I first thought of shaping it like modaks but amma said this is the way they make in pillayarpatti and insisted me to make it the traditional way 🙂
Pillayarpatti Mothagam Recipe
Recipe Category: Sweet | Recipe Cuisine: South Indian
Raw Rice – 1 cup
Moong Dal – 1/4 cup
Jaggery – 3/4 cup
Ghee – 1 tbsp + for greasing
Coconut – 2 tbsp
Water – 2 and 3/4 cups
- Dry roast raw rice for 3mins,set aside. Then dry roast moong dal till it turns golden brown and nice aroma rises. Cool down and then transfer it to a mixer.
- Grind it to a coarse powder more like rava consistency.Roast the mixture in a tsp of ghee for 3mins,Set aside.Dissolve jaggery in a cup of water, strain to remove impurities. Add this jaggery water + remaining 1 and 3/4 cups of water in a nonstick pan and allow it to boil.
- Once it starts to boil vigorously add the ice mixture and keep stirring.Close and cook for 3mins.After 5-7mins you can notice that the rice has cooked soft.At this stage add ghee and keep stirring.
- After few mins it starts to collect as a mass leaving the sides of the pan. You can take a small quantity and roll it and see it forms a ball easily then thats the correct stage.Add coconut,cardamom powder and switch off.
- Cool down the mixture, then grease your hands with ghee and roll them into lemon sized balls.Steam the modaks in for atleast 10mins.
Serve hot / warm!
- The water quantity may vary according to the rice variety so adjust accordingly.
- These mothagams are not very sweet they are mild sweet but if you prefer you can add more jaggery.
- Do not overcook,else the modaks will turn hard and rubbery.
- You can make the rice and mong dal mixture in advance so that on the festive days its easy to put together.
- The mixture should be like rava in consistency only then it will get cooked easily.