Ganesh Chathurthi or Vinayagar Chathurthi or also called Pillayar Chathurthi in Tamil Nadu, is the most famous Hindu festival celebrated all over India. It is celebrated over the birth of Lord Ganesha, the supreme God of Wisdom and Prosperity. Ganesh Chathurthi is an auspicious day to start any new tasks, so that it can be completed without any obstacles. In my home town Trichy, Uchi Pillayar Kovil (Malaikottai) is famous, and I never miss to go there on this festive day, wherever I am. This temple is easily viewable from the terrace of my parents home at Trichy and I used to admire the beauty of this temple from home on this day. Although there are lot of varieties in making Kozhukattai / Mothagam / Modak, this Thengai Poorna Kozhukattai is one of the most traditional Ganesh Chathurthi Recipes made during this Vinayagar Chathurthi.
Wish You all a happy Ganesh Chathurthi !
Mothagam
Thengai Poorna Kozhukattai / Mothagam / Modak is one of the most traditional Ganesh Chathurthi Recipes made during this Vinayagar Chathurthi.
- 1 Cup Grated Coconut
- 1/2 Cup Jaggery
- 2 Pinch Cardamom Powder
- 1 tsp Ghee (Optional) Link for ghee
- 1/4 Cup Water (To immerse jaggery)
- 1 Cup Rice Flour / Idiyappam Flour
- Water As Needed
- Salt As Needed
- 2 tsp Gingelly Oil (To grease your hands)
- 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.
- Melt the jaggery and strain it through a metal filter (one string consistency is not needed). Pour the melted jaggery in a pan.
- Add coconut, cardamom powder and mix well. Cook till it is thick and leaves the sides of the pan.
- 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.
- Take the Modak mould and grease with little oil. Stuff little dough into the mould and use your fingers to spread it.
- Roll the fillings into balls and place it inside the mould. Seal it with some more dough at the bottom.
- Now open the mould gently and demould the modaks. Grease an idli plate/steamer with oil and place all the modaks carefully. Steam if for 8 to 10 minutes. Modaks looks shiny and it's done.
Thengai Poorna Kozhukattai is ready for Lord Ganesha.
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 idli 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.
Thengai Poorna Kozhukattai | Modak
Tips for Thengai Poorna Kozhukattai
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.
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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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