Ellu kozhukattai recipe – Sesame seeds modak recipe with step by step photos. Happy Ganesh Chaturthi to the readers who are celebrating this festival. kozhukattai / kudumulu / modak are steamed rice flour dumplings offered to Lord Ganesha or Godess Lakshmi during festivals.
A large variety of these are made with different stuffing to offer as naivedyam. You can find more recipes for Gauri Ganesha Festival here.
To make kozhukattai recipe , sesame seeds poornam is one of the stuffing used apart from coconut stuffing or chana dal stuffing. This recipe is fairly easy and can be helpful for beginners.
To make the poornam, you can use white or black sesame seeds. If using black seeds, it is a bit more of work since they have to be rinsed thoroughly. Then dried a bit and then used.
Even the white seeds can also be rinsed and used. Since I use organic seeds I skip this step.
Apart from kozhukattai or modak, even ladoos are prepared in many homes for Ganesh chaturthi. You may also like to check these 35 ladoo recipes.
Ellu kozhukattai recipe
Ingredients (1 cup = 240ml )
Sesame stuffing for ellu kozhukattai recipe
- 1 cup sesame seeds
- 1 cup jaggery (grated or powdered)
- ¼ tsp cardamom powder
for the outer layer
- 1 cup rice flour (refer notes)
- 1 cup water ( if needed a little more for kneading)
- ½ tsp ghee
- 1 pinch salt
- ghee ,extra , for greasing
How to make the recipe
Preparation for kozhukattai
- Dry roast sesame seeds until aromatic. Cool and powder them finely. Blend it a jar to powder. Add jaggery, cardamom and blend well. Make balls . Set aside.
- Bring water to a boil. Switch off the stove and add flour.
- Stir well and cover. Set aside for a while.
- Knead the dough well to make crack free dough.
How to make Kozhukattai
- Make 11 equal sized balls. Grease your fingers and begin to flatten the ball.
- Spread the dough to a small puri. If the edges crack, dampen your fingers and join the cracks.
- Place a ball and bring all the edges together. Give a modak shape to it.
- Bring 2 cups water to a boil in a steamer or pressure cooker. Place the kozhukattai on a basket lined with cloth.
- Place the basket in the steamer when the water comes to a boil. If using cooker, then do not use weight.
- Steam ellu kozhukattai in a steamer for 8 to 10 minutes.
NUTRITION (estimation only)
1. Wash raw rice a few times. Soak in for about an hour. Drain completely.
2. Spread it on a cloth and allow to dry.
3. When it is slightly moist, powder it in a blender.
4. Sieve it with a fine flour sieve.
Kozhukattai maavu or flour is ready to use.
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Preparation for kozhukattai poornam
1. Clean 1 cup sesame seeds. Next dry roast on a medium flame until you begin to smell them good. Do not discolor them they may lend a bitter taste. Cool completely.
2. Add them to a blender jar.
3. Powder finely.
4. Add grated jaggery, cardamom powder and blend well. OR If your jaggery has dust particles, then you can also melt 1 cup jaggery with ¼ cup water. Filter and bring it to a boil. Add the powdered seeds and stir. Cook on a medium heat until the poornam becomes thick enough to make a ball. Cool this and make balls.
5. I made balls out of the blended powder.
6. Make 12 equal sized balls. Set these aside.
Making kozhukattai dough
7. Bring one cup water to a rolling boil with little ghee and salt.
8. Switch off and add 1 cup rice flour to it.
9. Mix well. The mixture will be crumbly. Cover it and leave until it cools down a bit.
10. When the mixture is still slightly hot. Knead it well. If required dip your fingers in water and knead. The dough must be non sticky and crack free.
11. Divide the dough to 11 equal sized balls. Cover the dough with a moist cloth.
How to make ellu kozhukattai
12. Take a ball and make a dent in the center. Begin to spread it evenly to make a round puri. To prevent cracks you can dampen your fingers. You can also stick back the cracked parts. You can also use little ghee if the dough turns sticky. Place a poornam ball.
13. Join 4 sides of the puri excluding the corners. Dip fingers in water and press gently in the center.
14. Now join the corners as well. Stick again.
15. Gently pull the excess dough on top to shape like a modakam. You can also roll it to a plain ball.
16. For varalakshmi puja or gauri puja on the day before ganesh chaturthi, some women make these in the shape of kadubu. Make a puri and place the poornam mixture on one half, not a ball. Then cover and seal the edges. If the dough is dry it may not stick. So dampen the edges with little water and stick. You can make a design just by folding little dough towards the inner side on the edges.
17. However If you own a modak mould you can follow these steps
a) First grease the mould generously with ghee.
b) Place a rice flour ball inside and spread it evenly across the mould. Do not make it too thin. Modak may end up with wholes.
c) Place the stuffing and press. Do not try to stuff the ball. Instead stuff the powder or moist poornam.
d) Seal it with little more dough. Gently remove it. Repeat greasing to make more modakam.
Keep all the kozhukattai or modak covered with a moist cloth until they go for steaming.
18. Lastly bring water to a boil in a steamer or pressure cooker (without whistle). Place the kozhukattai/ modakam in the steamer basket lined with a moist cloth. Steam for 8 to 10 minutes.
Cool ellu kozhukattai completely and offer to the gods Gauri Ganesha.