Modagam/Modak/Kolukatai

Modak is an Indian sweet popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut and brown sugar/palm sugar, while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour. Through out the years, the filling has gone through variations. One can find them with mung dal,chocolate,kesari modak,coconut rose, motichoor, dry fruit or even sesame seeds fillings. The modak can be fried or steamed. 

The modak is the favourite sweet of the Hindu deity, Ganesha . It begets him the moniker modakapriya (one who likes modak) in Sanskrit. During Ganesh Chaturthi, the puja always concludes with an offering of 21 modaks to Ganesha as prasadam/offering. Modaks made with rice flour shells are often preferred for this purpose, although wheat shell versions are also used. Indians around the world prepares modak for just as a simple tea time delicacy or offering to god. 

For modak skin: 

1 (250gm) cup raw jasmine rice (ensure a good quality rice for tastier modaks)

1 tbsp oil

1/4 tsp salt

Wash and soak raw rice for 3 hours.  Then grain nicely until become a silky paste in a mixer by using about 1 cup of water and salt.  Take a bit of the batter and place it between fingers to check if the rice had fully ground.  Heat a non stick pan in medium heat, put a tbsp of cooking oil, coat the oil at all side then pour in the blended rice batter on to the pan. Stir without stop as rice flour batter will become a dough fast due to the heat. keep stirring until the dough comes out easily from the pan and sticks to your spoon.  Once done , close fire. To check , wet your hand and touch the dough, the dough should not be sticking to your fingers. Another way to check is take a small dough and roll like a ball, the dough should not stick to your palm. Transfer the cooked dough on a greased flat surface or bowl.  Knead for about 5mins. This will make the dough softer. Yields: around 15-16modaks

Lets prepare the filling. 

I am going to prepare two types of sweet fillings. One is grated coconut with palm sugar, while the second filling is mung dal with grated coconut. You need to double the above recipe if making two fillings. 

Coconut Filling:
200ml water
80gm palm sugar/achu vellam/orange sugar
180gm coconut
1/4 tsp ghee
a pinch of salt
a drop of orange colouring

This filling is enough for the above modak skin recipe.
Heat water in a wok with sugar. Simmer until sugar dissolves.
Add in coconut, salt and orange colouring. 
Keep stirring until mixture thickens.
Finalize by adding ghee and stir until mixture turns dry.
Transfer to a bowl and leave to cool before using.

Mung Dal Filling:
3/4 cup mung dal (soak in water for 20mins)
5 tbsp sugar
2 tbsp grated coconut
a few drop of cardamom essence or 2 pods cardamom(grounded)

This filling is enough for the above modak skin recipe.
Mix in a wok, mung dal,sugar and 1  cup of water.
Leave to simmer until mung dal soften.
Add cardamom essence and coconut. Mix to combine.
Stir until mixture turns dry. 
Transfer to a bowl and leave to cool before using.

To make modak:
I used the modak mould (refer clip below) to make  modaks. You can also make hand made
If using mould, oil the mould, and close the mould. Then place some dough in the mould, and press firmly all around, this is to ensure that the design is imprinted on the dough, then place some filling. Seal the top part with more dough. Do the same until all the dough has been used. Steam in rapid boiling water for 7 mins. Leave to cool for 5 mins before transferring to a serving plate. If you try to transfer immediately after steaming, the modaks might break apart.