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You are here: Home / Indian Recipes / Festival Recipes / Thengaai Poorana Kozhukattai | Coconut Jaggery Stuffed Modak Recipe

Thengaai Poorana Kozhukattai | Coconut Jaggery Stuffed Modak Recipe

September 23, 2015 By Sangeetha Priya 9 Comments

Thengaai Poorana Kozhukattai | Coconut Jaggery Stuffed Modak Video Recipe

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.
Thengaai Pooranam preparation
  • 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.
Thengaai Poorana Kozhukattai | Coconut Jaggery Stuffed Modak Video Recipe

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)
Thengaai Poorana Kozhukattai | Coconut Jaggery Stuffed Modak Video Recipe
  • 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.
Old Picture

Print Recipe

Thengaai Poorana Kozhukattai | Coconut Jaggery Stuffed Modak Video Recipe
Print
Thengaai Poorana Kozhukattai
Prep Time
40 mins
Cook Time
15 mins
 
Course: Snack, sweets
Cuisine: Indian
Servings: 16 Kozhukattai
Author: Sangeetha Priya
Ingredients
Ingredients for Pooranam/Stuffing
  • 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
Ingredients for outer Layer
  • Rice Flour – 1 Cup
  • Cardamom Powder – 1/4 tsp (Optional)
  • Salt – 1/4 tsp
  • Ghee/ Sesame Oil – 1.5 tsp
Instructions
How to make Pooranam/Modak Stuffing
  1. Dry roast the sesame seeds and keep aside.
  2. If you are using roasted sesame seeds then skip dry roasting.
  3. In the same pan add jaggery and 1/2 cup water just to melt the jaggery.
  4. Once it dissolved , filter the impurities, clean the pan and heat the pan again.
  5. To the hot pan add ghee, sesame seeds (pic1) saute until it cracks up.

  6. Now pour filtered jaggery (Pic 3) and cardamom powder.

  7. Saute till jaggery water/moisture evaporates and become the stuffing mixture as shown in Pic 4.

  8. Keep aside to cool completely.
How to make Kozhukattai/Modak Outer Layer
  1. Take rice flour,ghee,cardamom powder and salt in a wide/mixing bowl (Pic 1).
  2. Boil 1.5 cup water and when boiled well, do add it to the rice flour in batches (Pic 2).
  3. You may not need all the water so keep an eye on it.
  4. When you add too much water then the dough becomes too sticky.
  5. When the dough is gooey you can immediately stir in medium flame for the moisture to evaporate, that will fix the problem.
  6. 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.
  7. 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).
  8. You can make lemon size balls (Pic 6) but its optional, Keep aside.
How to make Thengaai Poorana Kozhukattai
  1. Grease the mold with little oil, hold the lock with one hand.
  2. Pinch small white dough, press it tight all over the inner sides of the mold as shown in Picture 1.

  3. Now take a oval shape of coconut jaggery mixture, insert it in to the mould (Pic 2), do hold the lock all the time.

  4. 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.

  5. Take small white outer layer flat it and press it at the bottom as shown in Picture 3.

  6. Press well so that it seals and merges with the previous layers, remove excess (Pic 4)

  7. Now release the lock (Pic 4), gently lift it from the bottom and place it over a plate.

  8. Do repeat the same for remaining dough.
  9. Grease the steamer plates with oil, arrange the shaped/stuffed modaks all over it (Pic 5).

  10. In well boiled idli pan place the plates and steam cook for 3-5 minutes approx.

  11. They look shiny and glossy when it well cooked (Pic 6).

  12. Remove from the pan and allow to cool for a while say 2 minutes.
  13. Now gently remove the modaks and serve it.
Thengaai Poorana Kozhukattai | Coconut Jaggery Stuffed Modak Video Recipe

Video Tutorial

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Filed Under: Fasting Recipes / No Onion No Garlic, Festival Recipes, Gluten Free Recipes, Kozhukattai Recipes, School Lunch Box Ideas Tagged With: Appetizer and Snacks, coconut jaggery filling for modaks, Coconut Jaggery Modaks, coconut stuffed modak recipe, Easy Modhagam Recipe, easy way to make stuffed modaks, Festive Specials, Ganesh Chaturthi Special, gluten free recipe, Gluten Free Recipes, Healthy Recipes, how to make perfect outer layer for modaks, how to use modak mould/mold, Indian Sweets and Snacks, Kids n Infant Corner, kozhukattai maavu seivathu eppadi, kozhukattai recipe, kozhukattai video recipe, Nitha Kitchen, poorana kozhukattai, steamed Rice flour dumplings, step by step recipe for coconut jaggery stuffed modaks, thengaai poorana kozhukattai video recipe, Thengaai Pooranam Kozhukattai, thin mel maavu for modhagam, traditional classic thengai pooranam kozhukattai recipe, video recipe for mel maavu, vinayagar ganesh chathurthi special recipe

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Reader Interactions

Comments

  1. Unknown

    September 8, 2017 at 10:18 am

    Hi, I like ur receipes, but I have a doubt the kozhukattai becomes harder when it cools down. Why happens how to prevent it.

    Reply
    • sangeethapriya

      September 10, 2017 at 10:34 pm

      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.

      Reply
  2. Veena Theagarajan

    August 31, 2016 at 3:11 am

    so yum! perfectly done Kozhukattai

    Reply
  3. ancentim54

    November 6, 2015 at 10:51 am

    I’m excited to uncover this page. I need to to thank you for ones time for this particularly fantastic read. See More : COC Hack

    Reply

Trackbacks

  1. Ragi Millet Uppu Kozhukattai With Sundal Pooranam - Nitha Kitchen says:
    October 3, 2021 at 9:00 pm

    […] Thengaai Purana Kozhukattai […]

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  2. Ragi Millet Kozhukattai With Verkadalai Puranam - Nitha Kitchen says:
    September 7, 2021 at 6:07 pm

    […] sarkarai I used Karupatti/Palm Jaggery to make the stuffing for this recipe. You can use Coconut Jaggery Stuffing/Thengaai Puranam Instead of Peanut stuffing. I used half of the ragi dough for making sweet […]

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  3. Peanut Kozhukattai Verkadalai Poorana Modhagam Video Recipe says:
    August 31, 2020 at 10:25 am

    […] for Instant Rice Flour or Homemade Rice Flour. Do follow the techniques I have shown recently in Thengaai Poorana Kozhukattai Video Recipe (Coconut Jaggery Modaks). I did a batch of these peanut filling using homemade rice flour and it […]

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  4. Homemade Raw Rice Flour | How to make Rice Flour from scratch says:
    August 21, 2020 at 11:22 pm

    […] Thengaai Poorana KozhThengaai Poorana Kozhukattai | Coconut Jaggery Stuffed Modak Recipeukattai […]

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    […] Recipe HERE and few more coocnut based recipes Coconut Filled Modaks | Thengai Poorana Kozhukattai HERE Plain Salna | Parotta Chalna HERE Arisi Eggless Thengai Bun | Bakery style Coconut Bun –> […]

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