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Let us make the Kozhukattai Mel Maavu | Dough for the outer shell

• In a wide pan, boil the given amount of water. Add salt and a teaspoon of gingely oil
• When the water starts boiling,  reduce the flame,  add the rice flour,  little by little and keep stirring. A whisk works well here, easy to stir the flour without lumps.
• Or else take the boiling water out of the flame,  add the rice flour, mix well to form a sticky dough without lumps and  return it to the flame again.
• Let it sit on the flame for another 8-10 minutes. Add another teaspoon of gingely oil and keep stirring.
• The dough might still be sticky. Take it  off the flame, Keep it covered until it becomes warm enough to touch.
• When it is warm, Knead it well to form a pliable dough, Keep it covered it until use.

Let's make Thengai Pooranam | Sweetened Coconut Filling

• In a pan, add a teaspoon of ghee, add grated coconut, grated jaggery and crushed cardamom pods. Keep Stirring.
• It will first leave out some water, after 5-8 minutes, it will come together, leaving the sides of pan.
• Add another teaspoon of ghee to the thengai poornam, mix it well. Take it off the flame. Let it Cool.

Let us make the Kozhukattai

• Divide the Dough into 25 equal-sized balls. Take the dough and shape it into a small bowl. use your thumb, index finger and ring finger of both your hands to shape it. I have attached a Video, hope it helps.
• Fill the modagam/mothagam with a teaspoon full of coconut filling, bring the ends together and close it with a pointed edge. Repeat the same for rest of the dough.
• If you have done around 8-10 modaks, it is time to steam them. If left outside for a long time, there is a chance of them getting dried and break during steaming.
• Heat the steamer with water, grease the steamer plate with sesame oil. Place the modagam on a greased steamer plate.
• Steam cook for 8 -10 minutes. After the said time, turn off the heat. Let it be in the steamer plate for 5 minutes. Remove the modagam from the steamer plate.
• Do not steam cook the kozhukattai for more than the said time, the dough is already cooked, we are just steaming it with the filling, so 8-10 minutes is perfect time, to get beautifully glazed kozhukattai.
• Serve it to Lord Ganesha and enjoy it warm.

Storing the Kozhukattai

• Any leftover kozhukattai can be refrigerated in an air-tight container for a day. I prefer to keep it only for a day. If kept for more days, they will become dry and the filling might go bad.
• If serving the kozhukattai from the fridge, remove and keep it on the counter for 5 minutes, then reheat it for a minute and serve warm.
• Any leftover dough can be refrigerated in an air-tight box with a wet cloth covering the dough for a day. I have tried storing it only for a day.
• The coconut jaggery filling can also be refrigerated in an air-tight box for a day or two, if not touched by hands, or else it will definitely go bad.