Serving: 15 to 20 pieces| Type: chettinad Snack/vinayagar chathurthi

Ingredients:

Method:

1. Dry roast rice and dhal together until the raw smell goes away.
2. Grind both in mixie coarsely.
3. In a pressure cooker, heat the ghee and add ground powder with water and salt.
4. Mix well and allow two whistles to come.
5. Then turn off the stove and let it cool down.
6. Then in the mixture add brown sugar, coconut, cardamom and nuts.
7. Mix well and make it into either a round or an oblong shape.
8. Then in a steamer, steam it for 10-15 minutes.
9. Serve as a snack either hot or at room temperature.

Notes:

1. This modhagam is a specialty for vinayaka chaturthi.
2. Instead of brown sugar you can use jaggery.
3. If you use jaggery, make sure to melt it with water and strain it.
4. Raw rice are sona masoori and long grain. (I personally prefer sona masoori).