Modak or Modakam or Kozhukatta are steamed, sweet stuffed rice dumplings.
Prep Time15mins
Cook Time30mins
Total Time45mins
Course: SWEETS
Cuisine: Indian
Servings: 10Modak
Ingredients
MODAK RECIPE SWEET FILLING (POORNAM OR PURAN)
1cupfresh grated coconut
1cuppowdered or grated jaggery
2pinchcardamom powder
MODAK RICE DOUGH INGREDIENTS (OUTER COVERING)
1cuprice flour
1.5cupswater
½tspoil
¼tspsalt
Instructions
MAKING SWEET STUFFING
Heat a pan, add grated jaggery with ¼ cup water. Once the jaggery dissolves completely in water, strain it to remove dust and sand particles. This is an optional step to remove impurities in jaggery. If using sugar or brown sugar, no need to boil with water.
Heat the pan with the strained jaggery juice. Boil jaggery juice and add grated coconut and cardamom powder. Mix well.
Coconut absorbs the jaggery and the mixture turns thick. Saute continuously until the moisture in the mixture begins to dry. (It is a loose semi-dry mix). Don’t overcook. Mixture will become thicker once it cools. Transfer the coconut poornam in a bowl and allow it to cool off.
MAKING RICE DOUGH
Heat a heavy bottom pan with water, oil and salt. Bring the water to rolling boil.
Slowly add rice flour to the water and turn off the flame. Mix well to combine.
Cover and keep the dough for 5-10 minutes until the temperature comes down to handle.
While it is warm, knead the mixture with wet hands to get smooth and soft dough.
Divide and roll the dough to make about 10-12 equal size balls. Keep it covered.
SHAPING MODAK USING MOULD
Grease the mould with oil. Close the mould. With wet hand, place a dough ball inside thorough the hole.
Make a dent in the dough center, inside the mould, with wet fingers. Using finger, shape by pressing the dough towards the mould wall.
Place the sweet filling inside the space created and seal the modak carefully using dough.
SHAPING MODAK USING HAND
Take a ball and flatten it into a disc. Using thumb and forefingers of both hands, spread the dough to make a round disc or shallow cup with a dent in the center.
Make pleats, in equal distance, by pinching outer side of the cup with thumb and index fingers. (optional step)
Place the sweet filling in the center. Join the pleats and shape carefully into a cone or a round shape with or with out pleats.
STEAMING MODAK
Grease a steamer pan lightly with oil. Place the shaped modak in the greased pan with some space between them. Cover with a lid .
Take about 1 to 1.5 cups water in a pot. Bring to rolling boil and place the steamer pan in the large pan.
Cover the pan and steam modak for 10 to 15 minutes on a medium-low flame.
Offer delicious Modak to Lord Ganesha and celebrate Ganesh Chaturthi.