MOTHAGAM (Sweet dumpling)

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MOTHAGAM (Sweet dumpling)
Is an Indian sweet dumpling. The sweet filling on the inside of a modak consist of freshly grated coconut and jaggery (non-centrifugal cane sugar) while the outer soft shell is made from rice flour or wheat flour. They are mostly cooked in a steamer.

The modak or mothagam is usually offered to Hindu deity, Ganesha. It begets him the moniker modakapriya (one who likes modak) in Sanskrit. During Ganesha Chaturthi, the puja always conclude with an offering of 21 modaks to Ganesha as prasadam.

Ingredients
1. Coconut - grated. 2 cups
2. Jaggery - grated 1 cup
3. Cardamom 2
4. Rice 2 cups
5. Oil 2tbsp
6. Salt to taste - a pinch

Preparations
1. Soak the rice for an hour and grind with little water to a find paste.
2. Heat oil in a pan, add grinded rice and mix well. Cook until it form a smooth paste and keep aside and allow it to cool.
3. In a separate pan add in the grated jaggery with 2 tbsp of water and dissolve it in a medium heat. Add in cardamom and stir well. Add in the grated coconut and mix well. Keep it aside and allow it to cool.
4. Apply oil in hand and make a small balls from the paste made by the rice flour. Flatten them to a thin consistency and fill in the jaggery mix and close. Gently press the corners. 
5.  Boil water in steamer and arrange the modaks/ mothagams in the steaming plate and cook for 5 minutes or until they are cooked.

Note.
1. To get the outer layer soft, it is important that you boil the water well before making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough.
2. Do not over cook, it may give you rubbery and broken mothagam.


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