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    Home » Recipes » Vinayagar chaturthi recipes

    Rajma modakam recipe, rajma sweet poornam

    September 2, 2019 by Raks Anand 7 Comments / Jump to Recipe

    rajma-kozhukattai-recipeRajma modakam recipe, made with sweet rajma poornam stuffing. Just basic ingredients, yet make it special with rajma stuffing rather the dal stuffing we usually make.

    This is one more post for Ganesh chaturthi using my moon cake mould. I got obsessed with my moon cake mould idea and thought I should post one more. Again, please follow the same recipe and do the same way you do kozhukattai in regular way if you do not want to use moon cake mould. Even the bamboo steamer is just what I used, you can use regular way of steaming (idli pot/ idli plate).

    I had this Himalayan variety rajma in stock with me, you can use any rajma variety. It looked like red karamani, but tasted like rajma.

    Hope you all are having a great Vinayagar chaturthi celebration. You can try this for the upcoming days evening offering to the Ganesha.

    rajma-kozhukattai

    rajma-kozhukattai
    Print Pin
    5 from 4 votes

    Rajma modakam recipe

    Rajma modakam, made with sweet rajma poornam stuffing. Just basic ingredients, yet make it special with rajma stuffing rather the dal stuffing we usually make. 
    Course Snack
    Cuisine Indian
    Prep Time 30 minutes
    Cook Time 20 minutes
    Soaking time 10 hours
    Servings 15 Kozhukattai
    Cup measurements

    Ingredients

    Dough

    • ¾ cup Rice flour Kozhukattai/ idiyappam flour
    • 1 teaspoon sesame oil
    • Salt

    Stuffing

    • ½ cup Rajma I used Himalayan variety
    • 1 cup jaggery
    • ½ cup coconut grated
    • 2 Cardamom powdered
    • ⅛ teaspoon Salt
    Prevent your screen from going dark

    Instructions

    Stuffing

    • Wash and soak rajma overnight. Next day, drain water, pressure cook with enough water for 5 whistles/ until soft.
    • Drain water if any. Cool and grind to a paste.
    • Heat jaggery with very little water until just dissolved. Filter to get rid of any impurities.
    • Heat a heavy bottomed pan with rajma paste, jaggery syrup and grated coconut.
    • Continue to cook in medium flame for 5 minutes or until it is thick.
    • Add cardamom powder at the end and switch off. Roll into equal sized balls greasing your hand with either sesame oil or ghee.

    For dough:

    • Boil enough water well. In a mixing bowl, take the kozhukattai flour/ idiyappam flour. Add salt, sesame oil to it.
    • Mix well, add boiling hot water and use a spatula to incorporate the hot water evenly.
    • Once warm enough to handle, knead to dough.
    • Divide into equal sized balls according to the size of kozhukattai you want. Make both stuffing and dough, equal sized balls.
    • Grease your hands with sesame oil, smooth the dough in your hands.
    • Flatten to thick, palm size dics. Place stuffing inside.
    • Gather the sides so as to cover the stuffing. Seal and roll.
    • Fill it in the mould and shape it carefully.
    • Steam for 7 minutes approximately. Repeat to finish.

    Video

    Notes

    • Use kozhukattai flour or idiyappam flour for soft results.
    • For dough to be soft and pliable, without breaking, use hot boiling water so that the dough itself is almost cooked. 
    • If using mould, make sure the size of the balls you make fits the mould.
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    Rajma modakam recipe method:

    Affiliate links:
    Moon cake mould: https://amzn.to/2ZxekaQ
    Bamboo steamer: https://amzn.to/2lpSqmQ

    Glass saucepan : https://amzn.to/2Prplpp
    Indolium Kadai : https://amzn.to/2PuF3Ad

    Stuffing:

    1. Wash and soak rajma overnight. Next day, drain water, pressure cook with enough water for 5 whistles/ until soft.step-1-cookstep-2-cooked
    2. Drain water if any. Cool and grind to a paste.step-3-grind
    3. Heat jaggery with very little water until just dissolved. Filter to get rid of any impurities.step-1-jaggery
    4. Heat a heavy bottomed pan with rajma paste, jaggery syrup and grated coconut.step-4-stuffing
    5. Continue to cook in medium flame for 5 minutes or until it is thick. Add cardamom powder at the end and switch off. Roll into equal sized balls greasing your hand with either sesame oil or ghee.step-5-poornamDough:
    6. Boil enough water well. In a mixing bowl, take the kozhukattai flour/ idiyappam flour. Add salt, sesame oil to it.step-6-dough
    7. Mix well, add boiling hot water and use a spatula to incorporate the hot water evenly.
    8. Once warm enough to handle, knead to dough. Divide into equal sized balls according to the size of kozhukattai you want. Make both stuffing and dough, equal sized balls. 
    9. Grease your hands with sesame oil, smooth the dough in your hands. Flatten to thick, palm size dics. Place stuffing inside.step-9-flatten
    10. Gather the sides so as to cover the stuffing. Seal and roll.step-10-stuffstep-11-roll
    11. Fill it in the mould and shape it carefully.step-12-mouldstep-13-mould
    12. Steam for 7 minutes approximately. Repeat to finish.final-step-steam

    Enjoy hot, aren't they look beautiful! Like snow white <3

    rajma-modakam

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    Reader Interactions

    Comments

    1. Sujatha

      September 05, 2019 at 12:04 pm

      5 stars
      Sure .. next time all traditional pooranams like urad, till , thengai can be stylishly served in these moon cake moulds. Wow Raks.. I have been seeing moon cakes n doing our mavu choppus manually , have not dreamt of this .. great idea..
      Looking forwards to the new avataar of our kozhakkatai s in your blog sometimes..

      Reply
      • Raks Anand

        September 05, 2019 at 12:11 pm

        Thanks a lot 🙂 🙂

        Reply
    2. The Steaming Pot

      September 06, 2019 at 1:59 am

      Hi Raks. That reminded me of Chinese dou sha bao 🙂 Isn't it cute when food styles and techniques overlap across cultures. Happy Ganesha Chaturthi!

      Reply
    3. The Steaming Pot

      September 06, 2019 at 2:00 am

      5 stars
      Hi Raks. That's so much like Chinese dou sha bao 🙂 Isn't it cute when food styles and rituals overlap across cultures. Happy Ganesha Chaturthi!

      Reply
    4. Shruti Aggarwal

      September 09, 2019 at 4:20 pm

      5 stars
      Rajma is one of my favorite dishes. I have never tried this before but will definitely make this tonight. Thanks for sharing this recipe.

      Reply
    5. Vani

      August 18, 2020 at 6:37 am

      Brilliant idea, I like it

      Reply
      • Raks Anand

        August 18, 2020 at 11:22 am

        Thank you 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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