The classic, all time favourite jaggery coconut modak (poornam thengai kozhikattai) is the very first prasad we associate with Ganesh Chathurthi and Girija Paati's recipe melts in your mouth.
Make more than you think you need of the Poorna Kozhukattai as we always find ourselves falling short.
Ingredients - Rice Dough Shell
* Water - 280 gms
* Rock salt
* Ghee - 1 tsp
* Raw Maavu Rice - 100 gms
* Oil - as required
* Jaggery - 120 gms
* Coconut grated - 100 gms
* Ghee - 1.5 tsp
* Cardamom powder - 1 tsp
1. Wash the raw rice, spread out in a thin layer on a fine muslin towel and air dry. Grind the rice into a fine flour
2. Heat the water in a kadai, drop a rock of salt and a spoon of ghee into the hot water. Flame stays on.
3. Pour the rice flour gently into the kadai and stir as you pour. Make sure there are no big lumps.
4. Once the rice dough is fully combined take it off the heat, oil your hands and continue to smooth out the lumps in the dough till it’s completely even with no lumps.
5. Add the jaggery into a kadai with about half a cup of water and melt till it’s smoothly combined. Once it’s bubbling add in the coconut and mix well.
6. Once almost all the water has evaporated, add in the cardamom powder and mix well.
7. Once all the water has evaporated add the ghee and cook for a few more minutes.
8. Make little cups from the rice flour dough, then fill them with the coconut jaggery mixture and close in the classic modakam shape.
9. Grease the idli plate with oil, lay out the kozhukattais on the plate and steam in a cooker. Let the steam build on high heat for 5 minutes, then turn down the flame and cook for another 2 minutes before turning off the flame.
10. Serve with love.
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