How to Prepare Any-night-of-the-week Modak/ Kozhukattai with Coconut and Jaggery

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Steps to Prepare Any-night-of-the-week Modak/ Kozhukattai with Coconut and Jaggery. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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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 particular recipe, we have to first prepare a few ingredients. You can have Modak/ Kozhukattai with Coconut and Jaggery using 11 ingredients and 11 steps. Here is how you cook 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 #modakfromscratch #ganeshchaturthi #modak #ukadinchemodak #kozhukattai #vinayagarchaturthi #undrallu

Ingredients and spices that need to be Take 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

Steps to make 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.

While this is in no way the end all be all guide to cooking fast and simple lunches it's very good food for thought. The stark reality is that this will get your own creative juices flowing so that you are able to prepare wonderful lunches for your own family without needing to do too terribly much heavy cooking in the approach.

So that is going to wrap it up for this exceptional food Simple Way to Prepare Favorite Modak/ Kozhukattai with Coconut and Jaggery. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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