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    Home » Festivals » Vinayaka Chaturthi » Thengai Poorana Kozhukattai | Modakam | Sweet Kozhukattai Recipe

    Thengai Poorana Kozhukattai | Modakam | Sweet Kozhukattai Recipe

    Posted on August 27, 2014 · Last Updated on August 17, 2020 · By Srividhya G · 17 Comments

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    kozhukattai collage with text overlay for pinterest

    Kozhukattai or Modak – The famous Indian steamed sweet dumplings stuffed with coconut and jaggery offered as prasadam or neivediyam during festivals.

    Here is my recipe for the sweet kozhukattai with store-bought rice flour that I usually make for Vinayaka Chaturthi and Varamahalakshmi vratham.

    kozhukattai or modak placed on terracotta plate

    Kozhukattai is a popular recipe that we make for Vinayaka Chaturthi or Ganesh Chaturthi, the festival celebrating the birth of Lord Ganesha/Vinayaka. Actually, in our family, we make kozhukattai for festivals like Garuda Panchami, Varalakshmi Vratham, and Vinayaka Chaturthi.

    Every state calls these sweet dumplings by different names like kozhukattai, ukadiche modak, modakam, poornam kudumulu, poornam kadubu, or bella kadubu, kozhukatta. The recipe slightly varies, especially in the proportion and in the flavorings used. But the base recipe remains the same.

    In Tamil Nadu, we call it as kozhukattai. There are different varieties of kozhukattai, and today I am going to share the sweet ones filled with coconut. Thengai means coconut, pooranam is the filling. So thengai poorana kozhukattai means coconut filled dumplings.

    There are four main steps involved in the kozhukattai-

    1. Prepare the stuffing
    2. Prepare the outer layer
    3. Shape the kozhukattai and stuff
    4. Steam the kozhukattai

    Before getting into the recipe, let me talk about the kozhukattai shapes. In our household, we make the boat-shaped/oval kozhukattai. My mom and grandma are good at shaping the oval or boat-shaped kozhukattai and the modak/cone-shaped kozhukattai.

    While I try shaping by hand every year, I rely a lot on my modak molds. It comes in handy, and its quite easy to shape as well. As you can see in the picture, I have one small boat-shaped kozhukattai. :-)

    different kozhukattai with one small boat shaped kozhukattai

    You can find modak mold in Indian groceries these days. While my friend gifted the small one, I bought the big one from the local Indian grocery.

    Yield & Recipe Measure-

    The yield varies depending upon the mold size and how thick your outer covering is. With this measure, you can very well make 8 to 10 kozhukattai. The nutrition information is for eight servings.

    You can double or triple the measurement as per your need.

    We make three varieties of kozhukattai – one filled with coconut jaggery, one filled with sesame jaggery, and the other filling with spicy urad dal. (I will be sharing all the recipes)

    The outer cover is the same for all the three fillings. I just prepare the outer cover once. As we like coconut filling one very much, I make more coconut filling ones and 4 to 6 of other varieties.

    What to do with excess filling and outer layer dough-

    I always make some extra filling and also the outer layer dough.

    With extra filling-

    • You can shape them into small balls and make them into laddu.
    • You can add them to the kheer, especially to the moong dal kheer, and it blends well in that.
    • Use the filling and make some sweet coconut puffs.

    With extra outer dough– you can always make ammini kozhukattai.

    Without any further ado, let’s get straight into the recipe. Please carefully follow the instructions and also check the recipe notes for the perfect modak.

    close up shot of the modak held in hand

    Preparing the filling-

    • Heat a kadai or saucepan and add ghee.
    • When it is hot, add the water and jaggery. (If you are using poppy seeds, roast it before adding the water)
    • Let the jaggery dissolve completely and then add coconut and cardamom powder.

    preparing the jaggery filling

    • 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.  

    thickened jaggery filling

    Prepare the outer covering-

    preparinng the outer covering

    • Bring 1 cup + 2 tbsps of water to a boil in a saucepan. Add the oil or ghee and also the salt. 
    • When the water starts boiling, reduce the heat to low. Add the rice flour slowly. 
    • Using the back of the spoon/ladle mix the flour well. It will be crumbly, and that’s fine. 
    • After mixing, turn off the heat and cover the pan and let it sit for 5 minutes. 
    • 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. 

    kozhukattai batter consistency check

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

    Shaping and filling the kozhukattai-

    For the traditional boat-shaped or oval-shaped kozhukattai

    • 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)

    Using the mold-

    shaping the kozhukattai using mold

    • Grease the inside of the mold with sesame oil. Now close the mold.
    • 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.
    • 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.
    • Repeat the same process with the remaining dough and the filling. 

    Steaming the kozhukattai-

    • 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.
    • 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.

    kozhukattai ready to be steamed

    • 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.
    • Serve warm and enjoy!

    kozhukattai recipe close look with one kozhukattai cut into two

    Recipe Notes-

    • While preparing the dough for the outer covering, you can add ghee instead of gingelly oil. Also, you can add ½ tsp sugar. I have tried both in several attempts.
    • I did not roast my store-bought rice flour. But if you keep your flour in the freezer or fridge, bring it to room temperature. Dry roast it for a couple of minutes and sieve it so that there aren’t any lumps. 
    • For this particular brand, I had to use 1 cup and an extra 2 tbsps of water. You can also use 1 cup of water for 1 cup of flour. And while kneading, if the flour is dry, add lukewarm water on the needed basis and knead the dough. The water amount varies depending upon the brand. 
    • I have tried making kozhukattai with both store-bought rice flour and idiyappam flour. Both have come out well. 
    • Knead the dough while it is warm enough to handle. Don’t let the dough get cold. 
    • While preparing the filling, you can use sesame oil too instead of ghee to and make this dish completely vegan.
    • The jaggery I used did not have any impurities. So I didn’t have to filter it. If you feel your jaggery might contain impurities, then while preparing the filling, after the jaggery dissolves in water, turn off the heat and strain it. Then use the strained water and prepare the filling. Also, adjust the jaggery as per your sweet preference.
    • While making the filling, you can also use one tsp of poppy seeds. It adds a nice texture. 
    • Always cover the outer dough with a damp cloth or tissue. Do not let the dough dry out. 

     

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this sweet kozhukattai recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    square image of kozhukattai placed on a terracotta plate
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    5 from 1 vote

    Thengai Poorana Kozhukattai | Modakam | Sweet Kozhukattai Recipe

    Kozhukattai or Modak - The famous Indian steamed sweet dumplings stuffed with coconut and jaggery offered as prasadam or neivediyam during festivals.
    Prep Time20 mins
    Cook Time10 mins
    Cooling time and modak shaping time20 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 8
    Calories: 189kcal
    Author: Srividhya G

    Equipment

    • steamer like idli cooker
    • Saucepan or kadai
    • Modak mold

    Ingredients

    Measurement Details: 1 cup= 240ml; 1 tbsp=15ml; 1tsp=5ml;

      For the filling

      • 2 tsp ghee use oil for a vegan version
      • 2 tbsp water
      • ⅓ cup jaggery powdered or shaved
      • ¼ tsp cardamom powder
      • ½ cup coconut grated. If you are using frozen coconut, thaw it to room temperature.

      For the outer layer

      • 1 cup rice flour I used store-bought rice flour. You can use idiyappam flour also
      • 1.25 cup water refer notes.
      • 1 tsp gingelly oil
      • ¼ tsp salt

      Other Ingredients

      • 3 tbsps gingelly oil for greasing the mold and steaming plates.
      • 1.5 cups water for steaming

      Instructions

      Preparing the filling-

      • Heat a kadai or saucepan and add ghee.
      • When it is hot, add the water and jaggery. (If you are using poppy seeds, roast it before adding the water)
      • Let the jaggery dissolve completely and then add coconut and cardamom powder.
      • 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.  

      Prepare the outer covering-

      • Bring 1 cup + 2 tbsps of water to a boil in a saucepan. Add the oil or ghee and also the salt.
      • When the water starts boiling, reduce the heat to low. Add the rice flour slowly.
      • Using the back of the spoon/ladle mix the flour well. It will be crumbly, and that's fine.
      • After mixing, turn off the heat and cover the pan and let it sit for 5 minutes.
      • 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.
      • 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.
      • Cover it with a damp cloth or tissue. Do not let the dough dry out.

      Shaping and filling the kozhukattai-

      • For the traditional boat-shaped or oval-shaped kozhukattai
      • 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)
      • Using the mold-
      • Grease the inside of the mold with sesame oil. Now close the mold.
      • 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.
      • 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.
      • Repeat the same process with the remaining dough and the filling.

      Steaming the kozhukattai-

      • 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.
      • 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.
      • 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.
      • Serve warm and enjoy!

      Notes

      • While preparing the dough for the outer covering, you can add ghee instead of gingelly oil. Also, you can add ½ tsp sugar. I have tried both in several attempts.
      • I did not roast my store-bought rice flour. But if you keep your flour in the freezer or fridge, bring it to room temperature. Dry roast it for a couple of minutes and sieve it so that there aren't any lumps.
      • For this particular brand, I had to use 1 cup and an extra 2 tbsps of water. You can also use 1 cup of water for 1 cup of flour. And while kneading, if the flour is dry, add lukewarm water on the needed basis and knead the dough. The water amount varies depending upon the brand.
      • I have tried making kozhukattai with both store-bought rice flour and idiyappam flour. Both have come out well.
      • Knead the dough while it is warm enough to handle. Don't let the dough get cold.
      • While preparing the filling, you can use sesame oil too instead of ghee to and make this dish completely vegan.
      • The jaggery I used did not have any impurities. So I didn't have to filter it. If you feel your jaggery might contain impurities, then while preparing the filling, after the jaggery dissolves in water, turn off the heat and strain it. Then use the strained water and prepare the filling. Also, adjust the jaggery as per your sweet preference.
      • While making the filling, you can also use one tsp of poppy seeds. It adds a nice texture.
      • Always cover the outer dough with a damp cloth or tissue. Do not let the dough dry out.

      Nutrition

      Calories: 189kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 78mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Update Notes: Updated the recipe with new pics, and recipe cards in 2020.

      51 shares
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      Filed Under: Sweets, Vinayaka Chaturthi Tagged With: coconut filling, Ganesh chaturthi, kozhukattai, mothak, store bought rice flour

      Reader Interactions

      Comments

      1. Gautam says

        August 30, 2014 at 9:15 am

        Now I know the one and only place I should have been at for Ganesh Chathurthi… Missed it! :-p

        Reply
        • srividhya says

          August 30, 2014 at 9:46 am

          Ha ha u should have come

          Reply
      2. My Kitchen Moments says

        August 28, 2014 at 8:34 am

        Lovely madaks!! <3 Happy Vinayaka Chathurthi :)

        Reply
        • srividhya says

          August 28, 2014 at 9:16 am

          Thanks and wish you d same

          Reply
      3. Pepper says

        August 28, 2014 at 2:55 am

        These look terrific! I am too terrified to try them because I don’t trust myself too much.. but perhaps.. I should push myself and make an attempt? Guess I will..

        And hey, your blog is like a peep into my mom in law’s kitchen. So glad I found it.

        Reply
        • srividhya says

          August 28, 2014 at 5:33 am

          Thanks Pepper. Welcome to my blog and glad you liked it. I can totally relate to your thoughts about trying. I was exactly like that. Since I had to make this for lot of vraths, I forced myself and eventually got it. (I suppose so) I can write up to 5-6 posts about my previous mothak disasters. ;-) ;-) Just give it a try, it will be fun.

          Reply
      4. freakyveggie says

        August 27, 2014 at 11:12 am

        Happy Vinayaka Chaviti :-)

        Reply
        • srividhya says

          August 27, 2014 at 2:44 pm

          Thanks and same to you :-)

          Reply
      5. Malar says

        August 27, 2014 at 9:39 am

        What that’s so cute :) a lovely present also from your friend :)

        Reply
        • srividhya says

          August 27, 2014 at 2:44 pm

          Thanks Malar :-)

          Reply
      6. Traditionally Modern Food says

        August 27, 2014 at 8:45 am

        Sri ganesh bhoomai romba cute pa I love it.. Modakkam achu I should get one.. Traditional delight yum yum

        Reply
        • srividhya says

          August 27, 2014 at 2:43 pm

          Thanks Vidya. Yeah achu helps a lot. I need to get out traditional boat shaped one too.
          I got that bommai here only. Let me know if you want it.. will send it across. I have couple of other statues too..Will send the pics

          Reply
          • Traditionally Modern Food says

            August 27, 2014 at 8:29 pm

            So sweet of you dear:-) i love pilayar, send me pics when u find time. Eager to c dear.I bought some play dough to do pilayar. Usually will do with atta but this time your idea will try and let you know

            Reply
            • srividhya says

              August 27, 2014 at 9:03 pm

              Sure will send pics and let me know how play dough pillaiyar turned out..

              Reply
              • Traditionally Modern Food says

                August 27, 2014 at 9:06 pm

                Sure dear

      7. Chitra Jagadish says

        August 27, 2014 at 1:54 am

        Gorgeous….festive treat. .

        Reply
        • srividhya says

          August 27, 2014 at 5:07 am

          Thanks

          Reply

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