Carrot modak is a delicious and easy modak made with carrot as main ingredient for stuffing. I have used grated coconut and raisins too. Very delicious and kid’s should love it with carrot. I had this in my list for this year’s Ganesh chaturthi 2016 recipes, so today tried it and when I tasted it, loved it a lot. Very easy with simple ingredients and procedure. You can try this for a change to the regular modak and kozhukattais. Check out the other Ganesh Chaturthi recipes
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How to make carrot modak video
Carrot modak recipe
Recipe Cuisine:Indian | Recipe Category: Snacks
Prep Time: 30 mins | Cook time: 12 mins | Serves: 12 - 14
Prep Time: 30 mins | Cook time: 12 mins | Serves: 12 - 14
Click here for cup measurements
Ingredients
Stuffing:
Carrot, grated – 3/4 cup
Coconut, grated – 1/2 cup
Sugar – 1/2 cup
Cardamom – 1
Raisins – 7
Ghee– 1 tsp
Outer layer dough:
Rice flour (I used idiyappam lour) – 1/2 cup
sesame oil – 1 tsp
Salt – as needed
Water – As needed
Carrot, grated – 3/4 cup
Coconut, grated – 1/2 cup
Sugar – 1/2 cup
Cardamom – 1
Raisins – 7
Ghee– 1 tsp
Outer layer dough:
Rice flour (I used idiyappam lour) – 1/2 cup
sesame oil – 1 tsp
Salt – as needed
Water – As needed
Method
- Peel and grate carrot finely. Keep grated coconut and other ingredients ready. Heat a pan with ghee, first add raisins and give it a fry. Add grated carrot and fry in medium or low flame until the raw smell goes off and gets cooked. Add coconut, sugar, cardamom and mix in medium flame.
- Sugar melts first and after that, just 2 minutes, until it again thickens, switch off the flame. Do not do in high flame, otherwise will end up in candy like stuffing. Set aside.
- For outer layer dough, boil water well until it bubbles. Add it to the idiyappam flour in a mixing bowl, with sesame oil and salt (my flour had salt in it, so did not add). Add hot boiling water little by little and mix with a ladle. Keep aside closed with lid.
- Once warm enough to handle, add little more sesame oil and knead the dough smoothly. Divide into equal sized balls. (12-14 ). Keep covered all the times.
- You can also roll and keep the stuffing for quick making of the kozhukattai. I just spooned it. Grease your hands and knead the dough every time and make small bowls out of it. Start from thinning outside, slowly moving towards inside to make the bowl as shown in the video. Stuff it with the carrot pooran and seal it by bringing the sides together on top.
- Boil water in idli pot or steamer and arrange the kozhukattais over a greased idli plate or a mesh. Steam it with lid closed for 5-8 mins or until the dough turns shiny.
Notes
- Keep the dough covered all the time to avoid cracking. Also knead the dough everytime, this way your dough will be more smooth, moist and manageable.
- Make sure to select really fine rice flour (my idiyappam flour is really a fine one- Baba’s) so that it gets cooked almost when you add hot water while kneading.
- I have used un refined sugar, you can use regular ones too. Or jaggery.
Enjoy the hot kozhukattais!
