Thengaai Poorna Kozhukattai is a delicious sweet and is favourite for Lord Ganesh. Devotees will offer this for Lord Ganesh on evey Ganesh Chathurti(Vinayaka Chaturti). Even on the auspicious Varalakshmi Viratham we make this yummy kozhukattai as neivedhyam dish.
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| Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai) |
| Preparation Time | 5 mins |
| Cooking Time | 15 mins |
| Yield | 20-25 |
Ingredients for Puranam
| Grated Coconut | 1 Cup |
| Grated Jaggery | 1/2 Cup |
| Oil | 2 Tablespoon |
| Cardamom Powder | 1/4 teaspoon |
For Ingredients and Method of preparation of Kozhukattai outercover, click here
Method:
- Heat a pan, add 1 tablespoon 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 and become thick, add grated coconut, cardamom powder and stir well continuously 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 plate and allow it to cool off Make small balls out of the pooranam and keep it in a plate
Prepare the outer cover of the kozhukattai as mentioned here
- Take some oil in a bowl and take little oil in hand and then take little kozhukattai dough ball and press it in middle to make it like a patti as shown in the 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 pooranam is closed completely by the mavu. Remove the excess mavu from the tip. We make modhagam shape generally for Vinayaka Chaturti or if we plan to do neivedhyam for Lord Ganesh
- For Varalakshmi Viratham, we generally make the shape of kozhukattai as shown in the picture
- Repeat the same for rest of the flour and pooranam
- Now the kozhukattai pooranam stuffed is ready for cooking. In india you get the mould in the shops which make our job easier. If you feel tough to make the outercover, you can use this mould.
- Rub the mould with a drop of oil and spread the kozhukattai dough in both the sides of the mould. Make sure that you have taken only the minimum amount of kozhukattai dough. Otherwise the outer cover will become thick and harder. Place the pooranam ball in one side of the mould and close the mould
- The extra dough will pierce out of the mould. Gently remove the kozhukattai cup out of the mould. Now the kozhukattai-pooranam stuffed cup is ready for cooking.
- Repeat the same for rest of the flour and poorana Grease the idli plates with oil and then place the kozhukattai cups in the idly plates
- Pressure cook the kozhukattai in cooker for 5 -10 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
- The collage below shows the conventional way of cooking the kozhukattai (in the boiling water). But, i would recommend to use the idly plates and cooker for a quick and safe cooking.
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| Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai) |
Note: If there is excess rice flour mixture, make can make delicious ammini(mini) kozhukattai