Thengai Poornam Kuzhakattai

Thengai Poornam Kuzhakattai Recipe

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About Thengai Poornam Kuzhakattai Recipe:

A festive sweet modak or kuzhakattai filled with jaggery and coconut and steamed. It is a jaggery based sweet coconut mixture flavored with cardamom. This thengai poornam can be used to stuff kozhukattai, modakam and can also be used to make coconut poli (Thengai Boli). Apart from using it as stuffing, these can be made into small balls and you can eat as such. It is a guilt free indulgence if you happen to have a sweet tooth.

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  • 40 mins
  • 9 Ingredients
Adjust Servings :

Ingredients for Thengai Poornam Kuzhakattai Recipe

  • As required Ingredients for filling
  • 1/2 cup Jaggery
  • 1.50 cup grated coconut
  • 1 teaspoon cardamom powder
  • As required Ingredients for kozhukattai wrapper
  • 1 cup Rice flour
  • 1 cup Water
  • 1/4 teaspoon Salt
  • 1 teaspoon Oil
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Thengai Poornam Kuzhakattai Recipe

step 1


For the filling, preheat a pan and add ½ cup jaggery and 1 ½ cup grated coconut. Keep stirring till jaggery melts. Then turn the heat to low. Once the coconut and jaggery fully combine and reach a sticky consistency turn off the heat.

step 2


For the outer covering of the modak, in a saucepan heat 1 cup of water with ¼ tsp salt, 1 tsp oil and bring it to a boil. Thenadd rice flour and keep stirring to ensure that no lumps are formed. Keep stirring till the mixture comes together. Turn off the heat. Empty the mixture into a bowl, cover it and keep it to rest for 5 minutes.

step 3


Grease palms with a little oil and shape the coconut jaggery mixture into small round balls to fit into the modak. Keep aside.

step 4


Next grease palms and knead the hot kozhukattai dough. It is important to knead and shape the dough while it is hot.

step 5


Add a little more oil to the palms and take a small portion and pat the mixture on the palm to make a flat disc. Work with it quickly because it will be very hot dough. Add in the poornam mixture ball, bring the edges of the flat disc to the centre and shape it like a modak. Pinch to seal it and take off any extra rice flour at the top. Arrange them on a steamer plate

step 6


Put some water in the electric pressure cooker pan, place a small vessel in the pan and place the steamer plate over the vessel.

step 7


Over the cooker and turn it to steamer mode. Press menu and select idli mode. Once done the cooker will go into ‘keep warm’ mode

step 8


Turn off the cooker and open it. The modaks/ kozhukattai will have a shine.