Dry Fruits Modak Recipe – Khoya and Nuts Kozhukattai Recipe

Spicy Moong Dal Modak Recipe – Pasi Paruppu Kara Kozhukattai

Sweet Moong Dal Kozhukattai Recipe – Pasi Paruppu Inipu Kozhukattai

Ukadiche modak recipe, Steamed modak recipe

Ukadiche modak recipe a traditional steamed modak popular in North India.Ukadiche modak recipe with step by step pictures.

We make modak in a different method so this one is a change for this year Ganesh Chaturthi.Do try this and enjoy!

More modak recipes here

Ganesh Chaturthi Recipes Collection

Ukadiche modak recipe

Ukadiche modak recipe easy steamed modak with coconut jaggery stuffing.

For the outer cover:

• 1 cup idiyappam flour
• 1 and 1/4 cups water
• 1/4 tsp ghee
• 1 tsp milk
• salt to taste

For coconut stuffing:

• 1/2 cup coconut
• 1/4 cup jaggery
• 1 tbsp cashews
• a pinch cardamom powder
• 1 tsp ghee

1. Heat ghee in a pan add coconut, saute for few mins then add jaggery powder to it.
2. Mix well and cook for 3 mins until the moisture leaves, then add cashews,cardamom powder mix well and switch off.
3. To a sauce pan add water,milk and ghee.Let it boil,then add flour to it.
4. Mix well  and cook until all rice flour is mixed with water.Switch off and remove pan from stove.
5. Set aside for few mins.When its warm to handle knead the dough.Pinch a small lemon sized portion roll into a ball.
6. Flatten it and make it like a cup.Pinch the edges as shown.Add the preparing stuffing inside.
7. Gather the edges and bring it to center like the shape of a modak.
8. Repeat to finish dough.Prepare the steamer and steam cook for 10 mins.When the kozhukattais turn shiny then it shows they are done.

Always have 1/2 cup hot water reserved if the dough doesn’t come together and looks dry or crumbly sprinkle little by little water to make a dough.Do not add water fully.

How to make ukadiche modak recipe:

1. Heat ghee in a pan add coconut, saute for few mins then add jaggery powder to it.
2. Mix well and cook for 3 mins until the moisture leaves, then add cashews,cardamom powder mix well and switch off.
   
3. To a sauce pan add water,milk and ghee.Let it boil,then add flour to it.
4. Mix well  and cook until all rice flour is mixed with water.Switch off and remove pan from stove.
   
5. Set aside for few mins.When its warm to handle knead the dough.Pinch a small lemon sized portion roll into a ball.
   
6. Flatten it and make it like a cup.Pinch the edges as shown.Add the preparing stuffing inside.
7. Gather the edges and bring it to center like the shape of a modak.
8. Repeat to finish dough.Prepare the steamer and steam cook for 10 mins.When the kozhukattais turn shiny then it shows they are done.
   
9. Serve hot!

Soft taste steamed modak with coconut stuffing ready!

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Sweet potato modak, sakkaravalli kizhangu kozhukattai

Sweet potato modak colourful kozhukattai, made by using purple sweet potato and yellow ones for outer dough and a simple coconut sweet stuffing.

I was meaning to post something for the upcoming festival Ganesh chaturthi, coming monday. But somehow dragged until today to post. I had this idea of making colourful kozhukattai with sweet potato dough. Though I had a different one in my mind, suddenly thought of making mooncake moulds. Just to make it even more pretty.

You can use any modak mould or even jelly mould to shape this one. No mould? Use the traditional way of making modak/ kozhukattai. This is not the plain kozhukattai we make. With sakkaravalli kizhangu, it has more nutritional value, fibre in it comparatively. Also the main concept is using the colourful sweet potatoes.

I thought of using the orange sweet potato, but wrongly picked up the yellow ones. Used a pinch of turmeric for brighter colour. So choose your favorite colour in the vast variety of the available sweet potatoes and impress your kids and family/ friends. Recipe inspired from here.

Check my other Kozhukattai recipes.

Sweet potato modak

Sweet potato modak colourful kozhukattai, made by using purple sweet potato and yellow ones for outer dough and a simple coconut sweet stuffing.

• 1/2 cup sweet potato (cooked & mashed)
• 1/4 cup + 2 tbsp kozhukattai flour (or idiyappam flour)
• 1 tsp sesame oil
• Salt as needed

Stuffing

• 1 cup coconut (grated)
• 3/4 cup jaggery (powdered)
• 2 cardamom
• 1 pinch salt
• 1 tsp ghee

Stuffing

1. For stuffing, heat powdered jaggery with very little water. Mix well to melt.
2. Filter to remove any impurities.
3. Heat coconut, jaggery syrup in a heavy bottomed pan.
4. Cook until the syrup thickens and mixture gathers together.
5. Add cardamom, a pinch of salt and ghee before switching off and mix well.

For dough

1. Peel, wash and cut the sweet potato into cubes. Steam cook for 15 mins or until soft through inside.
2. Take the cooked sweet potato in a mixing bowl. Mash well.
3. Add kozhukattai flour (use idiyappam flour or rice flour, if not available), salt, oil and mix well.
4. Add hot boiling water, just a little to make a dough. Knead well smoothly.
5. Prepare both purple and yellow version same way. I used a pinch of turmeric for yellow one.
6. Take a large lemon size ball of the dough and knead to smooth it.
7. Flatten to a thick, palm sized disc. Place the mixture about 1 tbsp in centre.
8. Gather the sides to cover the stuffing carefully. Seal & roll to smooth ball.
9. Place it in a mould and shape it. I used my mooncake mould. You can use any modak shape or even jelly moulds to shape.
10. Steam for 5 – 7 minutes. I used my idli pot and placed the modak in bamboo steamer. You can use idli plates too. Just grease it and place the modaks. Repeat to finish.

• For both the colour sweet potatoes, it is the same procedure.
• Make sure to mash the sweet potato really smooth or even use a mixie to grind smoothly.
  Use really hot water for making the dough. But handle carefully.
• Keep the dough, prepared modaks and cooked modaks, always covered.
• Eye appealing, yet no compromise in taste! Enjoy hot.

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Amazon Affiliate link for the kadai : https://amzn.to/2PuF3Ad

Sweet potato modak method:

1. For stuffing, heat powdered jaggery with very little water. Mix well to melt.
2. Filter to remove any impurities. Heat coconut, jaggery syrup in a heavy bottomed pan.
3. Cook until the syrup thickens and mixture gathers together. Add cardamom, a pinch of salt and ghee before switching off and mix well.
4. Peel, wash and cut the sweet potato into cubes. Steam cook for 15 mins or until soft through inside. Take the cooked sweet potato in a mixing bowl. Mash well.
5. Add kozhukattai flour (use idiyappam flour or rice flour, if not available), salt, oil and mix well.
6. Add hot boiling water, just a little to make a dough. Knead well smoothly.
7. 
8. Prepare both purple and yellow version same way. I used a pinch of turmeric for yellow one.
9. Take a large lemon size ball of the dough and knead to smooth it. Flatten to a thick, palm sized disc. Place the mixture about 1 tbsp in centre.
10. Gather the sides to cover the stuffing carefully. Seal & roll to smooth ball.  Place it in a mould and shape it. I used my mooncake mould. You can use any modak shape or even jelly moulds to shape.
11. Steam for 5 – 7 minutes. I used my idli pot and placed the modak in bamboo steamer. You can use idli plates too. Just grease it and place the modaks. Repeat to finish.

Eye appealing, yet no compromise in taste! Enjoy hot.

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Varagu kara pidi kozhukattai recipe, Kodo millet pidi kozhukattai recipe

Varugu kara pidi kozhukattai recipe a soft and healthy kozhukattai for Ganesh Chaturthi.

This millet pidi kozhukattai recipe was recommended by my cousin sister so tried it and to my surprise it came out so soft.The procedure is instant too, no soaking no waiting just roast, grind and cook perfect for festive season.

Varagu kara pidi kozhukattai recipe

Varagu kara pidi kozhukattai recipe a soft and healthy kozhukattai for Ganesh Chaturthi.

• 1/2 cup varagu (kodo millet)
• 1 and 1/4 cups water
• salt to taste

To temper:

• 1.5 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tbsp moong dal
• 1 no red chilli (finely chopped)
• 1 tsp curry leaves (finely chopped)

1. Dry roast the millet for 5 mins in low flame.Cool down, transfer to mixer jar and grind to a fine powder,Set aside.
2. Heat oil in a kadai add the items listed under ‘to temper’, then add water.Let it boil, when it boils add the powder and stir simultaneously.
3. Keep stirring, if lumps form press with ladle and break it.Cook until it is nonsticky and comes together.Switch off.
4. When its warm , handle with hands, mix well.Pinch a small portion of the dough, grease your hand with ghee. shape into a cylinder.
5. Press with fingers to form impression as shown.Prepare the steamer and keep it ready.Arrange the kozhukattais.
6. Steam cook for 5 mins in low medium flame or until the kozhukattais turns shiny.Steam cook in batches.

How to make varagu kara pidi kozhukattai recipe:

1. Dry roast the millet for 5 mins in low flame.Cool down, transfer to mixer jar and grind to a fine powder,Set aside.
2. Heat oil in a kadai add the items listed under ‘to temper’, then add water.Let it boil, when it boils add the powder and stir simultaneously.
   
3. Keep stirring, if lumps form press with ladle and break it.Cook until it is nonsticky and comes together.Switch off.
   
4. When its warm , handle with hands, mix well.Pinch a small portion of the dough, grease your hand with ghee. shape into a cylinder.
   
5. Press with fingers to form impression as shown.Prepare the steamer and keep it ready.Arrange the kozhukattais.
6. Steam cook for 5 mins in low medium flame or until the kozhukattais turns shiny.Steam cook in batches.

Serve hot!

Soft millet kara pidi kozhukattai ready to be served.

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Coconut rose modak recipe

Coconut rose modak recipe a delicious combination of coconut with rose flavor in the shape of modak.

Coconut rose modak recipe with step by step pictures.I have made ladoos using this combination without rose flavor and we loved it so thought to try this in the shape of modak and it worked!Do try this easy coconut rose modak recipe.

Coconut rose modak recipe

Coconut rose modak recipe a great combination of rose with coconut in the shape of modak.

• 1 and 1/4 cups dessicated coconut
• 1/2 cup condensed milk
• 1/2 tsp beetroot juice
• 7 nos pista
• a pinch cardamom powder
• 1/4 tsp rose essence

1. To a pan – add desiccated coconut, add condensed milk along with beetroot juice.
2. Mix well and cook in low flame.Keep mixing until well blended.
3. Once it comes together, add ghee and keep cooking until it comes together.
4. Cook for a minute then switch off.Once warm enough to handle, knead it once.
5. Grease the mold with ghee, close it.Pinch a small portion of the dough push it from bottom.Press upwards so that it goes till top.
6. Flatten the bottom,Gently  open and remove the modaks.
7. Repeat to finish, set aside.Crush pistachios roughly.
8. Roll over the modaks on it.Serve!
9. Serve these delicious rose modaks!

Cook in low flame, else it will get burnt easily and change the color and taste.

How to make coconut rose modak recipe

1. To a pan – add desiccated coconut, add condensed milk along with beetroot juice.
2. Mix well and cook in low flame.Keep mixing until well blended.
   
3. Once it comes together, add ghee and keep cooking until it comes together.
4. Cook for a minute then switch off.Once warm enough to handle, knead it once.
   
5. Grease the mold with ghee, close it.Pinch a small portion of the dough push it from bottom.Press upwards so that it goes till top.
   
6. Flatten the bottom,Gently  open and remove the modaks.
   
7. Repeat to finish, set aside.Crush pistachios roughly.
   
8. Roll over the modaks on it.Serve!

Serve these delicious rose modaks!

Tasty and colorful coconut rose modak ready!

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