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INGREDIENTS
)RUWKHoOOLQJ
Shredded fresh coconut - 2 Cup
Mixture of unsalted pistachios
and unsalted cashews - 1/2 Cup
Cardamom powder - 1/2 pinch
Milk - 1/2 Cup
Jaggery or sugar - 1 Cup
For the outer cover
RIce ßour - I Cuµ
Ghee - 1 tsp
Water - 1 Cup
Salt - 1/2 tsp
METHOD:
- 1o µreµure Lhe hIIIng, combIne coconuL,
mIII und juggery or sugur, mIx veII.
- CooI IL over medIum ßume, sLIr
conLInuousIy LIII Lhey ure mIxed µroµerIy.
- Add cashews and pistachios and cook for
ubouL one mInuLe.
- Nov udd curdumom µovder.
- IeL IL cooI, Ieeµ usIde.
- BrIng vuLer Lo u boII.
- Nov udd ßour, ghee und suIL, sLIr quIcIIy
so us Lo remove uII Iumµs.
- Cover vILh u IId for some LIme und cooI.
- Remove Lhe IId und Ieeµ sLIrrIng.
- Now remove the pan from the heat and
Lrunsfer uII Lhe mIxLure on u ßuL µIuLe.
- Kneud IL Lo muIe sofL dough.
- IL shouId be neILher Loo sLIcIy nor Loo dry.
- Grease the palms of your hands properly
und muIe u buII from Lhe dough.
- IIuLLen Lhe dough Lo muIe u cuµ shuµe.
- PuL |j| Lsµ coconuL hIIIng InLo LhIs cuµ.
- BIµ Lhumb und Index hnger In Lhe oII und
make 5-6 small pinches on the outside
edges of Lhe cuµ.
- Bring them together on top and join to
shuµe u µeuI.
- PuL moduI on u µre greused µIuLe.
- MuIe resL of Lhe moduIs.
- Nov SLeum Lhem for ubouL I, mInuLes und
serve vILh ghee.
INGREDIENTS
RIce ßour - I cuµ
Oil - 1 tsp
Salt - 1 pinch
Sesame seeds - 3/4 cup
CruLed dry coconuL ( coµru ) - z Lbsµs
Jaggery - 3/4 cup
METHOD:
- Dry roast sesame seeds till you get a
µIeusunL uromu.
- Cool the roasted seeds and grind with
dry coconut gratings and jaggery into a
sIIghLIy course µovder.
- MuIe µIum sIze buIIs ouL of Lhe eIIu
µoornum .1he oII In Lhe sesume seeds und
Lhe sLIcIy juggery vIII enubIe Lhe buIIs
Lo hoId.
- MIx rIce ßour, suIL und oII In u bovI und
muIe u sofL dough uddIng vuLer IILLIe by
IILLIe.
- PInch u smuII Iemon sIze buII from Lhe
dough, ßuLLen IL on your µuIm und µIuce
u buII of µoornum In Lhe mIddIe.
- Gather the edges together and seal the
µoornum vILh u µeuI.
- Set a wide mouthed vessel with 1/2 lit of
water adding 1/2 tsp of sesame oil on the
sLove und svILch on Lhe ßume.
- In Lhe meun vhIIe muIe u buLch of 6 , 8
or 10 kozhukattais depending on the size
of Lhe cooIIng vesseI.
- CenLIy droµ Lhe IozhuIuLLuIs one by one
InLo Lhe boIIIng vuLer.
- BoII for , mInuLes. Use u sµoon und
slightly prod the kozhukattais so that
Lhey do noL ´sIL´ uL Lhe buse of Lhe vesseI
for Iong.
- Cook for 5 more minutes till the cooked
IozhuIuLLuIs sLurL ßouLIng uµ.
- Remove the kozhukattais gently using a
µerforuLed IudIe und druIn Lhem.
- Offer the delicious Ellu Poorna
Kozhukattais to Lord Ganesha and enjoy
Lhe µrusuudum uIong vILh HIs bIessIngs.
Modak Ellu Poorna Kozhukattai
Dr.Chef Damu
Vinayagar
Chaturthi
Special