Thengai Poornam Kozhukattai / Ukadiche Modak Recipe With Rice Flour

Step 1: Method for the Coconut Jaggery Filling for the Thengai Poornam Kozhukattai / Ukadiche ModakIn a heavy bottomed saucepan; combine all the ingredients for the filling and place it on high heat until the jaggery is dissolved completely

Step 2: Once the jaggery dissolves, turn the heat to medium and keep stirring until the mixture thickens and the water begins to evaporate

Step 3: It takes about 7-10 minutes for the water to evaporate

Step 4: Towards the end you will notice the mixtures comes together, with all the water evaporated

Step 5: The coconut filling will now look like sticky mixture

Step 6: At this stage, turn off the heat and transfer the mixture to another bowl to cool

Step 7: Once cool divide the mixture into 10-15 equal portions

Step 8: This will be the sweet filling for the modak wrapper

Step 9: Method to make the outer wrapper for the modak/ KuzhakattaiBring the water to a boil in a pan along with the salt and oil

Step 10: Gradually add little rice flour at time and keep stirring till the mixture comes together

Step 11: Turn off the heat and transfer the rice flour mixture to another bowl and cover with a muslin cloth

Step 12: Keep it aside for 5 minutes

Step 13: It will help the Kozhukattai dough to come together

Step 14: Method to make the Thengai Poornam Kozhukattai / Ukadiche ModakWith a little  oil in a cup, smear the oil in your hands and knead the dough well to remove any lumps

Step 15: At all times make sure keep the dough covered with a wet muslin cloth to prevent the dough from drying out

Step 16: Take a lemon size portion of the dough, make into a ball and press the dough in the palm of your hands to make a flat dough, cup your palms a bit so it forms a depression in the center

Step 17: Place the jaggery filling in the center and bring the edges of the dough together to the center with a pointed top as shown in the image above

Step 18: Continue the similar process with the remaining portions of the dough and coconut fillingNote: Keep dipping and smearing your fingers and palms with sesame oil when you handle a new portion of the dough

Step 19: This will prevent the dough from sticking to your handsPrepare the steamer filled with water

Step 20: Place the filled dumplings in the steamer plate and into the steamer

Step 21: Steam for about 10 minutes until the dumplings look shiny and smooth

Step 22: You will also notice that if it is not cooked, the rice wrapper will be sticky

Step 23: Once they are steamed, the Kozhukattai (Ukadiche Modaks) are ready for an offering to god for the festival of Ganesh Chaturthi

Step 24: You can also have this steamed dumpling as your Tea TIme Snack