Happy's Cook

Thursday, September 13, 2018

Peanut Jaggery Modak Recipe | Peanut Jaggery Mothagam | Peanut Jaggery Kozhukattai | Ganesh Chaturthi Special Recipes

Happy Ganesh Chathurthi to everyone celebrating. I had a great time making Ulundu Kara Kozhukattai that I posted yesterday and this Peanut Modak. I shared it with my friends and they gave a big thumbs up for this recipe. During one of our regular calls, my friend Gomathy was telling that she made this peanut kozhukattai as the after-school snack for her kids. Also, she told that she usually has this powdered jaggery and peanut filling in the fridge and it comes in handy for any quick sweet fix. So, when I was planning for Vinayagar chathurthi recipes, I called and got this recipe from her. She gave an amazing tip for making the outer layer really soft and it worked like a charm for me. Let's move to the preparation steps: 
Ingredients:
Idiyappam Flour - 1/2 Cup 
Salt - as required 
Water - 1 Cup 
Oil - 1 tsp
For the filling: 
Peanuts - 1/2 Cup 
Jaggery - 1/4 Cup + 1 tblsp 
Cardamom Pods -3 
Coconut - 2 tblsp(optional) 
Method:
1. Dry roast the peanuts in a pan until it turns light brown.  Roast it on medium flame and make sure not to burn it. At this stage, the skin of the peanuts starts to splutter. Switch off and allow it to cool completely. Peel the skin and transfer it to the mixie jar. Along with this add the powdered jaggery and the cardamom pods. Grind it once to crush the peanuts coarsely.
2. Add the grated coconut and pulse it once. Now make small balls out of this mixture and set aside. 
3. To make the outer Layer: Add the flour and salt to a mixing bowl. Along with this add the water.
4. Mix it well without lumps. Now, heat a pan and pour this batter and start cooking it in low flame. Add 1 tsp oil and cook until the batter thickens.
5.keep stirring and when the dough is formed as shown below, switch off the flame. By now the dough will be almost cooked. Transfer to a mixing bowl, knead it once and keep it covered.
6. Grease your mould with oil/ghee. Take a ball and press it into the sides of the mould and form a cup. Now place one of the filling balls in the centre and seal it with the dough.
7. Open it gently and take the kozhukattai carefully. 
8. Arrange it on your idli mould or steamer plate and steam it for 10 mins. Once it is done, the outer layer turns shiny. Take the kozhukattai's out without breaking and cool it for few mins.
Serve it warm.
Points to remember:
  • The method of dissolving the flour in water and then cooking will help the Kozhukatai to stay soft for a longer duration. The batter should be in the curd consistency before cooking and you can add an extra 1/4 cup water if needed. If you prefer the normal method, then check the other Kozhukattai recipes from the blog.
  • You can make the jaggery solution and cook the coarsely ground peanuts, coconut in this solution until it thickens. This is time-consuming and the method I followed is simple and no compromise in the taste. 
  • If you are not using the coconut, then you will not be able to make balls. So, spoon the filling while making kozhukattai. If coconut is not used, then the filling can be stored in the fridge for a month.
  • Don't overcook the kozhukattai. If overcooked it may turn chewy or rubbery.
Warm Regards,
Happy's Cook - Divya

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