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  • Kozhukattai Recipe | How to make Kozhukattai with Coconut Filling ?

Kozhukattai Recipe | How to make Kozhukattai with Coconut Filling ?

Very Traditional Prasad!

Posted on Jul 28th, 2020
by Sowmya Venkatachalam
Categories:
  • Sweet Varieties
3.90 from 28 votes
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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 7 minutes
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.

Other Traditional Kozhukattai Varieties to try:

  1. Green Gram Kozhukattai
  2. Sesame Seeds Kozhukattai
  3. Bengal Gram Puran Kozhukattai
  4. Paal Kozhukattai
  5. Pidi Kozhukattai
  6. Ammini Kozhukattai
  7. Urad Dal Savory Kozhukattai

Recipe Card to make Coconut Poorna Kozhukattai

Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)
Pin Recipe

Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)

Course: Festival, Sweet
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 25 Kozhukattai
Calories: 320kcal
Author: Sowmya Venkatachalam
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.
Print Recipe

Ingredients

For Filling

  • 1 Cup Grated Coconut 1 Cup - 250ml
  • ¾ Cup Grated Jaggery
  • 1 tsp Ghee
  • ¼ tsp Cardamom Powder

For Outer Cover

  • 1 Cup Raw Rice 1 Cup - 250ml
  • 1 Pinch Salt
  • 1 tbsp Sesame Oil
  • ¼ Cup Milk Optional

Instructions 

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

Video

Nutritional Info

Nutrition Facts
Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)
Amount Per Serving (4 g)
Calories 320 Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 35g12%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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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

 

Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)
Thengai Poorna Kozhukattai (Cocunut Poorna Kozhukatai)
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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

54 Comments Hide Comments

smitha says:
August 28, 2011 at 11:01 pm

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..

Reply
subbuskitchen says:
August 29, 2011 at 1:01 pm

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

Reply
Anonymous says:
August 31, 2011 at 1:51 pm

do i keep the coconut poornam in the fridge

Reply
Anonymous says:
September 3, 2016 at 11:59 am

s you can

Reply
subbuskitchen says:
August 31, 2011 at 3:45 pm

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

Reply
Malathy says:
September 1, 2011 at 11:00 am

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

Reply
Annalakshmi says:
January 8, 2012 at 2:58 pm

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.

Reply
subbuskitchen says:
January 9, 2012 at 1:59 pm

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

Reply
Anonymous says:
January 27, 2012 at 12:17 am

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

Reply
Meenakshi says:
February 14, 2012 at 8:14 am

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

Reply
SreeVidhya says:
April 26, 2012 at 8:46 pm

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

Reply
subbuskitchen says:
April 30, 2012 at 1:22 pm

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.

Reply
Anonymous says:
July 28, 2012 at 4:24 pm

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

Reply
subbuskitchen says:
July 30, 2012 at 7:03 am

Thanks Suman

Reply
Meira says:
August 29, 2012 at 8:20 am

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

Reply
Anonymous says:
September 19, 2012 at 7:08 am

Nice description,,,thanks

Reply
writerzblock says:
September 20, 2012 at 1:09 pm

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

Reply
bhuvana srinivasan says:
August 14, 2013 at 9:27 am

Please let me know where do we get the mould

Reply
Anonymous says:
September 7, 2013 at 9:29 am

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

Reply
subbuskitchen says:
September 7, 2013 at 2:03 pm

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.

Reply
hemanshu mundra says:
February 9, 2014 at 2:34 pm

Can anyone suggest me where i can get sweet kozhukattai in chennai…

Reply
Manju Muralidharan says:
August 29, 2014 at 3:43 pm

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..

Reply
Anonymous says:
August 30, 2014 at 2:17 pm

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.

Reply
raji117 says:
August 13, 2015 at 2:50 pm

Thank you forvgenerouslyvsharing such awesome recipes!!!

Reply
MenakaSukumaran says:
September 13, 2015 at 10:01 am

Hi mami, I will try this out for vinaygar chathurthi and let u know.. Apart from thengai poornam , can we prepare any other poornam ?

Reply
Anonymous says:
September 16, 2015 at 6:09 pm

Hi maami i m trying this kozukattai recipe tomoro n let z know

Reply
manin says:
September 17, 2015 at 12:48 am

Maami… thanks for the recipe…. My wife Deepa made Thennga pooranam Kozhukkattai. Came out good…. we all enjoyed for Vinayaka chaturthi!!!

Reply
Janani says:
September 17, 2015 at 3:00 am

Hello Mami

Any idea if poornam is in excess ?

Reply
Shrivatsa Vasudevan says:
September 17, 2015 at 5:50 am

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.

Reply
Radha says:
September 17, 2015 at 6:18 am

Hi..i tried this recipe today..it's really yummy..Thanks

Reply
Radha says:
September 17, 2015 at 6:19 am

Hi..i tried this recipe today..it's totally yummy..Thanks

Reply
Anjana says:
September 17, 2015 at 11:00 am

Hi maami

I made this today and it turned out great. All thanks to you I could make good nivedyam to vinayagar.

Anjana

Reply
Dharma says:
September 17, 2015 at 5:16 pm

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

Reply
Uma Srinivasan says:
September 21, 2015 at 2:34 pm

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

Reply
Anonymous says:
September 4, 2016 at 5:53 pm

Hai dear your dish is super. Thank you.

Reply
Digital Marketing Agency Delhi says:
August 24, 2017 at 10:35 am

I really appreciate your professional approach. These are pieces of very useful information that will be of great use for me in future.

Reply
best resort in corbett says:
August 25, 2018 at 2:31 pm

Mouth watering dishes yummie… love to try this.

Reply
Bhuvana Venkat says:
September 12, 2018 at 4:15 pm

Hi mam. I tried your somas recipe for janmastami. I has come very nice. Thanks lot I am getting tips for Ganesha festival

Reply
Sowmya Venkatachalam says:
September 14, 2018 at 7:33 am

Glad to hear Thanks Bhuvana

Reply
Thilaga says:
April 17, 2020 at 12:45 pm

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.

Reply
Sowmya Venkatachalam says:
April 18, 2020 at 12:40 am

So happy and glad to hear Thilaga. Thanks for sharing.

Reply
vasantha says:
July 31, 2020 at 8:44 pm

Super recipes thank you

Do Follow us and support
http://www.vasanthavantalu.online/

Reply
Nithya says:
August 2, 2020 at 7:45 pm

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.

Reply
Sowmya Venkatachalam says:
August 2, 2020 at 10:49 pm

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

Reply
nirupama guruprasad says:
August 16, 2020 at 6:57 pm

Hi – can we soak the raw rice overnight? Wondering because on the festival day one hour soaking time is quite long. Thanks

Reply
Sowmya Venkatachalam says:
August 17, 2020 at 7:15 am

Yeah we can soak it overnight

Reply
Jayashree says:
August 21, 2020 at 6:21 pm

Hi, today i prepared sweet poornam which is slowly becoming sticky and hard..Any tips to bring back to correct consistency?

Reply
Sowmya Venkatachalam says:
August 21, 2020 at 9:17 pm

you can reheat sprinkling little water and cook again till correct consistency

Reply
Udaya says:
August 22, 2020 at 9:51 pm

5 stars
Recipe made do it well and tasty

Reply
Sowmya Venkatachalam says:
August 24, 2020 at 5:57 am

Thanks Udaya for your feedback.

Reply
Revathy says:
August 23, 2021 at 9:19 pm

4 stars
Can we make the dough one day before and store it in the refrigerator?

Reply
Sowmya Venkatachalam says:
August 24, 2021 at 7:00 am

yes we can. place the dough in a wet handkerchief or soft cloth and refrigerate.

Reply
Malathy Krishnan says:
September 9, 2021 at 12:35 pm

Want to try this – Can we make the dough and the poornam and within a couple of hours make the kozhukattai?

Reply
Sowmya Venkatachalam says:
September 9, 2021 at 9:27 pm

yes surely.

Reply

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