In my childhood every year my mom used to make pillayarpatti mothagam and channa sundal for vinayakar chaturthi. At that time I loved to eat coconut poorana kozhukattai because everyone in Chennai will make coconut poorna kozhukattai.
In pillayarpatti they make this mothagam as prasadham. Last year I made this mothagam. I kept this recipe safely in my drive for about an year. Vinayagar chaturthi is fast approaching. So this is the right time to post this mothagam recipe.
Let us see how to make
Preparation time - 30 minutes
Cooking time - 30 minutes
Serves - 5
Ingredients:
Raw rice - 1 cup
Moong dal - ¼ cup
Jaggery - 1 cup
Water - 2 ½ cup
Coconut - ¼ cup
Cardamompowder - ¼ tsp
Ghee - 3 tablsp
Method:
Dry roast moong dal till nice aroma comes. Grind rice and moong dal in a mixer coarsely.
Cook rice and moong dal with water. Close the pan with a lid and low the flame till done.
Dissolve the jaggery in little water and strain it. Add this to the rice mixer and mix well.
Add cardamom powder, coconut and ghee and mix thoroughly.
Stir well and make a smooth dough. Allow it to cool.
Grease the palm with little ghee and make lime size balls out of it. Cook in the steam for about 10 minutes to 15 minutes.
Note:
Add jaggery syrup according to your taste.
Add water according to the rice quality.
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