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    Home » Dessert » Jonna Kudumulu

    Bellam Kudumulu with Jonna Pindi | Video

    Published: Sep 6, 2021 · Modified: Oct 11, 2022 by Pavani · Leave a Comment

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    Jonna kudumulu are steamed Andhra style modak made with jonna pindi or jowar flour and jaggery. They make the perfect neivedyam for Vinayaka Chavithi along with undrallu.

    Bellam kudumulu or kozhukattai are usually made with rice flour. But this version is made with jowar flour making them slightly more healthy and earthy tasting.

    Silver plate with 3 jonna kudumulu

    Table of contents

    • What are Kudumulu?
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe

    What are Kudumulu?

    Kudumulu are one of Lord Ganesha's favorite dishes and are a must for Vinayaka Chavithi in many Andhra households. Undrallu are also another important part of the festival feast.

    There is a version of this steamed modak made for Ganesh Chathurthi in most Indian states. They are known as modak in central & north India, kozhukattai in the south.

    Kudumulu are basically steamed rice balls and can be either sweet and savory. Rice flour is traditionally used to make this simple dish. But in this version, I use jowar flour or jonna pindi to make them healthier and guilt-free.

    Copper color plate with jowar modak

    Jonna or jowar or sorghum is a healthy whole grain/ millet that is great to use in place of refined flours and grains. In this healthy millet modak recipe, jowar flour replaces rice flour beautifully. They have a earthy, sweet flavor and are quite addictive.

    Modak and kozhukattai have a filling or stuffing. But in Andhra, kudumulu are just plain without any filling. They can be either sweet or savory. To make savory kudumulu, add cumin seeds, grated coconut and salt.

    Hand drizzling ghee on jonna kudumulu

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make these jonna kudumulu recipe:

    • Jonna pindi - sold as jowar flour or sorghum flour in most Indian groceries.
    • Jaggery aka bellam - adds to the earthiness to the jowar flour.
    • Ground Cardamom
    • Ghee
    Ingredients needed - details in recipe card

    To shape the kudumulu, you can either use a modak mold or simply make small patties.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make these easy steamed jaggery modak using jowar flour:

    In a medium size nonstick pan, combine jaggery with water and heat the mixture until jaggery melts. Add  ground cardamom and mix well. Slowly add jowar flour to the mixture while continuously stirring to avoid forming lumps.

    Cook until the mixture starts to leave the sides of the pan, about 3-4 minutes. Add the ghee and mix well. Remove from heat and let the mixture cool slightly.

    Melting jaggery in water and adding sorghum flour

    Lightly grease idli mold or other container for steaming and keep ready.

    Divide the jowar mixture into lemon size balls. Take a ball and flatten it on your palm or use a greased modak mold to make kudumulu/ modak. Repeat with the remaining dough.

    Cooked mixture divided into balls

    Place kudumulu on the grease container and steam for 10 minute as you would for idlis. Enjoy them hot or at room temperature.

    making modak using a mold

    Expert Tips

    • To make traditional bellam kudumulu with rice flour, substitute jonna pindi with fine rice flour. 
    • You can also make wheat modak using atta or Indian wheat flour using the same recipe.
    • Use a nonstick pan while cooking jowar flour to ensure that the dough does not stick to it.
    • You can make traditional stuffed modak with the dough. Flatten the dough into a thin disc, place either poornam or coconut filling/ lauju on one half. Cover with the other half and pinch the edges to close. Steam as directed in the recipe.
    • Store leftover kudumulu in an airtight container in the fridge for up to 3 days.
    • To make savory kudumulu, add cumin seeds, grated coconut and salt.
    Top view of silver plate with 3 jowar kozhukhattai

    You might also like

    Here are a few more jowar recipes that you might like:

    • Jowar Dosa (Savory Sorghum Crepe)
    • Instant Pot Jowar Rava Upma Recipe
    • Fruit Kesari with Jowar Rava
    • Jonnalu Senagalu (Sorghum & Chickpea Saute)
    Silver plate with jonna kudumulu

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe

    Silver plate with 3 jowar modak

    Jonna Pindi Kudumulu | Jowar Modak

    Jonna kudumulu are Andhra style modak made with jonna pindi or jowar flour. These are perfect neivedyam to make for Vinayaka Chavithi.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 mins
    Cook Time: 10 mins
    Total Time: 40 mins
    Course: Dessert
    Cuisine: andhra
    Servings: 15 modak

    Ingredients

    • ½ cup Jaggery
    • 1½ cups Water
    • 1 cup Jonna Pindi/ Jowar flour
    • ¼ teaspoon Ground Cardamom
    • 2 teaspoons Ghee

    Instructions

    • In a medium size nonstick pan, combine jaggery with water and heat the mixture until jaggery melts. Add  ground cardamom and mix well.
      Slowly add jowar flour to the mixture while continuously stirring to avoid forming lumps. Cook until the mixture starts to leave the sides of the pan, about 3-4 minutes. Add the ghee and mix well. Remove from heat and let the mixture cool slightly.
    • Lightly grease idli mold or other container for steaming and keep ready.
    • Divide the jowar mixture into lemon size balls. Take a ball and flatten it on your palm or use a greased modak mold to make kudumulu/ modak. Repeat with the remaining dough.
      Place kudumulu on the grease container and steam for 10 minute as you would for idlis. Enjoy them hot or at room temperature.

    Video

    Notes

    • To make traditional bellam kudumulu with rice flour, substitute jonna pindi with fine rice flour. 
    • Use a nonstick pan while cooking jowar flour to ensure that the dough does not stick to it.
    • You can make traditional stuffed modak with the dough. Flatten the dough into a thin disc, place either poornam or coconut filling/ lauju on one half. Cover with the other half and pinch the edges to close. Steam as directed in the recipe.
    • Store leftover kudumulu in an airtight container in the fridge for up to 3 days.
    • To make savory kudumulu, add cumin seeds, grated coconut and salt.

    Nutrition

    Serving: 1Kudumu | Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Hari Chandana

      September 12, 2013 at 4:22 am

      I too make this modak with dates and sesame stuffing.. chala cute ga vunnay 🙂

      Reply
    2. Manjula Bharath

      September 12, 2013 at 2:44 pm

      wow thats an very innovative and healthy modak 🙂 looks so cute 🙂 fabulous recipe choice dear !!

      Reply
    3. Veena Theagarajan

      September 12, 2013 at 3:37 pm

      healthy snack

      Reply
    4. Priya Suresh

      September 12, 2013 at 7:29 pm

      Wow, Pavani you rock, seriously am loving your Andhra series, every dish is unique and delicious.

      Reply
    5. Supriya Nair

      September 13, 2013 at 5:00 am

      The kudumulu looks so tempting. Love the simple ingredients that you have used to make the modak.

      Reply
    6. Srivalli

      September 13, 2013 at 7:37 am

      That's really some innovation right...so nice that it turned out well..sometimes I hear athamma recollecting at the weird combinations the cookery show comes out with..:)

      Reply
    7. Kalyani

      September 13, 2013 at 12:48 pm

      wow ! thats a first for me too 🙂 Jowar in a sweet rather than savoury dish ! seems healthy n easy too 🙂

      Reply
    8. Sandhya Karandikar

      September 13, 2013 at 1:33 pm

      A different version of the Modak.

      Reply
    9. Global Tastes & Travels Inc.

      September 14, 2013 at 2:21 am

      looks sweet with a nice soft texture. must be delicious

      Reply
    10. Global Tastes & Travels Inc.

      September 14, 2013 at 2:21 am

      looks sweet with a nice soft texture. must be delicious

      Reply
    11. Harini-Jaya Rupanagudi

      September 15, 2013 at 12:14 am

      Very innovative! Chala cute ga unnai, Pavani.

      Reply
    12. PJ

      September 15, 2013 at 12:25 pm

      Looks so nice and is really healthy too...

      Reply
    13. Gayathri's Cook Spot

      September 16, 2013 at 10:57 am

      Very nutritious kolukattai. I love the filling you have used Pavani...

      Reply
    14. Sreevalli E

      September 16, 2013 at 7:44 pm

      lovely sweet.. They look healthy & inviting..

      Reply
    15. Nivedhanams Sowmya

      September 19, 2013 at 11:40 am

      that is new to me!! bookmarking it... looks so deliciousSowmya

      Reply
    16. Rajani S

      September 22, 2013 at 2:41 pm

      A very healthy modakam 🙂

      Reply
    17. Sandhya Ramakrishnan

      September 24, 2013 at 2:26 am

      Absolutely yummy! love all the treats inside the modak 🙂

      Reply
    18. veena krishnakumar

      September 24, 2013 at 1:24 pm

      I have used Jola only in kuzhipaniyaram and roti...this is a must try!!Yumm

      Reply
    19. Nisha Sundar

      September 25, 2013 at 1:47 pm

      Sweet treats are always welcome! Such an interesting recipe. Would love to try it out.

      Reply
    20. preeti garg

      October 01, 2013 at 7:11 pm

      Amazing recipe..

      Reply
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