Chettinad Style Mothagam Recipe

INGREDIENTS

• 1 cup raw rice
• 1/4 cup moong dal
• 3/4 cup jaggery
• 1 tbsp + ghee for greasing
• 2 tbsp coconut
• 2 and 3/4 cups water

Method:

1. Dry roast raw rice for 3 minutes, then set aside. Then dry roast the moong dal till it gets golden brown and emits a pleasant aroma. Allow cooling before transferring to a mixer.
2. Set aside for 3 minutes after roasting the mixture in a tsp of ghee. In a cup of water, dissolve jaggery and filter to remove contaminants. In a nonstick pan, combine this jaggery water with the remaining 1 and 3/4 cups of water and bring to a boil.
3. Once the water begins to boil quickly, add the rice mixture and continue to whisk. Close the lid and cook for 3 minutes. After around 5-7 minutes, the rice should be tender.
4. At this point, add the ghee and continue to stir. After a few minutes, it begins to collect in a mass and begins to leave the sides of the pan. If you can roll a small amount of it and watch it readily form a ball, you’re at the right stage. Switch off after adding the coconut and cardamom powder.
5. Allow the mixture to cool before smearing it with ghee and rolling it into lemon-sized balls. For at least 10 minutes, steam the modaks.

Serve warm or hot!