Vinayaka Chavithi Special
Jilledu Kayalu or Modak is a traditional sweet for the Vinayaka Chavithi festival to offer Lord Ganesha. We will also prepare kudumulu or undrallu, bellam kudumulu, bellam talikalu as a prasadam for Vinayaka Chavithi.
Why we will prepare Jilledu Kayalu or modak for Vinayaka Chavithi?
Modakapriyaya is one of 108 names of Lord Ganesha. The name itself signifies that he likes modaka. Hence we prepare this modak on the Vinayaka Chavithi day, offer Ganesha, and pray well to remove our obstacles.
Here I am sharing the basic way of making Jilledu Kayalu without using any molds. I have learned this recipe from my mom.
How to prepare Jilledu Kayalu:
- How to prepare the filling
- In a pan, mix the grated coconut, jaggery, and cook it on a medium-low flame.
- When the coconut is nicely cooked, add cardamom powder and ghee, turn off the flame.
- How to prepare the dough
- In a vessel, take 2 cups of water, add salt, and boil.
- When the water is boiling, add a tablespoon of ghee or oil and a cup of rice flour, mix well without any lumps.
- Turn off the flame, cover with a lid, and let the rice flour cook with the remaining heat.
- How to prepare Jilledu Kayalu or modak
- Take a big lemon size dough, and flatten it with the fingers in the palms to make a thick circle.
- Take a small portion of coconut mixture and roll it lengthwise to 1 or 2 inches.
- Now place the coconut mixture in the flattened rice flour circle and roll it by sticking the edges one over the other.
- Repeat the above three steps to do the remaining dough.
- How to steam the Jilledu Kayalu or modak
- Take a vessel, add 1 cup of water, and start boiling.
- Grease an idly plate with ghee and place it in the vessel.
- Now arrange the prepared Jilledu Kayalu on the idly plate.
- Steam them for 8 minutes and turn off the flame.
- After 2-3 mins, take the idly plate out from the vessel and cool them completely.
Don’t forget to check our other sweets
- Tapeswaram Kaja | Madatha Kaja
- Boorelu in simple steps
- Pala Kova Recipe
- Soft Gulab Jamun
- Bobbatlu Recipe | Puran Poli Recipe
- Senagapappu Saggubhiyam Payasam Recipe
- Pesarapappu Payasam | Moong dal Kheer
- 1 cup Grated Coconut
- 1/2 cup Jaggery
- 1 or 2 pods Cardamom
- 1 tbsp Ghee
- 1 small cup Rice Flour
- 1 1/2 or 2 small cups Water
- Salt to taste
- 1 tbsp Ghee or Oil
How to prepare Dough
- Take 2 small cups of water in a vessel and boil.
- Add salt.
- When the water is boiling, simmer the stove and pour 1 small cup of rice flour.
- Quickly mix the flour to make a smooth and soft dough without any lumps.
- Switch off the flame, close the lid. Let the rice flour cook with the resided heat.
How to prepare the filling
- In a frying pan or kadai, add the grated coconut.
- Now add the jaggery. Here I am using natural jaggery. If you are using jaggery block, grate the jaggery and then measure 1/2 cup of jaggery.
- Mix it well and cook them on a slow flame. Jaggery starts melting and the coconut cooks nicely in the jaggery syrup. If required add 1 or 2 tablespoons of water. Stir now and then.
- When the mixture starts drying up, add cardamom powder and mix well.
- When all the moisture evaporates, add a tbsp of ghee and turn off the flame.
- Remove from the stove and let it cool for a while.
How to make Jilledu Kayalu
- Take a big lemon size portion of the dough
- Flatten as shown in the picture to little thick on the palms with fingers. Do not make too thick or too thin.
- Now take a little portion of the coconut mixture and roll it lengthwise to 1 or 2 inches.
- Place the coconut mixture on the flattened dough.
- join the edges, roll it lengthwise, and keep aside.
- Repeat the above steps for the remaining dough. Grease an idli plate with ghee. Meanwhile, prepare your steamer. Here I have taken a vessel with a 1/2 cup of water and placed the greased idli plate in it. You can also use an idli cooker.
- Arrange the prepared Jilledu Kayalu in the idli plate.
- Place the idly plate in the vessel, cover with a lid and steam them for 6-8 minutes.
- Jilledukayalu is ready to offer to Lord Ganesh. Tastes good when they are cooled completely.
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