இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Thengai Poorna Kozhukattai  A very well-known variety of kozhukattai is Thengai Poorna Kozhukattai. A delightful filling prepared from jaggery, coconut, and cardamom. The dish is customarily cooked as an offering (naivedhya) on Vinayaka Chathurthi in Tamil Nadu in celebration of the Hindu God Ganesha.  To prepare kozhukattai, there are many different Kozhukattai moulds made of plastic, aluminium, and wood that are sold in stores, but you may also prepare them with just your hands, banana leaves, or plastic sheets. Moulds facilitate speedy processing and precise shaping. Enjoy this mouthwatering coconut kozhukattai while celebrating Ganesha Chaturthi.

A few tips to make delicious coconut poornam kozhukattai

• The puran is better with the young and fresh coconut.
• You can add jaggery to your taste.
• If the filling starts to get a bit thick on the stove, turn it off since if it cools, it will likely solidify much more.
• A tablespoon of ghee can be added at the very end of the poornam if preferred.
• You can use kozhukattai flour or idiyappam flour.
• Use rice flour only after frying if using.
• Kozhukattai is hot when it has finished boiling, so wait a little while before removing it from the dish. Otherwise, it might break.

Other Varieties

Ulundu Poornam Kozhukattai

Poornam Kozhukattai

Sweet Pidi Kozhukattai

Paal Kozhukattai Recipe

Modagam 

Pasiparupu Javvarisi Payasam

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Thengai Poorna Kozhukattai | Coconut Stuffed Sweet Dumpling

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Thengai Poorna Kozhukattai  A very well-known variety of kozhukattai is Thengai Poorna Kozhukattai. A delightful filling prepared from jaggery, coconut, and cardamom. The dish is customarily cooked as an offering (naivedhya) on Vinayaka Chathurthi in Tamil Nadu in celebration of the Hindu God Ganesha. 

Course: Dessert, Snack

Cuisine: Indian

Keyword: kozhukattai, modakam, sweet kozhukattai

Author: Sivagami Meganathan

Ingredients

For Stuffing

• Jaggery – ½ cup
• Grated coconut – ½ cup
• Cardamom powder – ¼ tsp

For Outer layer

• Kozhukattai / Idiyappam flour - 1 cup
• Salt – as needed
• Cooking oil - 1 tsp

Instructions

Stuffing

1. To a pan, add 1/2 cup jaggery.

2. Bring it to a boil with 1/4 cup of water.

3. Strain the jaggery after it has dissolved.

4. Add 1/4 teaspoon of cardamom powder.

5. Add 1/2 cup of grated coconut while the water is boiling.

6. Until the mixture slightly thickens, cook over medium heat.

7. The coconut poornam is done; set it aside.

Outer layer

1. Stir in 1.5 cups of water and bring to a boil.

2. Add a dash of salt and a spoonful of cooking oil to the heated water.

3. After adding rice flour, switch off the stove.

4. Until smooth, stir with the back of a spoon.

5. After that, pour into a basin to cool.

6. When it's comfortably warm, gently knead it.

Kozhukattai

1. To prepare the kozhukattai, lightly oil a plastic sheet or banana leaf and place a dough ball on it.

2. Place a spoonful or more of the filling on it and fold and seal the edges.

3. Grease the idli/steamer plates, place the prepared kozhukattai in the idli pan, cover, and cook for 5 to 7 minutes.

4. Remove it off the plates once it has cooled a little.

5. Thengai poorna kozhukattai is ready.

Method

Step by Step Pictures