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.
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: Check out 4 ways of making outer cover for modakamMethod:
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.
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.
Check out my recipe for Parrupu payasam and Sakkarai Pongal.
Note:
Ongoing Event – CC-Appetizers
And thanks for letting me know that its varalkshmi pooja tomorrow 🙂
Love the design in your hand…
Thanks for sharing …
We make the coconut filling with sugar instead of jaggery 🙂 Your version is definitely yummy 🙂
Cheers,Uma
https://panchamrutham.blogspot.com/
All in all, great success. Thank you very much !
Regards, Gayathri
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