Ellu Kozhukattai is a mild sweet dumpling with sesame jaggery filling. How to make Sesame modak with easy to understand step by step pictures. Ellu Kozhukattai is made during Ganesh Chaturth iand is savoured by elders.
Ellu Kozhukattai is a sweet dumpling with sesame jaggery filling. Sesame seeds modakis very tasty and enjoyable by all.
About Ellu Kozhukattai
Ellu Kozhakattai also known as Ellu Mothagam is similar to poorna kozhukattai with ellu(sesame filling). Ellu in tamil means sesame seeds. Ellu kozhukattai / Sesame modak gives you a mixed taste of both the sweetness of jaggery and nutty flavour of sesame. I love ellu urundai amma makes, soft and flavourful, you can even make that as stuffing for this kozhukattai.I tried this sesame seeds modak for the first time and it turned out soo good.
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📖 Recipe
Ellu Kozhukattai Recipe
Ellu Kozhukattai is a mild sweet dumpling with sesame jaggery filling. How to make Sesame modak with easy to understand step by step pictures. Ellu Kozhukattai is made during Ganesh Chaturth iand is savoured by elders.
Servings12 Kozhukattais
Ingredients
For outer covering:
- 1 cup rice flour / idiyappam flour
- water as needed
- oil to grease
- salt to taste
For the stuffing
- 1/2 cup black sesame seeds
- 1/2 cup jaggery powdered
- 1/2 cup water
- 1/4 tsp cardamom powder
- 2 tbsp coconut
Instructions
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside. (I made more than above mentioned quantity for storing purpose).
- In a mixing bowl add rice flour, salt and mix well. Boil water and add it little by little.
- Mix with a ladle, once it forms together and is a bit warm to handle then use your hands to knead it a soft dough. Do all this off the stove. Keep this covered with a wet cloth to avoid drying while you do make the stuffing.
- Rinse sesame and strain it well. Let it dry for a while. In a pan dry roast sesame till it pops out. Don't let it burn. Set aside.
- Now take the jaggery syrup and heat it up till it becomes honey like in consistency. Now add roasted sesame and coconut.
- Keep cooking till it forms a thick stuffing, it will easily leave the sides of the pan but will be sticky. Set aside to cool.
- Now from the prepared dough pinch a lemon sized balls and roll it to a ball.
- Flatten it thin and press in the center to make a dent, it should be like a small cup as shown below. Now take a generous spoon of sesame filling and place it in the middle. Bring the edges to the center.
- And seal it in the form of a modak. Likewise make all the modaks and keep it ready. Steam it for 10mins or until they turn shiny and look cooked.
- Serve Ellu Kozhukattai hot / warm!
Notes
- Make a thick jaggery syrup so that it thickens faster after sesame is added.
- Make sure to rinse sesame to get rid of dirt if its there.
- For a easier version you can even add powdered jaggery as such along with sesame, cook for sometime and make the mothagam but I usually add jaggery syrup as amma always insists to make syrup out of jaggery to get rid of any mud properties usually found in jaggery.
- Adjust sweetness according to your preference.Usually when you taste the stuffing, it should be slightly oversweet only then it will be perfect when its stuffed.
- If you prepare the dough before hand, make sure to keep covered with a wet cloth to avoid drying up.
- You can use white sesame too.
- I used store bought rice flour, brand name is Nirapara.
Nutrition Facts
Ellu Kozhukattai Recipe
Amount Per Serving (25 g)
Calories 123
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1mg0%
Potassium 43mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 0.04mg0%
Calcium 66mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Ellu kozhukattai
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
- In a mixing bowl add rice flour, salt and mix well.Boil water and add it little by little.
- Mix with a laddle, once it forms together and is a bit warm to handle then use your hands to knead it a soft dough.Do all this off the stove.Keep this covered with a wet cloth to avoid drying while you do make the stuffing.
- Rinse sesame and strain it well.Let it dry for a while.In a pan dry roast sesame till it pops out.Don’t let it burn.Set aside,
- Now take the jaggery syrup and heat it up till it becomes honey like in consistency.Now add roasted sesame and coconut.
- Keep cooking till it forms a thick stuffing, it will easily leave the sides of the pan but will be sticky.Set aside to cool.Now from the prepared dough pinch a lemon sized balls and roll it to a ball.
- Flatten it thin and press in the center to make a dent, it should be like a small cup as shown below.Now take a generous spoon of sesame filling and place it in the middle.Bring the edges to the center.
- And seal it in the form of a modak.Likewise make all the modaks and keep it ready.Steam it for 10mins or until they turn shiny and look cooked.
Serve hot / warm!
Expert Tips
- Make a thick jaggery syrup so that it thickens faster after sesame is added.
- Make sure to rinse sesame to get rid of dirt if its there.
- For a easier version you can even add powdered jaggery as such along with sesame, cook for sometime and make the mothagam but I usually add jaggery syrup as amma always insists to make syrup out of jaggery to get rid of any mud properties usually found in jaggery.
- Asjust sweetness according to your preference.Usually when you taste the stuffing, it should be slightly oversweet only then it will be perfect when its stuffed.
- If you prepare the dough before hand, make sure to keep covered with a wet cloth to avoid drying up.
- You can use white sesame too.
- I used store bought rice flour, brand name is Nirapara.
Mona Kumari
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