Sweet Kozhukattai (Ellu poornam and coconut poornam) | Modak

Sweet kozhukattai or sweet modak is Ganesh Chaturthi special recipe, made by steaming rice flour dumplings stuffed with sweet stuffings like sesame or ellu mix and coconut sweet mix.

There are multiple varieties of poornam people make in different parts of India, and today I showed you the two famous delicious stuffings in this post. This sweet kozhukattai can be made purely with sesame and jaggery stuffing also but when ellu(sesame) is mixed with peanuts (groundnuts) it gives enhanced taste to the kozhukattai.

Ganesh Chaturthi (Vinayak Chaturthi) is a very special festival all over India, and you cannot separate Ganesh from modaks ;)…Sweet kozhukattai is not only a festival recipe but it is a delicious snack item, easy when prepared following few tips.

I have made disasters too initially:D and after a few careful trial and error, got the foolproof recipe to make soft and yummy sweet kozhukattai or sweet modaks. The stuffings I showed today are just examples and you can make any sweet stuffing according to your creativity.

For easy sweet kozhukattai try this: Vella kozhukattai

For kara pidi kozhukattai recipe click here: Kara kozhukattai

Other delicious prasadham/festive recipes here:

Ellu urundai

Javvarisi payasam

Kara vadai

Medhu vadai

Opputtu

Rava Kesari

I am posting this sweet kozhukattai recipe today itself so that you can plan early on this festive day. Let us see this recipe with detailed pictures and video.

Sweet Kozhukattai (Ellu poornam and coconut poornam) | Modak

Sangskitchen

Sweet kozhukattai or sweet modak is Ganesh Chaturthi special recipe, made by steaming rice flour dumplings stuffed with sweet stuffings like sesame or ellu mix and coconut sweet mix.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast, Snack

Cuisine Indian

Servings 4

Calories 350 kcal

Ingredients

  

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Ingredients:

To make kozhukattai:

• 1 cup rice flour or kozhukattai maavu
• 1 ¼ to 1 ½ cups water
• ½ tsp salt
• 1 tsp gingelly oil

To make sesame(ellu) stuffing:

• ½ cup black sesame seeds (ellu)
• ½ cup roasted peanuts
• ¾ cup powdered jaggery
• ½ tsp cardamom powder
• 1 tbsp ghee

To make sweet coconut stuffing:

• 1 cup grated coconut
• 1 cup powdered jaggery
• ¼ tsp cardamom powder
• 1 tbsp ghee

Instructions

 

Preparation:

• Make jaggery into powder.
• For making this kozhukattai, any good fresh rice flour you can use. I used fresh store bought rice flour today.
• Rice flour for kozhukattai can be made in home also.

To make rice flour(kozhukattai flour):

• If you are making in home, prepare this the previous day itself. Wash and soak raw rice for two hours.
• After two hours, drain the rice and dry it in a plain white cotton cloth under fan. When it is completely dry then grind it into fine flour in machine or mixer. Cool it down, sieve and store tight in a container for future use.
• First prepare stuffings before making kozhukattai.

Recipe to make sweet kozhukattai:

Preparing ellu poornam(sesame stuffing):

• If your sesame seeds are clean skip this step. Otherwise for safe sake first wash and drain ellu seeds, dry in a clean cloth for two hours.
• In a pan, dry roast sesame seeds continuously in medium flame for five minutes. Ellu seeds popping sound will come while roasting, that is the stage to switch off. Please be careful not to burnt them.
• Let it cool down for few minutes.
• Now add plain roasted peanuts into the jar and powder with ellu seeds into coarse powder.
• Add mentioned quantity of powdered jaggery into the jar and grind again for two minutes.
• Transfer it to a plate, add cardamom powder.
• Add ghee and mix with the poornam. Sesame stuffing is ready. Keep it ready.

Preparing coconut poornam:

• Heat a pan with a tbsp of ghee.
• Add grated coconut and fry in ghee.
• Mix nicely until nice aroma arises.
• Add a cup of jaggery and mix with coconut.
• Let the jaggery melt and mix with coconut. Switch off.
• Let it cool down and you can make equal sized balls, keep aside.

How to make kozhukattai dough :

• In a non-stick kadai, pour 11/4 cups of water. For one cup rice flour usually 1.25 cups of water is enough. Some rice flour may take 11/2 cups of water. So the better strategy I recommend here is to heat water and add flour little by little. Some do the other way of adding hot water gradually into flour, which may also be followed.
• Add salt and 1 tsp gingelly oil. Let the water boil.
• When water starts roll-boiling, keep the flame to very low temperature. Add rice flour gradually and mix with hot water quickly.
• The whole process of mixing flour into hot water takes just five minutes. Mix continuously, rice flour will be half-cooked by this time and gets a shiny texture without lumps as a whole mass.
• If you are adding hot water into flour, then add water gradually carefully and mix until you get a whole mass.
• Transfer this hot dough to a mixing bowl. When it is warm enough to touch, knead the dough with oiled hands again and close with damp cloth to avoid drying.

Making kozhukattai stuffings:

• Apply oil in palms, take a lemon sized ball and flatten it.
• Slightly press it and rotate simultaneously to make a cup like shape. Be careful not to crack it.
• Now fill the stuffing and close the side corners as shown. Do not over stuff as it may come out of dumplings while cooking.
• Press the corners firmly to avoid any leak.
• To make like north Indian modak type, after filling the ellu poornam or coconut poornam just bring all the sides together and press the top like a flower as shown. You can remove extra dough.
• Prepare all the kozhukattais with different stuffing and shapes, keep them ready.

Cooking sweet kozhukattai:

• In the meantime, heat water in a idli steamer.
• When water boils, grease idli plates and keep ready.
• Stack the stuffed kozhukattais one by one in the idli plates and cook for 7-8 minutes.
• After 8 minutes, switch off the idli cooker. Take out the plates; let them cool down for two mins.
• When it is cooled enough to touch, remove and serve the sweet kozhukattai or offer to god as prasadam.

Video

Notes

Tips/notes: 1) Do not overcook the kozhukattais more than recommended time, else they may turn hard. 2) While making the dough, the water should be very (roll boiling) hot to get crackless modaks. If the rice flour not cooked in the hot water properly, then while making cup shape the dough may get cracks and break. 3) You can prepare ellu poornam without groundnuts also. 4) Always close the prepared dough with damp cloth to avoid drying.

Nutrition

Calories: 350kcal

Keyword coconut Kozhukattai, Ellu Kozhukattai, Sweet Kozhukattai, sweet modak

Tried this recipe?Let us know how it was!

Preparation:

• Make jaggery into powder.
• For making this kozhukattai, any good fresh rice flour you can use. I used fresh store-bought rice flour today.
• Rice flour for kozhukattai can be made at home also.

To make rice flour(kozhukattai flour):

• If you are making in-home, prepare this the previous day itself. Wash and soak raw rice for two hours.
• After two hours, drain the rice and dry it in a plain white cotton cloth under the fan. When it is completely dry then grind it into fine flour in a machine or mixer. Cool it down, sieve and store tightly in a container for future use.
• First, prepare stuffings before making kozhukattai.

Recipe to make sweet kozhukattai:

Preparing ellu poornam(sesame stuffing):

• If your sesame seeds are clean skip this step. Otherwise for safe sake first wash and drain ellu seeds, dry in a clean cloth for two hours.

• In a pan, dry roast sesame seeds continuously in medium flame for five minutes. Ellu seeds popping sound will come while roasting, that is the stage to switch off. Please be careful not to burn them.

• Let it cool down for a few minutes.
• Now add plain roasted peanuts into the jar and powder with ellu seeds into a coarse powder.

• Add the mentioned quantity of powdered jaggery into the jar and grind again for two minutes.

• Transfer it to a plate, add cardamom powder.
• Add ghee and mix with the poornam. Sesame stuffing is ready. Keep it ready.

Preparing coconut poornam:

• Heat a pan with a tbsp of ghee.
• Add grated coconut and fry in ghee.

• Mix nicely until nice aroma arises.
• Add a cup of jaggery and mix with coconut.
• Let the jaggery melt and mix with coconut. Switch off.

• Let it cool down and you can make equal sized balls, keep aside.

How to make kozhukattai dough :

• In a non-stick kadai, pour 11/4 cups of water. For one cup of rice flour usually, 1.25 cups of water will be enough. Some rice flour may take 11/2 cups of water. So the better strategy I recommend here is to heat water and add flour little by little. Some do the other way of adding hot water gradually into the flour, which may also be followed.
• Add salt and 1 tsp gingelly oil. Let the water boil.
• When water starts roll-boiling, keep the flame to very low temperature. Add rice flour gradually and mix with hot water quickly.

• The whole process of mixing flour into hot water takes just five minutes. Mix continuously, rice flour will be half-cooked by this time and gets a shiny texture without lumps as a whole mass.

• If you are adding hot water into the flour, then add water gradually carefully and mix until you get a whole mass.
• Transfer this hot dough to a mixing bowl. When it is warm enough to touch, knead the dough with oiled hands again and close with a damp cloth to avoid drying.

Making kozhukattai stuffings:

• Apply oil in palms, take a lemon sized ball and flatten it.
• Slightly press it and rotate simultaneously to make a cup-like shape. Be careful not to crack it.

• Now fill the stuffing and close the side corners as shown. Do not overstuff as it may come out of dumplings while cooking.
• Press the corners firmly to avoid any leak.
• To make like north Indian modak type, after filling the ellu poornam or coconut poornam just bring all the sides together and press the top like a flower as shown. You can remove extra dough.

• Prepare all the kozhukattais with different stuffing and shapes, keep them ready.

Steaming sweet kozhukattai:

• In the meantime, heat water in an idli steamer.
• When water boils, grease idli plates and keep ready.
• Stack the stuffed kozhukattais one by one in the idli plates and cook for 7-8 minutes.

• After 8 minutes, switch off the idli cooker. Take out the plates; let them cool down for two mins.

• When it is cooled enough to touch, remove and serve the sweet kozhukattai or offer to god as prasadam.

Tips/notes:

1. Do not overcook the kozhukattais more than the recommended time, else they may turn hard.
2. While making the dough, the water should be very (roll boiling) hot to get crackless modaks. If the rice flour not cooked in the hot water properly, then while making the cup shape the dough may get cracks and break.
3. You can prepare ellu poornam without groundnuts also.
4. Always close the prepared dough with a damp cloth to avoid drying.