Modhagam / Poorna Kozhakkattai

Modhagam / Poorna Kozhakkattai is a popular sweet made with rice flour , coconut and jaggery. It is made mainly on Vinayakar Chathurthi as a neiveydhyam to Lord Ganesha.  If the dough is left over, it can be used to make ammini kozhukkattai. If the stuffing is left over it can be eaten as it is.  There are three main steps in making modhagam- making dough, then stuffing and finally using them to make modhagam.

 

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Modhagam / Modhakam / Modhak

Niranjana Sankaranarayanan
Modhagam is a popular sweet made with rice flour , coconut and jaggery. It is made mainly on Vinayakar Chathurthi as a neiveydhyam to Lord Ganesha.  If the dough is left over, it can be used to make ammini kozhukkattai. If the stuffing is left over it can be eaten as it is.  There are three main steps in making modhagam- making dough, then stuffing and finally using them to make modhagam.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert, Sweet
Cuisine Indian, South Indian
Servings 6

Equipment

  • Pressure cooker or steamer
  • Pan

Ingredients
  

For making dough

    Method 1

    • 1 cup Rice flour
    • 1 -1.25 cup Water
    • 1 tbsp Coconut oil
    • A pinch Salt

    Method 2

    • 2 cups Rice flour
    • 3 cups Water
    • A pinch Salt
    • 2 tbsp Coconut oil

    For stuffing

    • 1 cup Freshly grated Coconut
    • 3/4 cup Jaggery
    • To dissolve the jaggery Water
    • A pinch Cardamom powder
    • 1 tbsp Ghee

    To make Modhagam

    • Dough
    • Coconut Stuffing
    • Oil

    Instructions
     

    For making dough

      Method 1

      • In a kadai, add water and allow it to boil.
      • Once it starts to boil, add salt and rice flour.Mix well without forming lumps.
      • Switch off the stove and knead the flour to make it soft.
      • Grease your hands with one drop of oil so that the dough will not stick.
      • Now make small, cute balls and steam cook it.

      Method 2

      • In a heavy bottomed vessel, add water along with salt and 1tbsp oil. 
      • Allow it to boil.
      • Once the water starts to boil, add the rice flour to the center of the vessel.Insert a laddle and cover it with a lid.
      • Cook it in low flame for ten minutes. Donot stir or mix.
      • After ten minutes, open the lid and stir it with the ladle without forming lumps.
      • Keep it aside for five to ten minutes.
      • Then add 1 tbsp of oil and knead it with the hand when the dough is still warm.
      • Knead it well to make it like a chappathi dough.

      For Stuffing

      • Dissolve the jaggery in the water.
      • Strain it to remove the dust particles and it to one string consistency.
      • Add the ghee and cardamom powder to it. Mix well.
      • Now add the grated coconut and mix well so that the jaggery and the grated coconut are blended well.
      • This can be eaten as such or can be used for making modhagam.

      Making Modhagam

      • Apply oil in both the hands.
      • Now make lemon sized ball with the dough.
      • With the help of your thumb press the ball from the centre to the corner.
      • Make a small bowl out of it.
      • Now take one spoon of the stuffing and keep it inside the bowl made with the dough.
      • Bring the rim of the bowl together and close it.
      • Remove excess dough.
      • Repeat the steps with the rest of the dough and stuffing.
      • Grease the idli plates with oil.
      • Place the modhagams on it and steam cook for 10-15 minutes.
      • Offer it to Lord Ganesha and enjoy with your family.

      Video

      Keyword Modhagam, Modhak, Pillayar, Steam cooking, Vinayagar Chathurthi

      INGREDIENTS

      For making dough

      Method 1

      Rice flour – 1 cup

      Water – 1 cup

      Coconut oil – 1 tbsp

      Salt – A pinch

      • In a kadai, add water and allow it to boil.
      • Once it starts to boil, add salt and rice flour.
      • Mix well without forming lumps.
      • Switch off the stove and knead the flour to make it soft.
      • Grease your hands with one drop of oil so that the dough will not stick.
      • Now make small, cute balls and steam cook it.

      Method 2

      Rice flour – 2 cups

      Water – 3 cups

      Salt – A pinch

      Coconut oil – 2 tbsp

      • In a heavy bottomed vessel, add water along with salt and 1tbsp oil. Allow it to boil.
      • Once the water starts to boil, add the rice flour to the center of the vessel.
      • Insert a laddle and cover it with a lid.
      • Cook it in low flame for ten minutes. Donot stir or mix.
      • After ten minutes, open the lid and stir it with the ladle without forming lumps.
      • Keep it aside for five to ten minutes.
      • Then add 1 tbsp of oil and knead it with the hand when the dough is still warm.
      • Knead it well to make it like a chappathi dough.

      FOR STUFFING

      INGREDIENTS

      Freshly grated Coconut – 1 cup

      Jaggery – 3/4 cup

      Water – To dissolve the jaggery

      cardamom powder – A pinch

      Ghee – 1 tbsp

      Image

      • Dissolve the jaggery in the water.
      • Strain it to remove the dust particles and it to one string consistency.
      • Add the ghee and cardamom powder to it. Mix well.
      • Now add the grated coconut and mix well so that the jaggery and the grated coconut are blended well.
      • This can be eaten as such or can be used for making modhagam.

      MODHAGAM

      INGREDIENTS

      Dough

      Coconut Stuffing

      Oil

      • Apply oil in both the hands.
      • Now make lemon sized ball with the dough.
      • With the help of your thumb press the ball from the centre to the corner.
      • Make a small bowl out of it.
      • Now take one spoon of the stuffing and keep it inside the bowl made with the dough.
      • Bring the rim of the bowl together and close it.
      • Remove excess dough.
      • Repeat the steps with the rest of the dough and stuffing.
      • Grease the idli plates with oil. Place the modhagams on it and steam cook for 10-15 minutes.
      • Offer it to Lord Ganesha and enjoy with your family.

       

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      Comments

      19th August 2020 at 2:32 PM

      WoW same my MIL also prepared this during Ganpati pooja. These small cute modak with coconut jaggery filling looks absolutely yummy. Will try my hand on your recipe someday!



      Amrita
      19th August 2020 at 3:58 PM

      I love this traditional modhagam recipe. You have beautifully explain the step wise method and also gave info to use the leftover dough and filling



      Hem lata srivastava
      19th August 2020 at 7:28 PM

      Modak looks awesome you make it perfectly even though yu used your hands to mould.



      19th August 2020 at 8:16 PM

      Love how easy you’ve made the modak preparation.. no pleating nothing. Daily can be made without a mold. I love the coconut and jaggery stuffing.



      20th August 2020 at 1:12 PM

      Lovely modhagams, you have made them perfectly. Happy festivities Niranjana



      20th August 2020 at 5:20 PM

      I love Modaks.. but always hesitate to make these.. my neighbor in Mumbai used to make and also share these with us.. yours post has made these look so easy with the detailed video and steps.. thinking I should also give these a try soon.



      20th August 2020 at 6:03 PM

      Love these cute Modakam with coconut and jaggery filling. You have explained it so well that it will be easier for many newbies to follow. Beautiful pics.



      Leave a Reply

      Ammini kozhukkattai

      30th August 2019

      Vinayagar Chathurthi

      1st September 2019

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