Pooranam Kozhukattai Recipe in Tamil/Modak - கொழுக்கட்டை #Modakrecipe | Sujan Fun Kitchen

#Kozhukattai /#sujanfunkitchen Modak in an easy way
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#Kozhukattai making/Modak making is always a challenge since the rice flour which forms the outer shell has no gluten and therefore tricky to make a perfect dough to stuff the sweet filling/Pooran. But, this Dessert or sweet is everybody’s favourite and not easily available in restaurants.
“It is called modak ( मोदक )in Marathi, Konkani and in Gujarati language. modhaka or kadubu in Kannada. modhakam or kozhakkattaiin Tamil and kudumu in Telugu
The modak is the favourite sweet of the Hindu deity, Ganesha . It begets him the moniker modakapriya (one who likes modak) in Sanskrit.
During Ganesh Chaturthi, The puja always concludes with an offering of 21 modaks to Ganesha as prasadam Modaks made with rice flour shells are often preferred for this purpose, although wheat shell versions are also used. Local businesses outside Ganesh Temples across India usually sell pre-packed/readymade versions of Modaks.
In Japan, modak is known as Kangidan which is offered to the god Kangiten, the Japanese version of Ganesha. Kangidan are made from curds, honey, and red bean paste. They are wrapped in kneaded dough made from parched flour and shaped like a bun before they are deep fried.’
Now, let’s get down to learning the art of making delicious, glossy-looking Kozhukattai/Modak!

How to make Kozhukattai/Modak in an easy way

Ingredients for the outer layer:

Raw rice - 1 cup

Water - 2 cups

Oil - few drops

Method to make the stuffing:

Wash the rice well and soak in 2 cups of water for an hour

Now, drain the water from the rice. But, save the drained water

Then, grind the rice to a a very smooth consistency, adding some of the saved water

In a pan, add the remaining saved water and allow to boil adding a few drops of oil

Then add the ground rice batter to the boiling water and quickly cook together, over medium flame

When a ball-like dough is formed, switch off the flame and allow to come to room temperature

Ingredients for the Pooran/Stuffing:

Grated coconut - 1 cup

Grated jaggery - ½ cup

Cardamom to taste

Method for the Pooran/stuffing:

Heat a thick pan and add the grated jaggery

Just add few tsps of water to just help the jaggery melt

Once the jaggery melts, add the coconut and keep cooking together till the Pooran is non-stick yes

Add cardamom and mix

Allow to come to room temperature

Method to assemble the Kozhakattai:

Knead the outer layer dough and roll into equal sized balls, gooseberry -size

Divide the Pooran/stuffing into equal numbers

Take each covering ball and shape deftly into a cup

Stuff with the Pooran and close it forming a Modak shape

Steam for 10 minutes like idlis

Wait till the Kozhakattai/Modak reach room temperature before you take them out - thus you can avoid breaking the delicate Kozhakattai/Modak
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