I am a fan of sweets. Being born and brought up in Bhagalpur, which is a place known for a variety of sweets, I have always had a special love for sweets. Unlike me, my husband is very choosy when it comes to sweets. And it looks like my daughter is like her dad.. 🙁
The sweets in Northern India is a lot different from Southern India and I realized this after we moved to Bangalore from Delhi. Initially it was difficult to get any north Indian sweets in Bangalore. But with the increasing north Indian population and a lot of North Indian vendors, it has changed.
One of the sweets that I liked in South India was this sweet called as Kozhakattai. Modakam, also known as Kozhakattai (in South India) is a sweet breakfast recipe. While I am calling it a sweet recipe, it is also used as an evening snacks in a lot of places in South India.
In India, Modakam is associated with Lord Ganesha. In most of the pictures of Lord Ganesha, you will see him holding a bowl full of Modakams in one of his hand. It is said to be his favorite food. Though the name is pretty much the same in all parts of India, the recipe changes a little as you go from the extreme north to the extreme south. What I have shown here is the most authentic and original way of making Kozhukattai. Though I have prepared a round shaped Modakams, but you can make shapes as per your own wish and comfortability. I hope you all enjoy this recipe as much as I did in putting it down here for you..
The step method is as below you can refer to it while you read the method of preparation.
Modakam|How to make Steamed Rice dumpling (Kozhukattai)Print Pin Rate Share on Facebook
- Grated coconut - 1 and ¼ cup
- Jaggery - ¾ cup
- Cardamom powder - 1/2 tsp
- Ghee - 1 tbsp
- For the outer covering -
- Rice - 1 cup Idli rice or you can use regular raw rice
- Oil - 2 tbsp
- Salt - 1/2 tsp
- How to make Stuffing for the Modakam :-
- First of all melt the jaggery on low flame in half a cup of water and then filter to remove impurities.
- Let the jaggery water boil.
- Once it starts boiling, add grated coconut and mix well.
- Now add ghee and cook till it starts to thicken.
- Add cardamom powder and mix well.
- It will thicken further once the stuffing get cools.
- Check if you are able to make balls out of it.
- If not then cook for a few more minutes and the stuffing for Modakam is ready.
- When it cools a little, make tiny sized balls out of it and set aside.
- How to make the outer covering :-
- Soak idly rice for 4-5 hours.
- Using wet grinder/mixer grinder grind the rice to a very fine consistency (just like dosa batter). While grinding add salt to it.
- Heat a wide heavy bottom pan.
- Keep in a medium heat always and add 2 tbsp of oil to it. Then add the rice flour and keep stirring.
- Keep on stirring until you get thick ball.
- Switch off the stove and keep it covered with a wet cloth for few minutes.
- Once it cools down a bit use your hand and knead it to a smooth dough.
- Keep your hands well oiled to avoid the batter sticking to your hands.
- Keep the covering always covered with a wet kitchen cloth or a tight lid.
- How to make Modakam/Sweet kozhukattai:-
- Make small balls out of the covering.
- These balls should be larger than the size of stuffing balls you have made.
- Using the palm and your fingers press and spread the dough into a small round shaped puri and fill one ball or one portion of mixture and then close and seal it by
- gently pressing the edges together.(Ensure that it doesn,t tear in between)
- Make sure your palms are well oiled otherwise you will end up with a sticky mess.
- Do the same with the rest of the flour and puranam/coconut balls.
- Place the Modakams in the idli plate/idiyappam plates or any steamer for about 10 to 12 minutes and steam until cooked.
- Let it cool down a bit and then transfer it to a container.
- Store it in a spacious container.