Panchkadya/Kozhukattai Indian Cooking Challenge – August

31 Aug

icc_logo_180x180For the month of August, Srivalli at SpicingYourLife had asked people to cook atleast two dishes from the six that she had suggested for Ganesh Chaturthi. I made Kozhukattais and Panchkadya. Since it was just a week back from my trip to India, I was enthusiastic about Gauri-Ganesh Pooja …I know, a rarity for me but yes, I performed the Pooja.

Panchkadya is easy breezy and takes just five minutes. So , naturally, that was my obvious choice. Here is the recipe

1 cup grated dry coconut
4-5 tbsp powdered sugar
2 tbsp poppy seeds
4-5 dried dates (Maharashtrians call it kharik)
1/2 tbsp cardamom powder
4-5 tbsp coarsely powdered mixed nuts (almonds,cashews, pistachios)
pinch of nutmeg powder

Procedure –
1. Dry roast grated coconut on a very light heat and set aside
2. dry roast poppy seeds and grind them coarsely after cooling them for 5 minutes
3. take the seeds off the dried dates and grind them coarsely as well.
4. Mix all these ingredients and nuts powder, cardamom, nutmeg, powdered sugar together .


My dates were too soft,so I decided to just chop them, instead of grinding.As I said, the easiest Prasad that Ganesha has ever desired for, I suppose. 🙂

The next recipe is for Kozhukattai. Suresh , who is a master cup maker for Modaks, made the Kozhukattais/Kudumulus and filled it with the stuffing. I just mixed the rice flour and steamed it.

Kudumulu/Kozhukattai (Modak)

Rice Flour – 1 & 1/2 cup
Water – 3 cups.
salt to taste


Grated coconut – 3 tbsp
Jaggery – 3 tbsp
Cardamom powder a pinch.


In a bowl, take the flour and make a smooth paste with enough water. Boil the rest of the water in a pan with salt. Once it starts boiling, add the rice flour, mix and cook.

Add 1 tsp of oil and keep stirring. You can remove when it forms as solid with the sides leaving. Remove and cover with a damp cloth so that it remains hot.

For the filling, grate coconut and mix jaggery. Cook in a pan to get a thick texture. Divide into required amounts and make balls.

For the Kozhukattai, smear your hands with oil so that rice flour doesn’t stick to your hands. Make cups with it and fill it with the Coconut/Jaggery filling. Close the dough and make it shaped as drop.

Once done, stream it for 10 minutes.



Posted by on August 31, 2009 in General, Recipes



2 responses to “Panchkadya/Kozhukattai Indian Cooking Challenge – August

  1. rekha

    September 1, 2009 at 4:21 am

    nice choice of the recipe looks delicious.

  2. Sri

    September 4, 2009 at 1:48 pm

    I can vouch for the taste!

    Good job.


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