Panai Olai Kozhukattai Recipe – Sharmis Passion

Panai Olai Kozhukattai is a special delicious Kozhukattai made with rice flour, green gram dal and palm jaggery as main ingredients. Panai Olai Kozhukattai is unique in preparation and very artistic for those who want to experiment with varieties. This recipe is mostly made on special days and village celebrations. It has a very unique taste due to the smell of palm leaves.

The taste of this Kozhukattai is mildly sweet with the nice earthy flavor of Karupatti. It has a soft texture with a slight bite from the moong dal and coconut. It also looks artistic when opened from the leaves. Although it seems a bit difficult, but once you start making it, it becomes easy.

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About Panai Olai Kozhukattai

Panai Olai Kozhukattai is steamed sweet dumplings commonly made in the regions of South Tamil Nadu. It is cooked inside palm leaves which gives the special taste to Kozhukattai. The mixture of rice flour and palm jaggery makes it naturally sweet and filling. It is mostly made during village festivals.

The texture of this recipe is soft and slightly chewy when heated. The filling is mixed into the dough itself so that every piece has flavor. Palm jaggery gives a deep sweetness which is not spicy. Cardamom gives a mild aroma and balances the taste well. It reminds me of rural style cooking.

This Kozhukattai recipe can also be made without palm leaves, but the taste will change. Steaming palm leaves gives off a slight smoky smell. You can adjust the sweetness or coconut depending on your preference. Yet the palm leaf version tastes the best. The smell of steaming in itself seems very traditional.

I usually make this when fresh palm leaves are available. It takes some time but the final taste is really worth it. I usually make this when I feel like trying something traditional at home.

I had seen this Panai Olai Kozhukattai recipe in an old magazine last year, but it was just after Karthigai Deepam, but I noted it down immediately. I tried this Kozhukattai this year and the Kozhukattai were so good that they couldn’t be resisted.

Last month I was talking to my husband about this Kozhukatai and asked if he could buy Panai Olai for me and then forgot about it. One day he brought me some palm leaves, yes, I tried these kozhukattis the very next day as I always had palm jaggery in stock. The taste of these Kozhukattai with the flavor of palm leaves and palm jaggery was so good that I loved it.

Panai Olai Kozhukattai Ingredients

• rice flour – Added this as the basis for this Kozhukattai. It gives softness and helps to maintain the shape well. Use fresh good quality flour for better taste.
• palm jaggery – I have added it for sweetness and deep taste. It gives an earthy taste. Try not to replace it with sugar.
• green moong dal – I have dry roasted it and ground it coarsely. It gives a light bite and good texture.
• grated coconut – I have added coconut for moisture and flavor. It balances the jaggery well. Fresh coconut tastes better.
• cardamom powder – I used it for fragrance. It reduces the strong smell of jaggery. Add as per your taste.

Why does this recipe work

• It is made using only simple traditional ingredients.
• Steaming palm leaves gives a very unique aroma.
• There is no need for separate stuffing step in this recipe.
• It is steamed and hence feels light on the stomach.
• You can make it special without much effort.

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How to make Panai Olai Kozhukattai step by step

1. First crush the palm jaggery, I have used my hand mortar and pestle. Measure the crushed palm jaggery and add it to a pan.

2. Add water till submersion level. Crush it well with the help of a potato masher.

3.Heat it and cook for a few minutes until the jaggery melts completely. Strain to remove impurities. Refrigerate for later use.

4.Wash the palm leaves, cut out the center portion about 4 to 5 inches long and keep aside. Dry roast the moong dal until it turns light brown. Cool for a few minutes.

5. Add to mixer and grind coarsely. Now add rice flour, green gram mixture, grated coconut and cardamom powder in a bowl.

6.Mix it well, I transferred it to a wide bowl. Then add palm jaggery syrup little by little.

7. Keep mixing and mix the syrup completely well. If it is still dry, sprinkle some water and knead the dough like this, neither too dry nor too sticky.

8. Gather it together and knead the dough. – Open the palm leaf and grease it with oil, now fill the dough lengthwise in it.

9.Tie it with thread, I have used palm leaf thread only. Finish all the dough in this manner. Now place it in a steamer pot, I have used my idli steamer.

10.As a final step, steam it for at least 15-20 minutes. Open the kozhukattai with a palm leaf and carefully remove it.

serve hot !

Expert Tips

• Palm Jaggery Syrup – I always filter the syrup after melting it. Do not leave it otherwise small mess may occur.
• consistency of dough – I keep the dough soft and slightly moist. If it seems dry, sprinkle some water and mix.
• palm leaf handle – I wash the leaves thoroughly and wipe them clean. Greasing helps when opening later.
• filling amount – I don’t fill the leaf more than necessary. Too much flour will make it difficult to bind.
• Steam – I steam until it is cooked well and smells good. Cooking in steam will make the inside raw.

serving and storage

After steaming them, serve them hot directly, it tastes best. It tastes good as a breakfast or festive dessert. Eat it fresh for good taste. If storing, keep in the refrigerator and reheat by steaming. Do not store for long periods as the aroma of palm leaves fades.

general questions and answers

1.Can I make it without palm leaves?

Yes, you can make normal kozhukattai, but the taste will be different.

2.Is palm jaggery mandatory?

Yes it gives the main flavour. Don’t leave Karupatti here.

3.Why did my Kozhukattai become hard?

Most of the flour was dry or overcooked.

4.Can I use store bought rice flour?

Yes, you can, but homemade gives a better texture.

5.Is it good for children?

Yes, you can give it to your children, you can also give some dry fruits in it.

If you have any further questions about this Panai Olai Kozhukattai Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter ,

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