Thinnai mavu & vellam pedi kozhukattai (Jaggery & Foxtail millet flour sweet) - Preparation time 15 mins
When i thought of including millets in our recipe i prepared flour of few millets and kept. With foxtail millet flour one i tried making sweet balls with honey. Now i want to try something new which i haven't tasted so i tried making pidi kozhukattai using thinnai flour and jaggery as we used to make pidi kozhukattai.
Before grounding the foxtail millet to flour i roasted millet and ground in the flour mill. Sieved the flour well and stored in airtight container. I used this foxtail millet flour for making kozhukattai.
Ingredients:-
Jaggery - 100 gms or 1/2 cup (i took 1/2 from jaggery ball) melt with little water remove the dirt and boil for few mins.
Thinnai arisi mavu (Dry foxtail millet flour) - 1 cup (keep some extra flour for safer side)
Water - 1 cup
Salt - a pinch
Coconut - Chopped finely 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - To apply on your palm while making kozhukattai
Preparation method:-
Boil the water along with cardamom powder, melted jaggery (if you are afraid that jaggery will be more keep little syrup and add the remaining), salt (to bring up the sweetness) and chopped coconut.
When water boils with bubble add the thinnai rice flour and mix well. It will absorb all the water and thick dough. Check the sweet level and adjust at this stage.
Leave this dough to rest for 20 mins. As we added the boiling water, mixed well and covered, the dough will be slightly cooked during the resting time.
Grease the palm with little ghee. Make small ball, keep in you palm and press over the dough by folding the finger so the finger impression will come in the dough this is what they say pidi kozhukattai in tamil.
You can also make kozhukattai in ball shape. Keep the kozhukattai in idli plate
Heat the idli pan and steam the kozhukattai for 5 to 10 mins (it will become glossy/shiny when cooked).
When pressed using finger it won't be sticky. Cool it. Healthy millet sweet is ready.
When i thought of including millets in our recipe i prepared flour of few millets and kept. With foxtail millet flour one i tried making sweet balls with honey. Now i want to try something new which i haven't tasted so i tried making pidi kozhukattai using thinnai flour and jaggery as we used to make pidi kozhukattai.
Before grounding the foxtail millet to flour i roasted millet and ground in the flour mill. Sieved the flour well and stored in airtight container. I used this foxtail millet flour for making kozhukattai.
Ingredients:-
Jaggery - 100 gms or 1/2 cup (i took 1/2 from jaggery ball) melt with little water remove the dirt and boil for few mins.
Thinnai arisi mavu (Dry foxtail millet flour) - 1 cup (keep some extra flour for safer side)
Water - 1 cup
Salt - a pinch
Coconut - Chopped finely 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - To apply on your palm while making kozhukattai
Preparation method:-
Boil the water along with cardamom powder, melted jaggery (if you are afraid that jaggery will be more keep little syrup and add the remaining), salt (to bring up the sweetness) and chopped coconut.
When water boils with bubble add the thinnai rice flour and mix well. It will absorb all the water and thick dough. Check the sweet level and adjust at this stage.
Leave this dough to rest for 20 mins. As we added the boiling water, mixed well and covered, the dough will be slightly cooked during the resting time.
Grease the palm with little ghee. Make small ball, keep in you palm and press over the dough by folding the finger so the finger impression will come in the dough this is what they say pidi kozhukattai in tamil.
You can also make kozhukattai in ball shape. Keep the kozhukattai in idli plate
Heat the idli pan and steam the kozhukattai for 5 to 10 mins (it will become glossy/shiny when cooked).
When pressed using finger it won't be sticky. Cool it. Healthy millet sweet is ready.