Name: Thengai Poorana Kozhukattai Recipe
Total time: 50 min
Yield: 8
Cuisine: Indian

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Sugar

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Kozhukattai or modak-the famous indian steamed sweet dumplings stuffed with coconut and jaggery offered as prasadam or neivediyam during festivals. 

How to make Thengai Poorana Kozhukattai Recipe

Srividhya G

Crawler

Indian

<p>Kozhukattai or modak-the famous indian steamed sweet dumplings stuffed with coconut and jaggery offered as prasadam or neivediyam during festivals. </p>

Vegetarian

Ghee use oil for a vegan version

Water

Jaggery powdered or shaved

Cardamom powder

Coconut grated.  if you are using frozen coconut,  thaw it to room temperature

Rice flour i used store bought rice flour.  you can use idiyappam flour also

Water refer notes

Gingelly oil

Salt

Gingelly oil for greasing the mold and steaming plates

step 1

When it is hot, add the water and jaggery. (if you are using poppy seeds, roast it before adding the water).

step 2

Let the jaggery dissolve completely and then add coconut and cardamom powder.

step 3

Cook till the water gets evaporated and the filling thickens slightly. Then turn off the heat and set it aside. A little moisture is ok and that's needed. Don't let it thicken until it reaches the candy state (in tamil, we say kamarkattu). You can also prepare the filling well ahead and refrigerate.

step 4

Bring 1 cup + 2 tbsps of water to a boil in a saucepan. Add the oil or ghee and also the salt.

step 5

When the water starts boiling, reduce the heat to low. Add the rice flour slowly.

step 6

Using the back of the spoon/ladle mix the flour well. It will be crumbly, and that's fine.

step 7

After mixing, turn off the heat and cover the pan and let it sit for 5 minutes.

step 8

Consistency check-take a small amount of the dough and see if you can shape it into a ball. It should not fall apart. If it's very crumbly, sprinkle 2 to 3 tbsps of water and cover and cook over low heat for two minutes and turn it off.

step 9

While the dough is warm-enough and easy to handle, wet your palms in cold water and shake off the excess water. Knead it gently and form a crack-free dough.

step 10

Cover it with a damp cloth or tissue. Do not let the dough dry out.

step 11

For the traditional boat-shaped or oval-shaped kozhukattai.

step 12

Pinch a small lime-sized of the dough and make a small ball. Now start pressing and make a thin circle. Now take the coconut stuffing, approx 1 tbsp, or depending upon the size of the circle. Place it in the center of the pressed circle and close it so that it forms a semi-circle. Now close the edges with your fingers and press the edges with a fork to get a beautiful pattern. (pressing with a fork is optional).

step 13

step 14

Grease the inside of the mold with sesame oil. Now close the mold.

step 15

Depending upon the size of the mold, pinch the required dough (for small mold i use gooseberry sized dough and for the big one, i use small lime sized dough) place the dough inside the mold and gently spread it along the sides/wall of the mold so that its the shape of the mold. Make sure you are spreading it evenly, and there is sufficient space in the center for the filling. Remove the excess dough from the sides.

step 16

Now gently add 1 or 2 tsps of the filling and stuff it inside. Take a small piece of the dough, press it into a small circle, and seal the mold's bottom. Now carefully open the mold and remove the modak from the mold and set it aside. Make sure to cover it till you steam.

step 17

Repeat the same process with the remaining dough and the filling.

step 18

I use my idli cooker and idli plates to steam the modak. The idli cooker adds 1. 5 cups of water and brings it to boil while you are shaping and filling the kozhukattai.

step 19

Grease the idli plates with sesame oil and placed the shaped kozhukattai in the idli plate. Depending upon the size, you can keep one or two.

step 20

Now steam the kozhukattai over medium heat for 8 to 10 minutes. Then turn off the heat and let it sit for 5 minutes. Then open the idli cooker and remove the kozhukattai.

Thengai Poorana Kozhukattai Recipe

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Ingredients for Thengai Poorana Kozhukattai Recipe

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MacroNutrients

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Vitamins & Minerals