Ganesh Chathurthi is less than two days now and I 'm sure many of you may be already thinking of what kozhukattai or Naivedyam to make for the Chathurthi. Fear not because help is here- An easy Andhra special kozhukattai recipe for you. It is called Bellam Kudumulu and made with rice flour and jaggery similar to Vella (Jaggery / sweet) Ammini kozhukattai popular in Tamil Nadu. Today I am posting both Bellam Kudumulu & Vella Ammini Kozhukattai or Mani Kozhukattai. Only the shape differs in the two versions and rest of the procedures are the same.
INGREDIENTS:
Rice flour - 1 cup
Jaggery - 3/4 cup
Cardamom powder - a pinch
Grated coconut - 2 tsp
Ghee - as needed
Water - 1 cup
HOW TO MAKE:
Dry roast the rice flour in the kadai for 3 to 4 mins or till the raw smell goes off. Keep aside and allow to cool down.
In a kadai boil a cup of water and add jaggery into it. Allow to boil and let the jaggery fully dissolve in the water. Strain the jaggery syrup in to another vessel.
Pour the purified jaggery syrup in another deep pan or in a kadai and allow to boil. When it start boiling add rice flour little by little. Stir continuously to avoid lumps.
Add a tsp of ghee and keep stirring. Slowly it will form a soft dough and at that time turn off the stove and allow to cool.
Make a small balls out of it. Grease your palm and keep one ball and just press it gently. Follow the same for all the balls and keep aside. This shape is called Bellam Kudumulu in Andhra.
Make tiny balls out of the dough and keep aside and this small balls called Ammini Kozhukattai in Tamil Nadu.
Steam all the kozhukattaies in steamer or in idly vessel for 5 to 7 mins or until get cooked.
Bellam Kudumulu / Vella Ammini Kozhukattai is ready for neivedhyam.
TIPS:
Do not make the dough watery and the dough consistency should be thick like chappathi dough.
I have added 3/4 cup of jaggery and for more sweet you can add 1 cup. i.e, 1:1
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