Coconut jaggery modak is a traditional Indian sweet that holds a special place in the hearts of many, particularly during the auspicious festival of Ganesh Chaturthi. This delicacy is known for its soft, melt-in-the-mouth texture and rich, flavorful filling made from freshly grated coconut and jaggery. The modak, with its unique shape resembling a pleated dumpling, is not only a treat for the taste buds but also a symbol of devotion and reverence. The outer layer, made from rice flour, is steamed to perfection, making it a healthier alternative to many other sweets.
According to Hindu mythology, Lord Ganesha is believed to have a great fondness for modaks, which is why they are prepared in large quantities during the festival. The festival typically spans ten days, beginning with the installation of beautifully crafted Ganesha idols in homes and public pandals (temporary shrines). Devotees offer various sweets, flowers, and prayers to the deity, with coconut jaggery modak being a staple offering.
The preparation of coconut jaggery modak during Ganesh Chaturthi is more than just a culinary activity; it is a cherished tradition passed down through generations. Families come together to make these sweet dumplings, sharing stories and creating memories. The act of making modaks is seen as an offering of love and devotion to Lord Ganesha, who is believed to remove obstacles and bring good fortune.
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Now, let us see how to prepare this recipe.
- 1/2 cup Rice flour Idiyappam flour
- 1 pinch salt
- 1/2 tsp Sesame Oil
- 1/2 cup Boiling Water
- 1 cup Coconut grated
- 3/4 cup Jaggery powder
- 2 tbsp Water
- 1 tsp Cardamom/Elaichi Powder
- 1 pinch salt
- 2 tbsp Ghee
- In a pan, add water, salt, sesame oil and bring it to a rolling boil. Now turn the flame to low. Add the dough gradually and mix it thoroughly until it forms a soft dough. Switch off the flame. Close it and keep it for 5 mins.
- When the dough is warm enough to handle, apply oil to your palm and need the dough thoroughly. There should be no lumps and cracks at this stage. The dough should be soft and pliable.
- Close the dough with a damp cloth, so that the dough doesn't dry. Soft dough is ready.
- Heat a pan and add a tbsp of ghee. Once ghee melts, add coconut and saute for a min. To this add jaggery powder, 2 tbsp water, and cook on low flame until the filling is able to hold a shape.
- To this add salt, cardamom powder, add remaining ghee, and mix all thoroughly. Let the filling cool completely.
- Grease your hands with a little ghee and take a small portion of the dough. Roll it into a ball and flatten it to make a small disc or cup shape.
- Place a spoonful of the coconut-jaggery filling in the center of the disc.
- Carefully bring the edges together to form a peak at the top as shown in the video, resembling a modak shape. Seal the edges properly.
- Repeat the process for the rest of the dough and filling.
- Once all the modak is done, place the modak in the idli pan or any steamer. While placing modak water should be boiling.
- Do not overcrowd the modak and steam it for 12-15 mins only. Once done let it cool for a while and then serve. Garnish with saffron soaked milk. Thengai poorana kozhukattai is ready to serve God.
- You can increase or decrease the jaggery according to your taste.
- I have used store-bought idiyappam flour. Use any branded rice flour.
- For preparing rice dough, you can use a cup of boiling water, a cup of hot milk, or half of the boiling water and half of the hot milk.
Soft and melt in the mouth thengai poorana kozhukattai is ready to serve God.
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