil.
- Once it reaches boil, add in coconut, cardamom powder and ghee. Add in the powdered aval slowly and mix well. mix this till it gets thick.
- Take this in a bowl and let it cool down.
- Take small portion of this and shape it into balls. Place it in a steamer plate and steam it for 7 to 8 mins.
- Remove it and let it cool slightly before removing it from steamer.
- Serve.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Anonymous
Very nce to see.
I wil try it.
easy and simple dish.
sindhuja
Easy simple but yummy recipe. ..and healthy too....
Anonymous
Tried this today mor..came out really gud..
Thnq so much Aarthi..Ur blog s really really helping a lottttt...Evalo thanks sonalum pothathu.....