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Festival RecipesKozhukattai recipe|modakam

Kozhukattai recipe|modakam

Jeyashri suresh
By Jeyashri suresh
KOZHUKATTAI RECIPE

Kozhukattai recipe | modakam – Sweet Poornam kozhakattai recipe for Ganesh Chaturthi
| Varalakshmi nombu – Recipe with full video for outer cover and modakam

I grew up seeing my amma and grandmother making kozhakattais on a large scale for Varalakshmi nombu and Ganesh Chaturthi. We all love kozhukattais, both the sweet and savory versions were made. Appa loves sambar for ulundu poornam kozhakattai and a batch of ammini kozhukattais was also made. So unknowingly I have inherited the passion for making modakam | kozhakattai right from childhood.

I still love making modakam but in my in-law’s house, we make only the sweet poornam kozhakattai, not the savory version. But we all love the cute mini ammini kozhukattais. I have posted a detailed post on how to make Outer cover for modagam in 4 different ways. Also, my Instagram page have these videos too. Do give this a try and let me know how it turned out.

Also check out other Varalakshmi nombu recipes and Ganesh Chaturthi recipes.

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Kozhukattai | modakam

Sweet poornam kozhakattai for gaensh chaturthi and Varalakshmi nombu
Course Sweet, Traditional sweet
Cuisine South Indian
Keyword Ganesh chaturthi recipes, modakam
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16
Author Jeyashri suresh

Ingredients

For outer dough

  • 1 cup Rice flour | idiyappam flour
  • 1.5 cup Water 1.25 cup to 1.5 cups approximately
  • 1 tsp Sesame oil
  • Salt a pinch

For the coconut poornam

Instructions

  • In a pan add water and add the sesame oil also.
  • If using rice flour add salt, since I used the idiyappam flour I didn’t add salt.
  • When the water starts boiling, keep the flame to medium and add the flour to this and stir continuously for a minute, without any lumps.
  • Put off the flame and when it is warm roll it with your hands to form a nice dough.
  • Cover it with a damp cloth.

To make poornam:

  • Add the coconut, jaggery, and ghee in the pan and stir it continuously.
  • After 2-3 minutes this will form a thick mixture.
  • If you feel that this is slightly loose, just add 1 tsp of rice flour to this and mix well.
  • Add cardamom powder and mix well. Switch off the flame.
  • When it is cool make it into small balls.
  • Make the dough into lemon sized balls.
  • Take a dough ball.
  • With your fingers make a small cup out of it and place the poornam.
  • Close this and make it into a modak shape.
  • Do the same for the rest of the dough.
  • Grease an idli pan, and place the kozhukattais/modakams in this and steam it for 10 minutes on medium flame.
  • When it is done allow it to cool for 2 minutes. Otherwise it will break if you take it when it is hot.
  • Kozhukattais are ready for neivedhyam.

Video

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Notes

Always keep the dough (outer layer) covered in a damp cloth.
• Modakam | Kozhukattai stays soft for 5-6 hours if the outer cover is prepared well.

                      

 

 

 

Modakam with coconut poornam

Check out 4 ways of making outer cover for modakam
Method:

  • In a pan add water and add the sesame oil also.
  • If using rice flour add salt, since I used the idiyappam flour I didn’t add salt.
  • When the water starts boiling, keep the flame to medium and add the flour to this and stir continuously for a minute, without any lumps.
  • Put off the flame and when it is warm roll it with your hands to form a nice dough.
  • Cover it with a damp  cloth.
 

To make poornam:

  • Add the coconut, jaggery, and ghee in the pan and stir it continuously.
  • After 2-3 minutes this will form a thick mixture.
  • If you feel that this is slightly loose, just add 1 tsp of rice flour to this and mix well.
  • Add cardamom powder and mix well. Switch off the flame.
  • When it is cool make it into small balls.
  • Make the dough  into  lemon sized balls.
 
  • Take a dough ball.
  • With your fingers make a small cup out of it and place the poornam.
 
  • Close this and make it into a modak shape.
  • Do the same for the rest of the dough.
  • Grease an idli pan, and place the kozhukattais/modakams in this and steam it for 10 minutes on medium flame.
  • When it is done allow it to cool for 2 minutes. Otherwise it will break if you take it when it is hot.
 
  • Kozhukattais are ready for neivedhyam.
  • Modakam with thengai poornam

Check out my recipe for  Parrupu payasam and Sakkarai Pongal.

Note:

  1. Always keep the dough (outer layer) covered in a damp cloth.
  2. Modakam | Kozhukattai stays soft for 5-6 hours if the outer cover is prepared well.

 

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59 COMMENTS

  1. The presentation of modak over a saree n jasmine along the side indicates that ganesha pooja is on the way….very exited to welcome ganesha to my home….these modaks r remembering of ganesha n prasad as well!…the step by step pics r excellent…i know that it's tough to click step by step pics while making food means our attention should be on both cooking n clicking…so in that way u've clicked n cooked without lumps…g8 job jeysree!…feeling divine on visiting ur page…thnx-
    Meena's Kitchen

  25. You are a darling. The detailed steps are so helpful dear.
    And hey, did you do the mehandi? Couldnt get a complete look but seems beautiful 🙂

    And thanks for letting me know that its varalkshmi pooja tomorrow 🙂

  29. Truly divine 🙂 The jasmine is making the pics look so beautiful 🙂

    We make the coconut filling with sugar instead of jaggery 🙂 Your version is definitely yummy 🙂

  31. Love it so so much.. waiting for Vinayakar chaturthi.. Just Last week made for garuda panchami waiting for next. Jasmine flower and first pictures is too good.I miss all these flowers here 🙁

  49. Hi Jeyashri …. Thank you very much for the recipe. My wife and I tried this – and this is our very first attempt at kozhakattais – and it has come out very well. We used 3/4 glass of grated coconut and 1/2 glass of jaggery. This gave us poornam for 8 kozhakattais. For the outer covering, we did start with 1 and 1/4 glass of water, bit of salt and oil, but this was sufficient only for 1/2 glass of rice flour. And to our surprise, this much dough was sufficient for 8 kozhattais 🙂 We still had some dough to spare and used it for 4 ammuni kozhakattais, which incidentally also turned out very well.

    All in all, great success. Thank you very much !

    • Hi no worries you fill a small cup with water and place it inside the cooker . Keep water into the cooker as we keep generally. Place the modak in a greased plate and place it on the top of the cup. Cover n steam for 10 mins without putting the weight.

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