Karthigai deepam recipes – Sweet pidi kozhukattai

Karthigai deepam is the festival of lighting lamps or diyas on our house. Click here to know about Karthigai deepam in detail.

Preparation Time – 10 minutes
Cook Time – 20 minutes
Recipe Cuisine – South Indian
Recipe Category – Sweet
Makes – Around 15

Ingredients

Raw rice – 1/2 cup
Jaggery/vellam – 1/2 cup
Water – 2 cups
Grated coconut – 3 tbsp
Cardamom powder – 1/4 tsp
Ghee – 1 tbsp

Preparation

1. Grind the raw rice coarsely, to a rava like consistency in a mixer and keep them aside.
2. In a non-stick pan, jiggery and add water and Boil till the jaggery dissolves fully.
3. Filter the jaggery and add it to a pan. Now, heat the jaggery and let it come to a rolling boil. The jaggery syrup should be in a running consistency. Add the coarse rice mixture, coconut and cardamom powder.
4. After which turn to low flame and stir well and cook for four more minutes. Cook covered. Check occasionally to see rice mixture has been cooked.  Stir in between to avoid burning of the mixture.
5. When the mixture starts to thicken switch off the stove. Let the mixture cool nicely.
6. Grease your hand with ghee or oil. Take a small portion of the mixture and roll it with one hand and then with the mixture in your palm close your fingers against the palm and open. This will make an impression.
7. Put them in a steamer or idly plate and cook for about 8-10 mins.

Notes

1. Make sure you do not too much water.
2. When you add the rice, the jaggery syrup should be in a running consistency. Only then the rice would be cooked.
3. Before you cool the rice mixture completely, make sure the rice mixture is boiled.