Thengai Poorna Kozhukattai recipe with fresh rice flour – soft South Indian coconut jaggery modak for Vinayaka Chaturthi
Festival, Ganesh chaturthi recipes, Recipes, Sweets & Desserts

Thengai Poorna Kozhukattai, How to make Coconut Jaggery Modak

Thengai Poorna Kozhukattai/ Bellam Kobbari Kudumulu is a Soft rice flour dumplings filled with a fragrant coconut–jaggery mixture, steamed to perfection — a must-have prasadam for Vinayaka Chaturthi.

I grew up watching my mom and grandma make Thengai Poorna Kozhukattai the traditional way — with rice flour ground fresh at home. They would soak raw rice, dry it just enough, and then grind it into soft, fragrant flour that gave the kozhukattai its signature melt-in-the-mouth texture. While store-bought flour saves time, nothing matches the aroma and tenderness that comes from this homemade touch. Every Vinayaka Chaturthi, the kitchen would fill with the sweet scent of coconut and jaggery simmering on the stove, while the soft rice dough was patiently shaped into little dumplings of love and devotion. For me, these kozhukattai are not just festive sweets but a taste of family tradition passed down through generations.

A Bite of History – Thengai Poorna Kozhukattai/Bellam Kobbari Kudumulu

In Tamil/ Telugu homes, Thengai Poorna Kozhukattai/Bellam Kobbari Kudumulu holds a sacred place during Vinayaka Chaturthi, offered as neivedhyam to Lord Ganesha. The outer covering made of rice flour symbolizes purity, while the sweet coconut-jaggery filling represents sweetness in life. Traditionally, grandmothers would hand-roll and steam these kozhukattai in batches, filling the air with the aroma of fresh coconut and melted jaggery.


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Ingredients & Their Role – Coconut Jaggery Modak

IngredientRole
Rice flourForms the soft, pliable outer covering
Coconut (grated)Main filling, gives texture and freshness
JaggerySweetener, adds earthy caramel-like flavor
CardamomFlavor enhancer, adds fragrance
GheeAdds richness and prevents sticking
Water + SaltTo bind the outer dough

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Thengai Poorna Kozhukattai, How to make Coconut Jaggery Modak

Thengai Poorna Kozhukattai, How to make Coconut Jaggery Modak

Recipe by Sandhya Riyaz
0.0 from 0 votes
Course: Dessert / Festive SweetCuisine: South Indian (Tamil)Difficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Steaming Time

10

minutes

Soft rice flour dumplings filled with a sweet coconut–jaggery mixture, steamed to perfection for Vinayaka Chaturthi.

Ingredients for Bellam Kobbari Kudumulu

  • Outer Cover (Rice Dough)

  • 1 cup, 1 Raw rice flour (freshly ground or store-bought)

  • 1 cup, 1 Water

  • Salt, a pinch

  • ½ teaspoon, ½ Oil / Ghee

  • 2 tablespoon, 2 Oil / Ghee (for greasing hands and steaming plate)

  • Filling (Thengai Pooranam)

  • 1 cup, 1 Grated coconut – 1 cup (fresh preferred)

  • ¾ cup, ¾ Jaggery (powdered or grated)

  • ½ teaspoon, ½ Cardamom powder

  • 1 teaspoon, 1 Ghee

Directions to make Thengai Poorna Kozhukattai

  • Prepare the filling (Pooranam):
    Heat a pan, add jaggery with 2 tbsp water. Melt and strain for impurities.
    Add grated coconut to the jaggery syrup, cook till slightly thick.
    Add cardamom powder, mix well, and let it cool.
  • Prepare the dough (Outer covering):
    Boil 1 cup water with a pinch of salt and ½ tsp oil/ghee. Add rice flour slowly, stirring to avoid lumps.
    Switch off heat, cover, and let it rest for 5 minutes.
    While warm, knead into a smooth, soft dough. Keep covered with a damp cloth.
  • Shape the Kozhukattai:
    Grease your palms, take a lemon-sized ball of dough.
    Flatten into a small cup shape.
    Place 1–2 tsp filling inside, gently seal and shape into a half-moon or modak.
  • Steam:
    Arrange kozhukattai on a greased plate or banana leaf.
    Steam in idli pot/steamer for 8–10 minutes until shiny.

Notes

  • 1 cup = 250 ml

Directions to make Bellam Kobbari Kudumulu with step by step images

  • Prepare the filling (Pooranam):
    Heat a pan, add jaggery with 2 tbsp water. Melt and strain for impurities.
    Add grated coconut to the jaggery syrup, cook till slightly thick.
    Add cardamom powder, mix well, and let it cool.
  • Prepare the dough (Outer covering):
    Boil 1 cup water with a pinch of salt and ½ tsp oil/ghee. Add rice flour slowly, stirring to avoid lumps. Switch off heat, cover, and let it rest for 5 minutes.
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  • Knead the dough
    When warm, knead into a smooth, pliable dough. Keep covered with a damp cloth.idiyappam recipe,string hopper recipe,easy breakfast recipe,south indian breakfast recipe,south indian dinner recipe,idiyappam kurma,idiyappam recipe video,idiyappam press
  • Shape the Kozhukattai:
    Grease your palms, take a lemon-sized ball of dough. Flatten into a small cup shape.
    Place 1–2 tsp filling inside, gently seal and shape into a half-moon or modak.
  • Steam:
    Arrange kozhukattai on a greased plate or banana leaf.
    Steam in idli pot/steamer for 8–10 minutes until shiny.

Pro Tips to make perfect and tasty Coconut Jaggery Kozhukattai

  • Keep dough covered with a damp cloth to prevent drying.
  • If rice flour dough cracks, sprinkle warm water and knead again.
  • Do not overcook the jaggery-coconut filling; it should be moist.
  • For extra aroma, add a few roasted sesame seeds to the filling.

Serving Suggestion

Serve warm with a drizzle of ghee, alongside sundal or payasam for a complete festive platter.

FAQs – Thengai Kozhukattai/Bellam Kobbari Kudumulu

Q: Why does my kozhukattai outer covering crack while steaming?

A: The rice flour dough might be too dry. Add a little warm water and knead until smooth before shaping.

Q: Can I make thengai poorna kozhukattai without jaggery?

A: Yes, you can replace jaggery with brown sugar or palm sugar, but the authentic earthy taste comes only from jaggery.

Q: How to keep thengai poorna kozhukattai soft for long?

A: Cover steamed kozhukattai with a damp banana leaf or cloth until serving.

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