Modak / Ukadiche Modak / Kozhukatta / Kolukattai (made of raw rice batter)

Modak  /  Ukadiche Modak  / Kozhukatta / Kolukattai - 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. One can make fried or steamed modak. Coconut - jaggery mixture is the main sweet ingredient which enhances the taste. One can also add dry fruits. This’s a  new recipe from Festival Samayal by Viji Varadarajan.

Makes: 11 - 12

Preparation Time: 30 – 45 minutes

Steaming Time: 15 minutes

For the  Coconut Filling:

 7 - 8 tablespoon grated coconut

7 – 8  tablespoon melted and sieved jaggery

1 teaspoon ghee

1 pinch cardamom powder

1 tablespoons chopped dry fruits (optional)

Method

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 dries up. Add cardamom powder and keep aside.  Finally mix with chopped dry fruits (optional).Sweet filling should be dry in consistency without water content.

Microwave method:

In a microwave safe bowl, mix grated coconut and jaggery and microwave high on 750 w for 2 minutes. Then it will be a thick mixture without water and almost dry in texture. Remove from microwave and finally mix with cardamom powder and chopped dry fruits (optional). Modak filling is ready now.

For the outer covering:

Ingredients

1 cup silky raw rice (ponni rice)

2 cups water

½ teaspoon salt

2 teaspoon oil

Extra 3 teaspoon oil

Method

Wash and soak rice in 2 cups in hot water for 20 minutes. Drain out rice and reserve water. In a mixer bowl, make a smooth of soaked raw rice with ½ cup water (just to cover rice). Transfer this paste into another bowl and mix it with remaining water (in which the rice is soaked), salt and oil. Consistency of the raw rice batter  should be thin in consistency.

Transfer this mixture to a wide non stick pan and cook on a low to medium heat for 12 - 15 minutes or until the mixture thickens / leaves from the sides of the pan / difficult to stir and form a soft ball. At this point switch off the heat. Keep aside to cool for 10 - 12 minutes.  Then knead well with 1 teaspoon oil and make a soft dough without any lumps. This rice flour dough is very soft and it’s very easy to make Maharashtrian style modak.

It is also very suitable for the preparation of South Indian Modakam / Kozhukkatta / Kolukattai. (Sweet filling in lemon sized rice flour balls or semi cylindrical or half moon (like momos).

Here's the recipe link of '' How to prepare Modak using Modak Mould?

Divide rice dough into 11 - 12 portions and make round balls. Cover with these balls with a wet towel. So that it won’t get dry. Apply little oil on your palm. Flatten each round ball to form a cup (katori) shape. Place 2 – 3 teaspoon coconut - jaggery filling. Dip thumb and index finger in the oil and make 6 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 with little water. Or you can use a modak mould. Dip each prepared modak in water and keep aside carefully. Then the outer covering won’t be dry.

In a flat bowl (or in a steamer bowl) grease 1 teaspoon oil. Arrange modak carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft. Serve warm with ghee.