#kozhukattai #chathurthi #Tamilfood
Happy Vinayagar Chathurthi 2019. Poorana kozhukattai is the must recipe made using pillaiyar chathurthi festival. Always use freshly made kozhukattai flour for better taste. You can also use store bought kozhukattai maavu or idiyappam flour to make kolukattai. Pooranam or stuffing is made using coconut and jaggery and then it is filled inside and then steam cooked to et perfect dumplings. Thengai Poorana Kozhukattai is a traditional South Indian sweet recipe that we make for many festivals especially during the festival of Vinayagar Chaturthi. It is also known as Modhagam or modak is a very popular sweet and every year the people of the Hindu religion make Thengai poorana kozhukattai and offer to Lord Ganesh during the occasion. These dumplings are made with a stuffing of jaggery and coconut and the outer layer is covered by the raw rice flour, this combination makes a modak soft and juicy inside and can perfect outlook.
Ingredients:
1 cup of raw rice flour
1 pinch of salt
1.5 cup of water
1 teaspoon of oil
3/4 cup of powdered jaggery
1/2 cup of grated coconut
1 pinch of cardamom powder
Little ghee
Procedure:
1. Take 1 cup of raw rice flour and to this add 1 pinch of salt and mix well.
2. Boil 1.5 cups of water along with a teaspoon of oil.
3. Add the boiled water gradually to the flour and make a soft dough.
4. Now dough for kozhukattai is ready.
5. Put 3/4 cup of powdered jaggery in a heavy bottomed pan and add a little water to dissolve it.
6. When the jaggery completely melts, allow it to cool and strain it to remove any impurities.
7. Pour the filtered jaggery syrup in a vessel and add grated coconut and mix till it blends well.
8. When it gets combine together, add little ghee and 1 pinch of cardamom powder and mix it well.
9. Split the dough into lemon size balls and place it in the parchment paper or banana leaf to avoid stickiness.
10. Using your fingers, slightly press the ball to a round shape.
11. Place a small quantity of pooranam in the middle of the dough. Then fold and seal the edges. Finish all the dough with the same procedure.
12. Place the kozhukattai in a greased idli plate and steam it for 8 to 10 minutes.
13. Once it is cooked, take out the idli plate and let it cool down before taking it out from the plate.
Notes:
You can use Par boiled rice flour instead of raw rice flour.
Press the dough to medium thickness so that it gets cooked easily.
Coconut pooranam should be in thick consistency.
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