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Rajma modakam recipe, rajma candy poornam

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Rajma modakam recipe, rajma candy poornam

rajma-kozhukattai-recipeRajma modakam recipe, made with candy rajma poornam stuffing. Just fundamental elements, but make it particular with rajma stuffing quite the dal stuffing we normally make.

This is yet one more publish for Ganesh chaturthi utilizing my moon cake mould. I bought obsessive about my moon cake mould concept and thought I ought to publish yet one more. Again, please observe the identical recipe and do the identical manner you do kozhukattai in common manner if you do not need to make use of moon cake mould. Even the bamboo steamer is simply what I used, you should use common manner of steaming (idli pot/ idli plate).

I had this Himalayan selection rajma in inventory with me, you should use any rajma selection. It seemed like crimson karamani, however tasted like rajma.

Hope you all are having an ideal Vinayagar chaturthi celebration. You can do that for the upcoming days night providing to the Ganesha.

rajma-kozhukattai

Rajma modakam recipe

Rajma modakam, made with candy rajma poornam stuffing. Just fundamental elements, but make it particular with rajma stuffing quite the dal stuffing we normally make. 

Dough

  • 3/four cup Rice flour (Kozhukattai/ idiyappam flour)
  • 1 tsp sesame oil
  • Salt as wanted

Stuffing

  • half of cup Rajma (I used Himalayan selection)
  • 1 cup jaggery
  • half of cup coconut (grated)
  • 2 Cardamom (powdered)
  • 1/eight tsp Salt

Stuffing

  1. Wash and soak rajma in a single day. Next day, drain water, stress cook dinner with sufficient water for five whistles/ till tender.
  2. Drain water if any. Cool and grind to a paste.
  3. Heat jaggery with little or no water till simply dissolved. Filter to do away with any impurities.
  4. Heat a heavy bottomed pan with rajma paste, jaggery syrup and grated coconut.
  5. Continue to cook dinner in medium flame for five minutes or till it’s thick.
  6. Add cardamom powder on the finish and swap off. Roll into equal sized balls greasing your hand with both sesame oil or ghee.

For dough:

  1. Boil sufficient water properly. In a mixing bowl, take the kozhukattai flour/ idiyappam flour. Add salt, sesame oil to it.
  2. Mix properly, add boiling scorching water and use a spatula to include the new water evenly.
  3. Once heat sufficient to deal with, knead to dough.
  4. Divide into equal sized balls in accordance with the scale of kozhukattai you need. Make each stuffing and dough, equal sized balls.
  5. Grease your arms with sesame oil, easy the dough in your arms.
  6. Flatten to thick, palm measurement dics. Place stuffing inside.
  7. Gather the perimeters in order to cowl the stuffing. Seal and roll.
  8. Fill it within the mould and form it fastidiously.
  9. Steam for 7 minutes roughly. Repeat to complete.
  • Use kozhukattai flour or idiyappam flour for tender outcomes.
  • For dough to be tender and pliable, with out breaking, use scorching boiling water in order that the dough itself is sort of cooked. 
  • If utilizing mould, be sure the scale of the balls you make matches the mould.

Rajma modakam recipe technique:

Affiliate hyperlinks:
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 in a single day. Next day, drain water, stress cook dinner with sufficient water for five whistles/ till tender.step-1-cookstep-2-cooked
  2. Drain water if any. Cool and grind to a paste.step-3-grind
  3. Heat jaggery with little or no water till simply dissolved. Filter to do away with 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 dinner in medium flame for five minutes or till it’s thick. Add cardamom powder on the finish and swap off. Roll into equal sized balls greasing your hand with both sesame oil or ghee.step-5-poornamDough:
  6. Boil sufficient water properly. In a mixing bowl, take the kozhukattai flour/ idiyappam flour. Add salt, sesame oil to it.step-6-dough
  7. Mix properly, add boiling scorching water and use a spatula to include the new water evenly.
  8. Once heat sufficient to deal with, knead to dough. Divide into equal sized balls in accordance with the scale of kozhukattai you need. Make each stuffing and dough, equal sized balls. 
  9. Grease your arms with sesame oil, easy the dough in your arms. Flatten to thick, palm measurement dics. Place stuffing inside.step-9-flatten
  10. Gather the perimeters in order to cowl the stuffing. Seal and roll.step-10-stuffstep-11-roll
  11. Fill it within the mould and form it fastidiously.step-12-mouldstep-13-mould
  12. Steam for 7 minutes roughly. Repeat to complete.final-step-steam

Enjoy scorching, aren’t they give the impression of being stunning! Like snow white <3

rajma-modakam

The publish Rajma modakam recipe, rajma sweet poornam appeared first on Raks Kitchen.


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