Last week I made this Coconut Jaggery Filled Modaks /Thengaai Poorana Kozhukattai for Ganesh Chaturthi. Later I uploaded a picture in my whats app profile and got lots of appreciation for this modaks. Coming to the recipe I have added generous amount of cardamom powder in the outer layer itself so you can’t expect pure white modaks instead you can see tiny bits of cardamom all over the outer layer. Also I have explained another easy way of using modaks, in this method you can make the outer layer thin
and load more stuffing. Since this method use thin outer layer and more filling you can get/ recipe yields 16 modaks Approx
How to make Pooranam/Modak Stuffing
- Dry roast the sesame seeds and keep aside.
- If you are using roasted sesame seeds then skip dry roasting.
- In the same pan add jaggery and 1/2 cup water just to melt the jaggery.
- Once it dissolved , filter the impurities, clean the pan and heat the pan again.
- To the hot pan add ghee, sesame seeds (pic1) saute until it crack up.
- To that add shredded coconut and saute for 2-3 minutes, just nice aroma attains (Pic 2).
- Now pour filtered jaggery (Pic 3) and cardamom powder.
- Saute till jaggery water/moisture evaporates and become the stuffing mixture as shown in Pic 4.
- Keep aside to cool completely.
How to make Kozhukattai/Modak Outer Layer
- Take rice flour,ghee,cardamom powder and salt in a wide/mixing bowl (Pic 1).
- Boil 1.5 cup water and when boiled well, do add it to the rice flour in batches (Pic 2).
- You may not need all the water so keep an eye on it.
- When you add too much water then the dough becomes too sticky.
- When the dough is gooey you can immediately stir in medium flame for the moisture to evaporate, that will fix the problem.
- At the same time too little water makes the modaks to break/crack and you have to sprinkle bit water to make the dough perfect.
- Once done keep stirring for the steam to evaporate (pic 4), once the dough attained hand bearable temperature keep kneading with your hands (pic 5), at one stage it should be soft and crack free non sticky dough (Pic 5).
- You can make lemon size balls (Pic 6) but its optional, Keep aside.
How to make Thengaai Poorana Kozhukattai
- Grease the mold with little oil, hold the lock with one hand.
- Pinch small white dough, press it tight all over the inner sides of the mold as shown in Picture 1.
- Now take a oval shape of coconut jaggery mixture, insert it in to the mould (Pic 2), do hold the lock all the time.
- The sweet stuffing should be inserted well and need a little space at the bottom, that space is going to be filled with white layer again.
- Take small white outer layer flat it and press it at the bottom as shown in Picture 3.
- Press well so that it seals and merges with the previous layers, remove excess (Pic 4)
- Now release the lock (Pic 4), gently lift it from the bottom and place it over a plate .
- Do repeat the same for remaining dough.
- Grease the steamer plates with oil, arrange the shaped/stuffed modaks all over it (Pic 5).
- In well boiled idli pan place the plates and steam cook for 3-5 minutes approx.
- They look shiny and glossy when it well cooked (Pic 6).
- Remove from the pan and allow to cool for a while say 2 minutes.
- Now gently remove the modaks and serve it.
Print Recipe
- Shredded Coconut – 1.5 Cups
- Jaggery or Nattu Sarkarai Brown Sugar – 1.25 Cups (you can reduce to 1 cup)
- Sesame Seeds – 2 Tbsp Optional
- Cardamom Powder – 1 tsp
- Ghee – 1 Tbsp
- Rice Flour – 1 Cup
- Cardamom Powder – 1/4 tsp (Optional)
- Salt – 1/4 tsp
- Ghee/ Sesame Oil – 1.5 tsp
-
Dry roast the sesame seeds and keep aside.
-
If you are using roasted sesame seeds then skip dry roasting.
-
In the same pan add jaggery and 1/2 cup water just to melt the jaggery.
-
Once it dissolved , filter the impurities, clean the pan and heat the pan again.
-
To the hot pan add ghee, sesame seeds (pic1) saute until it cracks up.
-
Now pour filtered jaggery (Pic 3) and cardamom powder.
-
Saute till jaggery water/moisture evaporates and become the stuffing mixture as shown in Pic 4.
-
Keep aside to cool completely.
-
Take rice flour,ghee,cardamom powder and salt in a wide/mixing bowl (Pic 1).
-
Boil 1.5 cup water and when boiled well, do add it to the rice flour in batches (Pic 2).
-
You may not need all the water so keep an eye on it.
-
When you add too much water then the dough becomes too sticky.
-
When the dough is gooey you can immediately stir in medium flame for the moisture to evaporate, that will fix the problem.
-
At the same time too little water makes the modaks to break/crack and you have to sprinkle bit water to make the dough perfect.
-
Once done keep stirring for the steam to evaporate (pic 4), once the dough attained hand bearable temperature keep kneading with your hands (pic 5), at one stage it should be soft and crack free non sticky dough (Pic 5).
-
You can make lemon size balls (Pic 6) but its optional, Keep aside.
-
Grease the mold with little oil, hold the lock with one hand.
-
Pinch small white dough, press it tight all over the inner sides of the mold as shown in Picture 1.
-
Now take a oval shape of coconut jaggery mixture, insert it in to the mould (Pic 2), do hold the lock all the time.
-
The sweet stuffing should be inserted well and need a little space at the bottom, that space is going to be filled with white layer again.
-
Take small white outer layer flat it and press it at the bottom as shown in Picture 3.
-
Press well so that it seals and merges with the previous layers, remove excess (Pic 4)
-
Now release the lock (Pic 4), gently lift it from the bottom and place it over a plate.
-
Do repeat the same for remaining dough.
-
Grease the steamer plates with oil, arrange the shaped/stuffed modaks all over it (Pic 5).
-
In well boiled idli pan place the plates and steam cook for 3-5 minutes approx.
-
They look shiny and glossy when it well cooked (Pic 6).
-
Remove from the pan and allow to cool for a while say 2 minutes.
-
Now gently remove the modaks and serve it.
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so yum! perfectly done Kozhukattai
Hi, I like ur receipes, but I have a doubt the kozhukattai becomes harder when it cools down. Why happens how to prevent it.
thank you, add sufficient water to the rice flour (without crack) and to prevent hardening knead well with gingely oil…the other reason for hardening might because of over steamed kozhukattais..you have to stop when the outer layer turns shiny and glossy.