Kozhukattai | thengai poorana kozhukattai

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 drying out
• . Cook till the dough turns non-sticky. 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

SHOULD I shape KOZHUKATTAI IMMEDIATELY 

No, wait till the dough turns warm enough to handle and the pooranam turns completely cool.  

shape kozhukattai

Shaping kozhukattai requires little practice. You can shape it as mentioned in the post or use a 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 the best soft kozhukattai. If you are microwaving, place a cup with a little water and heat it with a kozhukattai bowl

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Kozhukattai recipe collection

Ingredients

1/2 cup Rice flour –

3/4 cup water

Pinch of salt

1/2 tsp Sesame oil 

Pooranam

1 tsp ghee

3/4 cup Shredded Coconut

2 tbsp Water

1/2 cup Jaggery, tightly pressed

1/8 tsp 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

kozhukattai

sweet kozhukatta

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Ingredients

• 1/2 cup Rice flour
• 3/4 cup water
• Pinch of salt
• 1/2 tsp Sesame oil

Pooranam

• 1 tsp ghee
• 3/4 cup Shredded Coconut
• 2 tbsp Water
• 1/2 cup Jaggery tightly pressed
• 1/8 tsp 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

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Notes

1. 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.
2. 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

1. don't skip sesame oil while preparing the dough as it prevents the dough from turning dry
2. cook till the dough turns nonsticky
3. always keep the dough covered. even when you make kozhukattai cover the rest
4. Use sesame oil for making kozhukattai 

tips for pooranam

1. Avoid adding more water while preparing the coconut jaggery mixture, as it affects the texture
2. if you are using frozen coconut, thaw it before
3. cook till poornam comes together and immediately. transfer to another bowl to prevent further cooking
4. A cold water bath plate is optional but it helps pooranam to turn hard
5. If pooranam turns hard, sprinkle a little water and mix well

 

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