Lord Ganesha, one who removes obstacles and brings prosperity being worshipped by everyone with no reservations.
🌸Ganesh Chathurthi🌸 without a kozhukattai/modak is sacrilege. How could I let you people commit it😉😋. That’s the reason, I came up with this kozhukattai series, where first post was 🥟 Red Rice Paal Kozhukattai, vegan, gluten free sweet pudding where rice balls are cooked in milk, 🥥 milk, jaggery syrup.
The second post was Thinai/Foxtail Ammini or Mini Kozhukattai. The name itself says that these are miniature dumplings. I made these with Thinai idiyappam flour to give a healthy twist. These cooked millet balls are steamed and then tempered with condiments. Definitely it’ll be a kid’s favourite.
I believe this Cocoa Modak comes as a fitting finale😍😋.
Instantaneously, you may assume it as Chocolate Modak.
But I wouldn’t agree with it as it’s
- steamed &
- predominantly made of Rice flour.
Intrigued‼️‼️
This is Red Rice Cocoa Modak with royal mawa, dry fruits filling.
Recipe for Homemade khoya is being shared in the Makkan peda post.
Ingredients:
For outer covering:
Red rice idiyappam flour-1 cup
Unsweetened Cocoa powder – ¼ cup
Country sugar – 4 tbsp
Water – 1 ¼ cup
Salt – ¼ tsp
Coconut oil – 1 tsp
For inner stuffing:
Homemade khoya – 1 cup
Dessicated coconut – ¼ cup
Mixed dry fruits and nuts – 2 tbsp
Powdered sugar- 2 tbsp
Cardamom powder – ¼ tsp
Nutmeg powder – a pinch
Saffron infused milk – 2 tbsp
Instructions:
- Mix well, red rice flour, unsweetened cocoa powder, country sugar in a bowl.
- In a pan roll boil the water with salt and coconut oil. To this add the mixed flour gradually & mix well till no streaks of raw flour seen.
- Switch off the flame, close & let it rest for 5 mins.
- Knead it when warm, with greased hands till it forms a soft dough.
- Wrap it & keep it aside.
- In a bowl, mix everything under stuffing to make a wet & soft filling.
- Pinch a lemon size ball from dough & push it into the greased mould, remove excess dough & fill the stuffing, seal it again with dough. Unmould the modak gently.
- Steam these modak for 7-8 mins.
- Feel free to try this recipe with regular rice flour or any traditional rice flour, but make sure it’s idiyappam or Kozhukattai flour. If not available, roast the plain flour to get the same results.
- You can substitute ghee for coconut oil if you look for more flavour and aroma.
- Always wrap the dough with cling film, pinch small portions and make modak, to avoid the entire dough getting dry.
- Grease the mould with ghee, to unmould modak easily.
- Here, I made khoya at home, check for the recipe here.
- For Royal filling, mix nuts and dry fruits of your choice.