Modak / Kozhukattai is a favorite prasadam made during the Vinayagar Chaturthi festival. Vinayagar Chaturthi is celebrated in many parts of India and modak/ kozhukattai is offered ,as it is the favorite one for Lord Ganesha. Kozhukattais are made in south India with an outer rice flour covering and an inner filling usually made with jaggery or channa dal or sesame seeds.
While these commonly made fillings/poornam taste delicious, how about a filling made with Gulkhand. I tried this gulkhand poornam kozhukattai, and trust me the kids loved this very much. Gulkhand is nothing but an Indian jam made with fresh and edible rose petals along with sugar and rose water. It is easily available in many stores. Gulkhand is usually used to make Indian Kheer, as a mouth freshener or can be consumed as such.
In this recipe, I have used Gulkhand with few ingredients and made an inner filling for the kozhukattai. Try this very, easy and tasty gulkhand kozhukattai for this vinayagar chaturthi festival.
Ingredients
- For Outer Covering
- For Inner Filling
Instructions
- Boil 3/4th cup of water in a sauce pan. Add a pinch of salt and a teaspoon of gingelly oil. Let it come to rolling boil stage.
- Add half a cup of rice flour to the water. Mix with a ladle and turn off stove. Keep the pan covered with a lid.
- In a mixer jar, add ten almonds and cardamom. Pulse them coarsely.
- Add two tablespoons of gulkhand. Mix the grounded almond. Combine them together.
- Using a kozhukattai mold, make outer covering with the rice flour and stuff the gulkhand filling. Cover with a small piece of rice flour. Repeat the same.
- Steam in an Idli pot for 4- 5 mins. Serve this tasty gulkhand kozhukattai.
Notes
- It is important to get the outer covering right. Use the exact ratio of rice flour to water for the right consistency.
- If you refrigerate gulkhand, always bring them to room temperature before making the inner filling. You can also microwave them for 30 secs and make the inner filling.
- Instead of fresh coconut, you can also add grated dry coconut too.