Elai kozhukattai recipe, jackfruit elai kozhukattai

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.

Check out my kozhukattai recipes list and also Vinayagar chaturthi festival guide.

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. 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 at least.

I was so determined I should use jackfruit sweet stuffing, because of that picture tempted me, which is still in my mind.

Guess the ela adai version had more thin outer cover as it uses batter. I made my kozhukattai too thinnest possible.

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. Have a chakka varatti halwa recipe too, which I should try.

Meanwhile, do try this jackfruit stuffed elai kozhukattai, sure you will impress everyone, enjoy yourself as well.

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Elai kozhukattai recipe

Elai kozhukattai recipe with flavourful, delicious jackfruit sweet stuffing. Step by step pictures for easy understanding.

Course Snack

Cuisine Indian

Prep Time 20 minutes

Cook Time 25 minutes

Servings 16

1x2x3x

Equipments (Amazon Affiliate links)

• Idli steamer

Cup measurements

Ingredients

• 8 Jack fruit pala sulai
• ½ cup Jaggery powder heaped
• ½ cup Coconut grated
• 2 Cardamom
• 1 teaspoon Ghee

Dough layer

• 1 cup Rice flour I used Idiyappam flour
• 1 teaspoon Sesame oil
• Salt – as needed

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Instructions

Prepare stuffing

• Prepare the jackfruit stuffing firstly. 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 tablespoon 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 teaspoon of ghee at the end. I let the stuffing to be loose in texture.

Make dough

• 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.

Shape

• 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 teaspoon 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.

Steaming

• 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 ½ 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.

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Stepwise photos

1. Prepare the jackfruit stuffing firstly. Separate the seed and thin skin around it to begin with. After that, roughly tear, divide into 2-3. Then pressure cook for 3 whistles in medium flame, in a vessel with a tablespoon of water sprinkled.

2. Once cooled down, grind to a paste.

3. Heat a pan in medium heat initially, with the ground paste, jaggery, grated coconut and cardamom.

4. Stir until it is thick. Add a teaspoon of ghee finally. I let the stuffing to be loose in texture.

5. 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.

6. Once warm enough to handle, grease you hands and knead to a smooth dough. Then divide into equal small lemon sized balls.

7. 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 teaspoon of prepared jackfruit stuffing.

8. Then fold in such a way that the other part exactly covers the stuffing. Gently press the leaf towards the outer edge to seal. After that, 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.