Home / Tamil Nadu / Thengai Poornam Kozhukattai & Uppu Kozhukattai Recipe Made Simple
Thengai Poornam Kozhukattai & Uppu Kozhukattai Recipe Made Simple
Dessert

Thengai Poornam Kozhukattai & Uppu Kozhukattai Recipe Made Simple

This homemade Thengai Poornam Kozhukattai & Uppu Kozhukattai Recipe Made Simple recipe is flavorful, easy to prepare and suitable for Dessert diets....

⏱️

10 Min Prep

🔥

90 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 1-1/2 cups Fresh coconut - grated
  • 1/2 cup Jaggery - powdered
  • 1/4 teaspoon Cardamom Powder (Elaichi)
  • 1/4 cup Water
  • 1 cup White Urad Dal (Whole)
  • 2 Green Chillies
  • 1 inch Ginger
  • 1/4 teaspoon Asafoetida (hing)
  • Salt - to taste
  • 1 teaspoon Sesame (Gingelly) Oil
  • 1/2 teaspoon Mustard seeds
  • 2 cups Rice
  • 3 cups Hot water
  • 1 cup Milk - warm
  • 1/4 teaspoon Salt
  • Sesame (Gingelly) Oil

Instructions

1
Method for the Coconut Jaggery Filling (Thengai Poorna Kozhukattai)In a heavy bottomed coulis cooking vessel; combine all the fixings on high toasty until the jaggery is dissolved completely.
2
Turn the toasty to medium and keep stirring until the mixture thickens and the moisture begins to evaporate.
3
It takes about 7-10 moments for the moisture to evaporate.
4
Towards the end you will notice the mixtures comes together, with all the moisture evaporated.
5
The coconut filling will now look like sticky mixture.At this stage, turn off the toasty and transfer the mixture to another dish to cool.
6
Once cool divide the mixture into 10-15 equal portions.
7
This will be the nectarous filling for the rice wrapperMethod for the Lentil Filling (Uppu Kozhukattai)Soak the urad dal in 2 cups of moisture for about 30 moments.
8
strain the moisture completely.
9
Combine the dal, green chillies, ginger, table salt and asafoetida dusting fragrant element and mash into a coarse mixture.Place the mixture in steamer plates or idli plates and steam for about 10 moments until cooked (insert a knife in the center and it should come out wipe down).Remove from the steamer and allow it to cool.
10
Once partially cool, cut into pieces crumble the steamed lentils until there are no lumps.toasty coat in a heavy bottomed cooking vessel; empty in the mustard seeds and allow it to crackle.
11
agitate in the crumbled steamed lentils into the seasoning and saute for a few moments until well combined.Allow the lentils to cool.
12
Once cool divide the lentils into 10-15 oval shaped portions and keep aside.
13
This will be the non-nectarous filling for the rice wrapperMethod To Make KozhukattaiSoak the rice in 3 cups of scalding moisture for about 30 moments.
14
mash into a fine mixture.
15
Once blended, agitate in the whole milk, coat and table salt to make a thin mixture.empty the mixture into a heavy bottomed coulis cooking vessel and turn on toasty to medium.
16
agitate continuously until the mixture becomes thick and leaves the sides of the cooking vessel.
17
The process takes between 15 to 20 moments for the mixture to getting into a pastry mix like mixture.It is very important not to let go of the mixture even for a second without stirring, as it will form lumps.
18
To make a even wrapper we need to have a pastry mix without any lumps.Test for doneness: Hold the latter with the cooked mixture and it should not fall off.
19
This means the pastry mix for the wrapper is ready.Turn of toasty and transfer the rice pastry mix into another container.
20
lid with a wet muslin cloth and keep toasty.Method for Making the Rice Dumplings with the Filling and WrapperWith a little sesame coat in a cup, smear the coat in your hands and work the pastry mix the pastry mix well to remove any lumps.
21
At all times make sure keep the pastry mix covered with a wet muslin cloth to prevent the pastry mix from drying out.Note: The nectarous fillings are made a round shape with a pointed top and the non-nectarous lentil fillings are made in a boat shape/Oval.Take a lemon size portion of the pastry mix, make into a ball and press the pastry mix in the palm of your hands to make a flat pastry mix, cup your palms a bit so it forms a depression in the center.
22
Place the jaggery filling in the center and bring the edges of the pastry mix together to the center with a pointed top as shown in the image above.
23
Continue the similar process with the remaining portions of the pastry mix and coconut fillingMake the wrapper for the lentil pastry mix in a oval flat shape, cup your palms and place the lentil filling inside and bring the edges together.
24
Continue the similar process with the remaining portions of the pastry mix and lentil filling.Note: Dont make the pastry mix too thin, the filling could come out when you try to wrap it.Note: Keep dipping and smearing your fingers and palms with sesame coat when you handle a new portion of the pastry mix.
25
This will prevent the pastry mix from sticking to your handsPrepare the steamer filled with moisture.
26
Place the filled dumplings in the steamer plate and into the steamer.
27
Steam for about 10 moments until the dumplings look shiny and even.
28
You will also notice that if it is not cooked, the rice wrapper will be sticky.Remove from the steamer and steam the rest of the batches of filled dumplings. Once they are steamed, the Kozhukattai (Ukadiche Modaks) are ready for an offering to god for the festival of Ganesh Chaturthi.
29
You can also have this steamed dumpling as your Tea TIme Snack. You can store in the fridge Kozhukattai (Ukadiche Modaks) and toasty them in a steamer or microwave when you are ready to present.

Recipe Information

Cuisine
Tamil Nadu
Course
Dessert
Diet
Vegetarian
Total Time
100 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

90 mins

Total Time

100 mins
#tamilnadu #dessert #vegetarian
Author

Master Chef

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