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ELLU URUNDAI / SESAME SEED BALLS AND KOZHUKATTAI WITH COCONUT JAGGERY FILLING

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Ellu Urundai / Nuvvala Untalu / Sesame seeds ball / Yellunde / Til ka ladoo

Made these 2 for Ganesha festival. Kozhukattai with coconut and jaggery filling and sesame seed balls with black sesame seeds. Usually for Ganesha festival these balls are done with black seeds.


Black sesame seeds - 1 cup
Jaggery - 3/4 cup ( powdered/ crushed)
Cardamom powder - a pinch


Dry roast sesame seeds in a deep vessel until you get a nice aroma in low flame. Do not turn them dark as they will be bitter. Be careful as they will pop out. Roast until you hear them stop popping. Remove and cool. Take these in a dry mixer and run for few seconds only. They will powder very soon and become wet. Immediately add jaggery and cardamom powder and run again until it is mixed very well. Remove and start making balls. The warmth from powdering and the moistness you will get them in shapes very well.


Kozhukattai/Modak/ Modhagam with coconut and jaggery filling



Processedd Rice flour or can use plain rice flour - 1 cup
Water - 2 cups
Salt - very little
Oil - 1 tsp

For the filling

Jaggery - 1 cup
Water - 1/2 cup
Grated coconut - 1 cup
Cardamom powder - a pinch
Poppy seeds - 1 tsp ( optional)


Can use store bought rice flour, but making from home made rice flour you get very soft modaks.

Wash raw rice and dry shade them in a cloth for 20 - 30 minutes. They should not get dried fully. Powder in a mixer and use a siever to separate the lumps. Can store this flour for many days.

First prepare the filling.

Dry roast poppy seeds in low flame until you get a good aroma and all the popping has been stopped. Do not over fry as it will get bitter.

Boil water in a vessel and add the jaggery. When it completely melts, filter it with a strainer to remove dirt. Transfer back and to it add grated coconut and keep mixing until it gets thick. Finally add cardamom powder and poppy seeds. Mix for a minute or two and keep aside.


For the outer part:-

Boil water with salt and oil. When it bubbles up add rice flour and remove from stove. Slowly keep mixing. Mean time also keep another 1/2 cup of hot water ready just in case you need them.
Add water if required and press to make a soft dough. Cover with a wet cloth and keep aside.

Take a small ball size of dough and keep a ball of filling in the middle. Cover as any shape you want using a modak mould or kozhukattai mould. Layer in a plate and steam cook for 15 minutes.





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