Called as Kozhukattai in South and Modak in the North, there are numerous regional and local variations of the stuffing that goes into making this.
As the name indicates, this is made using dry fruits and is equally tasty and delicious as the original.
Dry Fruits Kozhukattai Recipe
Ingredients for Dry Fruits Kozhukattai
- 1 cup Rice Flour
- as per taste Salt
- 1 tsp Sesame Oil
- as required Water
For the Pooranam (Stuffing):
- 1/2 cup Grated Coconut
- 1/4 cup Mixed Nuts cashews, pista, almonds
- 1/4 cup Dry Fruits dates, apricot, fig, raisins, cherries
- as per taste Sugar
- 1/2 tsp Cardamom Powder
How to make Dry Fruits Kozhukattai
- Heat a pan over medium flame.
- Add water, salt and oil.
- When it starts to boil, reduce the flame to low and add rice flour to it.
- Stir continuously and make sure no lumps are formed.
- Remove from heat and let it cool down.
- Knead them to soft dough and cover it for a while.
- To make the pooranam (stuffing), take a wide bowl, add the grated coconut, chopped nuts, dry fruits and mix well.
- Grease you palm with oil/ghee, take a medium size ball from the prepared rice flour dough.
- Flatten them and keep little stuffing inside and seal them carefully.
- Repeat the same process for the remaining dough.
- Heat a streamer and place them in idly plate and steam it for 15 minutes.
- Remove from heat and serve them.