Ellu Kozhukattai is a mild sweet dumpling made with rice flour outer covering and sesame jaggery filling with coconut and cardamom powder inside. Ellu Kozhukattai is made during Ganesh Chaturthi festival. This easy ellu kozhukattai has a nutty taste from sesame seeds and sweetness from jaggery.
Ellu Kozhukattai is a sweet dumpling with sesame jaggery filling. Sesame modak is very tasty and enjoyable by all. This ellu kozhukattai also known as sesame modak is popular during Vinayagar Chaturthi festival, but they make a wonderful traditional sweet for any occasion or a tea time snack.
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About Ellu Kozhukattai
'Ellu' in tamil means sesame seeds and 'Kozhukattai' means dumpling so it translates to sesame modak. Ellu Kozhakattai also known as Ellu Mothagam is similar to poorna kozhukattai with ellu(sesame filling).
Ellu kozhukattai or Sesame modak gives you a mixed taste of both the sweetness of jaggery and nutty flavour of sesame seeds and crunch from grated coconut. Try this Ellu kozhukattai recipe and enjoy the delicious combination of sesame and jaggery wrapped in soft rice flour dough.
I love ellu urundai amma makes, soft and flavourful, you can even make that as stuffing for this kozhukattai. But I usually make sesame kozhukattai this way as it gives a juicy and moist filling which tastes so delicious.
This ellu kozhukattai is simple, easy to make and tastes delicious. If you love the flavour of sesame seeds then this kozhukattai is just for you. Hope you enjoy making this recipe as much as I did sharing it here.
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Ellu Kozhukattai Video
Ellu Kozhukattai Ingredients
- Idiyappam flour - Use homemade rice flour or store bought idiyappam flour.
- Jaggery - I used block jaggery crushed. You can use powdered jaggery too.
- Sesame seeds - I have used white sesame seeds but you can replace it with black sesame seeds too. If using black sesame seeds, rinse dry then roast it and proceed.
- Coconut - Using coconut gives a mild crunch and taste so do not skip it.
- Sesame oil - I used sesame oil while mixing the dough and also for greasing the fingers.
- Cardamom powder - It is used for flavouring the sesame jaggery filling.
- Salt - to taste
- Water - Water is boiled rigorously and used for making the dough.
How to make Ellu Kozhukattai Recipe Step by Step
Making sesame filling
1.To a sauce pan add ¾ cup jaggery along with ½ cup water.
2.Let it boil. Mix it well until jaggery dissolves.
3.No need to check for any consistency. Just let jaggery dissolve completely, switch off and set aside.
4.To a pan add ½ cup white sesame seeds.
5.Roast it until golden brown. Remove and set aside.
6.Cool down and add it to mixer jar. Add 3 tablespoon coconut to it.
7.Grind it coarsely and set aside.
8.To the pan strain the jaggery syrup and add it.
9.Add the sesame coconut mixture along with ¼ teaspoon cardamom powder.
10.Mix it well until it starts to thicken. Cook in low medium flame.
11.At one stage it will start to leave the sides of the pan, now switch off.
12.Transfer to a plate, let it become warm. Make small balls and set aside.
Preparing the outer dough
13.To a mixing bowl add ¾ cup idiyappam flour along with 1 teaspoon sesame oil and salt to taste. Mix this well first.
14.Boil water.
15.Add hot water little by little and start mixing.
16.Mix well and stop adding water until no dry flour is seen. Keep covered and set aside for few minutes until it is warm enough to handle.
17.Knead it well until the dough is smooth and without cracks.
18.Make lemon sized balls.
19.Take a ball, flatten it slightly so that the edges are thin and the center is thick.
20.Add the filling and start sealing.
21.Pull the edges to the center.
22.Make it smooth, shape it like a modak.
23.Grease the steamer plate with sesame oil or ghee.
24.Arrange the prepared modak on the steamer plate.
25.Add water to a steamer, let it boil.
26.Place the plate inside. Steam cook for 10-12 minutes or until the outer looks shiny and cooked.
27.Sesame modak is ready!
Enjoy it hot or warm!
Expert Tips
- Rice flour - Use good quality store bought rice flour(idiyappam flour) or homemade rice flour.
- Dough - Make the dough soft and pliable. Do not let the dough dry up. If it dries up, it will crack while shaping. So always keep covered with a slightly wet cloth to retain moisture.
- Outer Covering - Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
- Sesame filling - Alternate to the method I have shared here, you can roast sesame seeds and grind it along with coconut, cardamom and jaggery. The filling is ready but this type of filling will be slightly dry.
Serving and Storage
Ellu Kozhukattai tastes great on its own, you can serve it along with savory kozhukattai or sundal. It tastes best when served hot or warm, however tastes good even after it cools down. Consume on the same day of making as the recipes contain coconut.
FAQS
1. Can I make Ellu Kozhukattai without coconut?
Yes. You can make the sesame-jaggery filling without coconut if you prefer. The flavour will be slightly different but still delicious.
2. Why is my kozhukattai outer layer becoming hard?
The rice flour dough may have become too dry, or the kozhukattai may have been steamed for too long. The dough should be smooth without any cracks and also steam it only till just done, do not overcook.
3. Can I prepare the Ellu Kozhukattai filling in advance?
Yes, you can prepare the sesame-jaggery filling ahead of time and store it in the fridge. Bring it to room temperature before shaping the kozhukattai.
If you have any more questions about this Ellu Kozhukattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Ellu Kozhukattai Recipe | Sesame Modak Recipe
Ingredients
For outer covering:
- ¾ cup idiyappam flour
- water as needed
- 1 teaspoon sesame oil
- salt to taste
For the stuffing
- ½ cup black sesame seeds
- ¾ cup jaggery powdered
- ½ cup water
- ¼ teaspoon cardamom powder
- 3 tablespoon coconut
Instructions
- To a sauce pan add ¾ cup jaggery along with ½ cup water.
- Let it boil. Mix it well until jaggery dissolves.
- No need to check for any consistency. Just let jaggery dissolve completely, switch off and set aside.
- To a pan add ½ cup white sesame seeds.
- Roast it until golden brown. Remove and set aside.
- Cool down and add it to mixer jar. Add 3 tablespoon coconut to it.
- Grind it coarsely and set aside.
- To the pan strain the jaggery syrup and add it.
- Add the sesame coconut mixture along with ¼ teaspoon cardamom powder.
- Mix it well until it starts to thicken. Cook in low medium flame.
- At one stage it will start to leave the sides of the pan, now switch off.
- Transfer to a plate, let it become warm. Make small balls and set aside.
- To a mixing bowl add ¾ cup idiyappam flour along with 1 teaspoon sesame oil and salt to taste. Mix this well first.
- Boil water.
- Add hot water little by little and start mixing.
- Mix well and stop adding water until no dry flour is seen. Keep covered and set aside for few minutes until it is warm enough to handle.
- Knead it well until the dough is smooth and without cracks.
- Make lemon sized balls.
- Take a ball, flatten it slightly so that the edges are thin and the center is thick.
- Add the filling and start sealing.
- Pull the edges to the center.
- Make it smooth, shape it like a modak.
- Grease the steamer plate with sesame oil or ghee.
- Arrange the prepared modak on the steamer plate.
- Add water to a steamer, let it boil.
- Place the plate inside. Steam cook for 10-12 minutes or until the outer looks shiny and cooked.
- Enjoy it hot or warm!
Video
Notes
- Rice flour - Use good quality store bought rice flour(idiyappam flour) or homemade rice flour.
- Dough - Make the dough soft and pliable. Do not let the dough dry up. If it dries up, it will crack while shaping. So always keep covered with a slightly wet cloth to retain moisture.
- Outer Covering - Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
- Sesame filling - Alternate to the method I have shared here, you can roast sesame seeds and grind it along with coconut, cardamom and jaggery. The filling is ready but this type of filling will be slightly dry.
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