Modak / Modakam / Kozhukkatta
Modak is a sweet dish which originated in the Indian state of Maharashtra and it is considered to be the favorite dish of Lord Ganesha. It is customary to offer twenty one or hundred and eight modaks to Lord Ganesha. You can make fried or steamed modak. Coconut - jaggery mixture is the main sweet ingredient which enhances the taste. You can also add dry fruits.
Here is the recipe of Modak .. Ukadiche Modak with Nirapara Appam Flour (easy preparation of outer covering)
Makes: 8 - 10
Preparation Time: 1 hour
Steaming Time: 15 minutes
Please use same measuring cup to measure rice flour and water.
For Outer Covering:
1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) rice flour or 1 cup Nirapara Appam flour and 1 cup water, makes about 14 modakam)
1 1/4 cup water
1/2 teaspoon salt
1 teaspoon oil / ghee
Extra 3 teaspoon water
Extra 2 teaspoon oil
For Coconut Filling:
1 teaspoon ghee
8 tablespoon grated coconut
8 tablespoon melted jaggery
1 pinch cardamom powder
For Coconut filling:
In a frying pan, heat ghee. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.
Add grated coconut and mix it well. Do not cover with lid. Stir continuously and fry for 10 - 12 minutes on a low heat till the coconut - jaggery mixture thickens / water dries up. Add cardamom powder and keep aside. Sweet filling should be dry in consistency.
For Outer covering:
In a bowl, boil water with 1/2 teaspoon salt and 1 teaspoon oil / ghee. When the water starts boiling , remove the lid, reduce heat to minimum / low. Pour rice flour evenly with one hand and simultaneously stir with a thick spatula with the other hand. Mixing of rice flour in boiling water is very important while making dough. It should be mixed evenly - else it may form lumps - which totally spoils the dish. Switch off the heat. Stir rice flour mixture continuously with a thick tablespoon or ladle till it forms a soft ball.
Transfer this rice flour mixture to another wide bowl, sprinkle very little warm water (1 – 2 teaspoon) and knead again and make an extra soft dough. Divide rice dough into 8 - 10 portions and make round balls. Apply little water on your palm.
Flatten each round ball to form a cup shape – try to make a thin layer ( see the photo above ). Place 2 teaspoon coconut - jaggery filling. Dip thumb and index finger in the oil and make 4 - 5 pinches side by side on the outer covering. Bring all the pinches together on top and join. Make perfect modak shape with the help of oil. Or you can use a modak mould (or make round balls and steam).
In a flat bowl, grease 1 teaspoon oil. Arrange modak / modakam / kozhukkatta carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft. Serve warm.