Vinayaka Chaturthi/Ganesh Chaturthi is just around the corner. Ganesha Chaturthi is one of my favourite festivals. Kozhukattais/Modakams are the most important neivdyam or offering prepared on this occasion. My favourite ones being the traditional thengai Poorna Kozhukattai and the Ulundu Kozhukattai.
Usually, my mother prepares only these 2 varieties of kozhukattais but my MIL prepares a variety of offerings like Brown channa Sundal, Chakkara Pongal, Paccha Arisi Idly, Nei Appam, Vadai and the kozhukattais of course.
The fried Modakams are also a very popular offering. These are usually prepared for Ganapati Homam. I had been wanting to try out these for a long time and finally made them a couple of days back. They turned out very nice.
I have also posted few other kozhukattais with different fillings. So this chaturthi, do try out one of these kozhukattais.
What you’ll need
For outer covering
- All Purpose Flour/Maida – ½ cup
- Semolina/Rava – ½ tbsp
- Ghee – 1 tsp
- Salt – a pinch
- Water to knead
For the filling
- Fresh Scraped Coconut – ¾ cup
- Powdered Jaggery – ¾ cup
- Cardamom – 4 to 5, powdered
- Ghee – 1 tsp
Oil to deep fry
- In a wide bowl, add the maida, rava, pinch of salt, and mix well.
- Add the ghee and rub well with fingers.
- Now add water little at a time and knead into a stiff dough. Slightly stiffer than the regular chappati dough.
- Cover and keep aside for at least 30 mins.
For the filling,
- Heat a kadai, and add the powdered jaggery with ¼ cup of water.
- Once the jaggery is dissolved, strain for impurities and pour back the jaggery water into the same kadai.
- Now let this come to a rolling boil, now add the scraped coconut and keep stirring.
- Cook until it has thickened well and the mixture starts leaving the sides of the kadai. Wet your hands and take a small portion of the mixture, you should be able to form a ball easily.
- Add the cardamom powder and ghee and mix well.
- Remove from heat. Transfer to another plate.
- Once the mixture is warm, grease your hands lightly and form small marble sized balls and keep aside.
To make the modakams
- Roll out the dough on a lightly floured surface, into a thin disk, cut out small circles with a sharp lid.
- Place one of the coconut balls, in the centre of the small cut out circle, gather all the edges and seal tightly.
- Repeat with others. Make sure to seal the edges tightly else, the filling make come out and spoil the oil.
- Heat oil for deep frying, let it be hot but now smoking hot.
- Drop the modakams a few at a time and fry on medium heat until the outer covering turns golden.
- Drain on to a tissue paper. Delicious modakams are ready.
- Make sure to seal the edges very tight, else the modakam might open and the filling will come out and spoil the oil.
- Also make sure the filling is not very moist or watery, this will also result in leaky modakams.