Kozhukattai Recipe | Modakam recipe

Kozhukattai Recipe | Modakam recipe | Coconut poornam kozhukattai, Super soft modakam | poornam kozhukattai recipe using raw rice, coconut, and jaggery as main ingredients. Kozhukattai recipe with detailed step-by-step pictures and full video.

We usually make kozhukattai with homemade rice flour or with store-bought idiyappam flour or rice flour. I have already posted 4 ways of making kozhukattai maavu as a separate post. This method is very similar to the one I have posted in that. I usually make kozhukattai using store-bought idiyappam maavu.

I make pretty soft kozhukattais but still, I have mastered the art of my grandmother. She makes bouncy soft kozhakattais and they stay soft for more than 7-8 hours. Also, you get crack-free kozhukattais in this method for sure.

But my grandmother used to make kozhukattais using homemade rice flour only. I always wanted to gain mastery over that art. I simply love making modakam and ulundu poornam kozhukattais and of course the most cutest ammini kozhukattais too. Recently when I was talking to my mom’s younger sister, who is an expert in making kozhakattais, she shared with me 2 interesting ways of making the super-soft outer cover for kozhakattai.

Can I make this kozhukattai batter ahead? Yes, you can make it one day before and keep it inside the refrigerator.

Can I make poornam using desiccated coconut? Yes, you can make it. Check this recipe for more details.

In this recipe, you can see the second method, the other one I did not have time to try and shoot a video but will share it sometime soon. Check out our complete collection of Ganesh Chaturthi recipes.

Kozhukattai recipe – Coconut poornam kozhukattai

• Let’s wash and soak the rice for 2 hours.
• Drain excess water and grind this into a fine paste.

• You can add little water while grinding. We are going to use the 1 cup water for this.
• So keep 1 cup water and use little portion for grinding this into a smooth batter.
• You can grind this batter and keep it inside the fridge for 1 day.
• Before making the dough, you can filter this ground paste if needed.

• In a pan add 1 tsp sesame oil and add the ground batter.
• Add the remaining water to this and mix well.
• Now switch on the stove.
• Keep the flame in medium.

• Keep stirring. In a few minutes it will start thickening.
• It will come into a whole mass in 3-4 minutes.
• At this stage, switch off the flame.
• Keep this covered and keep aside.

• Let’s make the poornam.
• In a pan add the jaggery and coconut.
• If you want you can add the jaggery first and add little water and melt the jaggery first.
• Filter this and remove the impurities and add the jaggery water to the pan and then add the coconut.

• Mix the jaggery and coconut well and in 2 minutes it will come into a whole mass.
• If you feel it is watery, add 1 tsp of rice flour and mix well.
• Now add the cardamom powder.
• Mix well.

• Switch off the flame.
• Coconut poornam is ready for modakam. Allow this to cool completely before you stuff inside the kozhukattai.

• Now take out the dough and place it in a wide plate.
• Add 1 tsp of sesame oil on this.
• Grease your hands with oil.

• The dough will be little warm only. Just start kneading it well.
• Knead for 2 minutes and make a non sticky dough ball.

• Always keep this covered.

• Now take a lemon sized dough ball.

• Grease your hands and start shaping the modakam.

• Once the cup is formed, place ½ tsp – ¾ tsp poornam into this.

• Gently close this and make modakam.

• Always keep the modakam covered with damp cloth till we finish making the rest.
• If making large batch, do not rest for a long time, the jaggery will start oozing out water and will spoil the outer cover.

• Heat water in an idli pan.
• Grease the idli plate and arrange the kozhukattais on this.
• Cover and steam for 10 minutes.
• Keep the flame in medium.

• Once it is done, switch off the flame and keep it covered for 2 minutes.
• Open the lid and cool for 2 minutes.
• Then take it out from the idli plate.

• Super soft kozhukattais are ready for neivedyam.