Kozhukattai | கொழுக்கட்டை | Thengai poorna kozhukattai | inipu kolukattai | vella thenga kozhukattai | sweet modak | thenga pooranam kozhukattai | inipu kozhukattai with step-by-step pictures and video recipe. Check out the inipu kolukattai recipe and if you like the video pls SUBSCRIBE to my channel.
Sweet kolukattai
Sweet kozhukattai, also known as modak or modagam in some regions, is a traditional South Indian sweet dumpling made during festivals, especially during Ganesh Chaturthi. It is made with a filling of jaggery and coconut, wrapped in rice flour dough, and then steamed
Can I use store-bought rice flour?
Yes, in this recipe I have used store-bought rice flour. to get soft and tasty poorna kolukattai prepare rice flour batter. it helps with the soft texture.
Amount of water for kozhukattai dough
It might slightly vary based on the flour you use. always use 1: 1 + 1/2 for best texture
Tips for kozhukattai dough
- don't skip sesame oil while preparing the dough as it prevents the dough from turning dry
- cook till the dough turns nonsticky
- always keep the dough covered. even when you make kozhukattai cover the rest
- Use sesame oil for making kozhukattai
tips for pooranam
- Avoid adding more water while preparing the coconut jaggery mixture, as it affects the texture
- if you are using frozen coconut, thaw it before
- cook till poornam comes together and immediately. transfer to another bowl to prevent further cooking
- A cold water bath plate is optional but it helps pooranam to turn hard
- If pooranam turns hard, sprinkle little water and mix well
SHOULD I shape KOZHUKATTAI IMMEDIATELY
No, wait till dough turns warm enough to handle and pooranam turns completely cool.
shape kozhukattai
shaping kozhukattai requires little practice. you can shape it as mentioned in the post or use mold. if are using mold, make sure you press well to make a thin layer.
REHEATING SUGGESTION
Kozhukattai might turn dry if you microwave. steam again for best soft kozhukattai. If you are microwaving, place a cup with little water and heat it with kozhukattai bowl
Ingredients
1/2 cup Rice flour -
3/4 cup water
Pinch of salt
1/2 teaspoon Sesame oil
Pooranam
1 teaspoon ghee
3/4 cup Shredded Coconut
2 tablespoon Water
1/2 cup Jaggery, tightly pressed
1/8 teaspoon Cardamom powder
Sweet kolukattai
Sesame oil to grease
how to make thengai poorna kozhukattai with step-by-step pictures
Kozhukattai dough
- First, add rice flour, water, and a pinch of salt; grind
- Furthermore, add water; close the mixie and shake well
- Add sesame oil to a pan and pour the batter
- Mix well and cook till the dough comes together and turns nonsticky when touched with wet hands
- Immediately transfer and cover the dough with a damp cloth, as it tends to dry soon
Thengai Pooranam | coconut jaggery stuffing
- Mix jaggery and water; prepare jaggery water
- Add ghee and coconut; mix well
- Furthermore, add filtered jagged water and cardamom powder; mix well and bring to boil
- Cook till pooranam comes together
- Immediately turn off the stove and transfer
- Place on the plate with the water bath to prevent poornam from
- Turning hard
- Cool the dough and pooranam
- Grease your hand with sesame oil
Shape kozhukattai
- Pinch a portion of the dough and roll
- Press in the center and gradually press in a circular motion to make a thin cup
- Place the pooranam in the cup
- Bring the outer layer to the top for modakkam shape. Remove the excess dough and seal well
Mold to make kozhukattai
- Alternatively, grease the mold and place the dough
- Press well and spread the dough
- Place poornam and seal the dough
- Unmold the kozhukattai
- Repeat and make all the kozhukattai
Steam kozhukattai
- Heat idli pan
- Grease the idiyappam plate with sesame oil
- place the kozhukattai and steam them for about 5-7 minutes
- Turn off the stove. Offer to God and enjoy
Ingredients
- 1/2 cup Rice flour
- 3/4 cup water
- Pinch of salt
- 1/2 teaspoon Sesame oil
Pooranam
- 1 teaspoon ghee
- 3/4 cup Shredded Coconut
- 2 tablespoon Water
- 1/2 cup Jaggery tightly pressed
- 1/8 teaspoon Cardamom powder
Sweet kolukattai
- Sesame oil to grease
Instructions
Kozhukattai dough
- First, add rice flour, water, and a pinch of salt; grind
- Furthermore, add water; close the mixie and shake well
- Add sesame oil to a pan and pour the batter
- Mix well and cook till the dough comes together and turns nonsticky when touched with wet hands
- Immediately transfer and cover the dough with a damp cloth, as it tends to dry soon
Thengai Pooranam | coconut jaggery stuffing
- Mix jaggery and water; prepare jaggery water
- Add ghee and coconut; mix well
- Furthermore, add filtered jagged water and cardamom powder; mix well and bring to boil
- Cook till pooranam comes together
- Immediately turn off the stove and transfer
- Place on the plate with the water bath to prevent poornam from
- Turning hard
- Cool the dough and pooranam
- Grease your hand with sesame oil
Shape kozhukattai
- Pinch a portion of the dough and roll
- Press in the center and gradually press in a circular motion to make a thin cup
- Place the pooranam in the cup
- Bring the outer layer to the top for modakkam shape. Remove the excess dough and seal well
Mold to make kozhukattai
- Alternatively, grease the mold and place the dough
- Press well and spread the dough
- Place poornam and seal the dough
- Unmold the kozhukattai
- Repeat and make all the kozhukattai
Steam kozhukattai
- Heat idli pan
- Grease the idiyappam plate with sesame oil
- place the kozhukattai and steam them for about 5-7 minutes
- Turn off the stove. Offer to God and enjoy
Video
Notes
- in this recipe I have used store-bought rice flour. to get soft and tasty poorna kolukattai prepare rice flour batter. it helps with the soft texture.
- Amount of water for kozhukattai might slightly vary based on the flour you use. always use 1: 1 + 1/2 for best texture
Tips for kozhukattai dough
- don't skip sesame oil while preparing the dough as it prevents the dough from turning dry
- cook till the dough turns nonsticky
- always keep the dough covered. even when you make kozhukattai cover the rest
- Use sesame oil for making kozhukattai
tips for pooranam
- Avoid adding more water while preparing the coconut jaggery mixture, as it affects the texture
- if you are using frozen coconut, thaw it before
- cook till poornam comes together and immediately. transfer to another bowl to prevent further cooking
- A cold water bath plate is optional but it helps pooranam to turn hard
- If pooranam turns hard, sprinkle a little water and mix well
Great.. nice and detailed explanation. 🙂 yummy.
Thanks Srividhya:-)
Looks like a very authentic recipe! I shall definitely try this out on a weekend.. I love these Indian momos VidYA 🙂
Thanks Jofy:-) glad you like it. Waiting to hear from you
They look so lovely and awesome pics Vidya 🙂 I know sweet tooth's would love this to a great extent...I have also done that eating only Kozhukattai's 😀 and skipping meals 🙂
Thanks Malar:-)great to know that you have also did this dear. I thought I am odd women out;-)
This was prepared by my Mom as tea-time snack at my home during school days.....:) :)Feeling nostalgic!!!
Wow teatime snacks:-) Sherien, I can relate:-)
must fr ganesh chaturthi.. yummy
Thanks Smitha:-) yes definately
These treats look so amazing! Could I use brown rice flour in here instead of white rice flour? To make them a bit more healthy? Y-They look fun to make too! x
Brown rice flour is awesome thought:-) Do try and I am waiting to here how it turned out
these look divine!!!!
Thanks Liz:-)
Lovely Vidya!..it's been quite a while since I made kozhukkattas, and this is making me want to make some soon.
Thanks Anu:-) haha do them and enjoy
We also have a similar type of preparation and we call it "pithe".
'Pithe' wow I am learning new recipes. Blogging is fun:-)
Love these so much 🙂
Thanks Naina:-)
We do this for vinayak chathurthi- yummylicious. ...
Oh yes Chitra we do Kozhukattai on chadurthi too. Thanks dear:-)
Lovely!
Thanku:-)
I could also join you in devouring these Vidya and then skip dinner 😉
Haha:-) yes Radhi they where so addictive
Is it Chathurthi already? Looks so so so good <3
Thanks Charu:-) cooked them for Varalakshmi Pooja dear
yummilicious !!! we also do this, only shaped differently and then steamed in a milky sauce, call it 'Dudh puli' 🙂
Dudh Puli in milk sauce that sounds so yummy. Post the recipe Andy I am eager to learn it from yoi
I'm bookmarking this recipe! How can I go past cardamom, jaggery and coconut? Beautiful pictures too, thank you so much for bringing these "sweet momos" to Fiesta Friday!
Thanks Saucy. Yes jaggery with cardamom makes the dish flavorful. Happy to be a part of FF
oooooooooooooohhhhhhhhhhh now i am drooling .. I am going to add this to my list tooo 🙂
Glad you like it:-) Do try and let me knoe
They look tasty but also so cute 🙂
Thanku:-) oh ya they look cute right:-)
These are unique and not something I've ever tried.. until now.. must make these! Yum!
Glad you like it Pamela do try and let me know
Really delicious sweet little bites. Jaggery, coconut cardamom, all delicious. They are so festive looking, so very beautiful.
Thanks Suzanne:-) yes they made festival extra spl
I have certainly never made anything like this before, but it looks fund and interesting; I like how it actually resembles Japanese ONIGIRI if only in that it is a filling with grain-based cover formed around it by hand. I wish I could be in your kitchen to actually watch you make these things and try a bite!
Best,
D
"Onigiri" never heard about it thanks for telling will read about it. I wish I could give you some to taste
Yum!!
Thanks Arl:-)
How I wish I could just have you as my personal chef!! 🙂
🙂 I wish I could cook for you dear
I love Kozhukattais...but never really prepared them thinking they were difficult to make!But ur recipe sounds soo easy!Defintely worth a try!
Do try Shannu its very easy:-) I am you will like it
Thanks for these wonderful recepies ... Tried one of them, and it turned out really yummy best thing s it's quick,easy and healthy... Prepared the whole dish in a lunch break!!!! Great going Vidya !!!
Thanks for trying Usha:-) glad they turned out yum