Topic started by Prabha (@ c-24-130-153-38.we.client2.attbi.com) on Wed Oct 23 13:23:32 .
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Hello all,

Does any one know how to make Modakam. Is it same as kozhukatta?

Responses:

• From: Rimi (@ dsc03-aui-tx-1-97.rasserver.net) on: Wed Oct 23 18:56:41
  
  Hi Prabha, There are quite a few versions for preparing Modakam, here's one of them. Hope it turns out okay. Ingredients: 3 cups rice flour 1/4 cup raisins 1 freshly grated coconut 1/2 tsp cardamom powder 1 cup sugar 2 tbsp ghee Method: Boil 2 cups of water, add salt, ghee and rice flour. Stir continuously for a short while and remove as soon as it is well blended. When cool enough to touch knead into a dough and divide into equal portions. Make a syrup with the sugar, add to it coconut, cashews, raisins and cardamom powder. Remove and let it cool. Make a nice dent in center of each portion of the dough. Fill one by one with a little coconut mixture and close dough neatly around the filling. Steam for about 1/2 hr to 40 min.
  
  
• From: Hemant (@ 12-233-223-112.client.attbi.com) on: Wed Oct 23 21:25:21
  
  
  Hello Prabha,
  Kozukattai is different from Modakams.
  
  Modakams in northern Indian preparation are different .Southern version is also different.I will throw more light on them tomorrow morning .
  
  
• From: Prabha (@ c-24-130-153-38.we.client2.attbi.com) on: Wed Oct 23 23:39:27
  
  Dear Hematn and Rimi,
  
  Thanks to you both for responding so quickly. Rimi, I am going to try it tommorrow morning and will let you know. Look forward to your posting as well, Hemant.
  
  Prabha.
  
  
• From: Prabha (@ c-24-130-153-38.we.client2.attbi.com) on: Wed Oct 23 23:41:29
  
  Hemantji, I am sorry that I typed your name wrong. Pl. forgive me.
  
  Prabha.
  
  
• From: Ramadas (@ dclient80-218-23-230.hispeed.ch) on: Tue Nov 19 14:46:45
  
  Modakam always has a filling. It is nothing but trying to imitate the "BeejaPooraPhalam" (pomagranate) which is a favourite of LordGanesh.
  [Ganesha Sahasranaamam calls Ganesha as "BeejaPooraPhalaasaktha". Also the krithi Vaathapi Ganapathim.. has the words "Karaambuja Paas'a BeejaaPooram"]
  Kozhukkattai is not filled. Am I right, Hemantji?
  
  
• From: Mini (@ adsl-33-130-169.asm.bellsouth.net) on: Mon Nov 25 11:20:06
  
  Hi Prabha,
  
  While I was searching for something, I got this info. Guess it can be of use to you!
  source:http://www.chennaionline.com/food/recipes/kozhukattai.asp
  
  Kozhukattai, (Mothagam in Sanskrit) is the most favorite dish of Lord Ganesha. Ganesha is referred to as Mothagapriyan, denoting his liking for this sweet.
  
  Traditionally Kozhukattais are the principal sweet prepared during Vinayaka Chathurthi festival.
  
  My daughter who tasted it once said, "Mum, it is sooooo delicious, no wonder it is Ganesha's favorite. Can't we have it often?"
  
  Here I have given the recipe for the mouth watering Kozhukattai... There are four varieties of Kozhukattai. The sweet Kozhukattai filled with coconut and jaggery is the most favoured and popular.
  
  Let's make the sweet Kozhukattai now:
  
  Ingredients
  
  To make about 40 Kozhukattais, take:
  
  Rice Flour: 1 measure in a 200ml cup
  Coconut: One coconut
  Jaggery: 200 gms.
  Kozhukattai consists of an outer cover and an inner filling (something like samosas).
  
  First for the outer cover:
  
  Wash and soak raw rice for an hour.
  Drain the water completely and spread the rice on a cloth and allow it to dry. The rice can be allowed to dry in the shade itself.
  Grind the raw rice to a smooth flour.
  For 1 measure of rice flour take 2 measures of water. Boil this water in a kadai (a shallow thick bottom vessel). Add a pinch of salt and a teaspoon of seasame oil.
  Allow the water to boil. When the water starts boiling add the rice flour to this, stirring continuously without allowing any lumps to form.
  When the mixture has formed into a smooth thick batter, remove from the fire. The batter must be thick enough like chappathi batter.
  Alternatively...
  
  1. Soak raw rice for 2 hrs. Grind the rice into a smooth consistency, with water in a mixer grinder like a dosa batter.
  Boil this batter adding a pinch of salt, stirring continously to make a smooth thick batter.
  Now for the filling...
  
  Grate fresh coconut.
  Add a teaspoon of milk to the grated coconut and grind it in a mixer grinder lightly. (This is optional).
  For one measure of grated coconut you need one measure of powdered jaggery.
  Add a little water to the powdered jaggery and keep on low fire and stir for some time. When the jaggery has dissolved completely in water add grated coconut to this and keep stirring for some time. Then remove from fire and add powdered cardamoms to this.
  Now for the making of Kozhukattai cups...
  
  Smear your hands with a little seasame oil. Smoothen the prepared rice flour batter with your hands.
  Make small bal1s (the size of a lemon).
  Make cups out of these bal1s which is an art! If you can't get it, forget Kozhukattai!
  Filling the cups...
  
  Fill these cups with the prepared coconut-jaggery filling.
  Put these filled up cups on an idli-plate and pressure cook them.
  
  
• From: Basudha (@ ) on: Fri Aug 29 07:09:58
  
  Go through this recipe
  
  
• From: D (@ bridgeport.cuc.com) on: Fri Aug 29 08:54:55 EDT 2003
  
  Please don't pressure cook kozhukkattai. Steam them. (i.e. don't use the cooker weight). This was probably a typo in mini's reply. If you can't make the shell, you can probably use the perogie moulds (if you are in the US, you probably know what I am talking about). I use it all the time.. the shape is different (comes out like Somasi.. but it is the taste that counts :)
  
  D
  
  
• From: Kavi. (@ cache-dp09.proxy.aol.com) on: Fri Aug 29 12:38:05 EDT 2003
  
  I don't know what 'modakam' is.
  But kozhukattai can be prepared in two forms 1.with filling.
  2.With out filling.
  
  

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