firstly, in a large kadai take 1 cup jaggery and ¼ cup water. stir until the jaggery melts completely.

now add 2 cup coconut and mix well.

continue to cook until the mixture starts to separate the pan and holds the shape slightly.

further, add ¼ tsp cardamom powder and 1 tsp ghee. mix well.

finally, thengai poorna is ready for stuffing. keep aside.

firstly, in a saucepan take 2 cup water and ½ tsp ghee.

mix well and get to a rolling boil. keep aside.

in a large bowl take 2 cup rice flour and ¼ tsp salt. mix well.

now add hot water in batches and mix well.

add the water until the flour turns moist.

now start to knead the dough sprinkling water if requried.

knead for 5 minutes or until the dough turns soft.

kozhukattai dough is ready. wet your hand and knead if the dough seems dry.

firstly, to prepare modak shape, pinch a ball sized dough and with the help of both thumbs start pressing the edges and create a dent in the centre.

now place a ball sized coconut stuffing in the centre.

bring the edges together and seal by pressing.

now prepare the modak shaped kolukattai.

to prepare half-moon shaped, place a ball sized dough on the greased banana leaf.

press as this as possible.

now place the coconut stuffing and fold half.

seal the sides and half-moon shaped kolukattai is ready to steam.

to prepare round ball-shaped, take ball sized rice flour dough and flatten on the palm.

place the coconut stuffing and roll into a round ball. ready to steam.

to prepare star and flower-shaped modak, cut using a cookie maker.

place the modak in steamer leaving gaps in between.

cover and steam the modak for 10 minutes or till the shiny texture appears on them.

finally, offer kozukkattai to lord ganesha and celebrate ganesh chathurthi.