After the Uppu Pidi Kolukattai that I made, I was so delighted seeing Amma planned to prepare the sweet version of Pidi Kozhukattai. I finished my preparation and pooja and hurried to help Amma as she was doing everything on her own. Of course Konda was all prepared to help her in making Kudumulu. She was so excited in making this along with us.
Konda was restless to start it, so I got her into making this also before starting on the Modek.
This sweet Pidi Kozhukattai is very easy to make and comes out quite well too!
Not only is this easy to make on a hurried festival day, you can plan for this on other days as snacks for kids.
Pidi Kolukattai Recipe – Sweet in Steps
Soak and shade the boiled rice for 30 – 45 mins. Then grind the boiled rice to a coarse powder.
Steam the rice flour for 15 mins.
Add roasted sesame seeds to the flour.
Add the melted jaggary to the flour.
Then goes the roasted Urad dal.
Mix well together.
Then add more jaggary depending on the fact if it is holding shape
When you press it should retain your finger shape like this.
Grease an Idli plate and stream it for 15 mins
This is how it looks after streaming.
Pidi Kolukattai – Sweet Recipe
Boiled Rice – 1 cup
Jaggary – 1/2 cup
Sesame seeds – 1 tsp
Urad Dal – 1 tsp
Grated coconut – 2 tbsp
Wash and soak boiled rice for 45 mins.
Drain and shade dry the rice till it is dry but still slightly damp.
Grind it to a coarse powder.
Meanwhile melt the jaggary in water, remove impurities and bring to boil. You need not get any thread consistency for this.
Dry roast both sesame seeds and Urad Dal. Keep it aside.
Take an Idli steamer, add a cup of water to the vessel, cover the opening with a muslin cloth, add the flour on the top of the cloth, close with lid and steam for 10 – 15 mines.
Once done, remove to a bowl, allow it to cool. When it is still warm but you can handle the heat, add the sesame seeds, Urad dal and grated coconut.
Mix well. Then pour the melted jaggary and mix well. The amount of jaggary used can vary depending on the variety you use.
Crumble to see if the Kolukkatis hold their shape. If not add little more of the melted jaggary.
Once you are done with all of them, grease the Idli plates, place the kollukattai on the plate, stream for 10 mins.
Transfer to a bowl once they are cooled.
Notes: Remember to ensure the rice flour is not a fine powder unlike we normally use.
Take a bit more than required jaggary as it depends on its quality on how much we require.
I found this to be an apt activity to get your kids involved. Konda was so excited to help me in making these.