Usually all of us prepare modak or kozhukattai using rice flour, but this time thought of preparing with millets. Tried out with ragi/finger millet and kambu / pearl millet flour, it came out well, and prepared a very easy poornam with coconut and sugar. Everyone in my home liked it including my kids. So, shared the making of Millets modak dough with both Ragi or Finger millet (ragi modak dough / finger millet modak dough) and Kambu or Pearl millet (Kambu kozhukattai maavu recipe / Bajra modak dough) which will be useful for beginners, do check out the video below…
How to make kozhukattai maavu / How to make Modak Dough / How to make millets modak dough / How to make siruthaniya kozhukattai maavu
Making of Millets Modak Recipe / Millets Poorna Kozhukattai Recipe –
Millets Modak is very easy and simple to prepare, also it takes just few mins but the healthiest ones. When the whole running behind millets to stay fit and healthy, why not our Ganesha? Let us make something different but healthy and celebrate the festival.
Kambu / Bajra / Pearl Millet Flour (store bought) – 1 cup
Ragi / Finger Millet flour (store bought) – 1 cup
Grated coconut – 1 cup
Sugar or Crushed Jaggery – ¾ cup
Cardamom powder – ½ tsp
Salt – 1 tsp
Making of Millets Modak / Millets Kozhukattai –
Dough preparation: Take the flour separately in separate bowl, add ½ tsp of salt. Boil 2 cups of water, it should form bubble (right consistency else the kozhukattai will break into pieces). Pour the water little by little to the flour, mix it with a spoon or wodden ladle, when its warm knead softly with your hands, roll it to dough and let it sit for 2 mins.
Meanwhile let us start preparing the stuff, mix grated coconut, sugar and cardamom powder.
If you don’t have mould, no issues you flatten the dough in between your plams, place the stuffing in the centre and roll it to ball or shape it to modak.
When you have mould, grease the mould with oil, close it, insert a small portion of dough, gently make a whole in the centre of the dough and stuff the filling to the modak and cover it. (Refer video for this stage).
Steam the modak for 5 mins in steamer, remove it from fire.
Ellu urundai / Sesame Balls is one among the must to prepare during Vinayagar Chaturthi in all south Indian families. Already I have shared a version of Ellu Urundai or sesame balls – which as soft and melt in mouth version and now the other version which is crunchy and chewy. Also, do check out our video – which has both versions of Ellu Urundai together as a special of Vinayagar Chaturthi. Also it is known as Chimli urundai.
Ellu urundai or Sesame laddo is the combination of both ellu /sesame and jaggery. Ellu urundai / Sesame balls has more health benefits as they lower cholesterol level, protect heart health, improves blood pressure, balances hormones, burns fat and so on. And so, they can be consumed anytime as it takes just 5 mins to prepare. Also, this can be prepared in bulks and store in an air-tight container, as it stays fresh for a week. Let me share the recipe…
Ellu Urundai / Sesame Balls / Crunchy Ellu Urundai recipe
Ellu / Black Sesame / Til seeds – 1 cup
Jaggery – ½ cup
Water – ¼ cup
Cardamom powder – ½ tsp
Making of Ellu urundai / Sesame Balls –
Dry roast sesame / ellu in a heavy bottomed vessel for 2 mins or until it crackles. Roast only in medium flame else the sesame will be burnt and you give a slight bitter taste.
Remove it from flame and transfer it to a plate, spread it and let it rest until it reaches the room temperature.
Add jaggery and pour water, bring it boil, make sure it reaches the syrup consistency (once you let a drop of syrup to a bowl of water, it should not dissolve) Check out the consistency in the video as the consistency is very important here.
Add the sesame seeds to the jaggery syrup, remove it from fire, keep on stirring once in a while for 2 mins or until it thickens and comes to a rolling consistency.
Now take a small portion of sesame/ellu and roll it to a ball, let it rest for mins or until it reaches room temperature.
Store it in an air-tight container, and it stays fresh for a week.