Nuvvula Kudmulu

Growing up, I remember my mother used to prepare kudumulu for ganesh chaturthi every year. We, kids carefully used to remove the outer wrap and trash it before promptly eating the delicious coconut - jaggery stuffing. My mother who watched it for years finally gave up and stopped making them and started opting for these kajjikayalu instead. In adulthood somehow, I started to appreciate these kudumulu wholly though never tried to get a recipe from my mom. I was not in a mood to do any fried sweets this week and was thinking about the traditional dishes I need to post yet and suddenly these popped up. It was almost midnight in India by the time and didn't want to wake up my mother at that odd time for a silly reason. I generally had an idea and so went along with it. I wanted them to be quickly done and so went with sesame filling instead though the filling on a festive day would be with cardamom flavored coconut and jaggery mixture. My mother prepares crescent shaped ones. However they can be just rolled into balls or tear shaped ones as I did though I didn't make them perfect. :) Also the sun was gone by the time I took pictures.
However they turned out delicious and to my surprise, even my son liked them.

Ingredients:
A little ghee for greasing palms
For wrap:
1 cup water
1 cup rice flour
A pinch of salt (optional)
For stuffing:
1/2 cup grated jaggery
1/2 cup dry roasted sesame seeds
1/2 cup sweetened coconut flakes or grated dry coconut (optional)

Method:
1. Coarsely grind the stuffing ingredients into a coarse powder and keep aside. You can shape them into balls if desired for stuffing or you can just spoon the stuffing mixture as needed into the outer wrap.
2. Add salt to water and bring it to a boil. Add rice flour little by little, stirring all the while until a uniform dough is formed. Take care that no lumps are formed and turn off the stove. Or you can pour water little by little into the rice flour and mix it with a ladle. When it is easy to handle, just knead the dough once to make sure that there are no lumps. Divide it into 12 portions.
3. Grease your palms with ghee. Take a dough portion, roll it into a ball and flatten it thinly on your left palm. Put the stuffing in the middle and bring the edges of the wrap together. (You can use as much as stuffing as it holds.) You can close it to form a ball or a tear shaped one. Or you can place the filling on one half of the dough circle and close the other half and seal the edges to form crescent shaped ones. Repeat the steps with the remaining dough and filling.
3. Place the shaped dough balls with stuffing on a greased plate and steam them for about 10 - 12 minutes. I used a pressure cooker to steam them. Remove them and serve warm.
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