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.