This is a simple sweet dumpling. In Kerala, we do not celebrate Vinayaka Chaturthi with such enthusiasm as in Maharashtra. And hence I didn’t know of “Modaks” which are the offerings to Lord Ganesha. For me, all I knew was “kozhukattas” which are made during Easter. And my share of Kozhukkata comes when Mamma prepares it from left over Idiyappam dough. If she is in no mood, it wouldn’t have any particular shape. 😛 Else it will be nicely done in a mould.
Come on, let’s prepare. 🙂
Ingredients:
Rice flour – 1 cup, Grated Jaggery – a handful, (or Sugar) Coconut – 3/4 cup, grated, Ghee – 1/2 tsp, Crushed cardamom – a tsp, Water – 1 cup, Salt
Method:
Melt jaggery in ¼ cup of water and strain. Add the coconut and ghee to the filtered jaggery and cook till the liquid is dried up. Add crushed cardamom and remove from fire. Keep it aside.
Boil a cup of water with salt. Add the boiled water to the rice flour little by little and mix it. Keep aside and knead the dough when still warm. The consistency of the dough should be same as that of Idiyappam dough (coming soon) and looser than the ‘chappathi’ dough.
The quick Process:
1. Make small medium sized balls out of the dough.
2. Take one ball and place it on your palm. Press it with the other hand, flatten and make a small well at the center.
3. Keep the Jaggery filling at the center
4. fold it inwards to cover it. Roll it into a ball. Similarly, you can make many number of Jaggery balls.
For the perfectly shaped ones:
1. Open the mould and grease it with oil.
2. Close it.
3. Take a small ball from the dough and keep it inside the mould. Spread and press it on all the sides leaving the center empty.
4. Put a spoon of the coconut/jaggery filling inside.
5. Close it with dough.
6. Now open the mould. You get perfect Garlic shaped Kozhukataas.
7. Steam the modaks/kozhukkattas for 10 to 12mins.
Chef says:
You SHOULD strain the jaggery once melted. You would be surprised to see the impurities it leave behind. Once I didn’t strain and I heard my Mamma scream 😛 The jaggery which is available in shops contains lots of impurities and sand.
You can also use sugar mixed with grated coconut for the filling if you do not have jaggery.
Oh, be innovative! Add dry fruits as cashews or raisins <3
Check out other Modak recipes:
Also linking to Haffas Kitchen Back to School Lunch Ideas
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These are something I’ve never seen before and they look delicious! Had to Google what jaggery was. It’s always interesting to learn about different types of cuisine.
This luks sooo attractive.. 🙂 thanx for linking it to my event – Back to School Lunch Ideas
Thankyou 🙂
God these are tempting!
thanks a lot, Naba 🙂
I love modaks though have never made them at home! I think modaks are made from maida, right?
No Shilpa. They are made from rice flour.Momos are from Maida.
yumm! We also make this and a few are deep fried as well and offered as Prasad to Lord Ganesha! 🙂
Sounds simple enough but doesn’t happen. I tried it last year and they turned out too hard and dry. Quite bad, actually. Is there any trick to make them come out soft and moist?
I’m told this by my friends too…that their modaks always turn hard. It depends upon the rice flour and how you knead. Boiling water should be added little by little stirring the flour in the process and it should be made into modaks when warm. I guess, that will do the trick 🙂
I love making Modaks. I make a resolve each year that I will make them more than once a year and then promptly forget about it 😉 Lovely pictures, Shalini.
Thanks a lot, Shailaja 🙂 I hope you make them sometime soon.
How plump and inviting they are!