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sakkaravalli-kizhangu-kozhukattai
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5 from 1 vote

Sweet potato modak

Sweet potato modak colourful kozhukattai, made by using purple sweet potato and yellow ones for outer dough and a simple coconut sweet stuffing.
Prep Time20 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Servings: 16 Kohzukattai

Ingredients

  • 1/2 cup sweet potato cooked & mashed
  • 1/4 cup + 2 tbsp kozhukattai flour or idiyappam flour
  • 1 tsp sesame oil
  • Salt as needed

Stuffing

  • 1 cup coconut grated
  • 3/4 cup jaggery powdered
  • 2 cardamom
  • 1 pinch salt
  • 1 tsp ghee

Instructions

Stuffing

  • For stuffing, heat powdered jaggery with very little water. Mix well to melt.
  • Filter to remove any impurities.
  • Heat coconut, jaggery syrup in a heavy bottomed pan.
  • Cook until the syrup thickens and mixture gathers together.
  • Add cardamom, a pinch of salt and ghee before switching off and mix well.

For dough

  • Peel, wash and cut the sweet potato into cubes. Steam cook for 15 mins or until soft through inside.
  • Take the cooked sweet potato in a mixing bowl. Mash well.
  • Add kozhukattai flour (use idiyappam flour or rice flour, if not available), salt, oil and mix well.
  • Add hot boiling water, just a little to make a dough. Knead well smoothly.
  • Prepare both purple and yellow version same way. I used a pinch of turmeric for yellow one.
  • Take a large lemon size ball of the dough and knead to smooth it.
  • Flatten to a thick, palm sized disc. Place the mixture about 1 tbsp in centre.
  • Gather the sides to cover the stuffing carefully. Seal & roll to smooth ball.
  • Place it in a mould and shape it. I used my mooncake mould. You can use any modak shape or even jelly moulds to shape.
  • Steam for 5 - 7 minutes. I used my idli pot and placed the modak in bamboo steamer. You can use idli plates too. Just grease it and place the modaks. Repeat to finish.

Notes

  • For both the colour sweet potatoes, it is the same procedure.
  • Make sure to mash the sweet potato really smooth or even use a mixie to grind smoothly.
    Use really hot water for making the dough. But handle carefully.
  • Keep the dough, prepared modaks and cooked modaks, always covered.
  • Eye appealing, yet no compromise in taste! Enjoy hot.