Ingredients:
• 1 cup – grated Coconut
• 1/2 cup – grated Jaggery
• Oil for frying
• 1/4 tsp – Cardamom powder
• 1 handful – Rice flour
• 3 handfuls – all-purpose flour (maida flour)
• A Pinch – kesari powder (lemon flavor)
Method:
- Heat a pan, add 1 cup of water and add grated jaggery.
- When the jaggery dissolves completely in water, strain it to remove dust and sand particles.
- Add the strained jaggery juice again in the pan, and heat.
- When the jaggery juice starts to boil and become thick, add grated coconut, cardamom powder and stir well continuously till it rolls like a ball and does not stick to the sides of the pan.
- This is the correct consistency to remove from the flame.
- Remove the coconut poornam on to a plate and allow it to cool.
- Make small balls out of the poornam and keep aside.
- Now take a bowl and add rice and all-purpose flour; add a pinch of kesari powder and some water to make a bajji-like batter.
- Heat oil in a pan; take 1 ball of coconut poornam and dip it in the batter.
- Drop it in the oil. Repeat this step for the next 4 balls of poornam
- Deep fry the modhagam till it becomes crisp and golden in colour.
- Remove the modhagam from flame and keep it in strainer/tissue to remove excess oil.
- The delicious modhagam is ready for serving and also for neivedhyam.
- Recipe courtesy: Subbalakshmi Renganathan
- http://www.subbuskitchen.com/