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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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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