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
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.