Sweet Kozhukattai | Modak | Modakam

Kozhukattai or modakam are offerings to Lord Ganesha on the occasion of Ganesha Chaturthi. Though it takes some time to make them, the time spent is totally worth it as they are absolutely delicious. 

Makes 20

Ingredients Required:

For the outer cover:

Idiyappam Flour  -2 cups + 1 tblsp (Can use Rice flour also, see notes)

Water - 2 cups + 1 cup

Milk - 1/2 cup

Salt - pinch

Ghee - 1 tsp

For the inner filling:

Coconut - 1 cup

Jaggery - 3/4 cup

Cardamon - 1 tsp

Ghee - 1 tblsp

How to make?

For the inner filling:

• In a pan add the ghee and the shredded coconut.
• Saute till golden brown in color 
• Add the jaggery and start sauteing till the jaggery dissolves and the mixture comes together.
• Saute for around 10 minutes till the mixture is thick.
• Set aside to cool.

For the Outer cover:

• Boil 2 cups of water with milk and salt.
• Boil the 1 cup water in a separate pan.
• Take a cup and make a slurry out of the 1 tblsp rice flour with 1/4 cup water without lumps.
• When the 2 cups of water comes to a boil, slowly add in the rice flour slurry and mix well. This ensures that no lumps will form when the rice flour is added.
• Slowly add in the rice flour and keep stirring continuously.
• If required add some of the remaining 1 cup water so the dough is pliable. The additional water depends on the type of the rice flour.
• Close the pan and let it steam cook for 10 minutes in low heat.
• After 10 minutes, the dough would be close to 80% cooked. 
• Transfer it to a mixing bowl and start kneading it while hot still.
• Be careful in this step as to not burn your hands.
• Knead well till you get chappati dough consistency. 
• Cover with wet cloth and set aside .

For the Kozhukattai:

• Take a lemon size ball of the outer covering and a smaller size ball of the inner filling.
• Take the outer dough roll it into a smooth ball and start shaping it like a cup.
• Place the inner filling ball inside the cup and bring the side dough together so it is sealed in all sides, bring the dough together to the top like a tip.
• Repeat this for all the dough and filling.
• Steam cook them for 10 minutes and serve hot with a tsp of ghee on top.

Notes:

• I have used idiyappam flour, you can use rice flour as well, but dry roast them in a pan to remove extra moisture.
• Adding milk to the dough is totally optional, and is added to retain the white color after it is steam cooked
• Make sure that the filling is at room temperature before making the Kozhukattai
• Always make the filling first and then make the outer dough as the dough should not be in the room temperature for a long time as it would dry
• Once steam cooked, they would have a glossy shine on the top, which means they are cooked