Thengai Purana Kozhukattai also called Modhagam or Modak is a very popular and traditional Kozhukattai variety that we make for many festivals like Ganesha Chaturti, Varalakshmi Vratham, Aadi Velli, Shankatahara Chaturti and many more occasions. We first prepare rice flour dough which we shape into small cups and inside those cups, we keep coconut jaggery puran as the filling and then seal and shape into modak and steam cook.
Thengaai Poorna Kozhukattai is a delicious sweet and is favorite for Lord Ganesh. Devotees will offer this yummy dish for Lord Ganesh on evey Ganesh Chathurti(Vinayaka Chaturti) and monthly chaturthi days. Even on the many auspicious festivals like Varalakshmi Viratham we make this yummy kozhukattai as neivedhyam dish.
Tips for making Kozhukattai Recipe | How to make Kozhukattai with Coconut Filling ?:
Outer Cover: We can make outer cover in 2 ways. One soaking rice, making batter and cooking it till a dough consistency which is shared in this recipe. I always follow this method and it gave very good results every time. Another conventional way to make outer cover is to soak the rice for an hour, dry the soaked in a clean cloth and then grind it to smooth powder which is then cooked in hot boiling water till it becomes dough.
Adding milk to the rice batter is optional. Milk helps keep the cooked dough white in color. Generally the rice batter when cooked will become dull white in color. So in order to retain the color and texture milk is added. But it’s completely optional.
Once the Kozhukattai mavu (outer cover dough) is ready, cover the dough with a damp cloth to prevent it from getting dry. We can even prepare the dough a day before and cover it with damp cloth and refrigerate.
Steam cook the Kozhukattai for just 2-3 minutes only. Over cooking of Kozhukattai make the outer cover harder
For Coconut filling, freshly grated coconut gives is the best choice, but if you don’t get fresh coconut, you can use frozen or desiccated coconut also.
There is no specific consistency for the jaggery juice. We just need to bring it to boil and add the grated coconut and cook together till the puran is thick and non-sticky.
Thengai Purana Kozhukattai also called Modhagam or Modak is a very popular and traditional Kozhukattai variety that we make for many festivals like Ganesha Chaturti, Varalakshmi Vratham, Aadi Velli, Shankatahara Chaturti and many more occasions. We first prepare rice flour dough which we shape into small cups and inside those cups, we keep coconut jaggery puran as the filling and then seal and shape into modak and steam cook.
Take the raw rice in a vessel. Rinse it thoroughly twice or thrice. Add fresh water and soak the rice for atleast 1 hour
After 1 hour, drain the water from soaked rice. Take the rice to the mixer jar. Add water little by little and grind it to smooth runny batter like dosa batter
Pour the batter in a heavy bottomed pan. Add salt, sesame oil and milk. Stir well
Next, swtich on the flame. Keep the flame in medium and start stirring the batter.
Slowly the batter becomes thicker and thicker. Stir continuously so that there are no lumps
Keep stirring till the batter becomes like a dough. Dough should be smooth and non-sticky
Kozhukattai mavu (Outer Cover Dough) is now ready! Take it in a bowl and cover it with a damp cloth to prevent it from becoming dry. Let it rest for an hour.
Prepraration of Filling
Heat a pan, add 1/4 of water and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles
Add the strained jaggery juice again in the pan, and keep it in flame . When the the jaggery juice starts to boil, add grated coconut, cardamom powder and stir well continuously.
Slowly the moisture of the jaggery will be absorbed by the coconut and the puran gets thicker. Add ghee at this stage and stir till it roll like a ball and does not stick the sides of the pan.
This is the correct consistency to remove from flame. Take the coconut pooranam in a bowl and allow it to cool off. Make gooseberry size balls out of the pooranam and keep it in a plate
Coconut Jaggery (Thengai Puranam) is now ready!
Procedure to make Kozhukattai
Take some oil in a bowl and grease you palm with little oil and then take little kozhukattai dough ball and press it in middle to make it like a patti as shown in the picture. We traditionally make cup out of the dough but making cup requires little expertise. So beginners make flat and thin patti as shown in the below picture. In the middle of the kozhukattai patti, add thengai pooranam ball
Close the sides of kozhukattai mavu gently in all the sides. Now the puran is sealed completely by the mavu. Remove the excess mavu from the tip. Repeat the steps and fill the rest of the dough cups with puran.
Grease the idli plates with oil and then place the kozhukattai cups in the idly plates. Cook the kozhukattai in cooker for 2-3 mins. Remove the cooked kozhukattai from cooker and allow it to cool off and then gently take it out.
The yummy thengai poorana kozhukattai is ready to serve and for neivedhyam
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Method for Thengai Purana Kuzhukattai with Step by Step Pictures:
PREPARING OUTER COVER DOUGH
Take the raw rice in a vessel. Rinse it thoroughly twice or thrice. Add fresh water and soak the rice for atleast 1 hour
After 1 hour, drain the water from soaked rice. Take the rice to the mixer jar.
Add water little by little and grind it to smooth runny batter like dosa batter
Pour the batter in a heavy bottomed pan. Add salt, sesame oil and milk. Stir well
Next, swtich on the flame. Keep the flame in medium and start stirring the batter.
Slowly the batter becomes thicker and thicker. Stir continuously so that there are no lumps. Keep stirring till the batter becomes like a dough. Dough should be smooth and non-sticky
Kozhukattai mavu (Outer Cover Dough) is now ready! Take it in a bowl and cover it with a damp cloth to prevent it from becoming dry. Let it rest for an hour.
PREPRARATION OF FILLING
Heat a pan, add 1/4 of water and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles
Add the strained jaggery juice again in the pan, and keep it in flame . When the the jaggery juice starts to boil, add grated coconut, cardamom powder and stir well continuously.
Slowly the moisture of the jaggery will be absorbed by the coconut and the puran gets thicker. Add ghee at this stage and stir till it roll like a ball and does not stick the sides of the pan.
This is the correct consistency to remove from flame. Take the coconut pooranam in a bowl and allow it to cool off. Make gooseberry size balls out of the pooranam and keep it in a plate
Coconut Jaggery (Thengai Puranam) is now ready!
PROCEDURE TO MAKE KOZHUKATTAI
Take some oil in a bowl and grease you palm with little oil and then take little kozhukattai dough ball and press it in middle to make it like a patti as shown in the picture. We traditionally make cup out of the dough but making cup requires little expertise. So beginners make flat and thin patti as shown in the below picture.
In the middle of the kozhukattai patti, add thengai pooranam ball
Close the sides of kozhukattai mavu gently in all the sides. Now the puran is sealed completely by the mavu. Remove the excess mavu from the tip. Repeat the steps and fill the rest of the dough cups with puran.
Grease the idli plates with oil and then place the kozhukattai cups in the idly plates.
Cook the kozhukattai in cooker for 2-3 mins. Remove the cooked kozhukattai from cooker and allow it to cool off and then gently take it out.
The yummy thengai poorana kozhukattai is ready to serve and for neivedhyam
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..
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 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?
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?
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.
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.
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.
Simple to follow recipe and authentic taste. I tried with normal rice flour adjusted the stickiness as necessary. Thank you mam for sharing recipes with us.
This is Vatchu, Thank u for your yummy recipe of kolukattai. Going to prep one for this auspicious day, to present to God on behalf of others health & prosperity.
Want to thank you sincerely for this post and the correct measures and step by step method of making the kozhukottai. Mami , each year whenever i have made this, i have had several problems but this time the prasadam came out super duper. God Bless YOU !!!. thank you once again and warm regards
hello mami My grandmother used to make ennai kuzhakattai with the same poornam. I would like to know if the outer cover is the same as steamed ones. Please help
Hi
Today I tried making modakams as given here. My coconut pooranam became very hard. Did I add too much jaggery? The cover was fine, well cooked and unbroken.
Hi Nithya, sorry to hear. If the jaggery boiled for so long, then it will reach hard consistency and when we add the coconut the puran will become hard. This will sometime happens if you use frozen coconut also. Just bring the jaggery to boil and add the coconut. Mix well till it becomes thick and then it take it out as the puran will eventually gets more thicker upon cool
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..
Hi Smitha, I am sorry, i am not aware of ulladam vacha kozhukatai. Please try this out and let me know your comments.
do i keep the coconut poornam in the fridge
s you can
Hi,
Yes, sure. you can keep it in fridge, but its not mandatory.
Tried the kozhakkattai out and it came awesome… Thanks a ton.
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.
Hi Annalakshmi
See the link below for the recipe for kozhukattai mavu preparation.
https://www.subbuskitchen.com/2011/08/kozhukattai-mavu-preparation.html
All the best.
Subbalakshmi
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
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
yeah ! I was also looking for kozhakattai mould, Where it is available in india ?
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.
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
Thanks Suman
Thank you for this wonderful site. loved the recipes. Made Mung dal payasam and Kozhukottai.
Nice description,,,thanks
Tried this yesterday and it turned out amazingly well. Thank you for the simple and easy recipe.
Please let me know where do we get the mould
do we need to boil jaggery till one string consistency and then add coconut?can u please reply in detail…..
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.
Can anyone suggest me where i can get sweet kozhukattai in chennai…
Thank you so much mami. I made it for the first time for ganesha chaturthi , my mother in law was very impressed. It came out very well..
Simple to follow recipe and authentic taste. I tried with normal rice flour adjusted the stickiness as necessary. Thank you mam for sharing recipes with us.
Thank you forvgenerouslyvsharing such awesome recipes!!!
Hi mami, I will try this out for vinaygar chathurthi and let u know.. Apart from thengai poornam , can we prepare any other poornam ?
Hi maami i m trying this kozukattai recipe tomoro n let z know
Maami… thanks for the recipe…. My wife Deepa made Thennga pooranam Kozhukkattai. Came out good…. we all enjoyed for Vinayaka chaturthi!!!
Hello Mami
Any idea if poornam is in excess ?
Hi Mani,
This is Vatchu, Thank u for your yummy recipe of kolukattai.
Going to prep one for this auspicious day, to present to God on behalf of others health & prosperity.
Hi..i tried this recipe today..it's really yummy..Thanks
Hi..i tried this recipe today..it's totally yummy..Thanks
Hi maami
I made this today and it turned out great. All thanks to you I could make good nivedyam to vinayagar.
Anjana
Dear Mami,
Want to thank you sincerely for this post and the correct measures and step by step method of making the kozhukottai. Mami , each year whenever i have made this, i have had several problems but this time the prasadam came out super duper. God Bless YOU !!!. thank you once again and warm regards
hello mami
My grandmother used to make ennai kuzhakattai with the same poornam. I would like to know if the outer cover is the same as steamed ones. Please help
Hai dear your dish is super. Thank you.
I really appreciate your professional approach. These are pieces of very useful information that will be of great use for me in future.
Mouth watering dishes yummie… love to try this.
Hi mam. I tried your somas recipe for janmastami. I has come very nice. Thanks lot I am getting tips for Ganesha festival
Glad to hear Thanks Bhuvana
THE KOZHUKOTAI WAS AWESOME.TURNOUT VERY WELL. THE LAYER WAS SO SOFT, NOT BREAKING. I HAVE SHARED AMONG MY GROUP OF FRIENDS AS WELL.THANKS FOR SHARING.
So happy and glad to hear Thilaga. Thanks for sharing.
Super recipes thank you
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Hi
Today I tried making modakams as given here. My coconut pooranam became very hard. Did I add too much jaggery? The cover was fine, well cooked and unbroken.
Hi Nithya, sorry to hear. If the jaggery boiled for so long, then it will reach hard consistency and when we add the coconut the puran will become hard. This will sometime happens if you use frozen coconut also. Just bring the jaggery to boil and add the coconut. Mix well till it becomes thick and then it take it out as the puran will eventually gets more thicker upon cool
Hi – can we soak the raw rice overnight? Wondering because on the festival day one hour soaking time is quite long. Thanks
Yeah we can soak it overnight
Hi, today i prepared sweet poornam which is slowly becoming sticky and hard..Any tips to bring back to correct consistency?
you can reheat sprinkling little water and cook again till correct consistency
Recipe made do it well and tasty
Thanks Udaya for your feedback.
Can we make the dough one day before and store it in the refrigerator?
yes we can. place the dough in a wet handkerchief or soft cloth and refrigerate.
Want to try this – Can we make the dough and the poornam and within a couple of hours make the kozhukattai?
yes surely.