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Oct 11, 2008

Announcing sweets series - Milk sweets - Spongy texture and round up of Sweet seires - Deep fried and steam cooked sweets

Before I present to you the wonderful deep fried and steam cooked sweets that I received, I would like to announce the next roundup.

Sweet series - Milk sweets with spongy texture

Please read the following rules before sending your entries.

1. Cook anything sweet that come under the category of this month - 'Milk sweets with spongy texture' and post the recipe with picture on your blog. The sweet that you are sending must be spongy with milk as the main ingredient. Example, gulab jamun, ras malai, rasgulla etc

NOTE: Please do not include sweets like peda, koa or any burfi or halwa . Though they might be milk sweets, I want to include them in a separate category in sweet series. Click here for sweet series categories.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.

4. Feel free to use the logo.

5. The sweet needs to be vegetarian (no egg no meat). The dish can be deep fried or baked etc. The final product should have a spongy texture.

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Nov 10, 2008.

(please copy the same format given below)

* Subject Line: Milk sweets (spongy texture)
* Blog author:
* Blog name:
* Dish Name:
* URL to the post:
* A picture of the dish (any size) - Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of this event will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Here comes the sweet and tempting roundup of Deep fried and steam cooked sweets. Thank you friends, for sending in your entries. There are recipes for sweets which we think can only be store bought. Bookmark those recipes of sweets that you usually buy from stores. Try it. All recipes here are tried and tested by fellow bloggers. Be proud of your preperation.

Deep fried sweets

For bigger size click on the image

1. Sweet puri by Divya Vikram of Dil se

2. Sweet sevory by Uma of Essence of Andhra

3. Modak by Medhaa of Cook with love

4. Seeyam by Priya Suresh of Priya's Easy N Tasty recipes

5. Jangiri by Priya Suresh of Priya's Easy N Tasty recipes

6. Beetroot ghargis by Anjali.J of The big bite

7. Jhangri by EC of Simple Indian food

8. Appam by EC of Simple Indian food

9. Jalebis by EC of Simple Indian food

10. Vella cheedai by Sunshinemom of Tongue ticklers

11. Sukhiyan by Dershana of The Footloose Chef

12. Mixed flour Athirasam by Srivalli of Cooking 4 all seasons

13. Athirasam Divya Vikram of Dil se

14. Coconut biscuits by G.Pavani of Food lovers

15. Kariyalu - Kajjikayalu by Pallavi of All thingz yummy

16. Karigadubu - Karjikayi by Ramya of Mane adige

17. Adirasam by Jayasree of Kailas kitchen

18. fried - Sweet lola by Alka keswani of Sindhi rasoi

19. Naanu maanu by Radhika of Tickling palates

20. Boondi ladoo by Cham of Spice club

21. Kadabu by Bhagyashri of Taste buds

22. Jeera poli by Mythreyee of Paajaka recipes

23. Boondhi Laddu by Mythreyee of Paajaka recipes

24. Kahirakai by Radhika of Tickling palates

25. Soiyam by Kamalika Krishmy of Janaki Patti's kitchen

26. Paniyaram by Aartee of Nalabagham

27. Pazham pori by Aartee of Nalabagham

28. Appam by Vidya SB of Delectable vegetarian recipes

29. banana sweet appam by Sujatha of Spicy khazana

30. Rawa Puffs by Geeta of Payt Pooja

31. Gujjiyas by Shal Singh of Shail

32. Khajuriya by Shal Singh of Shail

Steam cooked sweets

For bigger size click on the image

1. Modhakamby by Srimathi of Few minute wonders

2. Ukdiche Modak by Supriya of Queen of my kitchen

3.Ukadiche Modak by Meera of Enjoy Indian food

4. Ragiflour Sweet Dumplings by Priya Suresh of Priya's Easy N Tasty Recipes

5. Thenga paal kozhukattai by Priya Suresh of Priya's Easy N Tasty Recipes

6. Kozhukattai by Miri of Peppermill

7.Kozhukattai by Dershana of The Footloose Chef

8.Money purse modakam by Dershana of The Footloose Chef

9. Sweet kaduvu by PJ of Seduce your tastebuds

10. Sweet puttu by Divya Vikram of Dil se

11. Bhappa doi by Sowmya of Creative saga

12. Kudumulu by Sireesha of Mom's recipies

13.Modak by Mansi of Fun and Food

14. Kozhukattai by Mythreyee of Paajaka recipes

Prvious Sweet series roundup:

Puran poli / Sweet chapathi roti

Cool desserts

Chikki and Laddu

Click here for sweet series categories

Please let me know if any of your entry is not included in this roundup. Thank you friends and looking forward for your enthusiastic participation once again for milk sweets that have a spongy texture.


Oct 9, 2008

Kozhukattai - Mrs. S. Mallika Badrinath recipe

Every year for Vinayaka Chathurthi, when I have to make kozhukattai, I blindly follow Mrs. Mallika Badrinath's recipe from her book Traditional sweets. Though the recipe sounds easy, it takes a little practice when it comes to making a cup out of the rice flour dough. A little practice and patience, but worth the effort. Here is her recipe. I have re-written the recipe in my own words with very little alterations to the original reicpe.



Rice flour - 1 cup

Water - 1 and quarter cup

Oil - 1 teaspoon

Salt - less than quarter teaspoon

Note: For rice flour I used the regular rice flour available in the Indian grocery store. Authentic kozhukattai is made of pounded rice flour called Kai kuthal arisi maavu in tamil. It is prepared thus. Soak rice for one hour in water. Drain water through colander and dry by spreading over a towel under shade for one and half hours. Pound it to a fine powder. Sieve it. Allow to dry under shade for another one day. Keep in dry air-tight container and use whenever required.

Coconut filling:

Grated fresh coconut ( or shredded fresh coconut on the frozen secion in the Indian grocery store) - 1 cup

Grated white jaggery (light golden jaggery) - 1 cup (level)

Finely cut cashewnuts - 1 tablespoon

Ghee - 3 teaspoons

Cardamom powder - quarter teaspoon

Roasted gram - grind the gram (chutney dal or pottu kadalai) - 1 tablespoon



Grate white portion of the fresh coconut using traditional grater or buy the readymade fresh shredded coconut in the freezer section. Thaw it for an hour before use.

Grind the grated coconut for even and fine grating.

Mix grated jaggery to this and heat in a heavy bottomed kadai strring in between till jaggery melts completely.

When the mixture becomes a little thick stir in the ground gram dal, ghee fried finely chopped cashewnuts and cardamom powder.

Remove from heat and allow it to cool down completely before stuffing it into the kozhukattai.

Do the filling first and get ready the dough. By the time the dough is done the filling will be cooled off.


Heat water in a heavy bottomed kadai. Add salt and oil to the boiling water.

When the water starts bubbling, reduce the heat and pour the rice flour in the center as a heap. Insert a ladle and close with a lid leaving little gap.

Reduce the heat and cook for seven to ten minutes. Turn off the heat and stir the rice flour dough quickly without lumps.

Let the dough cool down a little. When it is still luke warm knead well to a smooth dough using little water to sprinkle if necessary. Apply oil the hands at the end while kneading.

Make small lemon sized balls out of the dough.

Making kozhukattai:

Using thumb and forefinger, flatten the edges first and gradually shape it like a cup carefully turning and pressing with equal pressure on all sides. A picture is thousand words and a video is a thousand picture. Click here to see how to shape the dough into a cup.

Keep little filling and fold it to seal well. Use the fork edge and press in the sides to form a design.

Arrange on a greased idli plate and steam cook for seven to ten minutes. Serve luke warm. Be careful while eating when it is still hot. The filling will be very very hot.

Other suggested fillings for kozhukattai are cashewnut filling, sesame filling, cashewnut and coconut filling.

This is my entry to Deep fried and Steam cooked sweet series event.