Modak with Jaggery [Bellam Kudumulu]

Modak is a sweet dumpling offered to lord ganesha during ganesh chaturthi. It is called modak in Northern parts of India. modhaka or kadubu in kannada, modhaka or kozhukkatai in Tamil, and kudumu in our Telugu language. Modak is a favourite naivedhyam to Lord ganesha. It is prepared with jaggery(bellam), coconut and rice flour.  I am also sharing some important tips while making Modak. I hope it will be very useful for begginers. 🙂


First let me wish to all the readers of my blog A Happy Ganesh ChaturthiI pray that lord Ganesha bestows prosperity, luck and blessings to everyone! 🙂

Here am going with stuffing part of Bellam Kudumulu..

For stuffing –

Jaggery – 1/2 cup
coconut – 1 cup


Take a kadai, add jaggery, add little water, when it melts you get the syrup, then add coconut and heat for few minutes till everything combines well. Switch off the stove. A while later divide it into equal portions and make small balls and keep it aside.


Basic (kudumulu) cover dough preparation –

Ingredients –

Rice flour – 1 cup

salt – as required

water – 1 cup

Method –

Take Heavy bottomed vessel, add 1 cup of water, when it starts boiling,keep the stove in sim mode, and add 1 cup of rice flour and salt. Let it be in sim mode for 15 minutes.


After 15 minutes switch off the stove and cover it with a lid as shown in the picture, when it cools down, transfer it into a plate and knead well, to make a dough. [water is not required mostly while kneading, drizzle some oil on it finally, and knead well. If water required just sprinkle it] Now basic kudumula dough is ready. [knead well, it should not have even smaller lumps, let it sit aside for 30 minutes . While doing so, which gives softness to the dough]


Note –

It is important to note that while kneading, if you feel water is required,just sprinkle on it. If you add more water to the dough, you won’t get fine kudumulu as you expect. 😀

For 2 cups of rice flour let it be in sim mode for 20 – 25 min. When you increase the rice flour, timings for cooking the dough should also be increased.


Modak Preparation –

Take the dough and again knead it for a minute, then apply some oil over hand,then divide it into equal portions and make it into small smooth lemon sized balls. [make sure that balls should not have crack in it]

Make small cups and start filling the coconut stuffing. Bring the edges together and seal properly. Do it gently. Now you can see the modak with smart shaping.

Then grease some oil, over idli plate and place Modak [kudumulu] over it. Steam cook it for 15 minutes. Now Modak is ready.


Enjoy this delicious traditional naivedhyam recipe with your family members.


Thanks for stopping by and reading my recipes! 🙂 

Happy Festive Day! ❤


Rice Pudding / Kheer

After much thought and delay due to foreseen and unforeseen circumstances, avoidable and unavoidable hurdles, I’m finally writing my first post. To state that I’m excited would be an understatement. When it came to deciding the subject of my first post, I thought what could be better than my mom’s rice kheer? Thoughts of luscious grains of fully cooked rice, blended with creamy condensed milk, exotic spices, dry fruits and nuts flooded my mind.




She used —

1/4 cup basmati rice

1/2 cup water

2 cups warm whole milk, 2% will work!

1/2 cup unrefined sugar

a pinch of saffron

a pinch of freshly grated nutmeg 

1/4 teaspoon freshly crushed cardamom

some chopped almonds 

some chopped pistachios


Her method —
1. In a sauce pan, roast the rice in ghee for a few minutes, on medium heat, until lightly toasted and aromatic.

2. Add the water, cover, and let the rice cook until it is almost cooked, but not completely.

3. Add the milk, bring it up to a simmer, and then turn the heat to medium, stirring constantly. I use a whisk to prevent breaking rice.

4. Once the liquid is reduced to half or less, add the saffron, nutmeg, cardamom, and sugar, and cook some more on low heat until the kheer thickens. Crush saffron strands in a tablespoon of warm milk, so they break up and and dissolve in the dish quickly.

5. Keep stirring and reducing the milk until it comes together with a porridge-like consistency.

6. Top with nuts and serve hot; or, chill, add nuts and enjoy cold!


Note — 

The kheer continues to thicken a bit while chilling in the refrigerator, therefore don’t make the kheer very thick while cooking it. You can add a few spoons of lightly sweetened milk if the kheer in the refrigerator is too thick for your liking.


Cooking time: Almost 1 hour