Rajma modakam recipe, rajma sweet poornam

Rajma 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.

Print Pin

5 from 3 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

1x2x3x

Cup measurements

Ingredients

Dough

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

Stuffing

• ½ cup Rajma I used Himalayan variety
• 1 cup jaggery
• ½ cup coconut grated
• 2 Cardamom powdered
• ⅛ teaspoon Salt

Cook ModePrevent 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.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

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.
2. Drain water if any. Cool and grind to a paste.
3. Heat jaggery with very little water until just dissolved. Filter to get rid of any impurities.
4. Heat a heavy bottomed pan with rajma paste, jaggery syrup and grated coconut.
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.Dough:
6. Boil enough water well. In a mixing bowl, take the kozhukattai flour/ idiyappam flour. Add salt, sesame oil to it.
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.
10. Gather the sides so as to cover the stuffing. Seal and roll.
11. Fill it in the mould and shape it carefully.
12. Steam for 7 minutes approximately. Repeat to finish.

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