Thengaai Poorna Kozhukattai is a delicious sweet and is favourite for Lord Ganesh. Devotees will offer this yummy dish for Lord Ganesh on evey Ganesh Chathurti(Vinayaka Chaturti) and even of monthly chaturthi days. Even on the auspicious Varalakshmi Viratham we make this yummy kozhukattai as neivedhyam dish. We can make many different varieties of kozhukattai, but thengai purana kozhukattai is the traditional neivedhyam dish.
Tips for making Kozhukattai Recipe | How to make Kozhukattai with Coconut Filling:
- Outer Cover: We can make outer cover in 2 ways. One soaking rice, making batter and cooking it till a dough consistency which is shared in this recipe. I always follow this method and it gave very good results every time. Another conventional way to make outer cover is to soak the rice for an hour, dry the soaked in a clean cloth and then grind it to smooth powder which is then cooked in hot boiling water till it becomes dough. Please refer the recipe for the conventional method in this link here
- Adding milk to the rice batter is optional. Milk helps keep the cooked dough white in color. Generally the rice batter when cooked will become dull white in color. So in order to retain the color and texture milk is added. But it’s completely optional.
- Once the Kozhukattai mavu (outer cover dough) is ready, cover the dough with a damp cloth to prevent it from getting dry. We can even prepare the dough a day before and cover it with damp cloth and refrigerate.
- Steam cook the Kozhukattai for just 2-3 minutes only. Over cooking of Kozhukattai make the outer cover harder
- For Coconut filling, freshly grated coconut gives is the best choice, but if you don’t get fresh coconut, you can use frozen or desiccated coconut also.
- There is no specific consistency for the jaggery juice. We just need to bring it to boil and add the grated coconut and cook together till the puran is thick and non-sticky.
Other Traditional Kozhukattai Varieties to try:
Recipe Card to make Coconut Poorna Kozhukattai
Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)
Thengai Purana Kozhukattai also called Modhagam or Modak is a very popular and traidtional Kozhukattai variety that we make for many festivals like Ganesha Chaturti, Varalakshmi Vratham, Aadi Velli, Shankatahara Chaturti and many more occasions. We first prepare rice flour dough which we shape into small cups and inside those cups, we keep coconut jaggery puran as the filling and then seal and shape into modak and steam cook.
Servings 25 Kozhukattai
Calories 320kcal
Equipment
- Heavy Bottomed Pan
Ingredients
For Filling
- 1 Cup Grated Coconut 1 Cup - 250ml
- ¾ Cup Grated Jaggery
- 1 tsp Ghee
- ¼ tsp Cardamom Powder
For Outer Cover
- 1 Cup Raw Rice 1 Cup - 250ml
- 1 Pinch Salt
- 1 tbsp Sesame Oil
- ¼ Cup Milk Optional
Instructions
Preparing Outer Cover Dough
- Take the raw rice in a vessel. Rinse it thoroughly twice or thrice. Add fresh water and soak the rice for atleast 1 hour
- After 1 hour, drain the water from soaked rice. Take the rice to the mixer jar. Add water little by little and grind it to smooth runny batter like dosa batter
- Pour the batter in a heavy bottomed pan. Add salt, sesame oil and milk. Stir well
- Next, swtich on the flame. Keep the flame in medium and start stirring the batter.
- Slowly the batter becomes thicker and thicker. Stir continuously so that there are no lumps
- Keep stirring till the batter becomes like a dough. Dough should be smooth and non-sticky
- Kozhukattai mavu (Outer Cover Dough) is now ready! Take it in a bowl and cover it with a damp cloth to prevent it from becoming dry. Let it rest for an hour.
Prepraration of Filling
- Heat a pan, add 1/4 of water and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles
- Add the strained jaggery juice again in the pan, and keep it in flame . When the the jaggery juice starts to boil, add grated coconut, cardamom powder and stir well continuously.
- Slowly the moisture of the jaggery will be absorbed by the coconut and the puran gets thicker. Add ghee at this stage and stir till it roll like a ball and does not stick the sides of the pan.
- This is the correct consistency to remove from flame. Take the coconut pooranam in a bowl and allow it to cool off. Make gooseberry size balls out of the pooranam and keep it in a plate
- Coconut Jaggery (Thengai Puranam) is now ready!
Procedure to make Kozhukattai
- Take some oil in a bowl and grease you palm with little oil and then take little kozhukattai dough ball and press it in middle to make it like a patti as shown in the picture. We traditionally make cup out of the dough but making cup requires little expertise. So beginners make flat and thin patti as shown in the below picture. In the middle of the kozhukattai patti, add thengai pooranam ball
- Close the sides of kozhukattai mavu gently in all the sides. Now the puran is sealed completely by the mavu. Remove the excess mavu from the tip. Repeat the steps and fill the rest of the dough cups with puran.
- Grease the idli plates with oil and then place the kozhukattai cups in the idly plates. Cook the kozhukattai in cooker for 2-3 mins. Remove the cooked kozhukattai from cooker and allow it to cool off and then gently take it out.
- The yummy thengai poorana kozhukattai is ready to serve and for neivedhyam
Video
Nutrition
Serving: 4g | Calories: 320kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g
Method for Thengai Purana Kuzhukattai with Step by Step Pictures:
PREPARING OUTER COVER DOUGH
- Take the raw rice in a vessel. Rinse it thoroughly twice or thrice. Add fresh water and soak the rice for atleast 1 hour
- After 1 hour, drain the water from soaked rice. Take the rice to the mixer jar.
- Add water little by little and grind it to smooth runny batter like dosa batter
- Pour the batter in a heavy bottomed pan. Add salt, sesame oil and milk. Stir well
- Next, swtich on the flame. Keep the flame in medium and start stirring the batter.
- Slowly the batter becomes thicker and thicker. Stir continuously so that there are no lumps. Keep stirring till the batter becomes like a dough. Dough should be smooth and non-sticky
- Kozhukattai mavu (Outer Cover Dough) is now ready! Take it in a bowl and cover it with a damp cloth to prevent it from becoming dry. Let it rest for an hour.
PREPRARATION OF FILLING
- Heat a pan, add 1/4 of water and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles
- Add the strained jaggery juice again in the pan, and keep it in flame . When the the jaggery juice starts to boil, add grated coconut, cardamom powder and stir well continuously.
- Slowly the moisture of the jaggery will be absorbed by the coconut and the puran gets thicker. Add ghee at this stage and stir till it roll like a ball and does not stick the sides of the pan.
- This is the correct consistency to remove from flame. Take the coconut pooranam in a bowl and allow it to cool off. Make gooseberry size balls out of the pooranam and keep it in a plate
- Coconut Jaggery (Thengai Puranam) is now ready!
PROCEDURE TO MAKE KOZHUKATTAI
- Take some oil in a bowl and grease you palm with little oil and then take little kozhukattai dough ball and press it in middle to make it like a patti as shown in the picture. We traditionally make cup out of the dough but making cup requires little expertise. So beginners make flat and thin patti as shown in the below picture.
- In the middle of the kozhukattai patti, add thengai pooranam ball
- Close the sides of kozhukattai mavu gently in all the sides. Now the puran is sealed completely by the mavu. Remove the excess mavu from the tip. Repeat the steps and fill the rest of the dough cups with puran.
- Grease the idli plates with oil and then place the kozhukattai cups in the idly plates.
- Cook the kozhukattai in cooker for 2-3 mins. Remove the cooked kozhukattai from cooker and allow it to cool off and then gently take it out.
- The yummy thengai poorana kozhukattai is ready to serve and for neivedhyam
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| Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai) |
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