Modaka

Modaka - Steamed modaka (kozhukattai)-
This is supposed to be the favourite recipe of Lord Ganesh.  There are many varieties and methods of making this modaka. Even the stuffing differs from region to region. I have made the traditional stuffing with jaggery and coconut. Modaka can be steamed or fried, this is the steamed type.
Ingredients
For the stuffing
Grated coconut - 2 cup
Jaggery powdered - 1 cup
Cardamom powder - 1 tbsp
For the outer covering
Rice flour - 2 cup
Water - 2 cup
Salt a pinch
Milk - 2 tbsp
Ghee - 1 tbsp
Method - making the stuffing
In a thick bottomed kadai dry roast the coconut. Keep it aside. Take the powdered jaggery and heat it in medium flame till it melts. Add the roasted coconut, powdered cardamom and mix it well. The stuffing is ready, keep it aside.
To make the outer covering, take water in another kadai. Add a pinch of salt, ghee and heat it. Add the milk when the water comes to a boil and add the rice flour. Mix it well, switch off the heat and cover the kadai for 10 minutes.
After 10 minutes, knead the dough with your hands. If it is too dry, sprinkle few drops of water. The outer covering for modak is ready.
Take a small lemon sized ball from the dough. With the help of both thumbs, press this and make a dent in the center. Try to make it like a cup. The edges will break,as rice flour doesn't have any gluten. You have to just patch the breaks. You can make pleats in the cup of possible. (Skip it if making for first time)
 Keep the filling in middle. Slowly approximate the edges and close the top by making it pointed. Make all the modaks in this way.
Steaming the modak
Keep all the modaks in a steamer or top of rice cooker and steam it. It will take 15 to 20 minutes to cook. Some may crack while steaming. Don't worry.

This is how I kept it in idli stand and steamed it in rice cooker