Now coming to Vinayagar Chathurthi which falls on 11th Sept this year…since all things are almost packed even my props……I somehow managed to do a quick post for this festival so here is mine in advance 🙂
I remember my MIL and SIL both are great devotess of Lord Ganesh. And my SIL is so so attached to him that we used to call and wish her “Happy Bday” on that day 🙂
Modak Recipe Recipe – Ingredients
Recipe Category: Snack | Recipe Cuisine: South Indian
Mothagam Recipe: Inner Stuffing Ingredients:
Coconut – 1/2 cup
Powdered Jaggery – 1/4 cup
Cardamom powder – a pinch
Mothagam Recipe: Outer Dough Ingredients:
Rice flour / Idiyappam flour – 1 cup
Salt – 1/2 tsp
Water – as required to form a dough
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked) It should be of idli batter consistency.Strain and keep aside.
- Dry roast coconut in a tawa till the moisture is absorbed fully, dont change its color.Taked jaggery syrup and heat it up till it becomes thick more like honey consistency.At this stage, add roasted coconut and mix well so that jaggery syrup is coated evenly.Add cardamom powder.
- After 3-4 mins the mixture will start getting thick to be rolled into a ball.At this stage switch off and let it cool and make small balls and keep aside.Siece rice flour once then transfer it to a mixing bowl ,add salt and mix it.
- Add boiling water little by little and mix it with the help of a wooden laddle. Mix it till it gathers to a smooth dough. Allow it to cool for 2-3 mins then knead once with your hands to make a smooth dough but it will be slightly sticky.Keep aside.
- Always make the poornam ready first then make the outer dough so that the outer dough doesnt get dried up. Once the pooranams are ready you can relax, watch ur favourite tv program and do the kozhukattai 🙂 Grease ur hands with oil.Make lemon sized small balls with the prepared dough and flatten them as thin as possible like a small cup.Now keep the coconut pooranum stuffed ball and keep in middle of the cup as shown below.Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape.Now follow the procedure for the remaining dough too.
- Arrange the modaks in a steaming plate and steam it for 10mins.After 10-12 mins check if the kozhukottais are done, the outer layer will be a bit shiny.Now carefully transfer them in a bowl and ur kozhukattais are ready!
Serve it hot / warm!
Video showing how to shape modakam
The pooranam should be juicy not too dry switch off accordingly.
- Make thin outer layers of the outer dough so that the mothagams are soft and gets cooked easily.
- The coconut pooranam should be thick in consistency else you will have a tough time wrapping them into kozhukattais.
- Make sure to sieve even the readymade flours atleast once.