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Jonna Pindi Kudumulu (Jowar Modak)

Author: Pavani
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Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Course: Dessert
Cuisine: andhra
Servings: 1215 modak


  • ½ cup Jaggery (Bellam)
  • ¼ tsp Cardamom Ground
  • 2 tsp Ghee
  • ¼ cup Cashews Almonds Raisins , & - chopped (optional)


  • In a pan, combine jaggery with 1½cups of water and heat the mixture until jaggery melts. Add  ground cardamom and mix well.
  • Slowly add jowar flour to the mixture and stir continuously 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, place 1-2 tsp chopped dry fruits and close it from all sides and form into either a round or conical shaped kudumulu/ modak. Repeat with the remaining dough. If you choose not to add the filling, then simply make kudumulu with the dough.
  • Place kudumulu on the grease container and steam for 10 minute as you would for idlis.
  • Enjoy them hot or at room temperature.


Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru