Recipe : Steamed Thinai Karupatti | Foxtail Millet Palm Jaggery Kozhukattai Prep Time: 30 minutes Cook time: 20 minutes Recipe Cuisine: Indian Recipe Category: Dessert Yield: 20 to 25 numbers

About The Recipe:

Healthy and Tasty Siruthaniyam Kolukattai - Steamed Thinai Karupatti Kozhukattai | Foxtail Millet Kozhukattai With Palm Jaggery recipe - usual kozhukattai recipe with the twist of siruthaniyam and karuppatti. Lets see how to make this healthy and tasty kozhukattai recipe with easy step by step images and instructions. Follow below...

Ingredients :

Thinai Maavu | Foxtail Millet Flour - 1 and 1/2 cup

Karuppatti | Palm Jaggery - 1/2 cup

Grated Coconut - 1 cup

Dry Ginger Powder | Sukku Podi - 1/2 tsp

Cardamom Powder - 1/2 tsp

Salt to Taste.

Method :

Steps To Make The Thinai Karuppatti | Foxtail Palm Jaggery Kozhukattai: To make the dough, boil 2 cups of water with a tablespoon of ghee and generous pinch of salt in a pan. Turn the flame into simmer, then add in the thinai maavu \ foxtail millet flour and mix continuously till the flour becomes into a very soft dough. Cool the dough for some time and then knead into soft dough and keep aside.

To make the karuppatti syrup, heat 1/2 cup of water in a pan, bring to boil, add the karuppatti and cook till it dissolve completely.

To make the pooranam \ stuffing, filter the prepared palm jaggery \ karuppatti syrup into the kadhai and bring to boil. Add in the grated coconut, cook till the water reduced completely and in a burfi consistency. Then add the dry ginger powder and cardamom powder, mix well and the pooranam \ stuffing is ready.

To make the kozhukattai, make small balls out of the dough, flat into circle for about 1/4 inch thickness, then place a tablespoon of prepared pooranam \ stuffing in the center, close the sides and press gently to make modhagam or any shape.

To steam, boil 2 cups of water (+ or -) in a idly pan, place the top idly plate and spread the wet cloth, then arrange the prepared kozhukattai and close the lid, cook for 10 to 12mins over medium flame and ready. (Similarly you can also steam in pressure cooker pan, for that don't use whistle)

My Notes:  Make the pooranam little dry, it helps to avoid leak while steaming. Serving Suggestion: Serve the thinai karuppatti kozhukattai with the chick peas sundal. Related: Kozhukattai Recipes Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

Author: Kalai's Cooking Recipes