Fried Poorana Kozhukattai

I like these deep fried kozhukattai / Modak to normal kozhukattai. These are little time taking than the normal steamed ones, but the crispy outer coating and sweet soft inner stuffing are my all-time favorite.

One big advantage of this deep fried one is.. it can be stored and consumed for couple of days, whereas steamed ones should be consumed the same day.

Let’s straightly jump into the recipe

Ingredients: (Out the outer Layer)

• Wheat Flour – 1 cup
• Water
• Oil – 1 tsp
• Salt

Ingredients for the filling (pooram)

• Grated Coconut – 1 cup
• Powdered Jaggery – 1 cup
• Cardamom powder – ½ tsp
• Water – nearly ¼ cup.
• Ghee – 1 tbsp

General :

• Oil to deep fry

Method:

First lets prepare the outer layer dough.

The preparation is just like chapathi dough.

Take wheat flour in a wide bowl, add a pinch of salt and add water little by little and knead well and make it pliable dough. Finally add a tsp of oil and knead well and keep it aside.

Let’s work on the filling now.

In a thick bottom kadai, add jaggery and little water just that jaggery is covered. In medium heat stir well.

Once jaggery is melted, filter it for any impurities.

Transfer it back to the kadai and heat it.

When the jaggery water starts to boil, add the coconut and stir well.

Add a tbsp of ghee and cardamom powder.

Keep stirring it until the mixture leaves the sides of the pan.

Now the pooranam is ready. Switch off the stove and let it cool down completely.

Now we have to assemble to kozhukattai.

Roll the dough like chapathis (not very thin or thick) and with a glass tumbler or a cookie cutter, cut them into small circles.

Put the pooranam filling in the centre and carefully bring all the sides to the centre and give a small twist.

You will get the trick in couple of attempts.

Make sure there is no gap, because when u deep fry, the filling will spill off.

Now deep fry them in medium heat. They turn to slight golden color.

Drain in the tissue paper. Now the kozhakattai is ready  for neivedyam.