It’s that time of that year again where we celebrate the birthday of Lord Ganesha, of House Hinduism, first of his name, Lord of wisdom and auspiciousness, remover of obstacles and the protector of the realm. Basically, Ganapathi Bappa Moriya! The birthday of the elephant headed god is here and so is the time to eat kozhakattai. Filled with coconut and jaggery on the inside and a soft outer covering made of rice- this is the form of kozhakattai/modak that most of us would have eaten.
There’s a lot more that goes into the making this divine sweet- You “Shuddham ah” sit with your mother as she grates the coconuts and makes the jaggery syrup. You watch in awe as the poornam starts to thicken and develops a beautiful shine. You wait patiently for it to cool down and then start filling them into the rice dough (Or- you try; you miserably fail and end up making some weird thing that is definitely not kozhakattai, and then you pass the baton on to your younger sibling).
After the steaming of these kozhakkatais, is the most difficult part where you have to wait for the pooja to get over. The moment your dad rings the bell and “Deeparadhanai” gets over; On one hand, you try your best to pray for good luck and prosperity and on the other, you desperately try not to think of the prasadam for the next two minutes. And once that’s done, THE TIME HAS FINALLY ARRIVED for the sweet taste that was worth the entire wait! The only thing that remains is to safeguard your share of the kozhakattai and make sure your sibling doesn’t encroach upon your territory.
This Kozhakattai season, here’s a list of 5 different types of kozhakattai that you should try!
-The Original One: As mentioned earlier, this is the kozhakattai that all of us would have eaten, be it for Varalakshmi vritham, Ganesh Chaturthi or any other Hindu festival. The original kozhakattai is a living testament to the statement, “simple and best.” The other forms of kozhakattai are just variants of the original one.
–Fried Kozhakattai: Also called Sugiyan in many households, this is the variant where people use gram flour maavu, coat the original kozhakattai with it, and deep fry it in oil or ghee. This is made for the Chaturthi of every month!
–Paal Kozhakattai: This is a bit different from the other types of kozhkattai as it does not have a filling. These are small dumplings made out of rice flour and are soaked in a gravy of coconut milk and jaggery. (With or without elaichi)
–Paruppu Usilli Kozhakattai: Made with a filling of channa dal and spices, this is a savoury kozhakkatai and is hence called uppu kozhakattai. This makes for a tasty and nutritious evening snack.
–Ammini Kozhakattai: This is generally made with the leftover rice dough of the original kozhakattai on Ganesh Chaturthi. This is a savoury kozhakattai too, and does not have a filling. It is instead tossed in chilli powder and other spices!
What are you waiting for? Forget the calorie count, just like Ganesha! Go indulge in grandma’s homemade kozhakattai, or you can always order from moremilaga! 😀
- – Anagha Natraj