Learn how to make Kozhukattai with thengai pooranam, a popular South Indian sweet dumpling, perfect for Ganesh Chaturthi festival or as an evening snack. Follow these easy step-by-step instructions with pictures and a video.
Kozhukattai or Kolukattai is a delicious South Indian sweet dumpling made with rice flour and a coconut jaggery filling. Traditionally, this dish is prepared during the Ganesh Chaturthi festival and offered to Lord Ganapathi as prasadam. However, it can also be enjoyed as an evening snack or dessert.
To make Poorna Kozhukattai/Modak, you will need to prepare the outer shell and the stuffing (Pooranam) separately. The outer shell is made with Rice Dough while the inner stuffing is made by mixing jaggery water with coconut and flavored with cardamom powder. To give it a thicker consistency, you can add a little roasted chana dal powder. While brown or white sugar can be used as a replacement for jaggery, using jaggery will give it the authentic taste.
The three main ingredients are,
- Rice flour: instant readymade flours are easily available in stores
- Coconut: Fresh grated coconut is recommended for this recipe. We can use desiccated coconut as well when fresh coconut is not available.
- Jaggery: Make jaggery syrup by adding water to powdered jaggery. Strain the impurities then cook coconut in the prepared jaggery syrup until thick and juicy.
watch thengai poorana Kolukattai / Coconut sweet stuffing rice dumpling recipe.
Poorana kozhukattai recipe | Kozhukattai Recipe | Kolukattai Recipe | Thengai Poorna Kozhukattai
Ingredients
To prepare rice dough
To prepare coconut sweet pooranam
Instructions
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To prepare coconut sweet stuffing (pooranam), take jaggery.
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Add 1/2 cup of water.
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In medium flame do continuous stirring to dissolve jaggery.
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Transfer in to a pan through sieve to eliminate impurities.
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Add grated coconut.
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In low to medium flame do continuous stirring.
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Add cardamom powder.
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Add roasted chana dal powder.
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Stir till reach required consistency.
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Transfer in to a bowel and allow to cool.
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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 combined together.
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Transfer in to a plate and start make soft dough.
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Press and make dough before it 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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Use little oil to prepare soppu / Kolukattai outer shape.
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Greece hand with little oil ana take small ball sized portion.
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Take a small portion of dough in hands and roll it into a ball. If it comes out without any crack then it is perfect.
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With the help of both thumbs start pressing the edges and create a dent in the centre.
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Another method is, Take a large plastic sheet and take a small size of rice dough and press it in finger with the help of oil make small round shape.
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Not too thick nor thin.
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Now place a small ball sized coconut sweet stuffing in the centre.
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Bring the edges together and seal by pressing.
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Or 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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keep coconut sweet stuffing. Wash hand then take very little dough and cover the bottom side of the mould. Tightly press once open the mould slowly. Mothagam shaped came out very well.
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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 coconut sweet stuffing kozhukattai / thengai poorana Kolukattai is ready.
Note
- Make thin outer layers so that the mothagam are soft and gets cooked easily.
- If you add more water to jaggery syrup then while making stuffing it will be watery and will take time to get thick. The coconut pooranam should be thick in consistency else you will have a tough time wrapping them into kozhukattai.
- If you make little more rice dough, after making few Poorana Kozhukattai, you can prepare “Uppu (Salt) Kozhukattai” or mini size “Ammini Kozhukattai” with the remaining rice dough. Grease your fingers and take out a little dough and make a gooseberry size ball and put it in a idli plate and steam cook for five minutes. These can be taken as it is or you can season it with mustard, urad dhal, curry leaves etc. Best thing is just sprinkled little “Idli Milagai Podi” over the kozhukattai and eat.
