Soft Poorna kolukattai/ Vinayagar chathurti recipes/Stuffed sweet Dumplings

       Vinayagar/lord Ganesha likes kolukattai's made of rice ,that's why this poorana kolukattai place a major role in prasad /neivedhyam.
        Different variations of  stuffing's can be made for this kolukattai.Major of them are coconut and Bengal gram  made with jaggery.When you are expert in making outer cover you can try variations.
        Believe me this is the softest kolukattai you ever make and you get praising from your family members for making such a mouth watering ones.

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Preparation time:30-40 min
Cooking time:15 min(5 min for a batch)
Yields:15 kolukattais

Ingredients :

• 1 cup rice flour(idiyappam flour)
• 1/2 cup Bengal gram/kadala parupu
• 1/2 cup jaggery 
• 1 cardamom
• 1 1/2 -2 cups of hot water(for kneading)+water for jaggery
• 2 tsp oil+more for pressing
• salt as required(around `1/4 tsp)

Method:
Stuffing:

• Pressure cook Bengal gram until it is soft .

• Add water to jaggery and melt it .

• Filter it and keep it aside.
• In a pan add jaggery water and cooked mashed Bengal gram .

• Keep it in stove until it thickens(you can add little rice flour mixed water if its taking too much time).

• Separate it in to 15 equal balls

Outer cover:

• Heat  1 1/2 cups water until it boils.
• Add 1/4 tsp salt and 1 tsp oil to water.

• Keep 1 cup rice flour in large bowl(wide enough to knead).
• Add boiling water to the flour .

• After sometime when you can manage to knead the dough mix well to form a soft dough.

• If the dough cracks then add some more water and remaining oil to it and knead until u get a soft dough.
• Separate it in to 15 balls of same size and keep it covered with a wet cloth .

Assembly:

• Add oil to polythene cover/zip lock and press one rice flour ball with your hand until its little thin.

• Adjust the sides if you have some cracks.
• Place one part stuffing inside and close it in half(exactly it should be half)

• Press it with fork on the ends .

Cooking:

• Grease an idly plate and get the bottom vessel ready by adding water to it .
• Place the assembled kolukattai 5 at a time (1 per each hole) .

• steam it for 5 min or until you can see transparent layer of outer cover.

 

Kolukattai is ready to be served or for prasad (keep it covered until ready to serve)

Note:

• Cover the kneaded dough with a wet cloth otherwise it will go dry .
• After cooking the kolukattai ,keep it covered.This kolukattai stay soft for a longer time .
• You can add little rice flour and water mixed water to make the stuffing getting thicker early .
• While kneading the outer covering there should not be any cracks otherwise you get many cracks after you steam the kolukattais. 

If you like a easy kolukattai recipe try kothumai pidi kolukattai here
Check some other festive recipes here

Linking this recipe to gayathris arinellikkai oorukai 
back to school by haffas kitchen.