Ragi Kozhukattai is a healthy variation of the traditional Ganesh Chaturthi Kozhukattai. Ragi is an extremely nutritious grain rich in iron, protein and minerals. This is a healthy twist to the regular modaks.
- Ragi Flour – 2 cups
- Jaggery – 6 – 8 tblsp
- Water as Required
- Cardamom Powder – 2 tsp
- Ghee – 5 tsp
For the Stuffing:
- Grated Coconut – 1 1/2 cups
- Sesame Seeds – 2 to 4 tblsp, Roasted
- Jaggery – 1/2 cup
- Cardamom Powder – a pinch
- To prepare the outer shell, heat a pan and add little water to dissolve the jaggery.
- Add the grated jaggery and let it completely dissolve in water .
- Filter the jaggery water and keep it aside.
- To another pan, add ghee and melt it.
- Reduce the flame, add the ragi flour and roast it.
- After a nice aroma, switch off the flame and keep it aside.
- Heat water in a pan and add them to the ragi flour.
- Keep stirring and pour water gradually.
- Make sure no lumps are formed.
- When the flour turns sticky, add ghee and cardamom powder to it and mix well.
- Bring this mixture to boil in low flame to remove excess water.
- Cook until the mixture leaves the side of the pan.
- Add the jaggery syrup and cook in low flame only.
- Keep stirring until the water is absorbed.
- Switch off the flame and cover it.
- Cool the mixture completely and knead them to a soft dough.
- To make the stuffing, add the grated jaggery and water to a pan.
- Dissolve them completely and filter them.
- Heat it again,add the grated coconut and cardamom powder.
- Cook until the mixture turns thick and forms like solid.
- Remove from flame and add the roasted sesame seeds.
- To make the kozhukattai, from the prepared dough, make small balls and flatten them.
- Keep the stuffing inside and seal them.
- Steam them in the idly steamer for 10 minutes.
- Do not over them since the ragi flour is already cooker well.
- Serve them hot.
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