Heat a pan and add vegan ghee.

Once the vegan ghee is hot, add the shredded jaggery.

Followed by water.

Stir and cook on medium heat until the jaggery melts completely and it starts to boil— there’s no need to cook it to a one-string consistency. If you notice any impurities settling at the bottom, strain the melted jaggery before adding the grated coconut.

Add the fresh grated coconut and cardamom powder.

Mix well and cook for 2–3 minutes, stirring continuously.

Cook the mixture until it thickens and comes together like a soft dough—moist enough to leave the sides of the pan without sticking. Avoid overcooking, as this will make the pooranam hard. If it does become too firm, sprinkle a little hot water and gently loosen it before using.

Transfer the Thengai Pooranam (sweet coconut jaggery stuffing) to a bowl and let it cool slightly before using it to fill your modaks or kozhukattai. You can also divide it into equal balls and keep.

In a pan, bring water to a rolling boil, then add salt and 1 tablespoon of gingelly oil.

Gradually add the rice flour, stirring continuously with a silicone spatula or whisk to prevent lumps. Add more hot water only if needed.

Keep stirring on medium flame for 2-3 minutes until the mixture thickens, stops sticking to the pan, and forms a soft dough.

Transfer the Kozhukattai maavu to a plate and let it cool slightly. Add 1 tablespoon of gingelly oil and start to knead it while still warm (not hot) to remove any lumps.

Knead the rice flour dough until it's smooth, soft, and pliable — this is a key step for perfect modak or kozhukattai. If the dough is still hot, sprinkle some water in your palms and then knead. Add more oil if needed while kneading. Divide into lemon-sized balls if you prefer. Always cover the dough with a moist cloth or damp paper towel to prevent it from drying out. Clean the modak mold and lightly grease it with a little gingelly oil (sesame oil). This helps the modaks release easily and gives them a neat shape.

Close the mold and gently press a portion of the rice flour dough inside.

Using your clean fingers, spread the dough evenly along the sides of the mold to form a hollow cavity. Make sure to press it into all the corners to get the classic modak shape — but don’t make the outer shell too thin or too thick.

Fill the cavity generously with the prepared Thengai Pooranam (sweet coconut jaggery stuffing). Be mindful that the dough layer shouldn’t be too thick — balance the ratio of the soft outer shell and the sweet filling for the best-tasting Kozhukattai.

Add a small portion of dough on top to seal the base firmly. Gently open the mold and carefully remove the shaped modak. If needed, reshape the tip with your fingers. If you see little cracks, smoothen the covering with wet fingers. Place the modak on a plate. Keep these covered as well to prevent them from drying. Repeat the process with the remaining maavu and pooranam. Keep greasing your hands and the modak mold with gingelly oil as you work — this prevents sticking and helps shape the modaks smoothly.

Place the stuffed modaks on a greased steamer plate, making sure they don’t touch each other — leave enough space between them to prevent sticking while steaming. Add 2 cups of water to the Steamer. Place the steamer plate in it and steam the Thengai Kozhukattai for about 10-12 minutes on medium flame. Once done, let the steamer cool naturally. Then open and carefully transfer the steamed modaks to a plate. You’ll know your steamed kozhukattais are perfectly cooked when they look glossy and their color changes slightly — that’s your sign they’re perfectly cooked and ready to serve! Thengai Pooranam Kozhukattai tastes best when served warm.