Thengai Kozhukattai

THENGAI KOLUKATTAI

This recipe was prepared by my Granny when she was with us in Bangalore during Ganesha festival. Today she was not with us and on the same ganesha festival her last  rituals were done. 

Though Granny is not with us her memories and some of her teachings as recipes remain. I will try posting few of the recipes why Granny prepares for us.

Thank you!!

Ingredients:

for the dough:

rice flour - 1 cup

maida - 1/2 cup

salt to taste

oil - little (to make a dough)

hot water - to make a dough

for the filling:

coconut - grated - 1 cup

jaggery - 1/2 cup

cardamom powder - 1/4 tsp

cashew and kismis - 3 - 4 tsp (optional)

ghee - 2 tsp

Method:

for the filling:

- add jaggery and little water and bring to a boil

- when the jaggery melts, strain and again boil the mixture

- when the mixture becomes thick, add coconut and cardamom powder, mix well until they thick to make balls out of it

- add ghee in a pan

- add the cashews and kismis and fry for 1 min

- add them  to the coconut mixture and mix well

- allow them to cool.

for the dough:

- steam the maida like how puttu is steamed

- now seive the maida when they cool and mix with rice flour

- add salt to it

- add hot water little by little and make  a dough

- add some oil to give a non sticky, glossy dough

For the final product:

- take a ball of the dough and make a well

- add the filling and close the dough on all the sides and also make a heaped shaped modak resembling brinjals.

- steam  them  and serve.