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 with a damp cloth.
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.