Sunday, September 30, 2012

Modhagam ( Sweet Kozhukattai )

I made the sweet kozhukattai ( Modhagam ) for Ganesh chathurthi along with ammini kozhukattai. I already posted the recipe fo ammini kozhukattai last year.
Below is the recipe for Sweet kozhukattai
For the Outer covering
Rice flour – 1 cup
Salt – Very little
Gingely oil – 1 tbsp
Water – 1 - 1.5 cups
For the filling
Jaggery – 1/2 cup
Coconut – 1 cup
Cardamom powder – a pinch
For the filling
1) Take Jaggery ,Coconut, cardamom powder  in a  pan . Mix it well and keep stirring until jaggery melts. Remove it from heat when you find the mixture is thick and does not stick to the pans
For the outer layer
1) Boil water with little salt and gingely oil
2) Add the rice flour slowly and continously stir until it forms a dough without any lumps
3) Knead the dough until it is soft
For the kozhukattai
1) Apply oil in hand , Take little dough and make a small cup , place the filling in the center and seal it
2) Do the same thing for the remaining dough and filing.
3) Place all the kozhukattai in a cooker ( I use the idly pan ) and steam it for 8 – 10 mins
Note :
1) I used the store bought rice flour. Usually rice flour is done by soaking rice in water and allowing it to dry in big cloth. Grind and sieve it to make a rice flour )
2) So the water required might vary a bit.
3) The outer layer should be warm , so make sure to make the filling first and then make the outer layer.
4) If you use frozen coconut , filling might be little watery I suggest to make it ahead and keep it in refrigerator
photo (22)

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