Pidi Kozhukattai (Rice Flour Modak)

Steps

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1. 1
   Toast the rice flour in a pan over low heat for about 5 minutes until fragrant and lightly golden, then remove from heat and let cool.
   ≈0:56
2. 2
   Transfer the cooled rice flour to a separate bowl. In another pot, heat the jaggery until partially melted.
   ≈1:15
3. 3
   Pour the partially melted jaggery into the rice flour and mix well.
   ≈1:50
4. 4
   Add the ghee and mix thoroughly until the mixture becomes smooth and uniform.
   ≈2:26
5. 5
   Fold in the shredded coconut, cardamom powder, and sesame seeds, mixing well until evenly distributed.
   ≈2:42
6. 6
   Pour the mixture into an oiled steaming plate or mold, lightly grease the top, and steam until fully cooked through.
   ≈3:40
7. 7
   Once steamed, remove and cool. Cut into desired shapes and serve. The finished modak keeps fresh when refrigerated for up to three days.
   ≈4:48