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 Coconut based recipes in TMF Indian sweet recipes in TMF Kozhukattai recipe collection
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
