Ellu Urandai
Ingredients :
1. Black sesame seeds ---- 1 cup
2. Jaggery ---- 1/2 cup powdered
Preparation Method
1. Chek for impurities in the sesame seeds and roast it till you get a nice aroma.
2. Then by using your mixer jar powder the roasted sesame seeds. It will be little lumpy but nothing to worry.
3. Then mix sesame seed powder and jaggery, so that there are no lumps.
4. Now shape this into balls of desired size. ( the greasiness from the sesame seed is sufficient , hence no need to add oil or ghee. )
* This is the easiest sweet dish and it contains a lot of iron.
For outer Layer:
1. Idiyappam flour ---- 1 cup
2. water ---- 1 1/2 cups or as needed
3. sesame oil ---- 1 teaspoon
4. salt to taste
The ready made Idiyappam flour which is available at grocery stores is the handy and best for the kozhukattai, outer layer the result will be very soft kozhukatais.
Method for outer layer :
1. Boil the water with oil.
2. Take the flour in a vessel , add salt to taste.
3. Add the boiling water little and mix with the help of a ladle.
4. Let it cool for 5 minutes , then it may be warm , still knead with your hands to make a smooth dough. The consistency should be like our chapatti dough..... non sticky.
5. Keep covered till you use to prevent drying.
For Pooranam Ingredients :
1. channa dhal ---- 1/2 cup
2. jaggery ---- 1 cup
3. coconut ---- 1/2 cup
4. cardamon powder ---- a pinch
Preparation Method
1. Pressure cook channa dhal upto 3 whistle , cool down and grind in blender just to make it a paste. ( do not add any water while grinding )
2. Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.
3. Heat it and when jaggery dis solves completely , filter it in a metal strainer to remove impurities if any.
4. Then again start heating the jaggery syrup , when it starts boiling at one stage , the syrup will get frothy.
5. At this stage add the ground dhal paste and coconut . Stir continuously without forming any lumps . Add elachi powder and mix thoroughly.
6. Note that water we are adding should be very less . The lesser we add water to jaggery , sooner the stuffing will get ready.
7. Keep stirring well till the mixture starts leaving the sides of the vessel.
8. Transfer the content to a dry air tight container . You can keep this in refrigerator up to 10 days.
Preparation Method For Kozhukattai :
1. Make small lemon sized balls with the prepared dough. For each step or when ever needed grease your hands with sesame oil.
2. Make the stuffing also same size balls.
3. Take a dough ball and start flattening the ball with your fingers around.
4. Then continue towards the centre of the ball so that you make a bowl shape .
5. Then keep the stuffing inside and fold and seal it .
6. Fold the sealed parts towards inside with the tip of your finger to decorate it.
7. Now follow the same procedure to make more kozhukattai and arrange it in a Idly plate or in a steamer and steam . cook for 10 to 12 minutes.
8. Now carefully take it out from the Idly plate and your kozhukattais
Note
To check if the kozhukattais are done , the outer layer would have changed shiny.
There are various methods of making stuffing for this like in sweet with coconut jaggery and channa dhal or with sesame seeds instead of channa dhal and dhal version with urad dhal.
No comments:
Post a Comment