Easy sweet kozhukattai with rice flour. Learn how to make sweet pidi kozhukattai with this Step by step pictures recipe!
We make sweet pidi kozhukattai very often. Vj is a very big fan of this. It is easy to make when compared to the traditional kozhukattai and can be made in jiffy for evening snacks or even dinner. Mom makes this along with the easy salt kozhukattai version. I just go crazy eating without any counts. As I was not a big fan of jaggery/ sweet versions before, but mom will say I should finish both, I will sandwich both sweet and salt and eat. My MIL also makes, but sweet version alone. My MIL adds grated coconut, while mom adds coconut bits. I love both. We make this on special days like sangatahara chaturthi or any fridays like aadi velli or Chitra pournami too. But can be made as snack on regular days. 
Sweet pidi kozhukattai recipe
Prep Time: 15 mins | Cook time: 30 mins| Makes: 16 mini kozhukattais
Easy sweet kozhukattai with rice flour. Learn how to make sweet pidi kozhukattai with this Step by step pictures recipe
Ingredients
Jaggery, powdered – 1/4 cup + 2 tbsp
Water – 1 cup
Cardamom – 1
Chopped coconut – 2 tblsp
Sesame oil – 1 tsp
Salt – 1/4 tsp
Method
- In a heavy bottom pan or non stick pan, add water and jaggery. When jaggery is completely dissolved, filter if any impurities are there. I skipped as mine was pure. Add powdered cardamom, coconut bits to it. Bring to boil.
- Simmer the flame.Add flour and while you keep stirring. Don’t worry if it forms lumps, it will disappear as we mix. Everything will be turning quick, so make sure you are ready for that.
- Cool it and when it is still warm, grease your hands and make a smooth dough out of it. Divide into equal sized balls.
- Keep each ball in your hand and press it to bring an oblong shaped dumplings. Arrange in the steamer.Idli plate works fine, but grease before you arrange.
- Steam cook for 10 to 12 minutes or until the kozhukattais turn shiny.
Notes
- After the dough is ready, keep covered to avoid drying.
- If making large quantities, cover the shaped kozhukattais too.
- Important: If using store bought rice flour that is coarse or home made rice flour, water quantity may vary.
- Grease hands to avoid sticking.
- The key is to cook the flour while boiling itself. This gives softest kozhukattais.
- If you use more jaggery than mentioned and less water, it wont get steamed properly how much ever time you cook it.
- You can add 1/2 cup jaggery too, but since we are adding salt, this is fine for us.
- Also do not let the jaggery for syrup stage as it will not let the flour cook and again it wont get cooked even after you steam for long time.
Hot or not, it will taste divinely! With coconut bits here and there, it adds nice texture to it.
Anonymous
August 8, 2014 at 3:28 amLooks lovely Raks! Happy Varalakshmi Poojai to you,,,
Shobha
Anonymous
August 8, 2014 at 3:37 amIt is been ages since I had this.. Your pics are tempting:-)
AparnaRajeshkumar
August 8, 2014 at 4:13 amVery nice recipe we made this for ganesh chathurti
SHARMILEE J
August 8, 2014 at 6:01 amLooks so cute…lovely clicks too! Wish to grab few from the pics 🙂
Kurinji
August 8, 2014 at 7:28 amNice recipe and beautiful clicks…
Preethi Shriram
August 8, 2014 at 7:34 amHi raji I have tried many of your recipes and got many appreciations too. I tried this one too. It came out very well soft and tasty. My 2 year old gal loved it and wanted more. I added some cashew pieces too while adding coconut bits. That was good to eat too.
Raks anand
August 8, 2014 at 7:40 amThat was super quick 🙂 I love that idea of adding cashews, i have odne for vella idiyappam, it will be good, so sure it will be good in this too 🙂 Thank you for the prompt feedback.
Kaveri Venkatesh
August 8, 2014 at 8:07 amMy MIL usually makes this kozhukattai for Sankatahara Chathurthi..but she uses Rice rava…This one looks very delicious too
Divya G
August 8, 2014 at 4:30 pmHi Raji, thanks for sharing delicious recipe.I am going to make tomorrow.
At what stage we have to add sesame oil, salt in this recipe.
Do we have to use round shaped urundai vellam or cubed achu vellam for this? Expecting your reply.Thanks.
Raks anand
August 8, 2014 at 10:49 pmTo the boiling water. Sorry I missed to mention, coz my idiyappam flour has salt in it.
jeyashri suresh
August 8, 2014 at 11:25 pmSuper tempting kozhakattai. Never tasted it . Lovely clicks
Happys Cook
August 9, 2014 at 1:50 amawesome kozhukattai…. lovely clicks…
Divya G
August 10, 2014 at 1:22 amHi Raji,
Yesterday,I tried this recipe for evening snack.I followed the exact measurements and it came
out very delicious.We liked it very much.Thanks for sharing this recipe and for your prompt reply in clearing my doubts.Thanks.
Dbee's Kitchen
August 16, 2014 at 8:07 amHi..I tried this receipe but they turned hard after a while..is there anything that i should do to avoid this ?
Raks anand
August 16, 2014 at 8:08 amUse little more water for boiling jaggery.
Nithya
September 18, 2015 at 1:00 amHi Rak .. I'm Great fan of ur cooking. I tried this recipe it came very well. Thanks
Unknown
September 4, 2016 at 3:09 pmHi Rak,
What is the quantity of water that is needed if i use store brought rice flour.
Raks anand
September 7, 2016 at 12:13 amIt should be slighly more than this. Keep some hot water ready in case you may need more.
Unknown
September 7, 2016 at 10:12 amhi Rak… I tried this recipe and the taste was delicious!Thank you so much.
-Kavitha Nila,
Penang,Malaysia
enjoyveggie
October 23, 2017 at 9:30 amLooks yummy.. Can we make it with half rice flour and half ragi flour? How will the quantity of water and cooking time vary? Thanks in advance!
Raks anand
October 23, 2017 at 9:37 amYou can follow the same if you are going to use half ragi flour.