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.
- Jaggery – ½ cup
- Grated coconut – ½ cup
- Cardamom powder – ¼ tsp
- Kozhukattai / Idiyappam flour - 1 cup
- Salt – as needed
- Cooking oil - 1 tsp
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To a pan, add 1/2 cup jaggery.
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Bring it to a boil with 1/4 cup of water.
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Strain the jaggery after it has dissolved.
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Add 1/4 teaspoon of cardamom powder.
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Add 1/2 cup of grated coconut while the water is boiling.
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Until the mixture slightly thickens, cook over medium heat.
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The coconut poornam is done; set it aside.
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Stir in 1.5 cups of water and bring to a boil.
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Add a dash of salt and a spoonful of cooking oil to the heated water.
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After adding rice flour, switch off the stove.
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Until smooth, stir with the back of a spoon.
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After that, pour into a basin to cool.
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When it's comfortably warm, gently knead it.
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To prepare the kozhukattai, lightly oil a plastic sheet or banana leaf and place a dough ball on it.
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Place a spoonful or more of the filling on it and fold and seal the edges.
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Grease the idli/steamer plates, place the prepared kozhukattai in the idli pan, cover, and cook for 5 to 7 minutes.
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Remove it off the plates once it has cooled a little.
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Thengai poorna kozhukattai is ready.