Kozhukattai (मोदक) — Indian Steamed Rice Dumplings with Sweet Coconut

• 180 gRice flour (fine, store-bought or freshly milled)
• 300 mlWater (plus 30 ml extra if needed while kneading)
• 2 gSalt (about 1/3 tsp)
• 10 gGhee (about 2 tsp, plus 5 g for greasing hands)
• 200 gFresh grated coconut (tightly packed)
• 150 gJaggery (grated or crushed)
• 1 tspGreen cardamom powder (freshly ground for best aroma)

Instructions

1. 1

   Make the coconut-jaggery filling first so it can cool and firm up before shaping. Add jaggery and 30 ml water to a small pan and heat on low for 3 minutes, stirring until the jaggery melts into a syrup.

2. 2

   Strain the syrup through a fine sieve if it has grit, then return it to the pan. Add coconut and 5 g ghee and cook for 6–8 minutes on medium-low, stirring constantly until the mixture looks glossy and starts leaving the sides of the pan.

3. 3

   Stir in cardamom powder and cook 1 minute more to bloom the aroma. If the filling still looks loose or weepy, add 8 g rice flour and cook 1–2 minutes until it turns thicker and holds together; then cool completely.

4. 4

   Prepare the dough using the hot-water method for a smooth, crack-free shell. Bring 300 ml water to a boil with salt and 10 g ghee, then reduce heat to low so the water is gently simmering.

5. 5

   Add rice flour all at once and immediately stir with a sturdy spoon until a shaggy mass forms and no dry flour remains. Cover the pan and steam the dough on the lowest heat for 2 minutes to fully hydrate the flour.

6. 6

   Transfer the hot dough to a bowl and let it stand 3 minutes until it is warm but safe to handle. Knead for 5–7 minutes until very smooth; if it feels dry or cracks at the edges, knead in up to 30 ml hot water, 5 ml at a time.

7. 7

   Divide the dough into 12 equal balls (about 24–26 g each) and keep them covered with a damp cloth to prevent drying. Divide the cooled filling into 12 balls (about 28–30 g each) so every dumpling is evenly stuffed.

8. 8

   Grease your palms with about 5 g ghee and flatten one dough ball into a 7–8 cm disc, keeping the center slightly thicker than the edges. Pinch and pleat the rim to form a cup, then place one filling ball inside and gently press it down.

9. 9

   Bring the pleats together over the filling and pinch to seal, shaping into a teardrop modak or a smooth kozhukattai. Repeat with remaining dough and filling, keeping shaped dumplings covered so the surface does not dry and crack.

10. 10

    Set up a steamer with 2–3 cm water and bring it to a steady boil. Line the steamer plate with parchment or lightly greased banana leaf, then place dumplings with 2 cm space between them so steam circulates evenly.

11. 11

    Steam on medium heat for 10–12 minutes, until the outer shell turns slightly translucent and looks glossy. Rest the dumplings in the steamer (heat off) for 2 minutes so the skin sets, then lift them out carefully with a thin spatula.

12. 12

    Serve warm for the softest texture and the most fragrant cardamom-coconut aroma. If serving later, re-steam for 2–3 minutes to revive the tender, chewy shell without drying it out.