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

Prep Time: 30

Cook Time: 10

Total Time: 40

Course: Dessert

Cuisine: andhra

Servings: modak

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.

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.

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