Thengai poorana Kozhukattai ( Modakam )

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 This is the classic Thengai Poorana Kozhukattai, a staple in South Indian Iyer households, especially prepared during Ganesh Chaturthi. The key to a perfect kozhukattai is getting the outer rice flour shell (maavu) soft and crack-free, while the inside remains moist and sweet.


Ingredients: ( for 20 to 25 Modakam)

For the Sweet Filling (Poornam):

  • 2 cup freshly grated medium sized coconut (need not avoid the brown skin)

  • 1.75 cup powdered jaggery (paagu vellam works best)

  • 1/2 tsp cardamom powder

  • 2 tsp ghee

For the Outer Dough (Maavu):

  • Make the rice flour as given in Adhirasam recipe post. Take 2 cups of rice flour

  • 1.25 to 1.5 cups water (depending on flour quality)

  • 1 tsp sesame oil (gingelly oil)

  • A pinch of salt

Way to go:

1.Prepare the Sweet Poornam:Do this first so it has time to cool and thicken.

In a heavy-bottomed pan, add the powdered jaggery and just 2-3 tablespoons of water. Heat gently until the jaggery melts. Strain it to remove any impurities.

Return the syrup to the pan, add the freshly grated coconut, and cook on medium-low heat. Keep stirring until the mixture thickens and leaves the sides of the pan (about 5-7 minutes). Turn off the heat, stir in the cardamom powder and ghee. Let it cool completely. Once cool, roll it into small, marble-sized balls. If you are not able to roll it and it is very gooey, then cook it for some more time to remove the moisture. 

2.Prepare the Outer Dough: ( Cold Slurry or Koozh method)

In a heavy-bottomed pan (off the heat), add the required amount of room-temperature water, salt, a spoonful of sesame oil, and the rice flour. Mix everything thoroughly until the flour is completely dissolved into a smooth, lump-free liquid.

Place the pan on the stove and turn the heat to the LOWEST FLAME. Stir the mixture continuously, making sure to scrape the bottom and sides so nothing sticks or burns. Keep stirring consistently as the mixture thickens (once the mixture thickens we can increase the heat to slightly moderate flame. DO NOT USE HIGH FLAME ) until it all rolls together into a well-cooked, soft dough that pulls away cleanly from the edges and bottom of the pan.

3.Knead the Dough:Must be done while the dough is still warm.

Transfer the warm dough to a wide plate. Grease your palms with a little sesame oil or ghee and knead the dough vigorously until it becomes completely smooth, soft, and crack-free. If it feels too dry, you can sprinkle a few drops of hot water. Keep the dough covered with a damp cloth at all times so it doesn't dry out. If gone dry, we can also sprinkle few drops of water, and heat it with continuous stirring for some two to three minutes to get it back in the necessary rolling consistency. 

4.Shape the Modakam:

Pinch a small lemon-sized ball of dough. Grease your fingers with sesame oil. Using your thumbs, press the center of the ball and gently thin out the edges to form a small cup or bowl.

Place a prepared poornam ball in the center of the cup. Bring the edges of the dough together towards the top, sealing it completely, and pinch the top to form the classic modak shape. Repeat for the rest of the dough.

5.Steam to Finish:

Grease an idli plate or a steamer basket with a little oil. Arrange the prepared modakams with enough space between them so they don't stick together.

Steam on medium-high heat for 8 to 10 minutes. You will know they are done when the outer layer looks glossy and slightly translucent, and doesn't stick to your fingers when touched.



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