Elgi Ultra celebrates Vinayaka Chaturthi with traditional sweets and snacks

Vinayaka Chaturthi marks the beginning of the festival season that fall in the last quarter of the year. With pujas lasting ten days leading up to the visarjan day, here are some healthy homemade snack recipes that you and your family can enjoy during the festival.

Kozhukattai /Modak (rice mixture)

Shutterstock images used for indicative purposes. It is representative and not the actual image of the dish.

1 Cup rice flour (idiappam flour)
1 Cup water (boiling hot)
1 Tsp ghee/oil
Salt

METHOD

1. Add the salt to the flour, make a well and combine with boiling hot water, adding a little at a time. Add ghee, mix well to combine and leave covered.
2. While still hot enough to handle the dough, stuff with filling and steam.

Sweet Kozhukattai (filling)

Shutterstock images used for indicative purposes. It is representative and not the actual image of the dish.

1 Cup grated coconut
¾ Cup jaggery
1 Tsp ghee
1 Pinch salt
1 Tsp elaichi powder
3 Tbsp water

METHOD

1. Add the ghee to a pan followed by the coconut and sauté for a few mins. Remove and set aside.
2. Add the jaggery to the pan. Add the water and let it come to a boil. Allow it to thicken a bit.
3. Add the roasted coconut, elaichi and let the mixture dry out in the pan.
4. Use the recipe above to make the rice outer. Carefully fill the rice dough with the jaggery coconut filling and cover from all four sides. You can use the modak mould to do this.
5. Steam for 5-10 minutes.

Tip: For a dry fruit filling, add chopped nuts along with chopped dates and apricots, combine with 1 Tbsp of honey and use as filling.

Chocolate Kozhukattai

With the Ultra Chocogrind, making healthy and delicious chocolates at home is so easy.
1 Cup rice flour
4 Tbsp melted chocolate
½ Cup water (boiling)

METHOD

1. To make delicious Chocolate Kozhukattai, add the melted homemade chocolate to the rice flour along with the hot water, a little at a time till it forms a dough.
2. Add the desired filling and steam for 10 minutes and serve.

Kozhukattai Sundal

Shutterstock images used for indicative purposes. It is representative and not the actual image of the dish.

Ingredients to temper:
1 Tsp oil
1/2 Tsp mustard seeds
1 Dry red chilli
1/4 Cup coconut (grated)

METHOD

1. Make the rice mixture as in the recipe above.
2. Make tiny balls from this while still hot.
3. Steam the balls for 5-7 minutes.
4. Temper the steamed rice balls with dry red chillies, mustard and coconut like sundal and serve.

Raagi Kozhukattai

Shutterstock images used for indicative purposes. It is representative and not the actual image of the dish.

¾ Cup raagi flour
¼ Cup rice flour
1 Tsp ghee
¾ Cup water (boiling)
Salt

METHOD

1. Add the salt to the raagi and rice flour, mix well, make a well and combine with boiling hot water, adding a little at a time. Add ghee, mix well to combine and leave covered.
2. While still hot enough to handle the dough, stuff with filling and steam.

Paal Kozhukattai

Shutterstock images used for indicative purposes. It is representative and not the actual image of the dish.

1 Cup coconut milk (thick)
1 Cup coconut milk (thin)
½ Cup cow’s milk
1 Tsp elaichi
¾ Cup sugar or jaggery

METHOD

1. Make small balls from the kozhukattai rice mixture (recipe above) and steam for 8 minutes.
2. Bring the thick and thin coconut milk and cow’s milk to a boil, add the kozhukattai balls, elaichi and simmer for 3-5minutes.
3. Add the sugar and mix well to combine. Add the eliche powder and serve.
4. If adding jaggery, add when it is cooled down a bit.
Tip: Add granola to make this a crunchy breakfast treat.