Vellai Kozhukattai (Sweet Modak)

Vellai Kozhukattai (Sweet Modak) : Ganesh Chaturthi special
Makes about 12-14

Ingredients for outer layer:
3/4 cup raw rice powder 
1 and 1/4 cups water
1/4 tsp salt

Ingredients for coconut-jaggery filling (or poornam):
1/4 cup grated coconut 
1/4 cup grated jaggery 
1 tsp + 1 tsp ghee
4-5 cardamom pods, crushed 

Method : 

1. First we have to make the filling or the pooranam. Heat a pan with 1 tsp ghee. Add the grated coconut and the grated jaggery and mix well until it begins to roast a bit and starts to turn a bit drier 

2. It will take about 8-10 mins for it to reach the stage we require. Keep mixing now and then and add cardamom powder before removing from fire. Set aside and allow to cool. 

3. Meanwhile, bring 1 cup water to boil with the 1/4 salt also added in. Once it boils, remove from flame and add the 3/4 cup rice flour in, mixing as you do so. Make sure no lumps are formed and mix well until you get a soft dough that's similar in consistency to chapati dough (it won't be stretchy though). Start with 1 cup water and keep adding a few drops as you mix until you get the desired consistency. Depending on the type of rice flour and humidity, etc, you will need different amounts of water. Let this mixture cool down a bit until you can handle it. Don't let it cool completely, or else the rice dough will become dry. 

This is the toughest part of making vella kozhukkattai or modak. Depending on how this comes out, your modaks can turn hard or soft or crack while they are steamed. 

4. Roll the pooranam into small balls and set aside. The coconut I used had long strands in it that's why my filling is all rough. Use normal grated coconut and you should be fine. 

5. With wet hands, take a lime-sized portion of the rice dough, form a ball by greasing your hands with the ghee, and flatten on your palm like so. Make sure its not too thin. I like there to be more filling than outer covering so I use lesser dough. Adjust according to your preference. 

6. Place the filling in the centre and cover the filling with it as uniformly as you can. It's the same technique used for aloo paratha. Once covered, make a smooth ball . 

7. Place on your steamer plate and steam for about 10-15 mins until the covering glistens. It will still be sticky to touch but don't steam for more than 15 minutes or they will harden.