elai kozhukattai recipe with flavourful, delicious jackfruit sweet stuffing. Step by step pictures for easy understanding. Jackfruit/ palapazham cooked with jaggery and coconut to make a stuffing to prepare elai kozhukattai.
For past 3 years I have this elai kozhuakttai in my to try list, after I got the idea from a picture. I believe the picture was ela adai, kerala version. I was bit hesitant to try as I thought it would be difficult or something complicated. I don’t know, even after making elai vadam, why I was that much hesitant to make ela adai.
But for this Ganesh chaturthi, I thought I should make this elai kozhukattai version atleast and I was so determined I should use jackfruit sweet stuffing, because of that picture tempted me, which is still in my mind. I guess the ela adai version had more thin outer cover as it uses batter. I made my kozhukattai too, thin and thanks to the idiyappam brand I use, it gives so soft and smooth outer layer. Loved it so much, after my jackfruit payasam. I am so in love with jackfruit and jaggery sweet.
I have a chakka varatti halwa recipe too, which I will share soon. Meanwhile, do try this jackfruit stuffed elai kozhukattai, sure you will impress everyone, enjoy yourself as well.
Elai kozhukattai recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 20 mins | Cook time: 25 mins | Makes: 16 | Author: Raks anand
Click here for cup measurements
Pachai payaru sweet kozhukattai recipe with full video and step by step pictures. A flavourful and healthy kozhukattai recipe for the vinayagar chathurti. 
Ingredients
Jack fruit (pala sulai) – 8
Jaggery powder – 1/2 cup, heaped
Coconut, grated – 1/2 cup
Cardamom – 2
Ghee – 1 tsp
Rice flour/ idiyappam flour – 1 cup
Sesame oil – 1 tsp
Salt – as needed
Method
- First, prepare the jackfruit stuffing. Separate the seed and thin skin around it. Roughly tear, divide into 2-3. Pressure cook for 3 whistles in medium flame, in a vessel with a tbsp of water sprinkled.
- Cool down and grind to a paste.
- Heat a pan with ground paste, jaggery, grated coconut and cardamom.
- Stir until it is thick. Add a tsp of ghee at the end. I let the stuffing to be loose in texture.
- For dough, boil water well. In a mixing bowl, take rice flour. Add sesame oil, required salt to it. Add boiling hot water to the flour and mix with a ladle.
- Once warm enough to handle, grease you hands and knead to a smooth dough. Divide into equal lemon sized balls.
- To make elai kozhukattai, cut the banana leaf into small sheets. Refer notes for important tips. Grease with oil. Place rolled dough ball and flatten to thin round. Place 2 tsp of prepared jackfruit stuffing.
- Fold in such a way that the other part exactly covers the stuffing. Gently press the leaf towards the outer edge to seal.
- Place in idli pot plate/ steamer and steam cook for 8 minutes.
- Once done, you can take out the kozhukattai immediately. It comes off easily. You can re use the leafs to finish the dough.
Notes
- Do not add more water while pressure cooking jackfruit.
- I used jaggery powder. So make sure to powder the jaggery well before measuring for precise outcome.
- I used little more than 1/2 cup and felt it was too sweet, so reduced in my recipe.
- For using banana leaf without tearing while folding, wilt the leaf slightly over direct flame so that it is easy to handle.
- You can steam more than 4 in a idli plate by placing accordingly.
How to make elai kozhukattai step by step pictures
- First, prepare the jackfruit stuffing. Separate the seed and thin skin around it. Roughly tear, divide into 2-3. Pressure cook for 3 whistles in medium flame, in a vessel with a tbsp of water sprinkled.
- Cool down and grind to a paste.
- Heat a pan with ground paste, jaggery, grated coconut and cardamom.
- Stir until it is thick. Add a tsp of ghee at the end. I let the stuffing to be loose in texture.
- For dough, boil water well. In a mixing bowl, take rice flour. Add sesame oil, required salt to it. Add boiling hot water to the flour and mix with a ladle.
- Once warm enough to handle, grease you hands and knead to a smooth dough. Divide into equal small lemon sized balls.
- To make elai kozhukattai, cut the banana leaf into small sheets. Refer notes for important tips. Grease with oil. Place rolled dough ball and flatten to thin round. Place 2 tsp of prepared jackfruit stuffing.
- Fold in such a way that the other part exactly covers the stuffing. Gently press the leaf towards the outer edge to seal. Place in idli pot plate/ steamer and steam cook for 8 minutes.
- Once done, you can take out the kozhukattai immediately. It comes off easily. You can re use the leafs to finish the dough.
Enjoy the soft, flavourful kozhukattais hot or at room temperature. It tastes heavenly.
chan
August 25, 2017 at 12:54 amHi Raji,email kolukkattai is super.can u post the recipes for thean mittai(without any artificial color)and paravai koodu(birds nest recipe using potato and green peas)Thank you.Sugapriya
chan
August 25, 2017 at 12:55 amSorry.elai kolukkattai
Raks anand
August 25, 2017 at 12:59 amSure, thank you 🙂
Sugandhi
August 30, 2017 at 6:34 amwe make the same by making the batter of rice and spreading it on leaf like dosa
Karunakaran M
August 30, 2017 at 6:35 amWow, will you mention the brand name of rice flour You use to make Kozhukattai. Usual method of preparing the flour from scratch is too tedius
Raks anand
August 30, 2017 at 6:42 amI used Baba's idiyappam flour we get here in Singapore.