How to Prepare Quick Modak/ Kozhukattai with Coconut and Jaggery

Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Favorite Modak/ Kozhukattai with Coconut and Jaggery. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Which usually means at any particular time in your cooking cycles there is quite probably somebody somewhere that's worse or better at cooking compared to you. Take heart from this because the most effective have bad days in terms of cooking. There are several people who cook for several reasons. Some cook in order to eat and live although some cook since they actually like the whole process of ingestion. Some cook during times of emotional upheaval and others cookout of absolute boredom. Whatever your reason for cooking or understanding how to cook you should always begin with the fundamentals.

Lettuce wraps. All these mike delightfully flavorful lunch treats along with the filling may be prepared beforehand, which renders only re heating the filling and wrap when you're all set to eat. This is really a enjoyable lunch to share with your children and it teaches them that lettuce is far more versatile than people often give it credit for being. Some people decide to go with a teriyaki inspired filling; my children enjoys taco motivated fillings because of the lettuce rolls. You are perfectly free to think of a favorite filling of one's personal.

Many things affect the quality of taste from Modak/ Kozhukattai with Coconut and Jaggery, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Modak/ Kozhukattai with Coconut and Jaggery delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Modak/ Kozhukattai with Coconut and Jaggery is 21 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Modak/ Kozhukattai with Coconut and Jaggery estimated approx 1 he. 30 mins.

To get started with this recipe, we have to prepare a few ingredients. You can have Modak/ Kozhukattai with Coconut and Jaggery using 11 ingredients and 11 steps. Here is how you can achieve that.

Modak is a sweet or savory steamed/fried dumpling, offered to Lord Ganesha during the Ganesh Chaturthi festival. This also forms a part of the prasadams made during the Varalakshmi Puja in south India. Modak can also be made of Mava(dehydrated milk).

Ganesh Chaturthi is one of the major festivals of India,  especially in Maharashtra. It is a 10 day festival, where a clay idol of Ganesha is kept in every home, and coloured clay idols in every street. Daily prayers are offered, and in the evening a many cultural activities are organised.The 10 days of festival that starts with Ganesh Chaturthi, comes to an end with the Ganesh Visarjan, where Ganapati Bappa(as he is fondly called), is bid adieu, and immersed in the sea. Most of us know that Modak is Lord Ganesha’s favorite food, apart from Aval/Pohe

In this recipe I have made the Modaks from homemade rice flour. I have also explained how to process the flour

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Ingredients and spices that need to be Prepare to make Modak/ Kozhukattai with Coconut and Jaggery:

1. For the Dough:
2. 2 cups Raw Rice (short grained rice)
3. 1/4 tsp Salt
4. 1 tsp Sesame Oil
5. 1.5 cups +1/2 cup Water
6. 1 cup For the Coconut Filling:
7. as required Grated Coconut
8. 1 tbsp Chana Dal soaked for 10 mins, drained and pat dried
9. 3/4 cup or 1 cup Jaggery for extra sweetness
10. 1/2 tsp Cardamom powder
11. as required Chana dal soaked for 10 minutes

Instructions to make Modak/ Kozhukattai with Coconut and Jaggery

1. To Process the Rice flour: Take the raw rice,wash and drain the water thoroughly. Refill water and soak the rice for 1 hour. Try not to soak more than this time. After 1 hour, drain all water, and spread out the rice on a clean cotton cloth. Switch on the fan and let the moisture dry, but not completely. So close to an hour of drying will do. When you touch the rice, it should be dry, but the moisture should have locked in.
2. Now put the rice into a blender jar,and grind to a fine powder. Grind in parts if required. Now sieve the flour, and discard the coarse remains. Spread the flour on a paper for the extra moisture to dry,about 30 minutes. The flour is now ready to use. This can be put in a container and stored. I store it in the fridge. The processing of flour can be done ahead to save time.
3. To make the dough: Take 1.5 cups of water in a heavy bottomed  Kadai, add the salt and oil, and roll boil. (Roll boiling is when the water starts bubbling the bubbles rise upfromthe bottom of the kadai and go down again). Keep another 1/2 cup water in a cup close by(to use if required).
4. Now slowly adding the flour with one hand, stir continuously with the other.(see picture). Keep stirring until the whole flour is in the water. Using a spatula mix well,until it comes together, add oil, and transfer the dough to a bowl.
5. Now let the dough cool for 5 minutes(don’t let it cool completely). It may appear dry, sprinkle some water over it from the 1/2cup water,and knead the dough well. The dough should be smooth and crack free. Test the dough by pinching a small portion, and try to shape it. Ifthe dough is cracking up,or falling apart,the dough is dry. sprinkle more water and knead the dough again. Now form a ball of the dough, apply little oil, and keep it covered in a wet cloth until further use.
6. To make the Coconut filling/Purnam: Take the Chana Dal soaked in water for 10 minutes. Drain the water completely,and pat dry all the moisture. Put the chana dal, in a heavy bottomed kadai, and roast untilwarm, add the grated coconut,and the jaggery(powder the jaggery before use). Without adding any water keep stirring. The jaggery will start melting from the moisture from the coconut. Stir constantly until the mixture comes together. Add the cardamom powder. Allow to cool completely.
7. The mixture solidifies a little on cooling. Grease your hands with sesame oil or ghee, pinch small portions and make tiny balls and set aside.
8. To shape the Modaks with mould: Grease palms with sesame oil. Pinch small portions and make Gooseberry sized balls from the dough. Grease both sides of the mould with oil nicely. Now take one ball,and flatten it. Fit it into one half of the mould. Repeat,and spread the dough into the other half of the mould also.
9. Now take the stuffing, and place it in the center of one side of the mould, close the mould to bring the sides together. With the dough overhang seal the bottom portion also. Now open the mould, and remove the modak gently. Check for any gaps,and seal them. Repeat for the entire dough. Get the steamer or cooker ready, and steam the Modaks for 10-12 minutes.
10. To Shape the Modaks with hand: Grease palms, pinch Lemon sized balls from the dough,and keep covered. Take one, start by first flattening the outer edges with your thumb and index finger, as shown in the picture. Now with your thumb finger press the bulgy center part inwards,forming a well. Now widen then well and start giving the shape of a cup that is a little deep, so that the Purnam/filling fits comfortably. Now place the  coconut. Now place the  coconut Purnam in the center.
11. Now to seal the Modak, bring the edges of the cup togehter as shown in the picture. The give it a pointed shape at the tip. Get the steamer/cooker ready. Steam for 10-12 minutes. Cool and then remove the modak from the steamer.

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So that's going to wrap it up with this exceptional food How to Prepare Perfect Modak/ Kozhukattai with Coconut and Jaggery. Thanks so much for reading. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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