Thengaai Poorna Kozhukattai is a delicious sweet and is favourite for Lord Ganesh. Devotees will offer this for Lord Ganesh on evey Ganesh Chathurti(Vinayaka Chaturti). Even on the auspicious Varalakshmi Viratham we make this yummy kozhukattai as neivedhyam dish.

Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)
Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)


Preparation Time5 mins
Cooking Time 15 mins
Yield20-25



Ingredients for Puranam

Grated Coconut1 Cup
Grated Jaggery3/4 Cup
Oil2 teaspoon
Cardamom Powder1/4 teaspoon

For Ingredients and Method of preparation of Kozhukattai outercover, click here

Method:
  1. Heat a pan, add 1 tablespoon of water and add grated jaggery 

  2. When the jaggery dissolves completely in water, strain it to remove dust and sand particles 

  3. Add the strained jaggery juice again in the pan, and keep it in flame 

  4. When the the jaggery juice starts to boil, add grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan 

  5. This is the correct consistency to remove from flame. 

  6. Take the coconut pooranam in a plate and allow it to cool off Make small balls out of the pooranam and keep it in a plate

Prepare the outer cover of the kozhukattai as mentioned here


  1. Take some oil in a bowl and take little oil in hand and then take little kozhukattai dough ball and press it in middle to make it like a patti as shown in the picture

  2. In the middle of the kozhukattai patti, add thengai pooranam ball 

  3. Close the sides of kozhukattai mavu gently in all the sides 

  4. Now the pooranam is closed completely by the mavu. Remove the excess mavu from the tip. We make modhagam shape generally for Vinayaka Chaturti or if we plan to do neivedhyam for Lord Ganesh

  5. For Varalakshmi Viratham, we generally make the shape of kozhukattai as shown in the picture

  6. Repeat the same for rest of the flour and pooranam

  7. Now the kozhukattai pooranam stuffed is ready for cooking. In india you get the mould in the shops which make our job easier. If you feel tough to make the outercover, you can use this mould.

  8. Rub the mould with a drop of oil and spread the kozhukattai dough in both the sides of the mould. Make sure that you have taken only the minimum amount of kozhukattai dough. Otherwise the outer cover will become thick and harder. Place the pooranam ball in one side of the mould and close the mould

  9. The extra dough will pierce out of the mould. Gently remove the kozhukattai cup out of the mould. Now the kozhukattai-pooranam stuffed cup is ready for cooking.

  10. Repeat the same for rest of the flour and poorana Grease the idli plates with oil and then place the kozhukattai cups in the idly plates

  11. Pressure cook the kozhukattai in cooker for 5 -10 mins. Remove the cooked kozhukattai from cooker and allow it to cool off and then gently take it out

  12. The yummy thengai poorana kozhukattai is ready to serve and for neivedhyam
  13. Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)
    Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)
    Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)
    Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)

  14. The collage below shows the conventional way of cooking the kozhukattai (in the boiling water). But, i would recommend to use the idly plates and cooker for a quick and safe cooking.

Kozhukattai preperation
Note: If there is excess rice flour mixture, make can make delicious ammini(mini) kozhukattai

20 comments:

  1. Thanks for the recipe..i love ulladam vacha kozhukatai..i think this is the same..right mami??
    i will surly try this recipe for my kids...and let you know..

    ReplyDelete
  2. Hi Smitha, I am sorry, i am not aware of ulladam vacha kozhukatai. Please try this out and let me know your comments.

    ReplyDelete
  3. do i keep the coconut poornam in the fridge

    ReplyDelete
  4. Hi,
    Yes, sure. you can keep it in fridge, but its not mandatory.

    ReplyDelete
  5. Tried the kozhakkattai out and it came awesome... Thanks a ton.

    ReplyDelete
  6. Dear Mami,

    I prepared thiruvathirai kali and Thalagam. my daughter liked them very much, especially Thalagam. I saw your poorna kozakattai receipe . I wanted the receipe to prepare mavu for poorna kozahukatai. Can u pls help me with it?

    Thank you.

    Regards,
    Annalakshmi.

    ReplyDelete
  7. Hi Annalakshmi

    See the link below for the recipe for kozhukattai mavu preparation.

    http://www.subbuskitchen.com/2011/08/kozhukattai-mavu-preparation.html

    All the best.
    Subbalakshmi

    ReplyDelete
  8. Hi Mami,

    Thank you for all the recipes..the mould that u have shown for preparing kozhakattai choppu, where do we get it in India? what is the name of this one in shops? i mean , if we ask kozhakattai mould, will people be able to identify what we are asking about?

    Regards,
    Meenakshi

    ReplyDelete
  9. Hi Mami,

    Thank you for all the recipes..the mould that u have shown for preparing kozhakattai choppu, where do we get it in India? what is the name of this one in shops? i mean , if we ask kozhakattai mould, will people be able to identify what we are asking about?

    Regards,
    Meenakshi

    ReplyDelete
  10. yeah ! I was also looking for kozhakattai mould, Where it is available in india ?

    ReplyDelete
  11. Hi SreeVidhya / Meenakshi, I am from chennai and i can find this in almost all the shops selling the utensils (paathira kadai). You can ask for kozhakattai mould and you will get it.

    ReplyDelete
  12. Mami,

    This is the first time ever i made almost perfect kozhakattai. I am saying almost because my thengai poornam became a little hard and I didnot have the time to repair it. But otherwise it was great and thanks to you and I am glad I found your site. The recipes in your blog are the exact same things that my MIL makes.

    Thank you,

    Suman

    ReplyDelete
  13. Thank you for this wonderful site. loved the recipes. Made Mung dal payasam and Kozhukottai.

    ReplyDelete
  14. Nice description,,,thanks

    ReplyDelete
  15. Tried this yesterday and it turned out amazingly well. Thank you for the simple and easy recipe.

    ReplyDelete
  16. Please let me know where do we get the mould

    ReplyDelete
  17. do we need to boil jaggery till one string consistency and then add coconut?can u please reply in detail.....

    ReplyDelete
    Replies
    1. Hi, We dont need one string consistency. Just boil the jaggery and add the grated coconut and mix well. When it thickens, we can remove that from flame and add cardamom powder and mix once and allow it to cool off.

      Delete
  18. Can anyone suggest me where i can get sweet kozhukattai in chennai...

    ReplyDelete

 
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