For the outer covering Rice flour | Idiyappam Flour 1/2 cup Water as needed (approx. 3/4 cup) Sesame oil 1 tsp For the filling Khoya | mawa 3 tblsp Sugar 4 tsp Dry coconut(koparai) 1 tblsp ( can use fresh too) Saffron 3-4 strands Pistachios 6 Cardamom powder 2 pinches
Boil water in a pan and add the oil to this. If using home made flour add salt to the oil. Idiyappam flour will have salt ,so no need to add salt. Add the flour to a wide bowl. Add the water to it and mix with a spoon.
When it becomes warm and can handle with your hands, grease your hands with little sesame oil and knead it into a soft dough. Divide it into equal lemon sized balls. Keep them covered with a damp cloth all the avoid dryness.
Bring the khoya to room temperature. Crumble it with your hands. Add the dry coconut, sugar (you can powder if it is coarse), cardamom powder, finely chopped pistachios and saffron this. Mix this well with your hands. Do not add water or milk.
The moisture in the khoya will be enough to make it into round balls. Take a small portion and make it into round balls.
Maharastrians make this as the shape of modak and offer to ganesha as it is too. For me the measurement came out for exactly 8 round balls.
Take the outer dough ball and grease you hands wiht oil and make a small cup out of it.
Cover this carefully and make it into the shape of the modakam.
Grease the idli pan and place the modakam on it. Steam this for 8-10 minutes til it gets a shiny texture on the outer cover.
Once they are done, after 3 minutes take it out from the idli pan. Khoya modakams are ready for neivedhyam.
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