Today is Ganesh Chathurthi. The moment we hear that the thought coming to our mind is Kozukattai. Thengai Kozhukattai also known as Modak is a very festive sweet that is made for Lord Ganesha's Birthday also known as Vinayaka or Ganesh Chaturthi On this day, Kozhukattai, is a staple offering made to Lord Ganesha, and enjoyed by all. It is important to first make the filling and then proceed to making the rice wrapper covering for the dumplings.. Ingredients Ingredients for the Coconut Jaggery Filling / Thengai Poornam • 1-1/2 cups Fresh coconut , grated • 1/2 cup Jaggery , powdered • 1/4 teaspoon Cardamom Powder (Elaichi) • 1/4 cup Water Ingredients for the Rice Wrapper for the Dumplings • 2 cups Rice • 3 cups Hot water • 1/4 teaspoon Salt • coconut Oil How to make Thengai Poornam Kozhukattai Method for the Coconut Jaggery Filling (Thengai Poorna Kozhukattai) In a heavy bottomed sauce pan; combine all the ingredients on high heat until the jaggery is dissolved completely. Turn the heat to medium and keep stirring until the mixture thickens and the water begins to evaporate. It takes about 7-10 minutes for the water to evaporate. Towards the end you will notice the mixtures comes together, with all the water evaporated. The coconut filling will now look like sticky mixture. At this stage, turn off the heat and transfer the mixture to another bowl to cool. Once cool divide the mixture into 10-15 equal portions. This will be the filling for the rice wrapper known as Poornam Method To Make Maavu (for Wrapper) Soak the rice in 3 cups of hot water for about 30 minutes. Blend into a fine batter. Once blended, stir in the milk, oil and salt to make a thin batter. Pour the batter into a heavy bottomed sauce pan and turn on heat to medium. Stir continuously until the batter becomes thick and leaves the sides of the pan. The process takes between 15 to 20 minutes for the batter to getting into a dough like mixture. It is very important not to let go of the mixture even for a second without stirring, as it will form lumps. To make a smooth wrapper we need to have a dough without any lumps. Turn of heat and transfer the rice dough into another container. Cover with a wet cloth and keep aside Method for Making the Rice Dumplings with the Filling and Wrapper With a little coconut oil in a cup, smear the oil in your hands and knead the dough well to remove any lumps. At all times make sure keep the dough covered with a wet cloth to prevent the dough from drying out. Take a lemon size portion of the dough, make into a ball and press the dough in the palm of your hands to make a flat dough, cup your palms a bit so it forms a depression in the center. Place Poornam in the center and bring the edges of the dough together to the center with a pointed top as shown in the image above. Continue the similar process with the remaining portions of the dough and coconut filling Prepare the steamer filled with water. Place the filled dumplings in Remove once nicely cooked and the Kozukkattai is ready