Thengai Poornam Kozhukkattai

Sriram J. Iyer
As we all know that “Pillayar / Ganesha” is embodiment of wisdom and intelligence and the god for removal of all the obstacles, I will start with the recipe of “Poorna Kozhakattai” a favorite dish for lord Ganesha.
Thengai Poornam Kozhukkattai
Cooking Vessels / Things Needed
  • Two pans (one for Poornam, One for dough)
  • Two Cups for mixing water, Oil/ghee
  • Idly Plate / Pressure Cooker
  • Two to three plates for Making Poornam balls & Kozhukattai
Serve for : 3 Members
Ingredients Required
For Poornam
  • Jaggery (1 Cup Jaggery)
  • Grated Cocunt (1 cup)
  • Cardamom Powder (2 tsp or as per taste)

For Outer cover

  • Rice (1 Cup)
  • Water (1.5 Cup or as needed)
  • Oil 1 Tsp
  • Salt (Pinch of salt)

Poornam Creation Method

  • Add jaggery to a cup of water
  • Remove the dust particles from the dissolved jaggery water.
  • Keep the Jaggery water in flame (In a pan)
  • when the Jaggery juice becomes thick add the grated coconut & cardamom powder.
  • Stir well to make sure that Poornam doesn’t stick to the pan.
  • Allow it to cool off
  • Prepare small balls from the poornam.








Outer cover Preparation Method

  • Soak the rice in water for half an hour.
  • Drain the water and make sure that rice is in soaked state.
  • Add 1 Cup of water to the soaked rice.
  • Grind it smoothly.
  • Pour 1 Cup of water in the pan and boil it in the flame.
  • Add the flour to the boiling water.
  • Stir it continuously and have to make sure that the flour doesn’t stick to the pan.
  • Once you get a feel that dough is not sticky, remove the dough and allow it to cool for some time




Kozhukkatai Preparation Method

  • Make small balls of the dough by keeping your hands greasy with the help of gingelly Oil.
  • Make the ball as a Small cup and place the poornam and close it (Any shape you like).
  • Repeat the Same process to create more Kozhukattai till you run out of poornam or the dough.
  • Pressure cook the “Poorna Vasthu” for 8-10 Minutes.
  • Do a Naivedyam to “Pillayar” and serve hot….










Note

  • If you are left with extra dough you can make nice Ammini Kozhukkattai (Will see later on how to do it)
  • If you are left with extra Poornam Just eat as it is.

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