Ganesh Chathurthi festival is known for its sweets and savouries since Lord Ganesha is very fond of them. Modak or Modhakkam, is a sweet dumpling which is Lord Ganesha’sÂ favourite is made in every household. Apart from that many sweets and dishes such as ladoos, sooji halwa, sundal, kozhukattai, somas, coconut burfi, and sesame ladoos and so on are also prepared during festival, each of these savouries dedicated specially to different regions of India.
Modak is also known as Poornam Kozhukattai in Tamil Nadu, view the recipe here – Poornam Kozhukattai
Letâ€™s see the recipe for Lord Ganeshaâ€™s favourite, Modak or Mothakam or Modhakkam. The one I am mentioning here is pertaining to theÂ South Indian style of the sweet and is known as Pillayarpatti Mothakam.
What all you need is listed here:
Raw Rice â€“ 1 cup
Jaggery â€“ 3/4 cup (adjust as per sweetness you desire)
Grated Coconut â€“ 1/4 cup
Ghee â€“ 2 tbsp
Water â€“ 2 Â½ to 3 cups (quantity might differ according to rice variety)
Cardamom powder â€“ 1/4 tsp
How to do:
Dry roast the raw rice for 2 to 3 mins and set it aside. Then dry roast the moong dal till it turns golden brown and set it aside.
After the raw rice and moong dal has cooled down, transfer those to a mixer and grind it coarsely like rava consistency. (You can prepare this mixture in advance since it can save time during the festival)
Dissolve jaggery in a cup of water and strain it to remove impurities.
Add this jaggery water with remaining 2 cups of water in a pan and bring it to boil.
Once it starts to boil well, add the grated coconut, cardamom powder and ghee and stir well.
Now add the coarsely grinded mixture to this while continuously stirring.
Keep stirring until the mixture leaves the sides of the pan without sticking and you can also notice that the rice has cooked soft by now.
Switch it off and allow the mixture to cool down. Then rub your palms with ghee and make the mixture into balls and steam it for 10 to 15 mins.