Modak/Kozhukkatai/Sweet dumplings with sesame and coconut

Modak/Kozhukkatai, a sweet dumpling served on the auspicious day of the birth of Ganesha, the elephant GOD. It’s nutty, sweet and with a drizzle of ghee, it’s irresistible.

You are what you eat, so eat something sweet!

He sits majestically, adorned with flowers and a spread of Modak, laddos, corn, puffed rice and vada is abundantly piled on a silver platter and placed in front of him. The moment we dread, with tears: mom dad and myself have to bid him goodbye for a year. Dad does the aarti, and we take him to do visarjan( leave him in water}.  Sighs. It’s a sad few moments.

Morning starts off real early, 5.00 a.m to be exact. A bath and new clothes, a brass plate in hand, dad and I get ready to go bring Ganesha from commercial street. A place where my grandfather and his father got the custom made Lord that’s made out of a mould, and liberally sprinkled with gold dust.

We stand in line, dad is pious with hands folded praying for a good year all the time hes standing and looking over the person making the idols. His brothers come at different times, we greet each other. Our turn comes and dad instructs the guy to please be careful to handle the idol. Our beautiful two foot Ganesh is ready, just a bit of fairy gold dust and HE’s placed on our brass plate which has turmeric rice as a bed for GOD and good energy.  Dad brings  the platter, to the car carefully. He sits to drive and hands me the Ganesh and I have to protect HIM with my life. I don’t think I’ve ever been that careful in my life.

A ride home, HE is placed on a pedestal and Dad stares at him in awe. He is gorgeous. We welcome him home with heart full of love. Daddy takes all the time to decorate him, put some lights around him, every  color flower and he steps back marvels at his work. He calls: “Neela, is the food ready?” Mom brings platefuls of modak, a coconut sesame stuffed sweet dish first. It takes center stage, well, after all it’s Ganesha’s favorite sweet. Then comes everything one by one, that’s placed on banana leaves. WE say our prayers and sit to enjoy HIS favorite treats.

Tummy and hearts full. HAPPY GANESHA Chathurthi!! GANESHA, remover of all hurdles.

Beliefs are purely personal.

It’s my favorite Indian festival, GANESHA CHATHURTHI! Lord Ganesh’s birthday, our sweet Elephant God. Every year he visits, and every year it’s like bringing a new born home.  I bring Ganesh with the same love as Dad did. I cook the same dishes mom makes. It’s a beautiful day, filled with sweets and love.

Sesame and Coconut Modakam is very traditional in many homes and I love this version. Modak making takes a while and patience. And it will be inhaled in seconds when it’s warm drizzle lightly with ghee. This Sweet Modak with sesame and coconut is what we offer HIM, and it’s so GOOD!

HOW TO MAKE SESAME MODAK

Making modak is a process. First the use of good rice flour. If you can soak the rice, dry it, powder it and then cook, it makes the best soft modak. Now, it’s much more convinient to get rice flour from an Indian store and cook it.

Outer Rice Coating

Use a large pot with water, let it boil with little salt and ghee. Add the rice flour in one go in the middle. Do not disturb the water, let the rice flour cook for 20 minutes. Switch off the flame. Take out a little water and using large wooden spoon, mix the rice flour to make a soft dough. If you want more liquid, add the water that you took out. Once the dough comes together, add little ghee and set aside.

Filling for Modak

Use good quality white sesame seeds and fresh coconut. Toast the sesame seeds, and add the coconut. Crush the jaggery very well and add cardamom.

Process to make MODAK

Flatten the rice dough to a 4 inch disc, add a tablespoon of stuffing, bring it together and crimp.

Steam for 5-6 minutes, serve hot with some ghee.

Modak/Sweet dumplings with sesame and coconut

 

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Prep time

45 mins

Cook time

10 mins

Total time

55 mins

 

Author: Ash

Recipe type: Dessert

Cuisine: Indian

Ingredients

• Rice flour - 1 cup
• ⅓ tsp salt
• 1 tsp ghee
• Water

stuffing

• ½ cup toasted sesame seeds
• ⅓ cup fresh grated coconut
• ½ cup packed jaggery crused or powdered
• 1 tsp cardamom powder
• Ghee

Instructions

For the rice covering:

1. In a large pot, add lot of water. Add salt and ghee. Let it come to a boil. Simmer, and add the rice flour in the middle of the water in one go. Let it not spread throughout the water, let it stay in one lump. On medium heat let the rice flour cook. Let it cook for about 20 minutes without covering and then switch off the flame. Carefully take out some of the liquid and using a wooden ladle, mix the rice well to form a nice soft dough. If you need extra liquid, add the reserved liquid. Once it comes together, add little ghee and cover, set aside.

For the stuffing:

1. Toast the sesame seeds well, until it is light brown, amber color. Take it in a bowl, Add the coconut to it, jaggery and cardamom. Mix well and set aside.

Make the Kozhukkatai:

1. Take a golf size ball of the rice dough mixture, flatten it on a banana leaf, or a wet cloth. Get it to a 4 inch diameter. Don't make it too thin or thick. Add a tablespoon of the stuffing. Bring the sides together and crimp it.
2. Steam it in a steamer for 4-6 minutes. Take it out and add little ghee over it and serve HOT.

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If you make this Modak/Kozhukkati,*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty.  Check out my book MASALA AND MEATBALLS.

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