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• Toor dal (Kandi pappu)/chana dal (pacchi chanaga pappu)- 1 cup
• Jaggery- 1 cup ( little more if you like it very sweet)
• Fresh grated coconut- little less than 1/2 cup
• Cardamom- 3
Cook the Toor dal or the chana dal what every you are using in some water on a open flame, till its soft but still holding its shape. It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes.
Now transfer the dal to a food processor with the powdered jaggery, coconut and cardamom powder.
Pulse or grind the whole mixture till smooth. The purnam mixture is ready.
In case the purnam becomes too soft, that you cannot make round balls out of it- transfer the purnam to a pan and cook on stove in very low medium heat for about 5 to 10 minutes. Remove and let it sit for few minutes, the purnam tends to get dry and firm. Whenever my purnam becomes soft, I transfer my mixture to a microwaveable bowl and cook in the microwave for about 5 minutes with out lid. This makes the purnam dry and easy to roll as round balls. Make small lemon size balls with the purnam.
- Rice flour – 1 cup
- Water- 1 1/4th cup
- Salt – 2 pinches
In a vessel put the water and let it come to a boil. Add the salt and the rice flour.
Do not mix. Let cook for 5 minutes in the steam.
Now turn off the heat, take a big whisk and slowly start mixing starting from one side. Keep doing till all the flour comes together. Close the lid. Let it cool for ten minutes. Not any longer, otherwise the dough will become dry.
Now take some ghee and apply on your hand. Take little bit of the cooled dough, make a ball and flatten it in your palm and put the purnam mixture in the middle. Close it carefully, making sure there are no cracks to it.
Steam using an Idli stand or pressure cooker (no vissel) for 15 minutes. Let stand for few minutes, remove and let the modaks sit on the counter for few minutes. Serve as Neivedyam for our beloved Ganesha!