Thengai Poorna Kozhukattai & Verkadalai poorna kozhukattai - Vinayagar chathurthi special.

I know I am late in posting this ,yet I want to register this yumelicious sweet for Vinayagar chathurthi. Poorna Kozhukattai is yet another favourite dish for Lord Vinayagar.This is served to the Lord ,as a neivedhyam. The inner poornam or filling can be varied.I love peanut filling and H loves coconut filling. So prepared both .Jaggery is added to the filling. Sesame seeds are added to enhance the flavor.This sweet is a guilt free ,as it is steamed .I have made the rice flour at home.if you cannot do it ,just use the store bought flour.  Mom,Rohith and I prepared this,when she was there with us.The small one is prepared by Rohith.

Ingredients:

For the outer cover:

1.Raw rice              -          1 cup

2.Water                   -             1/2 cup or as needed

3.Salt                       -              a pinch

4.Oil                        -            2 tbsp 

For the peanut poornam:

1.Jaggery                -           1/2 cup

2.Peanuts                -            1/2 cup (coarsley grounded)

3.Cardamom pwdr  -            1/4 tsp

4.Sesame seeds       -            1/4 tsp

                         (  Or  )

For the coconut poornam:

1.Jaggery                -            1/2 cup

2.Coconut               -            1/2 cup (grated)

3.Cardamom pwdr  -            1/4 tsp

Method:

Preparing the rice flour:

* Wash and soak the rice for an hour.

* Drain it completely and spread it on a wash cloth in a shady place.

* When the rice is 20% wet,take it and grind it smoothly.

* Sieve the flour and keep.

* Take a pan , and roast the flour slightly,till it gives out nice aroma.Dont fry it so much,if not the flour will become rough and will have lumps.

* If the fried flour has any lumps,then sieve it again.

For the peanut poorna kozhukattai:

* Fry the peanut and remove the skin.

* Fry the sesame seeds ,till it gives out aroma.

* Add it to the blender and ground it coarsely.

* At last,add the jaggery to the grounded peanut ,sesame and give it a pulse.

* Add cardamom powder and mix it.

For the coconut poornam:

* Scrape coocnut finely .

* Take a pan and dry roast the coocnut .

* Cool it and pulse it finely.

*At the end of pulsing,add the jaggery and give it a pulse again.

* Keep it ready.

Making the outer cover:

* Take a pan of water and bring it to rolling boil.

* Take a mixing bowl,add flour,salt.

* Now slowly add the boiling water ,to the flour .

* Using a laddle ,mix the flour and make a pilable dough.

* Divide the dough into equal sized balls

* Grease ur hands and make a medium sized bowl.

* Place the filling in one corner of the disc and close it.

* Pinch the edges and seal it.

* Take a idli maker and steam the kozhukattais.

* Serve it hot.

Note: 

 * While grinding the rice ,make sure the rice is slightly wet,if not the flour will not be ,that much smooth.
* While preparing the outer cover,make sure ,boiling water is added,if not the outer cover will not be soft.
* And also,make sure the outer cover is thin,if not it will be so hard to have a bite.
* I have used jaggery in the ratio of 1: 1 for the peanut or coconut.If you want to have a bit sweeter ,then go ahead and add 1/4 cup more.
* Adding sesame seeds in purely optional.so if you dont need,just skip it.
* We can also dry the rice under fan,if you dont have much sun light.