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Showing posts with label FESTIVAL RECIPES. Show all posts
Showing posts with label FESTIVAL RECIPES. Show all posts

April 12, 2019

Tamil New Year Recipes / Tamil Puthandu Recipes

Tamil new year recipes

Here is a list of Tamil new year recipes/ Tamil puthandu special recipes for pooja and lunch menu. On varusha pirappu day we offer mango pachadi, arisi paruppu payasam, neer mor and panakam to God. Apart from this, we make no onion no garlic lunch menu by making sambar, thayir pachadi with gooseberry or carrot or lady's finger, kootu or poriyal, urad dal vada with pepper. This menu is more like amavasya food / no moon day lunch. Some people also make 5 rice varieties like lemon rice, tamarind rice, coconut rice, sweet pongal and curd rice instead of making full meals. But usually I make Lady’s finger sambar, Gooseberry or carrot thayir pachadi, raw mango pachadi, raw banana poriyal or broad beans poriyal, rice and moong dal payasam , urad dal vada. I have given the links for all these recipes below. I have also shared the links for other options. Do check it out and try the menu according to your convenience and family practice.

Also check out my post on How to celebrate Tamil New Year at home  !

Tamil new year lunch menu

Tamil New Year Recipes Links



    Variety Rice Recipes + Vada + Payasam

    Check out my Full meals lunch menu post to view the order of arranging the dishes in banana leaf.

      OTHER OPTIONS FOR KUZHAMBU(Skip onions and make it for festival day to offer God)





      Check out my 18 Payasam Varieties for full collection.



      • Rava Kesari Recipe

      • Kesaribath - Karnataka style

      • Milk kesari/Paal kesari recipe

      • Semiya/Vermicelli kesari

      • Microwave rava kesari

      • 12 Kesari varieties


      • Tamil nadu lunch menu 1

      • Tamil nadu lunch menu 2

      • No Onion No Garlic Lunch Menu

      • All the above recipe links are for variations. You can try any based on the availability of ingredients. Its not a hard and fast rule to make a full meals and offer GOD. Some people celebrate Tamil new year just by offering a payasam & vada. If you are a bachelor and wish to do the pooja, you can simply soak Poha/Aval in milk adding sugar &amp cardamom and offer to God. GOD will accept everything and anything if done whole heartedly. The celebration procedure I have shared here is based on my family practice. It may vary as per your tradition and custom. So beginners, please consult the elders of your family and do the pooja.

        Wish you all a very happy and prosperous Tamil New Year !!
        அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள் !!!
      Continue Reading...

      February 15, 2019

      Delhi Carrot Halwa In Pressure Cooker – Gajar Halwa Recipe Without Khoya In Pressure Cooker

      Gajar halwa / Carrot halwa using Delhi carrot was in my try list for long time. Recently I bought some fresh Delhi carrots in Reliance. I thought of trying carrot halwa and red carrot pickle with it. To begin with, I tried this easy carrot halwa recipe without khoya and condensed milk in pressure cooker for a surprise guest at home yesterday. I finished the preparation quickly under 20 minutes. It came out really well with a bright red color. We loved it very much. I served the same for Valentine’s day treat as well. Friends, do try this yummy carrot halwa using Delhi carrot easily in a pressure cooker. Don’t forget to share your feedback with me.  For variations, you can use Ooty carrot instead of Delhi carrot. Cook the grated carrot in an open kadai, add condensed milk instead of sugar, milk and try it.

      Check out my other 18 halwa varieties too !

      Delhi carrot halwa in a pressure cooker

      Delhi carrot halwa in a pressure cooker

      Carrot halwa with Delhi carrot made eaaily in a pressure cooker.

      Cuisine: Indian
      Category: Sweet
      Serves: Serves 3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes

      1 cup - 250ml
      • Grated carrot - 2 cups (I used 2 Delhi carrot)
      • Sugar - 3/4 cup ( Use 1/2 cup for mild sweetness)
      • Cardamom powder - 1/2 tsp
      • Boiled milk - 1/2 cup
      • Salt - a pinch
      • Cashew nuts - Few
      • Ghee - 2 to 3 tbsp
      1. Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater.
      2. Measure 2 cups from it. In a pressure cooker base, heat 1 tbsp ghee.
      3. Saute carrot for 5 minutes to leave the raw smell. Add milk and a pinch of salt.
      4. Pressure cook in high flame for 2 to 3 whistles.
      5. Open the cooker after the steam is released. Add sugar, cardamom powder and a tsp of ghee.
      6. Mix well in medium flame till halwa starts to leave the sides of cooker.
      7. Lastly add ghee roasted cashews along with the remaining ghee. Mix well and serve warm with ice cream !
      • Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater. Measure 2 cups from it and set aside.

      • Heat 1 tbsp ghee in a pressure cooker. Saute the grated carrot in medium to high flame till its raw smell leaves completely. It takes 5 to 7 minutes. Carrot changes to pale red in color. Add boiled milk( at room temperature) and a pinch of salt. Mix well.

      • Cover the lid. Put the weight valve. Keep the flame high and pressure cook for 2 to 3 whistles. Open the cooker after steam is released. Carrot becomes soft after cooking and some milk will be leftover in the bottom of cooker.

      • Add sugar, cardamom powder and a tsp of ghee to avoid halwa sticking to the bottom of cooker. Mix well. Carrot mixture liquifies after adding sugar. Mix in medium to high flame till the mixture becomes thick and starts to leave the sides of cooker.

      • Do not over cook the carrot, sugar mixture to prevent halwa becoming hard and chewy. Switch off the flame at the right time with some wetness in it. When it cools down, halwa comes to perfect consistency.

      • Roast cashews in the remaining ghee. Add to the halwa. Mix well and serve it warm with a scoop of vanilla ice cream. Enjoy !



      • Adjust the quantity of sugar as per your taste.
      • You can replace sugar and milk with condensed milk. In that case, cook carrot adding little water.
      • Do not over mix the carrot after adding sugar. Halwa may become chewy and hard after cooling down.

      Try this easy, yummy Carrot halwa in a pressure cooker and enjoy ! I served halwa and dry fruits mixture for my guest.
      Continue Reading...

      January 4, 2019

      Paal Poli Recipe – Milk Poli – Paal Poori Recipe

      Paal poli recipe
       Paal poli recipe also known as paal poori ( milk poli) is a traditional south Indian dessert recipe. This sweet is prepared with poori and sweetened milk. Poori can be prepared with maida / all purpose flour or chiroti rava. Similarly sweetened milk can be made by boiling and reducing the milk adding sugar or by adding condensed milk. Paal poli is usually served in Tamil brahmins wedding feast. They also make it for festivals like Tamil new year, avani avittam, bhogi and krishna jayanthi. I have tasted this in my friend’s house but she had dipped the maida poori in badam milk. I loved it very much and wanted to try at home. Finally I prepared it for this New year celebration and thought of starting my 2019 recipes with this delicious sweet. As this is my first attempt, I followed an authentic recipe from my cookbook collections. Sendhil loved it very much. I liked it too. Though the procedure seems to be lengthy, it can be prepared easily. Just make maida poori and dunk in sweetened, reduced milk. I served it by garnishing with lots of nuts and saffron for enhanced flavor and taste. Friends, do try this yummy paal poli recipe for festivals and occasions at home. I am sure your family members would love it. Lets see how to make paal poli recipe with step by step pictures.

      Paal poli

      Paal poli recipe / Paal poori / Milk poli recipe

      Paal poli recipe / Paal poori / Milk poli recipe

      Traditional South Indian dessert recipe - Paal poli prepared using maida poori and sweetened milk.

      Cuisine: South Indian
      Category: Sweet
      Serves: 6 to 8
      Prep time: 15 Minutes
      Cook time: 10 Minutes
      Total time: 25 Minutes

      1 cup - 250ml
      • Maida / all purpose flour - 1/2 cup
      • Coarse Rava / Semolina / Sooji - 1/2 tbsp
      • Ghee - 1/2 tsp
      • Salt - a pinch
      • Water - as needed
      For sweetened milk
      • Milk - 1/2 liter ( 2 cups)
      • Sugar - 1/4 cup
      • Cardamom powder - 1/2 tsp
      • Edible camphor - a pinch (optional, I used it)
      • Chopped cashew nuts, badam, chironji - a handful
      • Saffron threads - few
      1. To make paal poli, take maida, rava, ghee and salt in a bowl. Mix well.
      2. Add water gradually and make a smooth, non-sticky, stiff dough.
      3. Let the dough rest for 15 minutes. Cover and keep it aside.
      4. In the mean time boil milk. Boil till its reduced slightly.
      5. Add sugar, cardamom powder and chopped nuts. Mix well and switch off the flame.
      6. After 15 minutes, take the dough. Knead well. Roll thick, small poori by dusting in maida.
      7. Heat oil in a kadai. Deep fry poori both the sides. Do not over fry like papad.
      8. Remove the poori, drain the oil and add to milk.

      • In a wide bowl, take maida, rava, salt and ghee. Mix well to spread ghee in the flour.

      • Add water gradually and make a smooth, non-sticky, tight dough. Knead for few minutes. Cover and rest for 15 minutes to 30 minutes.

      • In the mean time boil milk in a pan. When its quantity is reduced slightly, add sugar, chopped nuts and saffron. Boil till sugar melts and switch off the flame. Add a pinch of powdered edible camphor for nice flavor. Its optional though.

        • Take the dough and knead for a minute. Make lemon sized balls. Dust it with maida if needed. Roll into thick, small poori.

        • Heat oil to deep fry. Check oil temperature by dropping a pinch of dough. If it rises to the top immediately, its heated. Drop one poori and pat it gently. It will puff up and comes to top. Flip and cook the other side. Remove and drain the oil. You can fold into half moon shape if you wish.

          • Dunk the poori in milk and set aside to soak for 30 minutes. Serve warm or cold. Garnish with more nuts and saffron if you like. 

          Enjoy !


          • Adjust the quantity of sugar as per your taste.
          • Do not add more rava. It makes the poori hard.
          • Do not over fry the poori. It will become a papad.

          Try this yummy, delicious paal poori and enjoy.
          Continue Reading...

          December 22, 2018

          Thiruvathirai Kali With Rice Flour – Thiruvathirai Recipes

          Thiruvathirai kali with store bought rice four is a simplified version of the authentic rice kali recipe. Traditionally thiruvathirai kali is prepared by roasting raw rice and moong dal to golden brown, ground to coarse rava like texture and pressure cooked in jaggery syrup. Today I tried thiruvathirai kali recipe with roasted moong dal powder and store bought rice flour (Idiyappam flour). As Thiruvadhirai festival is on this Sunday (23rd December), this recipe must be useful for people who is looking for a short cut version. I prepared it for Thursday Guru pooja neivedyam. Though its taste is not like the traditional kali, it came out surprisingly good. The smell of roasted moong dal powder is the highlight for this kali. This version helps to reduce the preparation time. Friends, do try this easy thiruvathirai kali recipe with rice flour and share your feedback with me.

          Check out my traditional thiruvathirai kali, kootu and adai recipes. 

          Thiruvathirai kali with rice flour

          Thiruvathirai kali with rice flour

          Thiruvathirai kali with rice flour. 

          Cuisine: Tamil nadu
          Category: Thiruvathirai recipes
          Serves: Serves 3
          Prep time: 10 Minutes
          Cook time: 20 Minutes
          Total time: 30 Minutes

          1 cup = 250ml
          • Rice flour / Idiyappam flour - 1 cup
          • Yellow moong dal - 2 tbsp
          • Grated jaggery - 1.25 to 1.5 cups
          • Water - 2 cups
          • Cardamom powder - 1/2 tsp
          • Grated coconut - 1/4 cup
          • Ghee - 2 tbsp
          • Cashew nuts - 5
          1. Dry roast moong dal till golden. Powder like rava.
          2. Melt jaggery adding 1 cup of water and strain it.
          3. Take jaggery syrup and water to 2 cups.
          4. Add coconut, cardamom powder. Bring to a boil.
          5. Switch off the flame. Add powdered moong dal and rice flour.
          6. Mix without lumps. Keep in low flame and stir it well. Cover cook.
          7. It will become a thick dough leaving the sides of pan.
          8. Lastly add ghee roasted cashew nuts. Mix well and serve.
          • Take the moong dal and dry roast in a hot kadai. Roast in medium flame till golden brown with a nice aroma. Grind to rava (semolina) like consistency. Set aside.

          • In a pan, take jaggery and add 1 cup of water. Heat and melt the jaggery. Strain the syrup in another bowl and measure the quantity. Add more water and make it to 2 cups in total.

          • In a thick bottomed kadai or pressure cooker base, take the jaggery syrup. Add cardamom powder and grated coconut. Mix well and bring to a boil.

          • Switch off the flame. Add roasted moong dal powder and rice flour. Mix without lumps. Now switch on the flame and keep it low.

          • Mix well to make a thick dough. Keep the flame completely low and cover cook for sometime. The mixture will leave the sides of pan.

          • Roast cashews in ghee and add to the kali. Mix well and serve warm.

          • Enjoy !


          • You can use idiyappam flour or rice flour used for making snacks.
          • Adjust the quantity of jaggery as per your taste. Add 1:1 ratio of rice flour and jaggery for mild sweetness.
          • Addition of moong dal is a must here. It gives the flavor for this kali.
          • Do not skip coconut and cardamom too.

          Try this easy thiruvathirai kali with rice flour. Offer God and Enjoy !

          Continue Reading...

          October 15, 2018

          Chalimidi, Vadapappu, Panakam - Andhra Naivedyam Recipes

          Vadapappu, Chalimidi and Panakam are the 3 most popular and quick and easy naivedyam recipes of Andhra. It is usually prepared for Ramanavami , Varalakshmi vratham and on the first day of Navratri. All these 3 prasdams can be prepared under 10 minutes. Chalimidi is of two types. One is pachi chalimidi is an uncooked version which is made of rice flour and powdered jaggery. Second one is Pakkam chalimidi in which rice flour is cooked in jaggery syrup. In Tamil, it is called as Maavilakku. Today I have shared Pachi chalimidi recipe. Traditionally chalimidi is prepared using homemade processed rice flour. But today I have shared a quick version using store bought rice flour/Idiyappam flour. Vadapappu is also an easy, one ingredient naivedayam recipe prepared by soaking moong dal. It is similar to Karnataka's Kosambari.  Panakam is a sweet drink and a summer coolant that is prepared by mixing jaggery, dry ginger powder, pepper powder in water. Friends, do try these 3 easy, yummy Andhra special naivedayam recipes for festivals and offer to God.

          Check out my other Andhra recipes too !

          Chalimidi recipe, Vadapappu and Panakam

          Chalimidi recipe, Vadappau and Panakam

          Chalimidi recipe, Vadapappu and Panakam - 3 Andhra special Naivedaym recipes

          Cuisine: Andhra
          Category: Sweet
          Serves: Serves 2
          Prep time: 5 Minutes
          Cook time: 5 Minutes
          Total time: 10 Minutes


          1 cup = 250ml
          Chalimidi recipe
          • Idiyappam flour / Homemade processed rice flour – 1/2 cup
          • Powdered jaggery or powdered sugar – 1/4 cup ( I used organic brown sugar, so color is dark)
          • Cardamom powder - 1/8 tsp
          • Ghee - 1 tbsp
          • Water - 1 tbsp or more as needed
          Vadapappu recipe
          • Moong dal - 1/4 cup
          • Water - to soak
          Panakam Recipe
          • Water - 1 cup
          • Powdered jaggery - 2 tbsp
          • Dry ginger powder - 1/4 tsp
          • Pepper powder - 1/4 tsp
          • Cardamom powder - 1/8 tsp
          • Tulsi leaves - to garnish


          1. To make Chalimidi, take the rice flour, jaggery, ghee, cardamom powder in a bowl.
          2. Mix  well. Add little water if needed and make a non-sticky ball. Pachi Chalimidi is ready.
          3. To make vadapappu, wash and soak moong dal in water for 1 hour. Drain the water completely and offer to God. 
          4. For panakam preparation, mix jaggery and other ingredients in water. Filter the water.
          5. Panakam is ready. Garnish with few tulsi leaves and offer to God on Ramanavami and other festivals.


          • How to make pachi chalimidi : Take store bought idiyappam/ appam flour in a bowl. Add powdered jaggery ( I used organic brown sugar/Naatu sakkarai, so its color is too dark), cardamom powder, ghee. Mix well. Add 1 to 2 tbsp. water. Mix well and make a smooth ball. Pachi chalimidi is ready. 

          • How to make vadapappu : In a bowl, take the moong dal. Wash and soak in enough water for an hour. Drain the water completely and take the soaked, wet moong dal. Offer to God.

          • How to make panakam: Take one cup of water. Add powdered jaggery, cardamom powder, dry ginger powder and pepper powder. Mix well and strain it. Garnish with few Tulsi leaves. Panakam is ready to serve. Enjoy !


          • Adjust the quantity of jaggery in chalimidi and panakam based on your taste.

          3 easy and yummy Andhra special naivedyam recipes are ready !

          Continue Reading...

          September 17, 2018

          Puran Poli With Wheat Flour – Wheat Flour Obbattu Recipe

          puran poli with wheat flour

          Puran poli with wheat flour  / wheat flour obbattu – Recipe with step by step pictures. Puran poli a popular festival sweet in Maharashtra. This sweet recipe is called by various names across India. They have small variations in ingredients and method of preparation. In Tamil, we call it as paruppu boli. In Kannada, its is obbattu / holige and Bobbatlu/ bobbattu in Telugu. After Ganesh chaturthi celebration, many of us must be thinking of using leftover chana dal pooranam that is prepared for kozhukattai / modak. Every year I make suzhiyan / susiyam using the leftover stuffing. So this year I prepared puran poli with wheat flour instead of maida for outer covering. It came out well and soft. To make soft puran poli, I followed my chapathi / roti recipe  adding ghee and curd to make the dough. I rested the dough for 30 minutes and tried it. As I had already prepared Karnataka style obbattu/ holige, I followed the same steps and procedure for stuffing and rolling the puran poli. It came out so good. Myself and Sendhil liked it very much and had the same for our breakfast. I had a satisfaction of making obbattu without maida adding less oil/ ghee. Friends, If you have leftover pooranam/ Hooran/ stuffing prepared for the festival, you can make this puran poli recipe with wheat flour. You can make this poli thin or thick as you wish.

          Check out my Karnataka style holige / Obbattu recipe with tips and tricks. 

          wheat flour obbattu recipe

          Wheat Flour Puran Poli - Obbattu with wheat flour

          Wheat Flour Puran Poli - Obbattu with wheat flour

          Puran poli with wheat flour - Puran poli / Obbattu prepared with leftover chana dal puran

          Cuisine: Indian
          Category: Sweet
          Serves: 5
          Prep time: 30 Minutes
          Cook time: 5 Minutes
          Total time: 35 Minutes


          1 cup - 250ml
          For puran poli outer covering
          • Wheat flour / Atta - 1 cup
          • Water - as needed
          • Salt - 1/4 tsp
          • Curd - 1 tbsp
          • Ghee or gingely oil - 1 tbsp
          • Cooking oil - to drizzle puran poli while cooking
          For stuffing
          • Chana dal - 1/2 cup
          • Powdered jaggery - 3/4 cup
          • Water - 1/4 cup ( to melt jaggery)
          • Cardamom powder - 1/2 tsp
          • Grated coconut - 1/4 cup


          1. Wash and pressure cook chana dal in required water till soft.
          2. Remove and drain the excess water. Mash or grind it coarsely.
          3. Melt jaggery adding water. Strain the syrup. Add chana dal paste.
          4. Add grated coconut, cardamom powder. Mix till thick like dough. Puran is ready.
          5. Knead smooth dough with ingredients given above.
          6. Make equal balls of puran and dough. Dust the dough ball with wheat flour.
          7. Roll it and keep the puran balls. Seal and roll it thin or thick.
          8. Heat dosa pan with oil. Cook the puran poli both the sides.
          9. Remove and serve hot adding ghee on top. 


          • Prepare the stuffing / pooranam first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a ladle or grind it coarsely without water. Set aside.
          • To this mashed dal , add grated coconut and jaggery.  Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. (If jaggery has impurities, boil and melt jaggery in little water Add this syrup to the cooked chana dal and cook till thick.)  Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm. (TIP : If the pooran / Stuffing becomes watery and not thickens soon, you can add some besan flour ( say 1 to 2 tbsp) , mix without lumps and cook in medium flame till thick. Besan helps to thicken the stuffing soon.). Refrigerate the leftover stuffing till use.
          • In a wide bowl, take the wheat flour, ghee, curd and salt. Mix well. Then add water gradually and make a smooth, non-sticky dough. Cover and let it rest for minimum 30 minutes.

          • Take the dough after resting time. Make balls equal to or little lesser than the size of puran ball.

          • Take one dough ball. Dust it with wheat flour or grease with oil. Roll it to palm size. Now place the stuffing ball in the middle. Seal the corners and flatten it slightly. Dust it again.

          • Roll it gently to make a thick or thin puran poli. Arrange in a plate. Similarly make the remaining poli and arrange them without touching each other.

          • Heat a dosa pan. Grease with oil or ghee. Drop the poli and cook till brown spots appear on one side. Flip and cook the puran poli on other side too.  Cook in medium flame patiently. Add ghee or oil if needed. Remove and arrange in a plate. Apply ghee on top to prevent drying. Cook the remaining poli and stack them one above the other to keep it soft. Enjoy hot or warm !
          • Store the leftover stuffing and dough in refrigerator.


          • To make soft puran poli with wheat flour, you must add ghee or oil in the chapathi dough.
          • Dough should be rested well to make soft obbattu. You can rest it for 30 minutes to 3 hours.
          • If the puran / stuffing is watery and not thickening soon, you can add some besan flour and cook till it thickens.
          • If the dough is too sticky, grease your hands with oil and roll the poli by patting it on a butter paper. If its non-sticky, you can dust in wheat flour and roll in a rolling pin.
          • Always cook the poli in medium flame patiently till brown spots appear. Smear with ghee or oil whenever needed.
          • Stack the cooked poli one above the other to keep it soft.
          • Ghee helps to make the puran poli softer. But if you are health conscious, you can use gingely oil.

          Try this yummy puran poli recipe with wheat flour and enjoy !
          wheat flour puran poli

          Continue Reading...

          September 14, 2018

          Modak Recipe With Step By Step Pictures - Ukadiche Modak Recipe

          modak recipe with step by step pictures

          Maharashtrian Modak recipe popularly known as Ukadiche modak in Marathi was in my try list for long time. Last year during Ganesh chaturthi I tried this modak along with fried modak recipe. But the modak shape was not satisfactory. I posted fried modak with wheat flour but skipped posting this steamed modak recipe. So this year I was determined to make ukdiche modak recipe and prepared it successfully after 2 attempts. I watched a Maharashtrian modak video in YouTube which helped me lot to solve all my doubts and to make a good modak recipe after my flop shows. To make soft modak, dough should be kneaded smooth without cracks. I have used little milk as per the video recipe. So milk helped to keep this modak soft. Unlike South Indian kozhukattai recipe, this modak dough is prepared in a slightly different procedure. Water quantity used is very less here. But the coconut stuffing part is almost the same like thengai pooranam we prepare in Tamil nadu. Apart from shaping the modak, I din’t feel anything difficult in this recipe. Modak pleats are not perfect but I am happy that I could make a decent ones. Due to lack of time, I couldn’t capture a video. Next year I will surely make a video for better understanding. Ok, lets see how to make Modak recipe in step by step with picture.

          Check out Fried modak recipe using wheat flour.

          how to make modak

          Modak recipe - Ukadiche modak recipe

          Modak recipe - Ukadiche modak recipe

          North Indian modak recipe - Ukadiche modak recipe with step by step picture.

          Cuisine: North Indian
          Category: Modak recipe
          Serves: 10 nos
          Prep time: 10 Minutes
          Cook time: 10 Minutes
          Total time: 20 Minutes


          1 cup - 250ml
          • Idiyappam flour / Kozhukattai flour / Processed rice flour - 1 cup
          • Water - 1 cup
          • Milk - 2 tbsp
          • Ghee - 1 tsp
          • Salt - 1/4 tsp
          For stuffing
          • Grated coconut - 1/2 cup
          • Powdered jaggery - 1/2 cup
          • Cardamom powder - 1/4 tsp
          • Chopped nuts - 1 tbsp


          1. To make modak, firstly prepare the coconut stuffing part.
          2. Heat coconut and jaggery. Mix till it leaves the sides of pan.
          3. Add cardamom powder, chopped nuts. Mix and set to cool.
          4. For modak dough, heat water adding ghee and milk in a wide kadai.
          5. When it roll boils, add rice flour. Switch off the flame and mix well.
          6. Cover the kadai with a lid and rest for 10 minutes. Knead it well by dipping hands in water.
          7. Make smooth dough and cover with wet cloth.
          8. Shape the modak and fill the coconut stuffing. Seal it.
          9. Arrange all the modak in greased idli plate and steam it for 10 minutes.
          10. Switch off the flame. Remove the modak when warm. Enjoy !


          • For modak recipe, firstly make the coconut jaggery stuffing part. In a kadai, take the grated coconut and powdered jaggery. Mix well in medium flame till jaggery melts and mixes with coconut.

          •                          modak recipe with step by step pictures
          • Keep mixing in medium flame till the stuffing starts to leave the sides of pan. Check if you are able to roll a non-sticky, soft ball. Switch off the flame and let it cool. It will become crumbly once it cools down completely.
          • modak recipe with step by step pictures
          • In a kadai, heat 1 cup of water adding 1 tsp ghee and 2 tbsp milk. Let it come to a roll boil. Simmer the flame completely. Add rice flour, mix well to coat the rice flour with water. Do it quickly.
          • modak recipe with step by step pictures
          • Switch off the flame and cover the kadai with a lid. Rest for 10 minutes. Transfer the modak mixture to a plate. Keep a bowl with water for dipping the water.
          • modak recipe with step by step pictures
          • Dip your hands in water and gather the dough in the plate. Make a smooth, non-sticky dough. Knead well for 5 minutes. Dip your hands in water whenever needed while kneading the dough.
          • modak recipe with step by step pictures
          • Now cover the dough with a wet cloth. In a small bowl, take little water with few drops of oil. Use this water to dip your fingers while shaping the modak. Now start to make shapes. For this, take a lemon sized ball. Press it using your fingers to make a cup shape. Dip your fingers in water whenever its sticky or difficult to press. Make sure the corners of the cup is thin. 
          modak recipe with step by step pictures
          • Press it with your finger and make pleats in equal intervals. Place 1 tbsp of stuffing inside the cup. Hold the top of modak with your fingers and keep rotating it gently to bring all the pleats together. Once the stuffing is completely covered, seal the top of modak and make a coconut shape. Dip the bottom of modak slightly in water+oil and arrange the modak in a plate or box. It helps to prevent sticking to the plate. Cover it to prevent drying. Make all the modak and arrange it.
          modak recipe with step by step pictures
          • You can also make a half moon shape as shown in the above pictures.
          • Heat water in a idli pot and let it come to a roll boil. Grease idli plate with oil and arrange the modak. After the water starts to roll boil, keep the idli plate with modak.
          modak recipe with step by step pictures

          modak recipe with step by step pictures
          • Cook in high flame for 6 to 8 minutes. Switch off the flame and let the modak becomes warm. Then remove in a plate. Offer to Lord. Enjoy ! modak recipe with step by step pictures


          • Do not overcook the coconut, jaggery mixture. It will become hard and chewy.
          • Do not add more water.Ratio of rice flour and water should be 1:1. Milk is added to bring softness and to make white colored modak.
          • Always make the coconut stuffing first. Then make the dough.
          • After making the dough, start to shape the modak immediately.Do not rest the dough for long time.
          • Always cover the dough with a wet cloth while shaping the kozhukattai/ modak.
          • Similarly keep the shaped modak covered till you steam it.
          • Do not steam for long time. Modak may crack. Steam cook only for 6 to 8 minutes after the water in the idli pot roll boils.
          ukadiche modak recipe
          Try this yummy North Indian style Ukadiche modak and enjoy !

          Modak recipe
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