Dry fruits modak | Dry fruits kozhukattai

Dryfruits modak/ kozhukattai is a delicious, healthy and very easy to make kozhukattai/ modak variety.For this kozhukattai
we make stuffing with dry fruits and dates. I have used ready made kozhukattai maavu /processed rice flour for this recipe.It is a very simple recipe and can be done quickly without any hassle.Try this yummy dry fruits modak / kozhukattai for this Vinayagar Chaturthi festival.Check out the recipe below.

Ingredients

For Stuffing-

Badam-2 tbsps
Cashew-2 tbsps
Grapes -1 tbsps
Pista-1 tbsp
Dates -2 tbsps
Poppy seeds-1 tsp
Sugar -1 tsp
Ghee -1 tsp

For outer dough -

Processed rice flour( ready made kozhukattai flour)- 1 cup
Water -1.5 cups
Salt -1/4 tsp
Gingelly oil -1 tsp

Method -

For stuffing

1.First powder the dry fruits (badam,cashew,pista,grapes) coarsely in a mixie then grind the dates separately.set aside.

2.Heat ghee in a kadai first add poppy seeds and sauté for few seconds then add the powdered dry fruits and dates mix well and sauté for 2 mins.
3.Add sugar mix well and continue to sauté for another 2-4 mins remove from fire, stuffing ready.

For outer dough

1 Boil water in a kadai or vessel add salt,gingelly oil and processed rice flour mix everything well. 2.Cook until all the moisture is absorbed completely and a dough is formed , remove from fire .
3.Transfer the dough to a plate knead well to a soft dough with any cracks . Cover with clean moist cloth until use.

For making Kozhukattai/ modak

a. Traditional method-

1.Make small balls of the filling set aside.
2.Now take lemon sized ball of the dough flatten it to small poori shapes . Keep the filling in the centre close and make modak shape .You can use a spoon and make line impressions on the sides of the kozhukattai.

b.With mould-

1.If you are using a mould grease the mould with little gingelly oil keep it ready.
2.Now repeat the same process of flattening the dough ,keeping the filling in the centre and closing it and then make a ball again and now keep this inside the mould close the mould tightly , remove any excess dough on the sides and bottom of the mould.
3.Open the mould and gently remove the kozhukattai .