Fried Whole Wheat Kozhukattai Recipe - Fried Modak Recipe

Fried Wheat Kozhukattai is delicious and a bit different from normal kozhukattai recipe which is prepared during Ganesh chathurthi. Here I am giving you this recipe with step by step procedure with pictures.

This kozhukatti is prepared using wheat flour and fried. The normal kozhukatti will be prepared using rice flour and is steam cooked. The stuffing used in this recipe is prepared using coconut, jaggery and ghee. The stuffing can be changed according to your preference. You can use sesame seeds, roasted peanuts, dates along with  grated coconut.

The outer layer is prepared using wheat flour. In traditional method wheat flour is used, but outer layer wont be crispy. Adding little rava will make it crispier.This outer layer can also be prepared using maida (all purpose flour). You can also prepare by combining maida, wheat flour and rava.

Wheat kozhukattai will taste great so we make the recipe when we like to have sweets. Mainly it is prepared for Ganesh cathurthi and during Ganapathy homam at our place.

For other kozhukatti recipe click here.

Ingredients for Wheat Kozhukattai: For outer layer: Wheat flour – 1 cup Sugar – 1-2 tbsp Ghee – 3 tbsp Rava - 4 tbsp Salt a generous pinch Oil for deep frying or ghee For Stuffing: Coconut – ½ cup Jaggery – ¼ cup Dates – few Cardamom powder – from 1 Ghee - 1 tbsp

Method:

• Grate the coconut and add to the kadai with medium flame, then add jaggery and mix well.
• Add chopped dates, cardomom powder and mix well.
  
• Add ghee and mix well. After all the ingredients are combined well switch off the flame and keep aside.
• Add ghee, rava to the wheat flour.
  
• Add water and make it to a slightly thicker dough than the chapathi dough consistency.
• Take a small amount of dough and make into a well like shape as shown in the picture.
  
• Make the outer layer as semi thick and place the stuffing at the center and combine the edges as shown in the picture.
  
• After combining the edges slightly twist the upper part to make into a shape as shown in the picture. 
• After all the kozhukatti are shaped deep fry in the oil until you get a light uniform brown color.
  
• Enjoy the yummy kozhukattai........
  

Note:

• The oil should be at the right temperature for frying the kozhukattai. When dropping the kozhukatti the oil should be hot then reduce to medium heat for even browning.
• You can change the stuffing according to your preference.
• Adjust jaggery according to your requirements.
• Traditional kozhukatti are fried using ghee for richness. You can use oil or ghee.
• Make sure stuffing is properly covered otherwise while frying it will ooze out and waste the oil.
• If any stuffing breaks into the oil, strain the oil before putting the next kozhukattai.