Pillayarpatti Modagam Recipe with step by step pictures. Modakam is made with raw rice, moong dal and jaggery which is cooked together and steamed into dumplings.
Pillayarpatti Modagam Recipe
A really simple kozhukattai recipe to make for vinayagar chaturti or for kids after school snacks..It is tasty as well as healthy too..I had this on drafts so decided to share this right after my uppu kozhukattai.
About Pillayarpatti Modagam Recipe
Modakam is a sweet dumpling dish from India that is popular in many Indian states and cultures. According to Hindu belief, it is one of Lord Ganeshas favourite dishes and is thus used in prayers. A modaks sweet filling is made of freshly grated coconut and jaggery, while the outer soft shell is made of rice flour or wheat flour mixed
with khava or maida flour. Modakam comes in two varieties: fried and steamed. The steamed version is frequently served with ghee.
Modakam is considered the Hindu deity Ganeshas favourite sweet. In Sanskrit, he is known as modakapriya (one who enjoys modak). Modak means small part of bliss and represents spiritual knowledge. During Ganesh Chaturthi, the puja is usually concluded with the presentation of 21 or 101 modaks to Ganesha. Modaks with rice flour shells are commonly used for this purpose, though wheat shell versions are also used. Local businesses outside Ganesh Temples in India typically sell pre-packaged/ready-made modaks.
Modak, also known as modakam or kudumu in Telugu, kadubu in Kannada, kozhakatta in Malayalam, and kozhukattai in Tamil, is a Marathi word. Its a rice or wheat flour dumpling with a filling of grated coconut and jaggery.
Therali Pidi Kozhukattai
Sweet Poha Kozhukattai
Sweet Ammini Kozhukattai
This kozhukattai is pretty easy and this is the version which is given as prasadam in pillayarpatti. It is made with raw rice, moong dal, coconut and jaggery. So simple to make but taste really delicious.
Ingredients for Pillayarpatti Modakam Recipe
Moong Dal / Pasi Paruppu :
While moong dal melts away in the pot, mung beans retain their shape even when cooked to softness, making them ideal for saucy curries with vegetables or other larger legumes. They also have a more vegetal and beany flavour than buttery moong dal.
Its a healthier natural alternative to refined sugar that tastes just as good. Though it has an earthy flavour, you won't notice it in the cake. Depending on its composition, jaggery can taste like fresh cane juice, maple syrup, caramel, or molasses. The unrefined natural sweetener is available in a variety of colours, including light amber, golden brown, and dark brown. Jaggery is known by many different names,
including gur in Urdu, gud in Hindi, and vellam in Tamil.
Ghee aids in the rebuilding of the intestinal mucus lining and the smooth elimination of toxins. So eating Modaks may help you get rid of your constipation.
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Modagam Recipe | Pillayarpatti Modagam Recipe | Pillayarpatti Kozhukattai Recipe
- 1 cup Raw Rice
- ¼ cup Moong Dal
- ¾ cup Jaggery
- 2½ cup Water
- ¼ cup Coconut grated
- 1 tsp Cardamom Powder
- 1 tbsp Ghee
- Roast raw rice and moong dal for few mins. Take in a bowl and wash well. Drain it completely. Take it in a blender and powder coarsely
- Take jaggery in a kadai, add in water and mix well. If your jaggery has dirt, strain the mix. I didn't strain since my jaggery is clean. Bring it to a boil.
- Add in coconut and cardamom powder.
- Add in powdered rice and dal mix in and mix well.
- It will get thick and leaves the side and come together as a mass. Add ghee to this and mix well.
- Let the mix cool down. Now shape it into ball.
- Steam this for 10 mins.
Pillayarpatti Modagam Recipe Step by Step Pictures
|Take all your ingredients|
Thanks for this recipe Aarthi.... I made it for Vinaya Chavithi.... They turned out really well.
I tried this recepie. It was so yummy. I really appreciate your patience to take step by step photos. It helps us a lot. Thank you very much :-).
I prepared this modak for this vinayagar chathurthi. It came out very well! All of us like it very much! Thank you!
I am trying this now. It's in process. Meanwhile I had a doubt. Some authors ask us to pressure cook the rice and dhal before adding to jaggery. What diff does it make? I am hoping mine turns out well. Waiting to open the cooker to see the yummy modhakams.
But I felt this method is good enough, as this is how we make arisi upma and arisi kozhakattai. (Omit jaggery n coconut though). We don't pressure cook.
You dont have to pressure cook. If you are using the dal raw and whole you need.