Kozhukattai Recipe | Modak Recipe |Thengai Poorna Kozhukattai | How to make Kozhukattai from Scratch | How to make Modak | Coconut Modak | Festival Special Recipe

Hi Supermoms,

The yummy Modak/Kozhukkatai needs no introduction. It is offered as the special prashad/neivedyam especially on Ganesh/Vinayaka Chathurthi day. But, many make the modak on monthly chathurthi days and also on festival/pooja days. Shaping the modaks needs some practise and making soft pliable dough helps in dishing out crack free and delicious modaks. In recent years, the 'modak mould' is becoming very popular. If you are a beginner, these moulds are handy tools that can make your work easier.  The traditional neivedyam platter on Vinayaka Chathurthi consists of five types of Kozhukattai - Coconut ( Thengai Poornam) , Sesame( Ellu poornam) and Urad Modak ( ulundu Kozhukkatai-savoury version), Ammini Kozhukattai and Paal Kozhukattai. Other than this, Appam , Medhu Vadai, Kondakadalai /chickpeas/garbanzo beans sundal , Paruppu payasam are also offered . Shall be sharing all the recipes soon.

Last year's Ganesh Chathurthi Neivedyam Platter

Kozhukattai Recipe | Thengai Poorna Kozhukattai | Modak :

Preparation time: 2 hours 
Cooking time: 25 minutes 
Serves: 2-4 
Vessels Required :steamer/ idli plates, heavy bottom kadai/wok

1 Cup = 250 ml

Ingredients :

For the rice dough :

1/2 cup raw rice ( I use sona masoori )

2 cups water ( approximately, adjust )

1 tablespoon of Sesame oil
 pinch of salt

For the coconut poornam/stuffing :

1 cup freshly grated coconut

3/4 cup powdered (dirt free) jaggery
1 teaspoon ghee/clarified butter
2 cardamoms ( powdered)

For greasing and shaping modaks : 

1 tablespoon sesame oil

Method:

To make the rice flour dough :

1.Wash the rice thrice and soak in water for 2 hours .

2.Grind it to a smooth batter using water.

Tip: Batter consistency should be thin. Refer to chef tips.

3.Add a pinch of salt and a tablespoon of oil to the batter.

4.Transfer the batter to a heavy bottom pan and let it cook on medium flame.

Tip: Keep continuously stirring the batter while it cooks. This is an important step.

5.It will take around 5-7 minutes for the batter to turn into a soft dough.

6.Switch off the flame.
Tip: You can take a marble size dough and try shaping it, if it is too loose, then cook for 2- 3 minutes more.  

7.When the dough is bearable to touch, you can shape the modaks.

For the Coconut filling :

1. Mix the jaggery with 1/4 cup of water and filter to remove impurities.
2.Heat a pan with a teaspoon of ghee. 
3.Pour the jaggery water and add the cardamom powder.

4. When the jaggery starts to boil, add the grated coconut.

5.Cook in low flame till the excess moisture is absorbed. 

TIP: This will not take long. Do not overdo else the stuffing will become hard.

6. When the mixture becomes a single lump and non sticky switch off. 
7.When the mixture cools, shape the entire batch into lemon size balls.

Method for shaping the modaks/Kozhukkatai : 

Note : Before you start shaping , use gentle pressure with greased hands and knead the batter for 2 minutes to remove any lump and to get a smooth dough.

1. Take a small lemon size portion of the dough and make a ball with the help of your palms.
2. Start pinching the dough and expanding the dough to form a cup shape.
3.Place small gooseberry size  poornam/stuffing and pinch to seal the edges.

4. Shape the edge like a cone and remove the extra dough. 

OR  

you can use the modak moulds. 

1.Grease the moulds, fill the two or three partitions/mould cups with dough and give a small impression in the centre. 

2. Place the poornam on top of the dough and seal and press the mould.

Steam the shaped modak/modakam in a steamer or in greased idli plates in a cooker ( without whistle) for 10 minutes. 

Tip: The modakam/modak will have a shiny/translucent look and that is an indication  that they are cooked and it's time to switch off. 

Your modakam/modak is ready !

Chef Tips :

1.The rice dough is the same for making the different types of Modaks. During festival day, you can increase the rice quantity and prepare the dough. Prepare the three different fillings ( coconut, sesame, urad) and then sit down to shape them. Do have your greased steamer and a cup with sesame oil to grease your hands or the moulds.

2. To check the batter consistency, place a ladle in the batter and when you turn it, you will find only a thin coating of batter.

3. Adding oil to the batter, makes the dough more pliable, so do add the oil.

4. Before steaming the modaks, do grease the steamer/idli plates.

Happy Cooking !

With love ,

Masterchefmom