Javvarisi Kozhukattai | Sago Kolukattai | Sabudana modak recipe –Kozhukattai Varieties

Javvarisi Kozhukattai / Sago dumpling / Sabudana modak is an easy and interesting Kozhukattai recipe. Actually I bookmarked this recipe and Pillayarpatti mothagam recipes long back but every year during Ganesh Chaturthi, I tried some other kozhukattai variety and shared in my blog. This year, I started my Ganesh Chaturthi recipes with this easy sweet kozhukattai recipe. I never thought it tastes so good. We all loved it.

If you have white big sago / maavu javvarisi in hand, you can make this kozhukattai easily. It comes out so well. I am happy to add this recipe in my kozhukattai varieties list. Friends, do try this yummy javvarisi kozhukattai during this Vinayagar chaturthi and share your feedback with me.

Javvarisi Kozhukattai / Sago Kolukattai recipe

Javvarisi Kozhukattai / Sago Kolukattai recipe - Kozhukattai varieties for Ganesh Chaturthi

 

Cuisine: Indian

Category: Sweet

Serves: 10

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Javvarisi / White, big Sago – 1/2 cup Idiyappam flour or Kozhukattai flour – 1.5 to 2 tbsp Grated coconut - 1/2 cup Sugar or  powdered Jaggery - 1/4 cup Cardamom - 2 Roasted cashewnuts – 5 Ghee – 2 tsp Salt - a pinch Water - as needed

HOW TO MAKE JAVVARISI KOZHUKATTAI

1. Wash and soak javvarisi in enough water for 2 to 3 hours.
2. Drain the excess soaked water if any. Grind the javvarisi coarsely.
3. Transfer to a bowl. Add rice flour and salt. Mix well to make non sticky dough.
4. Cover till use. Kozhukattai dough is ready.
5. To make the poornam / stuffing, mix grated coconut/ jaggery/ Naatu sakkarai, sugar, cardamom and roasted cashews along with ghee. Mix well.
6. Take a golf ball sized kozhukattai dough and press it to make a dent.
7. Fill a tsp of stuffing and close it. Make balls and arrange in idli plate.
8. Boil water in idli pot and keep the idli plate. Steam the kozhukattai for 15 minutes till it becomes shiny and cooked well.
9. Rest for 5 minutes and then remove it. Offer God and enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak javvarisi in enough water for 2 to 3 hours. Drain the excess water if any. Grind the javvarisi coarsely. Transfer to a bowl. Add idiyappam / store bought flour and 1/4 tsp of salt. Mix well to make non-sticky dough. Cover till use. To make the stuffing/ pooranam, mix the grated coconut, sugar / jaggery or naatu sakkarai, cardamom powder and roasted cashew pieces along with ghee. Mix well and set aside. To make the kozhukattai, make golf ball sized balls from kozhukattai dough and press in the middle to make a dent. Keep 1 to 2 tsp of stuffing in the center and pull the edges to cover it. Make a smooth ball. Make all the kozhukattai. Grease an idli plate and arrange the balls. Boil water in idli pot and let it roll boil. Place the idli plate and steam the kozhukattai for 15 minutes in medium flame. Switch off the flame once it turns half white in color, shiny and cooked soft. Rest the kozhukattai for 5 minutes and then remove them from the idli plate. Serve God and enjoy. Tastes the best when served hot or warm.

Note

Do not use nylon javvarisi/ small sized sago for this kozhukattai. You can use medium or big sized white sago. Adjust the quantity of rice flour based on the need. After steaming kozhukattai turns its color from pure white to half white and shiny. So steam it for minimum 15 minutes.

Try this unique and interesting javvarisi kozhukattai recipe and enjoy !

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