Inippu kolukattai | Aval Sweet Modak recipe

Inippu Kolukattai | Aval Sweet modak recipe is specially prepared as Prasad for god Ganesha during Ganesha festival in India. Ganesh chaturthi also known as Vinayaka Chaturthi is a Hindu festival for god Ganesha, a ten day festival typically falls in the months of August or September.

The festival is celebrated with installation of Ganesha idols privately at homes or on stages in public. Chanting of Vedic hyms, prayers, offerings and Prasadam from daily prayers, that is distributed sweets such as kolukattai | modaka, believed to be a favourite of elephant headed God Ganesha. At the end of the festival the idols were carried in a public procession with music and group chanting, then immersed in nearby water body such as a river or ocean. The clay idols dissolves and Ganesha is believed to return to Mount Kailash to Parvathi and Shiva.

The festival remembers Ganesha’s birthday, and celebrates him as the god of good beginnings, prosperity and obstacle remover. This festival is celebrated throughout India.

Let us now see the preparation of one type if Inippu Kolukattai | Sweet Modak.


  • rice flour – 1 cup
  • water – 1 cup
  • Gingely oil/nal Ennai – 2tsps
  • salt – pinch

Ingredients for filling:-

  • roasted poha/aval/flattened rice – 1/2 cup
  • jaggery/vellam – 1/2 cup
  • Grated coconut – 1/2 cup
  • roasted and chopped nuts – 1/2 cup
  • cardomom powder – pinch
  • water – 1 cup
Ingredients – grated coconut, poha/aval, jaggery, nuts, ghee and cardomom powder.


1. Boil water with a pinch of salt and one tsp of gingely oil/nail Ennai in a container.

boil ghee, salt and water

2. When water boils, switch of the stove and add rice flour. Mix it with a spatula, close it and leave for five minutes.

Rice powder in hot water

3. Mean while, let us prepare the filling. Heat jaggery in one cup of water. When jaggery melts, remove from stove, and filter to remove any impurities present.

Jaggery syrup

4. Powder the roasted poha/aval/flattened rice coarsly to a rava consistency. Again dry roast in a pan till it turns brown.

Ground poha/aval

5. Bring jaggery syrup to boil, and cook grated coconut in it, add roasted poha/aval and mix. Switch off the stove and add cardomom powder, roasted and chopped nuts. Take care of the consistency of the filling. If it’s watery, it will come out while filling the modak. If it’s too thick it’ll stick to the pan itself. 😊 So it should be a semi solid in texture.

Sweet filling ready

6. Now open the rice flour container and knead dough well adding one more tsp of oil and greasing your palms with oil.

Rice dough ready

7. Take a lemon size of dough and flatten it with your palms into a circle.

Flattened rice dough

8. Place half a tsp of the filling in the centre.

Kolukattai with filling in the centre

9. Close it and press it in the corners.

Kolukattai before steaming

10. Boil water in an idiyappam pan. Many people do not know the difference between an idiyappam pan and an idli pan. Here the steaming plate will be flat as shown below.

Idiyappam plate

11. Steam the kolukattai | Modak for not more than 5 minutes.

Kolukattai after steaming

12. Serve as Prasad for Ganesha.

Leave a Reply

Your email address will not be published. Required fields are marked *

Show Buttons
Hide Buttons