Sweet kozhukattai or sweet modak is a special dish prepared during Ganesh Chaturthi festival. The dish is made by steaming rice flour dumplings filled with sweet stuffings such as sesame or ellu mix, and coconut sweet mix. There are various types of poornam (fillings) used for this dish. Sweet kozhukattai is one of the traditional dishes that is offered as neivedyam to Lord Ganesha, along with Thengai poorana kozhukattai and Ulundhu kozhukattai.
Ellu kozhukattai recipe (sesame stuffed kozhukattai) is a popular dish made every year during Vinayagar Chaturthi/ Ganesh Chaturthi. It is easy to prepare and tastes delicious. Black sesame seeds are particularly rich in iron, making them highly recommended for those with anaemia and weakness. Even if you are not making this dish for neivedyam, you can prepare the filling and have it as a healthy snack.
To prepare the filling for ellu kozhukattai, sesame seeds are dry-fried until golden brown and ground along with jaggery and coconut to obtain a thick mixture. The oil released from the sesame seeds during grinding helps bind the filling. The mixture is then stuffed inside the modak and steamed.
In summary, sweet kozhukattai or sweet modak is a traditional and tasty dish, especially during Ganesh Chaturthi festival. One of its varieties is ellu kozhukattai or sesame stuffed kozhukattai, which is a healthy snack due to its iron-rich filling of black sesame seeds, jaggery, and coconut.
Watch Ellu poorana Kolukattai / Sesame coconut sweet stuffing kozhukattai recipe.
Ellu Poorana Kozhukattai Recipe | Seesame Seeds Poorana Kozhukattai Recipe
Ingredients
To prepare rice outer layer dough
To prepare sesame seeds pooranam
Instructions
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To prepare stuffing, heat the pan and add black sesame seeds
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Add white sesame seeds.
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Allow to sputter fully.
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Allow to cool.
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Add these sesame seeds in to a mixie jar.
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Add jaggery powder.
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Grind nicely to make fine powder.
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Add grated coconut.
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Pulse grind for 3-4 times to make sesame seeds coconut stuffing.
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Make different types of stuffing.
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To prepare kozhukattai dough heat the pan with water.
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Add salt to this dough.
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Add little ghee or coconut oil.
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Allow water to boil.
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Add store bought idiyappam flour / processed rice flour.
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Do continuous stirring in low flame.
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Stir till all flour stick together.
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Transfer in to a plate and start make soft dough.
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Press and make dough before get cool down. Do not add any cold water this time.
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Check dough consistency, take small portion and press and hold it can withstand its shape.
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Take mothagam mould and Greece with oil.
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Take small portion of dough and keep it inside and press as an outer layer.
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Put small portion of sesame seeds-coconut sweet stuffing.
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Do not keep over load it.
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Wash hand then take very little dough and cover the bottom side of the mould.
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Tightly press once open the mould slowly.
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Mothagam shaped came out very well. We can prepare 6-7 mothagam Kolukattai from this quantity of stuffing.
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If you do not have mould, take small portion and make smooth ball and press.
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With the help of both thumbs start pressing the edges and create a dent in the centre. Now place small portion of stuffing.
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Press all ends in one spot to make mothagam shape.
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All Kolukattai makes in both the shapes.
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Place everything in steamer idli plate.
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Steam cook everything in medium flame for about 5-7 minutes.
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Open lid soft shining kozhukattai is ready
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Vert tasty ellu coconut sweet stuffing kozhukattai is ready.
Note
- To get the outer layer soft, it’s important to boil water well for making the dough.
- Dough should be almost cooked with the hot water so that you get non sticky pliable dough.
- If the dough is not cooked well, you may not be able to make the cups properly and will break while making.
- To check if the kozhukattai are done, it will be shiny and changed in colour.
- You can use white sesame seeds as well.
- Roasting the sesame well until it pops is must.
- Grinding the sesame is purely optional but it will be good in mouth than whole sesame seeds.
- You can add roasted peanuts powder with powdered sesame seeds. It’ll enhance the taste and nutrient.
