Sep 22, 2012

Ellu/sesame kozhukattai/modakam- recipe for Ganesh chaturthi

           Hope you had a beautiful Ganesh chaturthi at your place and many of you are still enjoying the festival for the next few days. We had a great day too and it was after many years we actually celebrated it  here as we were in India most of the years during this time. I made kozhukattais the traditional way for the first time on my own. Last time ,(that is during my this post)I made them with the help of my grandmother. This time I tried out the sesame seeds stuffing as my hubby suggested.
I made the usual channa dal/lentil stuffing too and I have also updated the pictures in my last post. So do check them out. I wanted to use the modak mould and got it from a friend. I made a few with them , but as it was time consuming  and I had to make a few more prasadams, I just did it the usual way.
So you can try using the press if you wish as they give beautiful shaped modaks to impress everyone and looks quite delectable too.
Please refer to this post  too for many pictures for your reference.

ellu kozhukattai recipe

Ingredients-(makes around 20)
Sesame seeds/ellu/til (white)- 100g
Coconut-1/2 cup
Jaggery- 1 cup
Cardamom powder-1/2tsp

Rice flour/idiappam flour- 2 cups
Salt- a pinch
 sesame dumplings
Cover- (see pictures for the process here.)
  Mix water in  the rice flour to a runny consistency.
Take a heavy bottomed vessel.Boil around 3 glasses  of water.
When it boils, pour the diluted rice flour into it.
Add the salt and mix with a sturdy spoon. It will start thickening.
 Add the maida when its is thickening.(Addition of maida prevents the formation of cracks when steamed).
Stop stirring when the rice flour has formed into a thick mass of ball. Keep aside.

 Roast the sesame seeds till it is golden brown. Alternatively you can also wash and then roast the sesame seeds till golden brown. Take care they do not burn.
Grind it along with the coconut in a blender adding a few drops of water till it forms a smooth paste. Boil around 1/4 th cup of water in a pan. Add the jaggery. Wait till it dissolves and boils slightly.
 Now add the sesame coconut paste followed by the cardamom powder.
 Keep stirring till it forms into a thick paste(can be rolled into a ball.)Allow it to cool a little.
Roll them into small balls.

  Pinch a portion of the rice flour. Roll into a disc with the help of your palms and fingers.
Use wet palms or still better some oil while you do this process as it is going to be quite sticky.
 Place a small ball oh the filling on the disc.
 Seal them forming a tiny cone on the top.
 Alternatively use a modak press for this process.
Repeat the same for rest of the flour and the filling.
Place them in a steamer or idli moulds and steam them till the rice cover looks glossy(kind of transparent.)

Please refer to this post  too for many pictures for your reference.
Post a Comment

Get recipes in your inbox

Enter your email address:

Delivered by FeedBurner


Related Posts Plugin for WordPress, Blogger...