Dry nuts kozhukattai,dry fruit modagam
Dry nuts kozhukattai, dry nut modagam. A delicious and tasty kozhukattai made using dry nuts, coconut and rice flour and served as a snack.
Dry nuts kozhukattai is one of my favorite kozhukattai. Till two years back, I didn’t know that you could make kozhukattai using dry nuts. For those who love kozhukattai and not the nuts, you could give them nuts this way.
I have tried this dry nuts kozhukattai recipe so many times but have never taken pictures. This time, I managed to take pictures. Yet when I was folding the kozhukattai, I found quite difficult to take pictures with one hand. Try it out for this Vinayaga Chathurthi and you’ll like it.
Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Reference. Mrs. Banumathy Ramesh
Recipe Category. Snack
Recipe Cuisine. Indian
Yield. 2 cups
Almonds/Badam – 10 nos.
Cashews – 10 nos.
Pistachios – 10 nos.
Coconut (grated) – 1 cup
Rice flour/arisi mavu – 1 cup
Cardamom powder/elakkai – 1/2 teaspoon
Powdered sugar – 2 tablespoons
Oil – 1 teaspoon
Salt – as desired
Ghee -for garnishing
Note. The ingredients shown will vary with the original quantity.
1. Grind cashews, Almonds (Badam), and pistachios coarsely and keep it aside in a bowl. To this, add grated coconut and powdered sugar. 2. In a mixing bowl, add rice flour and salt. Mix well.
3. Now slowly add water to form a soft dough. Make medium sized balls and using your fingers, shape it like an umbrella. Put the ground dry nuts mixture inside. You can shape the kozhukattai as you wish.4. Now, close the balls. Do the same for the remaining dough and keep them aside. In an idly pan, apply oil and keep the balls or shaped kozhukattai in it.
5. Steam for ten minutes like how you do for idly. Open the cooker after five minutes. Sprinkle Ghee and the remaining dry nuts mixture on top of the kozhukattai before serving.Now, dry nuts kozhukattai/dry fruit modagam is ready!
- You can use any nuts you want.
- Shelf Life is two days.