Thengai Poorna Kozhukattai | Mothagam | Modak

For the Filling

• Grated Coconut – 1 Cup
• Jaggery – 1/2 Cup
• Cardamom Powder – 2 Pinch
• Ghee – 1 tsp (Optional)
  
• Water – 1/4 Cup (To immerse jaggery)

For the Outer Dough

• Rice Flour / Idiyappam Flour – 1 Cup
• Water – As needed
• Salt – As Needed
  
• Gingelly Oil – 2 tsp (To grease your hands)

1. In a pan, add 1 tsp of ghee and roast the grated coconut till nice aroma wafts and the moisture is fully absorbed. Don’t burn it. Take jaggery and water in a pan.
2. Melt the jaggery and strain it through metal filter (one string consistency is not needed). Pour the melted jaggery in a pan.
3. Add coconut, cardamom powder and mix well. Cook till it is thick and leaves the sides of the pan.
4. Take a large bowl, add rice flour with salt. Pour boiled water little by little to the rice flour. Mix with the laddle, once slightly cooled, knead with your hand till soft and smooth. Also cover the dough with damp cloth to avoid dryness.
5. Take the Modak mould and grease with little oil. Stuff little dough into the mould and use your fingers to spread it.
6. Roll the fillings into balls and place it inside the mould. Seal it with some more dough at the bottom.
7. Now open the mould gently and demould the modaks. Grease an idly plate / steamer with oil and place all the modaks carefully. Steam if for 8 to 10 minutes. Modaks looks shiny and its done.
Thengai Poorna Kozhukattai is ready for Lord Ganesha.

1. Always keep the dough covered with a damp cloth till use, to avoid dryness.
2. Knead the dough with little gingelly oil for soft kozhukattai.
3. Also make the outer covering of the Mothagam as thinner as possible or else the Mothagam becomes thick and harder.
4. Thengai Poornam should not be too dry else it will become rubbery. Not too watery also else it oozes out and shaping the Mothagam becomes messy.
5. Thengai Poornam can be stored in fridge for about 1 week. It can also be used for Coconut Poli.