MODAKAM / SWEET KOZHUKKATTA

 

I was travelling from India to Kuwait on Vinayaka Chathurthi day. Luckily I reached home by 4.00 pm just in time to make some prasadam and offer to Lord Ganapathy.  I am going to share this recipe with you all.

I used 1 cup of readymade rice flour; used half of it to make modakams and half to make kozhukkatta. (The difference was in shape only. Lack of time did not permit me to make a whole batch of modakams)

INGREDIENTS

1.       Rice flour – 1 cup (I used Double Horse brand flour)

2.       Water - 1 1/4 cup

3.       Jaggery  - 1 cup (dissolve in ¼ cup water)

4.       Grated coconut – 1 cup

5.       Cardamom – 1

6.       Coconut oil – 1 Tea spoon (or ghee)

7.       Salt – 1 pinch (optional. I dint add salt)

PREPARATION

Heat 1 ¼ cup water in a thick pan .  ( if you are using salt it should be added to the water) When it starts boiling add the flour, mix well and switch off the stove. Cover and keep aside to cool a little. When it is safe to touch knead the flour well adding the oil towards the end.

In another pan boil the jaggery and water. Normally I don’t bother to grate the jaggery. For 1 cup of rice I use 1 jaggery ball (sharkkara unda) or 1 ½ jaggery cubes (aani sharkkara) When the jaggery is completely dissolved and starts boiling lower the heat. When the water is almost gone add the coconut and stir for 1-2 minutes. Add the crushed cardamom and remove from fire.

I use the old fashioned “appachempu” for steaming the modakams. Half fill the chempu with water and let it boil. Meanwhile divide the dough into very small balls. Take each ball and flatten it with the fingers. Put a little of the jaggery-coconut mix in the center and fold the sides upwards and twist to look like a small onion. If you want to make kozhukkattais  take lemon sized balls and flatten. Put the jaggery mix on one half portion of the circle and cover with the other half Press the sides with the thumb and index finger to close it tightly.

Transfer the modakams/kozhukkattaa  on to the “thattu”in the chempu and steam for 10 minutes.