Among the South Indian prasadam made in temples, Pillayarpatti mothagam holds a special place. Try out this easy recipe for Ganesha Chaturthi.
To roast and powder
- 1 cup Raw rice
- 1/4 cup Moong dal
for jaggery syrup
- 3/4 cup jaggery
- 2.5 cups water
- 3 tbsp coconut
- 1/4 tsp green cardamom powder
- 2 tbsp ghee ( used only for greasing, can swap for coconut oil)
- 1/2 cup hot water ( use only if the rice absorbs water too fast)
For the jaggery syrup
Pound the jaggery cubes and add a cup of water and set it aside to dissolve.
Strain the soaked jaggery for impurities. add more water and set it to boil.
Keep skimming the top as the impurities appear further.
The consistency we need for this recipe is just boiled not thickened.
For the roasted flour mix.
In a frying pan , dry roast the rice and the moong dal.
Once the rice appears opaque and the moong dal slightly browned, remove this mix and set it aside to cool.
Coarsely powder this mix and set it aside.
To make the mothagam.
Add the coarsely powdered mix into a larger pan and add the jaggery syrup.
Keep at medium heat and let this come to a boil.
Contiously stir as the mix cooks in the jaggery syrup.
As the mix cooks the water will be absorbed, add some boiling water only if needed.
Once the rice and dal cooks and the mix become thick, add teh coconut and cardamom powder.
Mix well and let it come to luke warm so you can handle the mix.
To steam the mothagam.
Grease the steamer plates with a bit of ghee or coconut oil.
Grease your palms and make lime sized balls of the cooked and cooled mix. ( be careful, can be hot)
Place the balls on the steamer plate.
Steam the readied balls in a single layer in the steamer for 15 minutes.
Let it stand for another 5 to 10 minutes.
Remove the mothagams from the steamer and serve hot.