For Kozhakattai (Modak)
1 cup raw rice
For coconut filling
1 cup grated coconut
For sesame seeds filling
1/2 cup roasted black sesame seeds
Soak the rice for an hour in sufficient water. Drain out the water and grind to a fine paste with 1 cup of water. Heat one more cup of water in a vessel and add a pinch of salt and milk to it. When it starts boiling, add the rice paste and keep stirring on low flame for 15-20 minutes. To check if the dough is ready, spread a drop of oil on the palms and take a small ball of the dough. Knead well and roll out into a long thread. If it doesnt break, then the dough is cooked well and of the required consistency. Switch off the gas and cover it with a wet cloth and let it stay covered for an hour.
For the coconut filling, heat the jaggery with some water and when it starts boiling add the cardamom powder and grated coconut. Cook till it becomes one big lump. Cool and make small balls of it.
For the sesame seeds filling, grind the sesame seeds, cardamom powder and jaggery together. Make small balls of it.
Now make small cups of the rice dough and keep the desired filling inside. Now shape it into modak/kozhakattai. Repeat for the rest of the dough. Also you could make small rounds of the rice dough, spread the filling in half of it and cover it with the rest of the dough to get semi-circle shape.
Steam the kozhakattai for 5-8 minutes in the idli cooker. Cool a bit and serve Lord Ganesha's favourite prasadam.
Also, I made sundal and semiya payasam.
1 cup Chick Peas/Kabuli Chana (to be soaked in water overnight)(red or white chickpeas)
Pressure cook the soaked chick peas.
In a kadai, first roast 1 tsp of bengalgram dal, 1 tsp of black gram dal, red chilli and 1 tsp of coriander seeds. Grind it with coconut.
Now heat oil, add mustard seeds and the remaining 1 tsp of bengalgram dal and blackgram dal. Add the curry leaves and then the cooked chick peas. Dont throw away the water used to cook the chick peas. Add them also here and cook till the water is absorbed. Now add salt and the grinded masala paste.
1 cup vermicelli (semiya)
First roast the cashews and vermicelli in ghee and when it starts turning brown, add 1 1/2 cups of water to it. Let it cook for five minutes.
Now add sugar to it and cook for 2 more minutes.
Let it cool a bit and then add the milk to it.
And now for the most interesting part-
The rice flour mix made for kozhakattai was more than the sweet filling for it. So, my mom suggested to add some salt, green chillies, curry leaves, mustard seeds, bengalgram dal and blackgram dal and make salt kozhakottai of it...
If you end up with more filling, then go for Sugiyan
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