Ellu Kozhukattai Recipe | Sesame Seeds Kozhukattai

Ellu Kozhukattai Recipe | Sesame Seeds Kozhukattai with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is a must-do recipe to offer as naivedyam to Lord Ganesha during Ganesh Chathurthi and Goddess Lakshmi during Navratri festivals. The recipe is also straight forward with only a few ingredients and no complicated cooking process. If you are a newbie in cooking,  make the stuffing ahead and refrigerate it, as it stays good for 10 days. Another idea to ease the process is to buy readymade Idiyappam Flour or Kozhukattai Maavu, prepare the outer covering little carefully and shape the modaks with mould, that’s all done. If interested check my 80+ Ganesh Chathurthi Recipes, Ellu Podi Recipe, Ellu Urundai Recipe and Ellu Sadham Recipe.

Check my other Modak/ Kolukatati Recipes like
1. Kadalai Paruppu Pooranam Koluakattai
2. Mini Kolukattai
3. Sweet Pidi Kolukattai
4. Thengai Poorana Kolukattai
5. Kara Pidi Kolukattai
6. Ukadiche / Steamed Modak

Til Modak Recipe

Ellu Kozhukattai Recipe | Sesame Seeds Kozhukattai

Priya Santhamohan

Ellu Kozhukattai Recipe | Sesame Seeds Kozhukattai is a must-do recipe to offer as naivedyam to Lord Ganesha during Ganesh Chathurthi and Goddess Lakshmi during Navratri festivals. The recipe is also straight forward with only a few ingredients and no complicated cooking process.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Ganesh Chathurthi Recipes, Snack

Cuisine Indian

Servings 10 Modak

Calories 180 kcal

Equipment

• Stovetop
• Modak Mould
• Mixer

Ingredients

  

1Cup = 250 ML, 1 tsp = 5 ML

For the Inner Stuffing / Ellu Pooranam

• ½ Cup Sesame Seeds
• ¾ Cup Jaggery
• ¼ Cup Grated Coconut
• 1 Pod Cardamom

For the Outer Covering / Dough

• ½ Cup Rice Flour
• Water As Required
• ¼ tsp Salt
• 2 tsp Sesame Oil

Instructions

 

For the Pooranam / Inner Stuffing

• Measure and keep all the ingredients ready. To a strainer, add the sesame seeds and rinse it well. Drain the water completely.
• Spread the sesame seeds in a cloth and let it dry for 15 minutes. To a pan, add the dried sesame seeds and dry roast till it pops up.
• Transfer the roasted sesame seeds to a mixer and pulse it once. You can use the roasted sesame directly too without grinding.
• To a pan, add the jaggery, crushed cardamom and water. Melt the jaggery, no string consistency is required.
• Strain the jaggery to remove the impurities. Then, add the pulsed sesame seeds and grated coconut.
• Continue cooking till it thickens, the mixture should be soft (roll a ball) not watery or hard. Let it cool down.

For the dough/outer covering:

• Set aside all the ingredients. Refer my post here for Modak / Kolukattai Dough making - a detailed post in 3 ways.
• In a bowl, add 1 cup of rice flour and 1.5 cups of normal water. Add 1/4 tsp of salt and pour 1 tsp of sesame oil. Then, mix it well.  Ensure there are no lumps. To a heavy-bottomed or non-stick pan, pour the batter. Simmer the flame completely and continue the cooking for 4 to 5 minutes. It thickens very soon. Furthermore, cook till it turns shiny and forms as a mass. Keep covered for 5 minutes. Then, pour 1 tsp of sesame oil and knead the dough till smooth and soft. The dough should be non-sticky, then it’s a perfect consistency.
• Take the Modak mould and grease with little oil. Stuff little dough into the mould and use your fingers to spread it. Place the stuffing inside the mould and seal it. 
• Now open the mould gently and de-mould the modak. (Please watch my video of how to make modak)
• Grease an idli plate/steamer with oil or spread a wet cloth over the steamer and place all the modaks carefully. Steam if for 8 to 10 minutes, the modaks looks shiny and it’s done now. Don’t steam it furthermore as the modak turn hard.  Give a resting time of 5 minutes and then remove it.

  Try this Ellu Kozhukattai Recipe for this coming Ganesh Chathurthi festival.

Video

Notes

Tips for Sesame Seeds Kozhukattai

For the Ellu Pooranam / Inner stuffing

1. Always rinse the sesame seeds well to remove any speck of dirt.

2. Ensure to dry the sesame seeds properly, else it cannot be roasted.

3. Roast the sesame seeds in low flame, else it gets burnt very quickly and smells bad.

4. I pulsed the sesame seeds, to get a nice texture. It can be used as a whole too, but it gets stuck in the mouth while eating.

5. Black sesame seeds can be replaced with white sesame seeds also. Or else an equal quantity of both can be used.

6. Adjust jaggery as per sweetness required for this Sesame seeds Kozhukattai.

7. Always filter the jaggery to remove any impurities. Also, no string consistency is needed.

8. This pooranam stays good for 10 days under refrigeration. Always prepare this pooranam first and then prepare the outer dough.

For the outer dough

1. Use good quality Homemade Rice Flour or readymade idiyappam flour to get soft kozhukattai.
2. Ensure to make the dough till smooth without any cracks.
3. If the dough is dry, the Ellu kozhukattai Recipe breaks and turns hard, so knead again with 1 or 2 tbsp of hot water.
4. If the dough is sticky (more water content), the kozhukattai cannot be shaped, to troubleshoot it, knead it with little gingelly oil.
5. Always keep the dough covered with a damp wet cloth till use, to avoid dryness.
6. Also, make the outer covering of the Modak as thin as possible, or else the Mothagam becomes thick and harder.

Keyword Ellu Kozhukattai Recipe, Sesame Seeds Kozhukattai

Sesame Seeds Kozhukattai Recipe

Method for Ellu Kozhukattai Recipe

1. For the Pooranam / Inner Stuffing: Measure and keep all the ingredients ready. To a strainer, add the sesame seeds and rinse it well. Drain the water completely.

2. Spread the sesame seeds in a cloth and let it dry for 15 minutes. To a pan, add the dried sesame seeds and dry roast till it pops up.

3. Transfer the roasted sesame seeds to a mixer and pulse it once. You can use the roasted sesame directly too without grinding.

4. To a pan, add the jaggery, crushed cardamom and water. Melt the jaggery, no string consistency is required.

5. Strain the jaggery to remove the impurities. Then, add the pulsed sesame seeds and grated coconut.

6. Continue cooking till it thickens, the mixture should be soft (roll a ball) not watery or hard. Let it cool down.
For the dough/outer covering: Set aside all the ingredients. Refer my post here for Modak / Kolukattai Dough making – a detailed post in 3 ways.

7. In a bowl, add 1 cup of rice flour and 1.5 cups of normal water. Add 1/4 tsp of salt and pour 1 tsp of sesame oil. Then, mix it well.  Ensure there are no lumps. To a heavy-bottomed or non-stick pan, pour the batter. Simmer the flame completely and continue the cooking for 4 to 5 minutes. It thickens very soon. Furthermore, cook till it turns shiny and forms as a mass. Keep covered for 5 minutes. Then, pour 1 tsp of sesame oil and knead the dough till smooth and soft. The dough should be non-sticky, then it’s a perfect consistency.

8. Take the Modak mould and grease with little oil. Stuff little dough into the mould and use your fingers to spread it. Place the stuffing inside the mould and seal it.

9. Now open the mould gently and de-mould the modak. (Please watch my video of how to make modak)

10. Grease an idli plate/steamer with oil or spread a wet cloth over the steamer and place all the modaks carefully. Steam if for 8 to 10 minutes, the modaks look shiny and it’s done now. Don’t steam it furthermore as the modak turns hard.  Give a resting time of 5 minutes and then remove it.

Try this Ellu Kozhukattai Recipe for this coming Ganesh Chathurthi festival.

Ellu Kozhukattai Recipe