Hope you had a great celebration of Ganesh Chaturthi. All my fellow bloggers have already posted the recipes for Ganesh Chaturthi, though I’m a bit late😜, I wanted to post this recipe on the festival day itself but couldn’t.
The menu for this festival is almost fixed every year due to restriction of the ingredients to be used and also they are apparently Lord Ganesha’s favourites.
Our usual menu on this festival includes idli with coconut chutney for breakfast and of course Kudumulu are served along with breakfast and the lunch menu varies with different varieties. We also make lentil dumplings (savoury ones, will share the recipe soon) for this festival.
Kumudulu or popularly called ‘modak’ is a festive dish of Ganesh Chaturthi and done in different ways all over the country with minor modifications. The outer cover being made with rice flour and mostly the filling would be with flavourful combo of coconut and jaggery. These sweet dumplings are sure to be loved by the people of all age groups.
Here is the recipe….
Category : Sweet, dumplings
Cuisine : South Indian
Author : Jyo
Yields nearly 20 kudumulu (small)
Ingredients : (1 cup = 250 ml)
For outer cover :
- 1 cup rice flour (use fresh rice flour)
- 1 handful maida/all-purpose-flour
- 1 tsp oil
- 1 and 1/4 water
- A pinch of salt
For Coconut Stuffing :
- 1 cup shredded fresh coconut, tightly packed
- 1 cup powdered jaggery
- 1/4 tsp cardomom powder (optional)
1. Making coconut stuffing :
Blend coconut and powdered jaggery into a fine paste using very little water. Then fry the paste on low to medium flame until it forms a thick, dry and sticky mixture. It takes around 10 minutes. Add cardomom powder, mix well, turn off the flame and keep the filling aside.
You can also make it on the previous day itself and store at room temperature which eases the process on the festival day.
2. Making dough for outer layer:
Add water, salt, oil to a deep pan. Bring the liquid to a boil over medium heat. Once it comes to a boil, add flour, maida in the middle, do not stir. Turn the flame to low and let it simmer for 5 to 6 minutes. Then turn off the flame. Now stir well with a ladle, cover and set aside to cool down a bit. (Do not allow to cool down completely). Then knead it to a smooth dough while it is still slightly hot.
If required you can dip your fingers in water or a little oil and knead it to a soft and non-sticky dough.
3. Making Kudumulu :
Take a handful of dough, dust it with rice flour, roll it using a pin with thickness like chapati. Do not roll it very thin or very thick. Make small rounds cutting it using a small round shaped lid as shown in photo. Remove extra dough and mix it with the remaining dough.
Now pick each cover, stuff a tsp of coconut filling, press it to make semi circular shape as shown in the pic. Then place it in a greased plate (which fits in cooker). Repeat the process and make all the kudumulu and place them on a greased plate and steam them without whistle for 10 minutes on high flame. The outer layer would be shiny and light coloured. Keep them covered.
4. Serve hot or warm with some ghee over it.
You can use various stuffings like sesame-jaggery filling or peanut-jaggery filling or any nuts-jaggery filling for this recipe.
Use good quality of rice flour for kudumulu otherwise they might not turn good and some might even break.
It’s always better to make the filling a day before which will save a lot of time on the festival day.
Addition of maida to the rice flour gives a little elasticity to the dough, so it becomes more pliable and this way it’s easy to roll.
Kneading the dough is very important step, knead well to form a smooth and soft dough. If you feel the dough is very dry, sprinkle some hot water and knead.
For vegan version, avoid adding ghee to the finished product.
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