Kozhukattai Recipe (Kozhakattai) – Vegan South Indian Modak

Traditionally, Ukadiche modaks were made without molds. My mom, grandmom, and mother-in-law always shaped Kozhukattai by hand. It takes a bit of practice and patience, and while the modaks may not look perfectly uniform, the taste is what truly matters!
Here's a simple way to shape modaks without a mold:
Once the rice flour dough has cooled enough to handle, divide it into small lemon-sized portions. Flatten each portion gently into a small disc with the help of a rolling pin. Place a spoonful of the coconut jaggery filling (Thengai Pooranam) in the center of the disc. Carefully fold the edges of the disc up around the filling, pinching and pleating the dough to form a shape similar to dumplings or momos. Bring the pleats together at the top to create a cone-shaped modak. Remove the excess mixture at the top.
Remember to grease your hands with a little oil while working with the dough to prevent sticking. If shaping a traditional modak is tricky, you can also form them into simpler shapes like semicircles (half-moons), stuffed balls, or fold them like these puff pastry samosas - these taste just as delicious! Or skip the shaping altogether and use the coconut-jaggery as a stuffing between baklava sheets similar to my coconut baklava recipe.

Every household has its own twist on making modak. While the classic stuffing typically includes grated coconut, jaggery, and cardamom, some families add additional spices like poppy seeds, chopped nuts, and nutmeg to enhance the flavor.
For a richer texture and taste, or if you want to make modak without coconut, use cooked lentils such as chana dal, or add gulkand, mawa, dry fruits, sesame seeds (til/ellu) and peanuts.
My Instant Chocolate Mawa Modak is one such variation, using a cocoa and khoya mixture instead of the traditional coconut-jaggery filling. My Caramel Kalakand mixture can also be pressed into a modak mold for a fun, fusion-shaped sweet.
Regarding the dough, the traditional choice is rice flour, but you can experiment with other flours to create different textures and flavors. Options include whole wheat flour, all-purpose flour (maida), rava (semolina), idli rava, puttu podi, raw rice flour, or even millet flours like ragi flour. Each variation offers a unique twist on the classic Ukadiche Modak or kozhukattai.
You can make colorful Ukadiche Modaks by adding natural or organic food coloring to the rice flour dough-this makes them look even more festive and fun for Ganesh Chaturthi.

Modak stuffing turned hard: Usually means the jaggery mixture was cooked too long. Sprinkle in a little hot water and warm it gently to soften it back up.
Modak dough cracks while shaping: The dough has dried out. Sprinkle a little hot water and knead gently to bring it back to the right consistency. Also keep the dough covered with a moist kitchen towel while you work on making the modaks.
Modak splits open during steaming: This is different from cracking while shaping - it usually means the base wasn't sealed firmly enough, or the shaped modaks sat uncovered too long before steaming and dried out on the surface. Keep them covered with a damp cloth right up until they go into the steamer.
Modak turns rubbery instead of soft: This means they were oversteamed. Stick to 10-12 minutes and check for the glossy look and slight color change as your cue that they're done.

For steaming Thengai Pooranam Kozhukattai, I've often used an idli steamer, just like my mom did. You can also use a vegetable steamer, bamboo steamer, an Instant Pot, or an Indian pressure cooker - but be sure to steam without the whistle to avoid over-pressurizing.
If you're using an Instant Pot, here's how to steam the modaks perfectly: Add 2 cups of water to the steel insert. Select Sauté mode and bring the water to a boil. Place a tall trivet inside, then carefully set a steel pan or steamer basket on top. Arrange the modaks in the pan, ensuring they don't touch each other. Close the lid and keep the valve in the vent position. Select Steam mode and steam for 10-12 minutes, using an external timer for accuracy. Once done, let 5 minutes pass, then carefully lift the valve to release any remaining pressure before opening the lid.
Don't have a steamer or Instant Pot at all? A large pot works just as well: add about 2 cups of water and bring it to a boil, place a trivet or stand inside, and set a steel or heatproof plate on top. Arrange the shaped modaks on the plate without touching, cover with a tight-fitting lid, and steam for about 10 minutes until glossy and cooked through.
You can also bake them: prepare the coconut-jaggery stuffing and rice flour dough as usual, shape the modaks, then lightly spray with cooking oil or brush with milk, and bake at 350°F (180°C) for 20-25 minutes until golden brown. Baked modaks turn slightly crisp outside, like a stuffed pastry - delicious with a cup of chai!

Yes! Fried modak uses a different dough than this steamed kozhukattai recipe - typically whole wheat flour for the outer covering, rather than rice flour. The modaks are stuffed with the same sweet coconut-jaggery filling, then deep-fried until golden and crisp. This is the traditional Maharashtrian way of making fried modak, and it happens to be my personal favorite.
I grew up enjoying fried modak thanks to my Maharashtrian neighbors, who introduced me to this variation growing up. Some go a step further and steam the modaks first before frying, which adds an extra layer of softness inside the crisp shell.

The coconut-jaggery stuffing (Thengai Pooranam) can be prepared a day in advance and stored in the refrigerator. If you're making modaks for pooja or as prasadam, though, it's best to prepare everything fresh.
Leftover rice flour maavu (dough) doesn't have to go to waste - repurpose it into Ammini Kozhukattai, or turn it into savory modaks with an urad dal filling instead. Extra Thengai Pooranam works well in Puranpoli, sweet nei paniyaram, or layered into Karanji Baklava for a fusion twist.
Leftover steamed kozhukattai keeps at room temperature in an airtight container for up to a day, or in the fridge for 3-4 days. Reheat in the microwave for 1 minute or until soft before serving. Avoid freezing steamed modak - it tends to turn dry or chewy once thawed.

Yes - this kozhukattai recipe is naturally vegan and gluten-free, made with just rice flour, coconut, jaggery, and cardamom. There's no dairy, eggs, ghee, or wheat involved, unlike fried modak, which uses wheat flour for the outer covering.