Kolkutter / Pidi Kozhukattai

Ground or finely chop almonds.

Add rice flour to a bowl.

Thereafter, add in the elachi (cardamom) powder, nutmeg powder & salt.

Add in the milk powder. This step is optional, my mum adds it in when she prepares it, as it adds more flavour. I now have the tendency to add it in as well.

Next, add in the castor sugar. White granulated sugar may be used as an alternative.

Add in the desiccated coconut.

Next, add in the sesame seeds (thill).

Add in the ground or finely chopped almonds.

Mix.

Pour in the condensed milk.

Melt the butter for a few seconds in the microwave.

Add the melted butter to the mixture.

Finally, pour in the milk.

Mix well.

Take a small piece of the dough, around a golf ball size.

Roll it a bit in your hands.

Make a fist motion, with the dough being under fingers.

Open hands & the Kolkutter / Pidi Kozhukattai mold is formed.

Set aside on a plate & continue the same process until all the mixture is used.

Pour water into a pot – not too much. Preferably a pot with outer edges.

Bring water to a boil. Alternatively, a steamer may be used for this process.

Turn off the heat & place a dish towel over the pot. Secure it tightly with pegs on the ends.

Carefully place the Kolkutter / Pidi Kozhukattai on top of the dish towel & allow it to steam for 10 minutes. Make sure that the Kolkutter / Pidi Kozhukattai does not touch the water – this is why the dish towel needs to be secured tightly.

After steaming, carefully remove the Kolkutter / Pidi Kozhukattai from the dish towel & place onto a plate.

Allow to rest for 10 minutes so that they can firm up. Reshape & mold if necessary.

These Kolkutter’s / Pidi Kozhukattai’s are now ready for devouring or offering for a prayer.

Do not refrigerate.

Stays fresh for up to a week.

These Kolkutter’s / Pidi Kozhukattai’s can also be prepared in conjunction with Roht, another Indian sweet meat & can be used as an offering during a prayer.