First day -> Fried Modak
Second day is Vella Kozhakattai / Ukadiche Modak
For Kozhakattai / Modak outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Dumplings/ Kozhakattai/ Modak Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring it to boil. Keep the flame in slow and then add the rice flour mixture and stir it until it makes nice shiny dough
For Vellam / Jaggery Poornam
- Jaggery - 1/2 cup
- Coconut grated - 1/2 cup
- Elaichi Powder / Cardamom Powder - 1 tsp
- Ghee(clarified Butter)/Butter - 1 tsp
Jaggery –In
India, it is prepared by heating the Sugar
Cane juice in the vessel on furnace. Jaggery used to give sweetness to
dish. It is available in Indian store as block, chunks and even as powder format.
The colors vary from golden brown to dark brown.
Step 01) In a heavy bottom pan add jaggery with 1/4 cup of water and allow them to dissolve nicely then drain out the dust if any. Then add coconut and elaichi/ cardamom Powder and stir for 3 to 4 minutes. and switch off the flame. When it is little cool, give them the shape like small balls.
Step 04) Turn the ball in to cup shape and place the poornam and give a shape of modak
Step 05) Steam the modak/ Kozhakattai in idli steamer for 15 mins.
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