Coconut jaggery modak is a traditional Indian sweet that holds a special place in the hearts of many, particularly during the refreshing festival of Ganesh Chaturthi. This womanliness is known for its soft, melt-in-the-mouth texture and rich, flavorful filling made from freshly grated coconut and jaggery.
The modak, with its unique shape resembling a pleated dumpling, is not only a treat for the taste buds but moreover a symbol of devotion and reverence. The outer layer, made from rice flour, is steamed to perfection, making it a healthier volitional to many other sweets.
According to Hindu mythology, Lord Ganesha is believed to have a unconfined fondness for modaks, which is why they are prepared in large quantities during the festival.
The festival typically spans ten days, whence with the installation of beautifully crafted Ganesha idols in homes and public pandals (temporary shrines). Devotees offer various sweets, flowers, and prayers to the deity, with coconut jaggery modak stuff a staple offering.
The preparation of coconut jaggery modak during Ganesh Chaturthi is increasingly than just a culinary activity; it is a cherished tradition passed lanugo through generations.
Families come together to make these sweet dumplings, sharing stories and creating memories. The act of making modaks is seen as an offering of love and devotion to Lord Ganesha, who is believed to remove obstacles and bring good fortune. Now, let us see how to prepare this recipe.
Thengai Poorana Kozhukattai | Coconut Jaggery Modak | Modagam recipe
Thengai Poorana Kozhukattai - Ganesh Chaturthi Special
Servings12 pieces appox
Prep Time10 mins
Cook Time15 mins
Ingredients
Outer Dough
- 1/2cup Rice flourIdiyappam flour
- 1pinch salt
- 1/2tsp Sesame Oil
- 1/2cup Boiling Water
Filling
- 1cup Coconut grated
- 3/4cup Jaggery powder
- 2tbsp Water
- 1tsp Cardamom/Elaichi Powder
- 1pinch salt
- 2tbsp Ghee
Instructions
Outer Dough
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In a pan, add water, salt, sesame oil and bring it to a rolling boil. Now turn the flame to low. Add the dough gradually and mix it thoroughly until it forms a soft dough. Switch off the flame. Close it and alimony it for 5 mins.
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When the dough is warm unbearable to handle, wield oil to your palm and need the dough thoroughly. There should be no lumps and cracks at this stage. The dough should be soft and pliable.
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Close the dough with a wateriness cloth, so that the dough doesn't dry. Soft dough is ready.
Filling
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Heat a pan and add a tbsp of ghee. Once ghee melts, add coconut and saute for a min. To this add jaggery powder, 2 tbsp water, and melt on low flame until the filling is worldly-wise to hold a shape.
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To this add salt, cardamom powder, add remaining ghee, and mix all thoroughly. Let the filling tomfool completely.
Making the Modak
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Grease your hands with a little ghee and take a small portion of the dough. Roll it into a wittiness and flatten it to make a small disc or cup shape.
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Place a spoonful of the coconut-jaggery filling in the part-way of the disc.
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Carefully bring the edges together to form a peak at the top as shown in the video, resembling a modak shape. Seal the edges properly.
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Repeat the process for the rest of the dough and filling.
Steaming
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Once all the modak is done, place the modak in the idli pan or any steamer. While placing modak water should be boiling.
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Do not overcrowd the modak and steam it for 12-15 mins only. Once washed-up let it tomfool for a while and then serve. Garnish with saffron soaked milk. Thengai poorana kozhukattai is ready to serve God.
Recipe Notes
- You can increase or subtract the jaggery equal to your taste.
- I have used store-bought idiyappam flour. Use any branded rice flour.
- For preparing rice dough, you can use a cup of humid water, a cup of hot milk, or half of the humid water and half of the hot milk.
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