Ingredients
Rice flour – 2 cups
Jaggery powdered – 2 cups
Coconut gratings – 2 cups
Cardamom – 4 Nos powdered
Oil – 2 to 3 teaspoon
Salt – ½ teaspoon
Method:
Put the jaggery in a heavy bottomed vessel and add ½ cup water and keep on low flame. When the jaggery completely melted, add coconut gratings and stir now and then till it blends well and become solid. Add cardamom powder and mix well. Cool it.
Put the rice flour in a kadai and dry fry till nice aroma comes out. Remove from stove and keep aside. Boil 4 cups of water along with salt and a teaspoon of oil (preferably gingelly oil). Pour this boiling water in the fried rice flour slowly and mix it using a wooden spoon. When it is hot enough to touch, mix with your hands and make a dough. Take out small lemon size dough and make a ball. Using your thumb slightly press the ball in the middle and hold with your fingers and make a cup.
Put one tablespoon jaggery/coconut mixture in the cup and close the edges. It look like half circle. To make modakam, put the puranam in the rice cup and bring all the edges to the centre and press slightly. Finish all the dough and coconut mixture like above. Arrange in a greased idli plate and steam it for five to seven minutes. You can use double boiler for steaming, which is having flat plate and hold more kozhukattai and retain the shape also.
Note: If you find it difficult to make rice cups, you can use Kozhukattai mould.
You can also make dhal pooranam or Ellu Pooranam for stuffing:
Dhal Pooranam:
Ingredients:
Bengal Gram Dhal – 1 cup
Powdered Jaggery – 1 cup
Grated Coconut – 3/4 cup
Cardamon – 2
A pinch of salt
Method:
Soak Bengal gram dhal in water for about two to three hours. Cook the Dhal in water till soft, but not mushy. Drain the excess water. Grind the dhal along with jaggery, coconut and cardamom to a fine paste. Heat up a heavy bottomed pan and add this mixture to it and stir over a medium flame till the mixture is solid. Let it cool.
Ellu(Sesame Seeds)Pooranam:
Ingredients:
White sesame seeds – 1 cup
Powdered jaggery – 1 cup
Ghee – 1 tablespoon
Cardamom Powder – ½ teaspoon
Method:
Dry roast sesame seeds on a slow fire to a light brown colour. Cool it. Powder it in a mixie. Powder the jaggery well. Put it in a mixie and run for one to two rounds. Before removing, add ellu powder and cardamom powder and again run for one to two rounds. Remove it, add melted ghee and mix well.
