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Ellu Kozhukattai | Sesame Seeds Modak

Vinayaka Chaturthi special Ellu Kozhukattai recipe with step-wise pictures. Easy to Sesame Seeds Modak recipe – healthy & delicious!
Prep Time30 mins
Cook Time20 mins
Rest Time20 mins
Course: Sweets
Cuisine: Tamilnadu Recipes
Keyword: Festival Recipes
Servings: 12 Kozhukattai
Calories per Serving: 35kcal
Author: Ramya

Equipment

  • Idli Steamer

Measurements

1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml

Ingredients

For Kozhukattai Filling –

  • 1/2 cup Sesame Seeds
  • 3/4 cup Powdered Jaggery
  • 1 tbsp Water optional

For Kozhukattai Outer Covering –

  • 1/2 cup Rice Flour
  • 3/4 Water adjust as needed
  • 1 tsp Sesame Oil/Gingelly Oil
  • Pinch of Salt

Instructions

  • To prepare the Ellu Poornam, wash and rinse the black sesame seeds in enough water. Drain water completely and spread them on a cloth to dry for 15-20 mins. Dry roast them in a thick bottomed pan for 5-7 mins on low flame.
  • Once warm, grind them into a coarse powder.
  • Add it back to the pan along with jaggery powder.
  • Cook on low flame until the jaggery and sesame seeds powder are well combined for about 4 mins. You can remove it at this stage and use as dry stuffing too.
  • By now, jaggery should start melting. If it doesn’t, add 1 tbsp of water and quickly stir the mixture. It will be lumpy.
  • Cook for a minute or two, jaggery should completely melt and the mixture should leave the sides of the pan. Remove from heat and transfer it to a plate, let it cool down.
  • Meanwhile bring water to boil in a pan. Add a pinch of salt and 1/2 tsp sesame oil.
  • As the water comes to a rolling boil, switch off the heat and add the rice flour.
  • Quickly stir it without any lumps. Add the remaining 1/2 tsp sesame oil on top and keep it covered for 5 mins.
  • Once it is warm enough to handle, knead it to form smooth & soft dough.
  • Make equal sized balls of the rice dough and ellu poornam.
  • To make the kozhukattai, take a ball of the rice dough. Grease your palm with gingelly oil and pat the rice dough as thin as possible. It should not easily break – that shows that the rice flour is cooked properly and there is enough moisture in the dough.
  • Place a ball of ellu poornam at the center.
  • Bring the edges of the rice dough towards the center and cover the ellu poornam.
  • Shape it into a ball or as modak.
  • Repeat this with rest of the dough and poornam.
  • To steam cook the kozhukattai, grease a steamer plate with few drops of sesame/gingelly oil. Place the prepared modaks on the steamer plate.
  • Steam cook for 7-8 mins. Switch off the heat and let them cool down for a couple of minutes before removing them.