Sweet Kozhukattai Recipe | Pooranam Kolukattai with Jaggery and Sesame

Dry roast the sesame seeds in a pan over medium flame for 2 to 3 minutes, stirring continuously until they turn light golden and start to splutter. Remove from flame and allow them to cool completely. Once cooled, coarsely grind the sesame seeds in a mixer — do not make it a fine powder, a slightly coarse texture gives the filling a wonderful bite.

In the same pan, add the grated jaggery along with 2 tablespoons of water. Melt the jaggery over low to medium heat, stirring until it fully dissolves. Once melted, strain the jaggery syrup through a fine sieve to remove any impurities. Return the strained syrup to the pan.

To the jaggery syrup on low flame, add the coarsely ground sesame seeds, fresh grated coconut, and cardamom powder. Mix everything well and stir continuously for 2 to 3 minutes until the mixture comes together and thickens slightly. Add a teaspoon of ghee and mix well. Remove from flame and allow the pooranam filling to cool completely before shaping.

To prepare the outer rice flour dough, bring 1 cup of water to a rolling boil in a heavy-bottomed pan. Add a pinch of salt. Reduce the flame to low and slowly add the rice flour into the boiling water while stirring continuously with a ladle to avoid any lumps. Stir vigorously until the flour absorbs all the water and comes together as a soft dough. Switch off the flame, cover with a lid, and let it rest for 5 minutes.

Grease your palms lightly with ghee or oil. While the dough is still warm but manageable to touch, knead it gently for 1 to 2 minutes until you get a smooth, soft, and pliable dough. If the dough feels too dry, dip your fingers in warm water and knead again. The dough should be soft like chapati dough and should not crack when pressed.

Divide the rice flour dough into small equal-sized balls, roughly the size of a small lemon. Grease your palm with a little oil and take one dough ball. Gently press it with your fingers to flatten it into a small round cup shape, about 3 inches in diameter with slightly thicker edges at the bottom and thin sides — like a small bowl or shell.

Place a teaspoon of the cooled sesame jaggery pooranam filling into the center of the rice flour cup. Do not overfill or the Kozhukattai will burst while steaming. Gently bring the edges of the dough together and seal the top by pinching and pleating the edges neatly. Roll gently between your palms to smooth out the shape into a round ball or an elongated modak shape.

Repeat the same process with the remaining dough and pooranam filling. Keep the shaped Kozhukattai covered with a damp cloth while you work to prevent the dough from drying out. This step ensures all your Kozhukattai stay soft and do not crack before steaming.

Prepare your steamer or idli pot by adding enough water and bringing it to a boil. Grease the steamer plates or idli plates lightly with oil or line them with banana leaf pieces for a traditional touch and authentic aroma. Place the shaped Kozhukattai on the greased plate with a little space between each one so they do not stick together.

Steam the Kozhukattai on medium flame for 10 to 12 minutes. You will know they are done when the outer rice flour casing turns from an opaque white to a slightly glossy and translucent look. Switch off the flame and allow them to rest in the steamer for 2 minutes before removing. Serve warm as an offering to Lord Ganesha or enjoy with your family as a festive treat.