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You are here: Home / Indian Recipes / Festival Recipes / Peanut Kozhukattai Verkadalai Poorana Modhagam

Peanut Kozhukattai Verkadalai Poorana Modhagam

August 29, 2020 By Sangeetha Priya 3 Comments

Peanut Kozhukattai Verkadalai Poorana Modhagam Video Recipe
Peanut Kozhukattai

Our Pillaiyar is still enjoying Kozhukattai and so thought of sharing this Peanut Kozhukattai aka Verkadalai Poorana Modhagam Recipe which I planned to post on time for the past two years

in blog. I have so many such recipes in draft wish i get some time to post one by one soon. It is better late than never right ? and I hope this post well deserves it. Do watch the video recorded two years back, provided YouTube link at the end of the post which clearly explains how to make thin outer layer and more filling/stuffing without using modak mold. It such a beginner recipe and you can use mold if you wish to use (explained in the video at 9:00 minutes).

Peanut Kozhukattai Verkadalai Poorana Modhagam Video Recipe
Peanut Kozhukattai Verkadalai Poorana Modhagam

This recipe involves soaking the raw rice and grinding to smooth paste. But if you are looking 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 that’s why some picture has rice flour in the back drop.

I have used the same filling with Finger Millet outer dough, do refer picture below.

Millet Kozhukattai using verkadalai puranam

Tips and Tricks to make Perfect Peanut Kozhukattai

From my several years of kozhukattai making experience if you are a beginner i would suggest you to go with the soaking and grinding method. In this method flour cooks completely and it is very flexible to make kozhukattai/modak.

  • While kneading the dough and while making modaks do apply oil to your hands so that the you get the outer layer thin as much as you can.
  • Too much water in the batter takes more time to cook and its a hand breaking work so i cut shot it and do check the video at minutes 2:45 minutes that’s the right consistency batter.
  • Don’t mix the peanut powder with jaggery when the jaggery syrup is hot, let it comes to warm temperature and then mix it. This way prevents gooey or very hard verkadalai pooranam/peanut filling.
  • I always like to add a pinch of cardamom powder (without sugar) in the outer layer to get nice aroma.
  • Don’t powder the peanuts when its warm and don’t powder for a long time, both makes it oily.
  • The filling/stuffing is also a key for the perfect kozhukattai/modak , do make it as shown in 5:24 minutes of Video.
  • If the filling is powdery then while steaming it the outer layer breaks/cracks.
  • Also if the outer layer is not cooked properly or if its too dry then it breaks/cracks.
Peanut Kozhukattai Verkadalai Poorana Modhagam Video Recipe
Peanut Kozhukattai Verkadalai Poorana Modhagam

Ingredients

Sweet Filling

Peanut Powder / Verkadalai Podi – 3/4 Cup (roast and remove skin if using raw peanuts)
Jaggery or Nattu Sarkarai – 1/2 Cup
Cardamom Powder – 1tsp
Shredded Coconut – 2 Tbsp
Sesame Seeds – 1 Tbsp
Ghee – 1/2 Tbsp

Outer Dough (Mel Maavu)

Raw Rice -1/3 Cup
Salt – A Pinch
Sesame Oil – 1-2 Tbsp

Peanut Kozhukattai Preparation

  • Soak the raw rice for 15 minutes, rinse thrice and soak for 2 hours (Pic 1 in Kozhukattai Outer Layer Preparation.
  • Meanwhile prepare the filling for the modhagam/modak.
  • Dry roast the peanut, remove skin ahead of preparation and keep aside to cool completely.
  • In a pan add jaggery and water(Pic 1), when jaggery dissolved(Pic 2&3) , strain the impurities and keep aside.
  • Clean the pan and add ghee to it.
  • When melted add sesame seeds (Pic 4)and shredded coconut(Pic 5), roast them until nice aroma attains.
  • Now add filtered jaggery syrup(Pic 6) and wait for the syrup to get thick(Pic 7).
  • Now switch off the heat, add cardamom powder (Pic 8).
  • Meanwhile powder the peanut as shown in video at 1:57 minutes.
  • Once the syrup comes to warm temperature do add the peanut powder(Pic 9), don’t add when it is too hot.
  • Mix the powder until syrup coats well and let it cool completely.
  • Make balls from the prepared peanut filling mixture(Pic 10).
  • Now prepare the outer layer.

Peanut Kozhukattai Outer Layer Preparation

  • Once rice is soaked(Pic 2), remove excess water from it(Pic 3).
  • Using mixie/processor grind the soaked rice to smooth batter(Pic 4).
  • And make the batter to right dropping consistency (not so thick and not so watery) as shown in Pic 5/video at 2:45 mins .
  • Heat a pan, apply sesame oil all over the pan to ease the work (Pic 1).
  • Add the ground batter, salt and cardamom powder to it (Pic 2).
  • Mix them (Pic 3) and keep stirring in low to medium flame (Pic 4).
  • In less than 4 minutes it gets thick (Pic 5) and roll into dough.
  • When the dough is warm apply sesame oil to your hands and knead well.
  • The outer layer is ready (Pic 6).
  • Let it cool to room temperature before making modhagam/modak.

How to Shape Peanut Kozhukattai

  • Grease hands with sesame oil.
  • Pinch a portion of outer layer dough, make round and do thin (Pic 1) it as shown in the pic 2 video at 6:53 minutes.
  • Keep the round peanut filling inside(Pic 2), wrap / seal the outer layer properly (Pic 3).
  • Do repeat the process for remaining dough (Pic 4).
  • Alternatively you can use modak mold.
  • For that first press the outer layer dough over greased modak mold.
  • Then add the peanut filling and cover them with outer layer as needed.
  • Once done with shaping , arrange the prepared modak/modhagam on oil greased steamer plate.
  • Steam it for 3-5 minutes in boiling water.
  • Take it out after few minutes of steaming.

Video Tutorial

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Peanut Kozhukattai Verkadalai Poorana Modhagam Video Recipe
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Peanut Kozhukattai
Prep Time
45 mins
Cook Time
20 mins
 

Learn to make Peanut Kozhukattai Verkadalai Poorana Kozhukattai

Course: Breakfast, Main Course, sweets
Cuisine: Indian
Servings: 15 Modak
Author: Sangeetha Priya
Ingredients
  • 3/4 Cup Peanut Powder
  • 1/2 Cup Jaggery
  • 1 TSP Cardamom Powder
  • 2 Tbsp Shredded Coconut
  • 1-2 Tbsp Sesame Seeds
  • 1/2 Tbsp Ghee
For Outer Layer
  • 1/3 Cup Raw Rice 1/3 Cup
  • A Pinch Salt
  • 1-2 Tbsp Sesame Oil
  • A Pinch Cardamom Powder
Instructions
Preparation of Peanut Filling Verkadalai Stuffing
  1. Meanwhile prepare the filling for the modhagam/modak.
  2. Dry roast the peanut, remove skin ahead of preparation and keep aside to cool completely.
  3. In a pan add jaggery and water(Pic 1), when jaggery dissolved(Pic 2&3) , strain the impurities and keep aside.
  4. Clean the pan and add ghee to it.
  5. When melted add sesame seeds (Pic 4)and shredded coconut(Pic 5), roast them until nice aroma attains.
  6. Now add filtered jaggery syrup(Pic 6) and wait for the syrup to get thick(Pic 7).
  7. Now switch off the heat, add cardamom powder (Pic 8).
  8. Meanwhile powder the peanut as shown in video at 1:57 minutes.
  9. Once the syrup comes to warm temperature do add the peanut powder(Pic 9), don’t add when it is too hot.
  10. Mix the powder until syrup coats well and let it cool completely.
  11. Make balls from the prepared peanut filling mixture(Pic 10).
  12. Now prepare the outer layer.
Kozhukattai Outer Layer Preparation
  1. Soak the raw rice for 15 minutes, rinse thrice and soak for 2 hours.
  2. Once rice is soaked(Pic 2), remove excess water from it(Pic 3).
  3. Using mixie/processor grind the soaked rice to smooth batter(Pic 4).
  4. And make the batter to right dropping consistency (not so thick and not so watery) as shown in Pic 5/video at 2:45 mins .
  5. Heat a pan, apply sesame oil all over the pan to ease the work (Pic 1).
  6. Add the ground batter, salt and cardamom powder to it (Pic 2).
  7. Mix them (Pic 3) and keep stirring in low to medium flame (Pic 4).
  8. In less than 4 minutes it gets thick (Pic 5) and roll into dough.
  9. When the dough is warm apply sesame oil to your hands and knead well.
  10. The outer layer is ready (Pic 6).
  11. Let it cool to room temperature before making modhagam/modak
How to make Peanut Kozhukattai Verkadalai Poorana Modhagam
  1. Grease hands with sesame oil.
  2. Pinch a portion of outer layer dough, make round and do thin (Pic 1) it as shown in the pic 2 video at 6:53 minutes.
  3. Keep the round peanut filling inside(Pic 2), wrap / seal the outer layer properly (Pic 3).
  4. Do repeat the process for remaining dough (Pic 4).
  5. Alternatively you can use modak mold.
  6. For that first press the outer layer dough over greased modak mold.
  7. Then add the peanut filling and cover them with outer layer as needed.
  8. Once done with shaping , arrange the prepared modak/modhagam on oil greased steamer plate.
  9. Steam it for 3-5 minutes in boiling water.
  10. Take it out after few minutes of steaming.
Peanut Kozhukattai Verkadalai Poorana Modhagam Video Recipe
Peanut Kozhukattai Verkadalai Poorana Modhagam
Vinayagar ganesh chaturthi special kozhukattai recipes
Vinayagar ganesh chaturthi special kozhukattai recipes
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  • Ragi Peanut Palm Jaggery Purana Kozhukattai
  • Black Eyed Peas SundalAmmini Kaara Kozhukattai
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  • Ragi Savory (Uppu) Kozhukattai
  • Red Rice Pidi Kozhukattai (Recipe Later)
  • Red Rice Sweet Pidi Kozhukattai (Recipe Later)
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Filed Under: Festival Recipes, Kozhukattai Recipes, Traditional Kongu Foods, Video Recipes Tagged With: araitha pachai arisi maavu modhagam recipe, arisi maavu kozhukattai, ganesh chaturthi special recipe, how to make kozhukattai, how to make perfect outer layer for modaks, how to shape thin poorana kozhukattai, how to shape thin purana kolukattai, inippu vellam pooranam kozhukattai recipe, Kadalekayi kozhukattai, Kadalekayi modak, moongphali modak, nitha kitchen video recipes, no mold kolukattai recipe, no mold modak recipe, no mould kozhukatai recipe, pachai arisi kozhukattai, palli pooranam kudumulu kozhukattai, Peanut Jaggery Modaks video tutorial, peanut jaggery stuffed kozhukatta recipe, Peanut Kozhukattai, Peanut Kozhukattai recipe, peanut nattu sarkarai stuffed modak recipe, raw rice kozhukattai, steamed Rice flour dumplings, step by step recipe for peanut jaggery stuffed modaks, thin mel maavu for modhagam, vellai kozhukattai maavu seivathu eppadi, verkadalai nattu sarkarai pooranam kozhukattai video recipe, verkadalai poorana modhagam, verkadalai pooranam, verkadalai Pooranam Kozhukattai, vinayagar ganesh chathurthi special recipe, மேல் மாவு மெல்லியதாக செய்வது எப்படி, மேல் மாவு மோதகம் செய்வது எப்படி, வேர்க்கடலை பூரணம் கொழுக்கட்டை

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  1. Homemade Raw Rice Flour | How to make Rice Flour from scratch - Nitha Kitchen says:
    September 21, 2022 at 9:29 am

    […] Poorana Kozhukattai🪔 Kadalai Paruppu Poorana Kozhukattai🪔 Ellu Poorana Kozhukattai🪔 Verkadalai Poorana Kozhukattai🪔 Sundal Kaara Kozhukattai🪔 Karuppu Konda Kadalai Sundal🪔 Yellow Peas Sundal🪔 […]

    Reply
  2. Ragi Millet Uppu Kozhukattai With Sundal Pooranam - Nitha Kitchen says:
    October 3, 2021 at 8:59 pm

    […] Verkadalai Poorana Kozhukattai […]

    Reply
  3. Ragi Millet Kozhukattai With Verkadalai Puranam - Nitha Kitchen says:
    September 7, 2021 at 6:00 pm

    […] for the modaks and stuffed it with sweet peanut filling. Please refer the stuffing preparation in Verkadalai Poorana Kozhukattai were I detailed everything with Video Tutorial. the only change I did was instead of brown […]

    Reply

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