If you are looking for more Ganesh Chaturthi Recipes then do check Paala Undrallu, Ammini Kozhukattai, Tambittu Unde, Kudumulu, Wheat Undrallu, Pesara Poornalu, Ulundu Kozhukattai and Pappulo Undrallu.And here’s a full list of Vinayaka Chavithi Recipes.
Kobbari Poornam Kudumulu / Modak / Mothagam / Sweet Kozhukattai Recipe
Hari Chandana PSouth IndianDessert
Prep Time: 30 mins | Cook time: 30 mins | Makes: 10 – 15
Ingredients:
For Stuffing:
- 1 cup Grated Coconut
- 1/2 cup Powdered Jaggery
- 1/4 tsp Cardamom Powder
For Outer Layer:
- 1 cup Rice Flour
- 1 cup Water or as needed
- 1 tsp Ghee
- A pinch of salt
Method:
- Combine the coconut and jaggery in a pan.
- Mix well and let the jaggery dissolves completely. Cook on a medium flame.
- Stir continuously until you get a thick mixture. When it thickens add the cardamom powder and mix well.
- Remove from the flame and let it cool. Shape the mixture into round shape balls and set aside.
- Add water, salt and a teaspoon of ghee in a saucepan . Bring the water to a rolling boil and turn off the flame.
- Take the rice flour in a mixing bowl. Add the boiling water little by little to the flour and mix it well with a spatula.
- Let it cool for 2 – 3 minutes. When it is still warm knead it well to make a soft dough. The dough should be soft and slightly sticky.
- Grease your hands with some oil / ghee and divide the dough into round shape balls. Shape the dough ball into cup.
- Place the coconut stuffing in the center and carefully pleat the edges.
- Then gather all the pleats together in the center very carefully.
- Pinch the together to seal it properly. Repeat the same procedure until all the dough finishes.
- If you are not able to make the pleated modak shape, just make it round. See jowar modak to make round modaks.
- Arrange them on a steaming plates or idli plates and steam cook for 10 – 12 minutes. Your modaks are ready!
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Happys Cook says
September 3, 2013 at 6:03 pmWow yummy.. perfect shapes..
Apu says
September 3, 2013 at 8:05 pmThey look yummy!
Veena Theagarajan says
September 3, 2013 at 11:19 pmperfectly done.. Love it
Shruti says
September 4, 2013 at 1:15 amThis looks absolutely delicious!!! Perfect for mandir-bhog… I'm gonna try modak this time, different version though 🙂
Vijayalakshmi Dharmaraj says
September 4, 2013 at 10:06 amVery yummy and well explained dear… love it…
Priya Suresh says
September 4, 2013 at 5:07 pmLovely and cute looking modak,love the way u have folded the outer layer.
Pavlovafowl Sue Cross says
August 28, 2014 at 5:20 pmThese look delicious! We have an organic sugar here in France called rapadura – it is just raw dried cane juice – I think this the same or similar to jaggery, although it is not exactly the same colour but I don't see why it wouldn't work. Shall try it anyway! All the best from Normandie, Sue
Nikhila says
August 26, 2017 at 10:18 amHi,
Thank you so much for the clear explanation. Your blog is a saviour on soany days for me. I did try this recipe for Vinayaka chavithi but somehow couldn’t get to make the shape. My Pindi was breaking off at different points and it couldnt hold the shape of a bowl/cup as it kept breaking off in the bottom. Any idea how I could rectify this?
Thanks in advance,
Nikhila
Hari Chandana Ponnaluri says
August 28, 2017 at 2:44 pmHi Nikhila, Thank you so much for your compliments.. If the outer later is too thin or stiff it may break and the dough should be soft and smooth. If the dough is stiff / dry, sprinkle little warm water and knead it again. Sorry for my late reply. Have a great day! 🙂