Thursday, September 1, 2016

Honey kozhukattai recipe | Thean kozhukattai

Honey-kozhukattai
Honey kozhukattai (தேன் கொழுக்கட்டை) is made with wheat flour as main ingredient. I have seen this in the cook book by Ramani chandran that my mom passed to me during marriage. It had been handy for many everyday recipes during my initial stage of learning to cook. Today I got courage to give it a try. I was bit in doubt until I tasted it. It was really tasting great to my surprise. I guess this is an age old traditional recipe forgotten these days. I am not sure, but I have not seen this else where in the internet. I am so glad to try this and introducing you all this oneBlushing. Since it is made with wheat flour, do try it out and sure everyone will be amazed by its taste.
With vinayagar chathurthi only few days from today, do try this recipe. I have few more interesting recipes lined up. So stay tuned for the recipes. I am sure it will be useful Happy .தேன் கொழுக்கட்டை

How to make Thean kozhukattai (Honey kozhukattai) video


Honey kozhukattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 30 mins  |  Cook time: 10 mins   Serves:

Click here for cup measurements

Ingredients

wheat flour /Atta – 1/2 cup

Salt – as needed

Sugar – 3 tbsp

Coconut – 1/2 cup

Honey – 1 tbsp

Cardamom – 1

Raisins- 5

Cashew nuts- 5

Ghee – 1 tsp


Method

  1. Roast cashews golden in a tsp of ghee. Fry raisin in the same ghee until it bloats. Keep aside. Extract thick coconut milk by grinding the coconut with 1/4 cup warm water. Squeeze and filter through a metal strainer to collect the milk.
  2. In a mixing bowl, add flour, salt and mix well. Add water little by little and make a stiff dough. Keep aside for 10 mins. Knead again and make it smooth dough. Divide into two equal sized balls.
  3. 2-Dough
  4. Dust well and roll into roti, not too thin, it can be slightly thick. Not like a paratha too.
  5. 4-roll
  6. Sprinkle some more flour and dust both sides well. I use maida for this. You can use wheat flour too. Using a knife or a cutter like somasi spoon or a pizza cutter, cut into fine strips. And then into tiny pieces.
  7. 5-cut
  8. Carefully transfer to a bowl and repeat to finish the other one too. These cut pieces should not be sticking to each other, so make the dough that stiff and dust well.
  9. 6-cut
  10. Boil 1 & 1/4 cup water in a heavy bottomed vessel and add the cut pieces, half at a time. Carefully mix so that all the pieces are separate. It will take some 3-4 minutes to get cooked. Make sure it does not stick to the bottom of the pan.
  11. 7-boil
  12. Add sugar and mix. Bring to boil.
  13. 8-sugar
  14. Put the flame to low and add coconut milk extract, cardamom, fried cashew, raisins. Switch off the flame and mix.
  15. 9-add
  16. Once warm, add honey and mix .
  17. 10-mix-honey

Notes

  • You can cut as tiny as possible for a pretty look.
  • Add honey lastly only when it is warm.
  • After adding coconut milk, do not boil in high flame.
  • If the dough is sticky, the kozhukattais will stick together, so make sure to make a stiff dough.
  • You can add a pinch of saffron. The original recipe asked to add kesar colour, but I did not add. If you want, you can add.
  • You can add jaggery in place of sugar. I have used unrefined sugar.

Serve warm. A delicious dessert or even you can offer to God.
thean-kozhukattai


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23 Stars(comments):

  1. When I first saw the name I thought its a dry version.And I was in for a surprise. Nice one ma.

    ReplyDelete
  2. Wow very delicious on look itself....will try out ..can i use normal milk instead of coconut milk

    ReplyDelete
  3. delicious! As you said totally new to me.. will try for sure

    ReplyDelete
  4. Looks very delicious..r u adding sugar or jaggery..??it looks brown in colour.

    ReplyDelete
    Replies
    1. It's un refined sugar. You can add jaggery too.

      Delete
  5. looks very delicious... the glazy look is very similar to ada pradhaman...I will be trying it...

    ReplyDelete
  6. This looks lovely am definitely gonna try this ..

    ReplyDelete
  7. Can I use cane sugar instead of jaggery/ sugar.

    ReplyDelete
  8. What is unrefined sugar? Is the taste different from normal white sugar?

    ReplyDelete
  9. What is unrefined sugar? Is the taste different from normal white sugar?

    ReplyDelete
  10. Good recipe. Doesn't wheat flour remain uncooked?

    ReplyDelete
    Replies
    1. In step 6, we are cooking the wheat completely.

      Delete
  11. Tried it today.Came out really well. Thanks!!

    ReplyDelete
  12. Hi how much amount of jaggery to use

    ReplyDelete
  13. 1/4 cup powdered jaggery will be enough.

    ReplyDelete

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