MODAKS /KOLUKATTAI


Today I’m going to share with you 2 varieties of

kolukatai.

One which I had planned to do , the other came

up when the filling was over.

As there is a saying “Necessity is the mother of

invention “-this chocolate and coconut had the

taste of biting into a bounty piece of chocolate.

Just little squares of Amul chocolate and a little

dessicated coconut did the trick .

So let’s get into the recipe now

INGREDIENTS

2 cups rice flour / kolukattai flour

2 -3 tblsp ghee

2-3 cups hot boiling water

Salt to taste

A little tender coconut water – ( optional)

For the filling

2 cups grated coconut

Jaggery powder/country sugar to your taste

2 tblsp gram dal flour( besan)

1 tblsp rawa ( semolina)

1 tsp cardamon powder

A pinch of salt

2-3 tblsp ghee

METHOD

Mix ghee into the flour with salt.

Pour boiling water and bind to a soft dough.

Cover and set aside for 10 minutes.

After 10 minutes knead the dough well .

If the dough looks dry, add a little ghee and

knead to get a soft texture.

Divide into portions and keep a spoon of the

filling . Seal the edges firmly and steam for 7-10

minutes

Method for filling

Heat ghee and add the besan flour and roast

for a minute.Next add rawa , nuts. and the rest

of the ingredients, and remove from fire.

Chocolate filling method

Insert a square of chocolate with dessicated

coconut . Seal the edges and steam .

You will get a steamed chocolate lava effect

when you cut into.

My kids loved it and they said it was the best

taste in kolukattai . So do try and send in your

comments .

Note: Using moulds like this is very easy , so do

try your favourite shapes

JACKFRUIT PANIYARAM


I made this with left over hopper batter. I have

posted recipes made with hopper batter. This is

one more addition to the previous post.

Pancake batter also may be used.

A few health pointers on jack fruit

•Boosts energy levels

•Good for anaemic

•Good for eye health ( VitaminA content)

•Builds strength in bones

Raw jackfruit and its seeds can be made into

lovely recipes too.( will upload later)

INGREDIENTS

1 cup batter

1/2 cup ripe jackfruit ground

2 tbsp ghee

1 egg

Sugar / palm sugar

1/2 tsp elaichi powder

Few cashew nuts and raisins

Oil for frying .( preferably ghee/coconut oil)

METHOD

Mix all the ingredients together .

Heat the paniyaram pan ,add a little oil in each

mould and pour spoonfuls.

Fry on medium flame.

Flip onto the other side and fry till golden

brown.

You can sprinkle powdered sugar or serve with

any syrup of your choice if you have a strong

sweet tooth.

You can make in mould like this 👇.or use your favourite pancake moulds.

Amazon link to buy mould.

BMS Lifestyle Non-Stick 12 Cavity Appam Patra Side Handle with lid, Color May Vary https://www.amazon.in/dp/B06WWKQ19Z/ref=cm_sw_r_cp_api_i_HVIvEb32M85V7

BIBIKAN TARTS


Bibikan is a recipe from the Srilankan cuisine.

It is a sweet cake made with coconut,jaggery /

treacle . The authentic recipe was made with

rice flour,but now the all purpose flour has

taken it’s place.This cake like texture sweet is

available all over Srilanka. The expert hands

are mostly from the villages of Srilanka, and on

certain occasions, you can see the ladies having

rows of stalls , with these sweet meats.If

observed,most of the sweets of Srilanka are

prepared with jaggery only.

Today’s recipe,is my innovation of this sweet

mixture into tarts and flour replaced with

semolina/rawa.Awesome taste and texture,and

I’m excited to share this recipe with you all.

Do try and post in your valued comments!

INGREDIENTS

For the filling

2 cups grated coconut

2 cups jaggery / 1 cup treacle

1 cup roasted semolina

1 tsp mixed spice powder*

25 gm chopped dates

A few raisins ( I used leftover rum soaked

raisins)

25 gm pumpkin preserve

1/4 cup coarsely ground cashewnuts

1/2 tsp ginger powder

1 tblsp vanilla essence

1 tblsp rose water

Grated rind of lime

a pinch of salt

METHOD

Grind half of the coconut with 1 cup water and

set aside .

Now mix in the rest of the ingredients to the

ground coconut.

Mix well and pour spoonfuls into tartlets and

bake at 180C for 30 minutes.( You will get the

aroma of a rich cake)

For the tart shells

1 cup flour

20 gm butter

1 egg

1 tbsp sugar

a pinch of salt

1/4 tsp grated nutmeg

A little milk / ice water for binding

Method

Bind all ingredients to a soft dough , cover and

rest in fridge till you make the filling.

Divide into portions,roll dough and line tart

moulds.

Place filling and bake.

*Spice powder- cinnamon,cloves,cardamon,fennel seeds,nutmeg – a tsp of each powdered and stored.

TENDER COCONUT JELLY PUDDING


I happened to come across a newly opened

health drink shop near my house.

It tasted too good , so I asked them what’s in it,

but they were not able to answer .

Fortunately I heard a voice in the crowd ,saying

it’s just tender coconut water with Jaggery.

Anyway, facts apart ,the idea of mixing tender

coconut water,created the spark to this recipe.

I have posted a recipe of tender coconut

pudding with sugar before, but this dessert is

purely made with country sugar.

First, I made the jelly with agar agar, tender

coconut water,country sugar , cardamon ,and

dropped in cubes of the jelly into the pudding.

No eggs,no sugar,so do try this dessert and post

in your valuable comments!

Note: You could try with gelatine instead of agar agar if you like,

To the recipe

INGREDIENTS

For the jelly

2 cups tender coconut water

Country sugar to taste

a pinch of powdered cardamon

25 gm agar agar or 2 -3 tsp gelatine

METHOD

Prepare the agar agar as per the instructions in

its box.Mix in tender coconut water and heat 2

minutes.Add cardamon powder and sugar to

taste.

Allow to set in refrigerator till firm. Cut into

cubes and add to pudding.

You can also pour into individual bowls.The

jelly can be poured in layers ( if you have time)

or as base or topping for the pudding .

For the pudding

INGREDIENTS

1-2 flesh of tender coconut ( ground)

3 cups of milk

1/4 tsp cardamon powder

Country sugar to taste

75 gm agar agar ( I used the strips not powder)

A pinch of salt

METHOD

Prepare the agar agar as directed in the box.

Mix in milk , ground tender coconut,sugar

cardamon powder and heat till no pieces of

agar agar remain.

Pour into mould and add the pieces of jelly and

allow to set. Serve with praline.

Cashew praline with jaggery

Heat a little jaggery till thick and bubbling.

Add in cashewnuts and mix till coated.

Remove from fire and allow to cool.

Crush it and use to serve!

CHOCO-CARAMEL PUDDING


This dessert was a failure turned success!

As Ken Robinson quotes’If you are not

prepared to be wrong,you’ll never come up

with anything original’.

My idea was choco-caramel molten cake .

My baking time was correct , but I forgot to

take the cake out , and the rest you know .

The syrupy texture settled at the bottom, and

the moist texture added to the flavour.

I used country sugar ( nattu sakarai) unrefined

sugar.

The taste was excellent. You could use

muscovado sugar / soft brown sugar too.

Trust me , all loved the taste . I too loved it very

much .

(The photo shows the unmoulded pieces and one in the cup itself .)

You could serve with cream/ ice cream.

To my original recipe now…..

INGREDIENTS

75 gm butter

3/4 cup sugar

3 eggs +1 yolk

1 tblsp cocoa powder

50 gm all purpose flour

1 tblsp thick curd

1/4 tsp baking powder

1/2 tsp vanilla essence ( optional)

METHOD

Melt the sugar and butter on a double boiler.

Remove from fire ,and add cocoa powder.

After it is slightly cool, add the flour and baking

powder.Add essence.

Beat eggs till frothy and mix in to the batter.

Butter the ramekins and dust with sugar ( for

easy removal)

Pour the batter into the ramekins, and bake in

a hot oven ( 200 degrees) for 12 minutes.

Remove from oven, and unmould if you like.

Do try this and send in your valued comments!

BANANA LEAF KOLUKATAI


Modaks,kolukattai,lavariya,…this is a sweet

dumpling made with rice flour ,and filling

with coconut as key ingredient. Types of lentils

and jaggery are mixed with coconut according

to individuals taste. Healthy and nutritious can

be served for breakfast or as tea time snack.

Today I’m going to share with you various

types of fillings, with the basic recipe for the

outer covering.

INGREDIENTS (For the covering)

2-3 cups rice flour/ idiappam flour/kolukattai

flour

Salt

water

2 tsp ghee

METHOD

Heat some water ( roughly 2 cups).Once it

starts to boil ,add salt ,switch off the flame and

add 1/2 cup normal water.

Pour this water into the rice flour .

Using a wooden spatula mix to a soft dough.

Cover and set aside for 10 minutes.

Mix in the ghee ,and knead for 5 minutes.

Divide portions.

Flatten on pieces of banana leaves ,keep filling

and fold the leaf to cover to dough.

Press lightly .

Steam for 7-10 minutes

Serve.

Now for the fillings

1. Grated coconut,jaggery,nuts,cardamom,salt

powder.

2. Soaked and boiled moong dal ,heated with

ghee,jaggery,cardamom powder and coconut.

3.Soaked and boiled gramdal( kadala

paruppu,channadal) mashed and heated with

ghee,jaggery coconut,cardamom

powder,raisins (if you like)

4.Mixed nuts of your choice,raisins,coconut,

jaggery , a little nutmeg powder, ghee

5. Boiled/steamed nendram semi-ripe

banana,mixed with coconut, jaggery,cardamom

powder.

The same kolukattai can be made with

savoury fillings too.

My previous posts related to this recipe

PANDAN SWEET DUMPLINGS (kolakattai )

Moringa

Do try these fillings , and if you have innovated

anything new ,do post in your comments .

MOONG DAL/GREEN GRAM PANIYARAM


This is a protein rich snack,which can be made and stored for some time.

This sweet is made by powdered green gram…..bound by jaggery syrup,made into tiny

individual balls , dipped in flour and fried.

This sweet is always made specially ,during South Indian and Srilankan festivals .

I have to admit that my first try was not a successful one .

This recipe turned out soft and crunchy. There’s a twist in this recipe with the

addition of dry ginger, coconut, and pepper,so do try and send in your valuable

comments!

So …let’s get into this traditional recipe

INGREDIENTS

1 cup whole green gram ( dry roasted till brown)

1/2 cup brown rice roasted ( you can use normal raw rice)*

1/2 cup slightly roasted coconut

2-3 cups treacle or jaggery melted thick with 2-3 tblsp sugar

a pinch of salt

1/2 tsp dry ginger powder

1 tsp cardamom powder

1/4 tsp. pepper powder

oil for frying

For the coating

1 cup all purpose flour

2 tsp rice flour

1/4 tsp turmeric

1/2 tsp sugar

a pinch of salt

METHOD

First ,powder the roasted gram and rice very fine.

Mix in the coconut ,and the rest of the dry ingredients .

Heat the treacle or syrup slightly, and gradually add to the mixture (enough to bind ).

Make tiny balls of the mix .Dip the prepared batter for coating ,and fry in oil till done.

Method for coating

Mix the ingredients with enough water to make a pancake consistency batter.

*When dry roasting brown rice, it should turn slightly white and start to splutter.

If you are using white rice dry roast, till golden brown.

You could  use ,slightly roasted store bought rice flour too.

 

 

KERALA KINATHAPAM


This dish is made with ground rice , or ground cooked rice,with generous amounts of

coconut milk, jaggery and channa dal .

Tastes like dodol , the addition of the dal seems a little different from other types of

sweets like this .

Well, I made this with ground cooked rice . The quality of rice has to be good .

I made with kichili samba left over rice. There you are now …left over rice can be

transformed into delicacies like this.

This can be made with soaked and ground rice too.

Choosing good jaggery is important.

Muscle power,time and patience is needed in the mixing, but worth the effort!

So ..moving on to the recipe now.

INGREDIENTS

1 cup cooked rice ground fine to a paste

2 cups jaggery

3 cups second extract of coconut milk

1 cup first extract of coconut milk

1 tsp cardamom powder

1 tblsp.rice flour mixed in water/coconut milk

2-3 tablespoons channa dal soaked( kadala parippu )

A pinch of salt

5-6 tsp. Ghee

METHOD

Mix coconut milk (second extract),jaggery, the rice paste and salt in a thick bottomed

pan/non stick kadai and heat . Keep stirring.

Once it get’s slightly thick , add the rice flour mix,and keep stirring .

Add a tsp. of ghee at intervals whilst cooking.

Add remaining ingredients and the thick coconut milk.

The correct consistency ,will be when you run the spatula  down to the bottom of the

mixture, you should  be able to see the bottom of the pan clearly .

The mixture should never stick to the pan when you transfer the mixture to a greased plate .

Allow to cool and set for 3 hours.

Cut into desired slices.

JAGGERY PANNACOTTA


This dessert came up while I was melting jaggery to be stored.( I have a habit of having

curd with jaggery/honey as dessert mostly 😋).

This tasted like wattalapan .Can be served with praline ( caramelised nuts) or chocolate

sauce.

So … let’s get into the recipe

It’s the same recipe as any pannacotta,but jaggery and a little brown sugar is used for the

sweetness.

INGREDIENTS

1.5 cups of thick coconut milk

1 cup fresh cream

1 cup jaggery syrup ( add to your taste)

3-4 tsp gelatine

a pinch of salt

1 tsp.vanilla essence

1/4 tsp.cardamon powder/ essence

a pinch of nutmeg powder

METHOD

Soak the gelatine in a 2-3 tblsp of water.

Heat cream till slightly hot.

Add coconut milk and the soaked gelatine with the jaggery and simmer for only few

minutes.( Do not let the mixture boil)

Mix the remaining ingredients .Pour into moulds you like,and refrigerate to set for

minimum 2-3 hours.

Serve with praline if you like.

SRI LANKAN KAVUM(PANIYARAM)


This is an easy sweet to make ,no need of any expertise like Adhirasam,no ‘set asides

required ..just 10 minutes after mixing is enough.

The oil level while frying did not decrease much like other sweets.

No need to press out the oil too.

The only hassle, is that you have to fry this one at a time,so try making in small

quantities first.

You can use treacle or caramelised sugar syrup.I made this with jaggery (achu

karupatti) made into a syrup a with1 tblsp of brown sugar.

The syrup has to be mixed into the flour, according to your taste gradually to a thick

batter free from lumps.

I added sesame seeds and dry ginger powder to the batter for my twist to the recipe.

For the recipe now

INGREDIENTS

1 cup rice flour ( store bought/ home made)

3/4 cup maida/ all purpose flour

1 bottle treacle/ pol pani/ home made treacle/ syrup

1/4 tsp salt

1/2 tsp dry ginger powder ( optional)

1/2 tsp. cardamon powder

1-2 tsp sesame seeds

METHOD

Mix both flours with all the ingredients except treacle.

Next add treacle gradually,mixing well to get a silky texture.

The batter should not be thin or thick.The batter should flow easily when poured from

spoon.

Heat oil ,and pour one ladle at a time in the centre of kadai only ( do not spread)

Keep tapping the edges of the kavum with a slotted spoon.

You will see it puffing up and rising up to the surface of the oil.Fry on both sides to a light

golden color.Allow to cool and store.

NOTE: Dessicated coconut ,or lightly roasted coconut will be another variation