Vara Lakshmi Nombu is a very popular festival in India for which we make both sweet and savory Kozhukattai. This festival is mainly performed by women in South India for the welfare of their families. Kozhukattai is also made for Ganesh Chaturthi for Lord Ganesha. I’m going to share the recipe for Thengai Poorna kozhukattai which is a sweet dumpling filled with coconut and jaggery stuffing. Kozhukattai are also known as modak, Ukadiche Modak, modhaka or even kadubu. We call them kozhukattai in Tamil Nadu.
We start the preparations few days earlier starting with preparation of the rice flour. You can easily prepare rice flour at home. in few easy steps:-
- Clean and soak 1 cup of raw rice in some water for 45 minutes.
- Drain out the excess water and spread it on a towel to drain out remaining water from it.
- Dry grind it your food processor to make a rice flour. Sieve the rice flour twice, spread it on a newspaper and leave it aside for 1 hour.
Modak or kozhukattai is one of the favorite food of Lord Ganesha. So , sharing the step wise recipe for making delicious thengai poorna kozhukattai. Make them this festival season and enjoy with your family.
Thengai Poorna Kozhukattai Recipe
Recipe Type: Snack
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 12 modak
Ingredients
- Rice flour – 1 cup
- Salt – 1/4 tsp
- Vegetable Oil – 1 tbsp
- Freshly Grated Coconut – 1 Cup
- Grated Jaggery – 1 Cup
- Cardamom – 2 (powdered)
Instructions
- Heat a heavy bottom pan and add 1 tbsp oil and 1 cup of water to it.
- When the water starts boiling, add 1 cup of rice flour and salt to taste to it.
- Keep stirring till it becomes a dough and remove from the gas stove. Knead the dough once with oil greased hands when the dough is still warm and keep it aside.
- Heat another pan add 1/4 cup of water and add grated jaggery to it.
- When the jaggery dissolves completely in water strain it and keep it aside. Now heat a pan again and add the jaggery juice to it.
- When it starts thickening, add the grated coconut to it and keep stirring for few minutes. The poornam is ready.
- Let it cool down and add the cardamom powder to it and mix it well. Now take some mixture in your hand and roll it into small balls.
- Take a little rice dough and make a ball of it. Press in the middle of the ball and start flattening it and form a cup.
- Place the poornam in it and close it. Follow the same steps for rest of the poornam balls.
- Take an idli plate and place a wet muslin cloth over it. Place all the Kozhukattai on it and steam it for 6-8 minutes.
What an interesting recipe! I love your presentation, Priya. You are truly a professional. 🙂 Sharing.
I've never heard of this dish before but it looks great!
Once again a good recipe, although I have never heard of it look tempting to make
Looks so delicious:-) sweet kozhukkatai is my fav
delicious looking meal 🙂