Kozhukattai (Mothagam)Ingredients:

For the Dough or Outer coveringRaw rice - 2 CupsSalt - to tasteOil - 1 tbls

For FillingJaggery/sugar - 1 CupShredded Coconut - 1 CupGhee - 2 tbls

Method:

Soak rice for 2 hours. Drain the water and spread the rice on a clean cloth and allow it to dry in a shady place. When all the moisture is gone, grind it into a smooth flour. Take a heavy pan. Add 4 cups of water to it and a pinch of salt and 1 tbls of oil. When the water begins to boil, add rice flour and mix well without any lumps. Stir continuously. Make this into a smooth dough. Remove from heat.

For the Filling: Add ghee to a pan and add jaggery immediately. Keep on low flame for a few seconds just until the cane sugar begins to melt. Immediately remove form heat add shredded coconut and mix well.

To Form Kozhukattai: Take the rice dough. Form small balls. Take a ball flatten it and make it into a cup shape. Put a tsp of filling in it and close the cup so that the filling is secure inside. Shape the balls to have a tapered end. Steam the Kozhukattai in a idli cooker or pressure cook them for 10 minutes.

Ganesh Chaturthi - Recipes Kozhukattai Sweet Appam Modak Sundal Boondhi Ladoo

ModakIngredients:

Khoya - 1 PoundPowdered sugar - 1 PoundPistachios - Shivered 1/4 PoundRose essence - Few DropsFood coloring - yellow

Method:

Take a huge plate. Mix all the ingredients, except the pistachios into a dough. Knead well to from a soft dough. Shape into small balls. Press the ball in the center. Place a piece of pistachio in it and press slightly.

Sweet AppamIngredients:

Raw Rice - 2 CupsJaggery/Cane Sugar - 1 1/4 CupsShredded Coconut - 1/2 CupRipe Banana - 1Cardamom - 2-3 PodsGhee - 1 tblsOil - For Frying

Method:

Soak rice in water for 1-2 hours. Grind into a smooth paste. Before removing from the grinder add, jaggery, shredded coconut, cardamom pods, and ripe banana. Run the grinder till everything mixes well and forms a thick paste. Add 1 tbls of ghee to it. Heat oil in a pan. Make balls with the dough, flatten them and deep fry till golden brown.

INFORMATIONS Boondhi LadooIngredients:

Gram flour - 2 CupsSugar - 2 CupsCashews - 2 tblsRaisins - 1 tblsCardamom - 2-3 podsBaking soda - 1/4 tspGhee - 3 tblsOil - for frying

Method:

Heat a heavy bottomed vessel. Add sugar to it and after it melts and little water to it and make a thick sugar syrup. Add powdered cardamom to it and set aside. Sieve gram flour/besan with the baking soda. Mix will water to from a smooth paste without any lumps. Heat oil add ghee to it and pour the besan mixture into a boondi sieve. Remove when it just starts to crispen. Add fried cashews and raisins add everything to the sugar syrup and mix well. Rub oil on your hands and make balls of Laddos with your palms.

SundalIngredients:

Channa Dal - 1 PoundRed Chilies - 5Curry leaves - fewShredded Coconut - 5 tblsMustard Seeds - for seasoningSalt - to tasteOil - for seasoning

Method:

Soak channa dal overnight , for atleast 8 hours. Pressure cook it with little salt. Heat oil in a pan. Season mustard seeds. Add curry leaves and red chilies, and the shredded coconut, salt and the cooked channa dal. Mix well.