Updated: September 2012: 4 more modak . kozhukattai recipes added.
It’s been quite a while since I posted to this blog; if you’ve been visiting this blog regularly, please accept my apologies. To make up for my mistakes 
I have got some sweet news for you. The festival season has begun in India and it goes on till next year’s Pongal festival.
Oh I promised something sweet right? Ganesha Chaturthi (Vinayaka Chaturthi) festival is round the corner and it’s time for delicious Kozhukattai’s again. Try these recipes for this Ganesha festival or any other forthcoming festival and impress everyone with your special cooking skills
Download these Kozhukattai recipes as a PDF file (Right click on the link and click “save target as..” in your browser. You will need Adobe PDF reader to view this file. Print or read at your convenience and try these recipes.
Kozhakattai / Kolukattai / Kozhukattai is a sweet rice dumpling dish prepared on special occasions in South India and on Ganesha festival it is a must on the menu. Also known as Kadubu in Karnataka ; there are other variations to Kozhukattai – Modak in North Indian states and Modagam in Tamil Nadu. Modak is round-shaped while the delicious Kozhukattai is in the shape of a snail
Tradition has it that Ganesha’s favorite food was the Modak and therefore these sweets along with other dishes are offered to Him during the festival. Like all children (and children at heart), Sweets during any festival are the fastest eaten and I confess that my home, I’m the first to finish off the Kozhukattais.
Whether you’re a fan of Indian sweets or want to make the perfect Kozhukattais, there are 5 recipes below. Included is the sweet version with coconut and sesame fillings, a vegetable version and a Payasam (Kheer). All varieties of Kozhukattais usually have a central filling (sweet or spicy). The sweet filling is called Puranam in Tamil.
These recipes from my mother, have been tested and adapted from the Tamil magazine ‘Aval Vigadan’ and a book from South Indian professional cook, Mrs Mallika Badrinath; my thanks to them as well.
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