Poorna Kozhukattai - a sweet filling rice steamed delectable!

Poorna Kozhukattai is my favourite. These small steamed balls filled with divinely sweet coconut-jaggery poornam | filling, are so delectable that you just cannot stop at one.

These Poorna Kozhukattai's are a must as Naivedhyam during Shree Varalakshmi Puja, Ganesh Chaturthi and Ganapathy Homam.

Each time that Amma makes these Appa and I will hope that the poornam is left over after making kozhukattais as to relish the poornam as is is YUM!

INGREDIENTS

For Poornam

1 cup Fresh Coconut, grated

1 cup Vellam | Gur | Jaggery. grated

1 tsp Homemade Ghee | Clarified Butter

1/4 tsp Green Elaichi | Cardamom Powder

2 tsp Water

For Rice Dough

1 cup Raw Rice

2 cups Water

A pinch Salt

2 tsp Homemade Ghee | Clarified Butter

For Poornam Kozhukattai

2 tsp Homemade Ghee | Clarified Butter

METHOD

• Preparing Poornam
• In a thick bottomed kadhai, add water and grated gur. On medium flame, melt the gur.
• Once gur is melted, add grated coconut and continuously stir till it gets to a dough like consistency. This should take approximately 8 to 10 minutes.
• Add elaichi powder and ghee. Mix well.
• Switch off the gas and transfer Poornam to a bowl. Cover and keep aside.
• Preparing Rice Dough
• Wash and soak rice for 4 hours in 2 cups water.
• After 4 hours, strain the water and keep aside both soaked rice and strained water.
• Grind to a smooth paste. Add strained water as required to facilitate grinding.
• In a non stick pan, add rice paste and remaining strained water, ghee, salt and mix well.
• On low flame, stir continuously till it gets to a dough like consistency.
• Switch off the flame and keep aside.
• Preparing Poornam Kozhukattai
• Make small lemon size equal portions of Poornam and keep aside.
• Make small lemon size equal portions of Rice dough and keep aside.
• Grease fingers with ghee and then take one portion of the rice dough and make a bowl shape from the same.
• Place one portion of the poornam and then gather the sides of the rice dough bowl to the center to cover the entire poornam portion.
• Gently roll kozhukattai between the palms of your hand to get a smooth surface. 
• In the similar manner prepare remaining. We got 25 Poorna Kozhukattais.
• Place these poornam kozhukattais on a steamer plate and steam them for 8 to 10 minutes.
• Remove steamed poornam kozhukattais and after naivedhyam serve and relish.

Note:

a. Sometimes either the Poornam or Rice Dough. We can make Boli from the Poornam just like Kadalaparuppu Boli.

b. With the rice dough, add little bit of salt and mix well. Thereafter prepare Ammini Kozhukattai.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.