Showing posts with label modagam. Show all posts
Showing posts with label modagam. Show all posts
Saturday, May 3, 2014
Modagam
Modagam
This is the favorite sweet of Lord Ganesha or Pillayar as we call in Tamil. So this is commonly made in all houses in Tamilnadu during Vinayaga Chathurthi. This is different from Poorna Kuzhakkattai which is a sweet stuffed one. Modagam is made with broken rice like Rava and Jaggerry.One of my readers is urgently in need of this recipe, so no more time for stories
This is the favorite sweet of Lord Ganesha or Pillayar as we call in Tamil. So this is commonly made in all houses in Tamilnadu during Vinayaga Chathurthi. This is different from Poorna Kuzhakkattai which is a sweet stuffed one. Modagam is made with broken rice like Rava and Jaggerry.One of my readers is urgently in need of this recipe, so no more time for stories
Ingredients
Rice (broken like Rava)-2 cups
Jaggerry-2 cups
Water-6 cups (3 cups of water for 1 cup rice)
Grated coconut-1/4 cup
Ghee-3 tablespoons
Broken Green gram-1/4 cup (pasiparuppu)
Cardomom-4 (powder it along with a teaspoon of sugar in the mixie)
Procedure
Wash the rice. Spread it under the fan for an hour in newspaper till the rice gets dried. Those who can’t dry can keep it in microwave for a minute. Put it in the mixi and powder it like rava.
For making the modagam first roast the rava in a tablespoon of ghee for 2 minutes. In a kadai pour 6 cups of water. Add the jaggerry. When the jaggerry water boils strain it using a steel strainer to remove the impurities. After straining pour back the jaggerry water into the kadai and when the water starts boiling add the broken rice and the green gram. Mix well. Add a table spoon of ghee. Keep the flame very low. Close the kadai. The rice will get cooked in 10 minutes. Open the kadai now and then and mix. Once the rice appears to be cooked, add the grated coconut,powdered cardomom and one more table spoon of ghee. Switch of the stove. Allow it to cool for 5 minutes. Make small balls and steam it in idly pan for 8 minutes.
Procedure
Wash the rice. Spread it under the fan for an hour in newspaper till the rice gets dried. Those who can’t dry can keep it in microwave for a minute. Put it in the mixi and powder it like rava.
For making the modagam first roast the rava in a tablespoon of ghee for 2 minutes. In a kadai pour 6 cups of water. Add the jaggerry. When the jaggerry water boils strain it using a steel strainer to remove the impurities. After straining pour back the jaggerry water into the kadai and when the water starts boiling add the broken rice and the green gram. Mix well. Add a table spoon of ghee. Keep the flame very low. Close the kadai. The rice will get cooked in 10 minutes. Open the kadai now and then and mix. Once the rice appears to be cooked, add the grated coconut,powdered cardomom and one more table spoon of ghee. Switch of the stove. Allow it to cool for 5 minutes. Make small balls and steam it in idly pan for 8 minutes.
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