Naivedhyams/ Festival Offerings. · Snacks & Tiffin Items · Sweets

Vella Kozhukattai/Sweet Modhakas ( Steamed rice balls with jaggery coconut filling)

Vella Kozhakattais
Vella Kozhakattais

The Vella Kozhukattais or the sweet modhakas is an all time favourite of mine since I was a little girl. When I was a little girl, we lived in a big joint family so any festival was celebrated  with lots of fun and fanfare. Every year for Vinayaka Chathurthi, Madurai amma would make us the outer dough for us to work on and my sister D and me would make little cups out of the dough, fill it with the “Poornam” and arrange it neatly in little idli plates for steaming. Although we would be longing to eat the neivedhyam, we would have to wait until the entire pooja was over and we would get only 3 or 4.Mum would always promise me that she would make it for us on another day so we could have it to our heart`s content. Of course, that day would never come until the next Vinayaka Chathurthi the next  year…

Now, my daughter S loves them so much that I decided to make it whenever possible, as often as I can. For instance every month for Sankatahara Chathurthi to offer it as Neivedhyam to the Lord. Sankatahara Chathurthi  is an auspicious day dedicated to Lord Ganesha in a traditional Hindu lunar month. It falls during the waning phase of the moon – fourth day after the full moon. Staunch Ganesha devotees observe a fast  on the day.Fasting on Sankatahara Chaturthi begins at sunrise and ends after evening puja or after sighting the moon. Ganesh Temples conduct special pujas on the day.It is widely believed by Ganesha devotees that observing Sankashta Chaturthi will bring material progress, happiness and fulfillment of desires.

Sankatahara Chathurthi Dates in 2009.

Vinayaka Chathurthi this year falls on Aug 23`rd 2009 and the neivedhyams offered to Lord Ganesha are Vella Kozhukattai and Uppu Kozhukattai. Fruits are also offered to the Lord as prasadam.

INGREDIENTS:

Kozhukattai Outer Dough.

1 cup of fresh grated coconut.

3/4 – 1 cup of grated jaggery(Depending on brand, degree of sweetness etc)

1 tsp of powdered cardamom.

1 tbsp of milk.( If needed)

2-3 tbsp of water.

PREPARATION:

  • Always prepare the poornams or filling ahead as the outer dough has to be made last just before consolidating the Kozhukattais.
  • In a kadai add the jaggery and very little water about 2  Tbsp and 1 tbsp milk and allow to melt.
  • When the jaggery is well melted add the fresh grated coconut and mix well.
  • Also put in the powdered cardamom and stir in well until the mixture leaves the sides.
  • I prefer to make my poornam a little thicker by keeping it on the stove for a longer time to enable me to make them in to balls.
  • Cool the poornam filling and make them in to little balls.

  • Keep the Kozhukattai outer dough prepared and ready as per instructions here . Keep it covered under a moist cloth and over that a lid to preserve the moisture and the warmth.
  • Create an assembly line with the Poornam balls, outer dough, greased idli plates and a small cup having 2-3 spoons of coconut oil.
  • Grease your palms with coconut oil and then take a ball of the outer dough and smoothen it between your palms.
  • Make a little depression with your thumb and make it in to the shape of a diya with smooth sides.

DSC02561

  • Fill the depression with the coconut jaggery poornam and close the edges and seal it with your fingers.
  • Continue until you finish the poornam filling.
  • Ready to be steamed
    Ready to be steamed
  • If you have the outer dough left over, you can add a little more salt and make delicious Ammini Kozhukattais.
  • Arrange all the prepared modhakams for steaming on the greased idli plate.
  • Steam it in the pressure cooker for 10 – 12 minutes just as you would do with idlis.
  • Remove from steam, transfer to a casserole or container and enjoy after offering it to Lord Ganesha.
  • Wishing all my readers a very Happy Vinayaka Chathurthi.

HINT:

  1. If your sweet poornam/filling is not as thick as you would like it to be, dont fret. Allow it to sit on the stove for a couple of minutes more and add 1 spoon or two of wheat flour. This will bind them together.
  2. Another option is to make rough balls and pop them in to the refrigerator for a few minutes. This will automatically firm them up.
  3. Before steaming the prepared Modhakas, keep them covered as if they exposed to the air etc, they get dry and crack up. This might render the  poornam to seep out during steaming.

Sending Vella Kozhakattais to Festive Food Event happening at Purva`s Daawat.

krishna ganesh logo1

Advertisements

18 thoughts on “Vella Kozhukattai/Sweet Modhakas ( Steamed rice balls with jaggery coconut filling)

  1. timely recipe….

    for best results, while making poornam add coconut only after the “KAMBI PADAM” of Jaggery… This avoids breaking of kozhukattai while steaming….

  2. Hi,thanks for visiting my blog and for the lovely words 🙂

    I started visiting urs recently after once my friend tried ur cabbage curry and told it was nice …

    I loved your maakolam/ezhai kolam and saved it for my future use 🙂

    A apt post for festive season,looks very nice 🙂

  3. Hello Anubhavati,

    Thanks for your wondeful comments on my blog. I appreciate that your 5 yr old daughter liked the layout. That’s the best compliment ever!

    You have a wonderful space here too – love the kozhukattais – one of my absolute favorites.

    I’ll be a regular here now!

    Anu

Your opinions are the windows to your heartfelt views...Keep them coming...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s