Kudumulu is the typical Andhra name, which is a festival sweet that is prepared on vinayaka chavathi .It is widely known as modak in Maharastra and allover North India . It is prepared in different ways with minor modifications, yet all the variations are tasty . Today we will do in three different fillings.
Regional Dish : Andhra; Maharashtra; Kerala ; South India and North India.
Cuisine Style : Andhra | Cooking Time 40 minutes | Take as such | Type Snack | Shelf Life : 1 day| Quantity: 4 servings.
Appx. Nutritional values : calculated for one serving ( 2 nos)
Calories (310 Kcal), Carbohydrates (20 g), Protein (1 g), Fat (2 g).
Ingredients to serve :
For the outer covering (dough):
- 1 cup rice flour ( freshly made is preferred)
- 2 cups water
- a pinch of salt
- 1 tbsp of oil
For coconut filling:
- 1 cup grated fresh Coconut
- 1 cup grated Jaggery
- 1/2 tsp Elaichi powder (cardamom powder)
For sesame filling:
- 1/2 cup white Sesame seeds roasted
- 1/2 cup grated Jaggery
For groundnut filling:
- 1/2 cup roasted and skinned Groundnuts
- 1/2 cup grated jaggery
Making coconut stuffing:
- In a pan mix grated coconut and jaggery and cook it on a low-medium flame until the jaggery melts and coats the coconut and form a thick dry and sticky lumpy mixture.It takes 10-12 minutes and keep stirring it occasionally.
- Add cardamom powder to it and mix well and let the mixture cool completely.
- Once the mixture is cooled , shape them in to equal sized balls.
Making sesame stuffing:
- Dry roast sesame seeds over medium flame for 3-4 mins until they change the color and gives the aroma.
- Grind sesame seeds to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
Making groundnut stuffing:
- Grind roasted and skinned groundnuts to a powder in the mixie
- Add grated jaggery to it and run it again to get a uniform mixture.
Making of outer covering (dough) and kudumulu:
- Boil 2 cups of water and add salt and oil to it .
- Now to this boiling water add rice flour and reduce the flame for 10 mins.Let it cook over the steam either by covering the vessel only half the portion with a lid or cook without lid.
- Now mix the dough vigorously until it is properly mixed , so that no lumps are formed, if you feel the dough is hard we can add some water.
- Cover it with lid and let it come to the room temperature.
- Now grease your hands well and knead the dough in small portion until you get a smooth and lump free dough,this helps in making smooth and crack free kudumulu.
- Grease your hands if needed again and divide the dough into small lime sized balls.
- Now take a dough ball and shape it in to a disc with center hollow and stuff it with desired filling and cover it from all the sides and shape it in to balls , or can twist the edges to give a design (modak) .
- Repeat the process and make all the kudumulu and steam them in cooker/steamer with out whistle for 8-10 minutes.
- Serve them warm with some ghee( clarified butter)
(Rice flour Preparation at home: Wash the rice nicely and spread on a cloth and let it dry in shade completely.Grind it to a fine powder in a mixie and sieve the floor.You can use it immediately,if you want to store then spread the floor on the cloth for a day in shade and store it in air tight container.This stays fresh for 2-3 months.)
- You can use sugar instead of jaggery in all the three fillings,just replace grated jaggery with equal quantity of sugar in the recipe and follow the same procedure.
- You can even use ghee roasted finely chopped cashew nuts in coconut filling,however it is optional.
- You can also use poppy seeds ( kuskus)
No comments yet.