Bajra Flour Sweet Kudumulu / Pearl Millet Sweet Pidi Kozhukattai / Sajja Kudumulu Recipe
Print ThisIngredients
- 1 cup Sajja Pindi/Bajra Flour/Kambu Flour
- 3/4 cup Jaggery
- 2 sp Dry Coconut Powder
- 1 pinch Elaichi Powder
- 2 sp Ghee
- 1/4 cup Water
Instructions
Soak jaggery in 1/4 cup of hot water and keep aside. Once the jaggery dissolves completely strain the syrup to remove all impurities.
In a mixing bowl add bajra flour/sajja pindi, coconut powder, elaichi powder, ghee and mix well. Then pour the jaggery water little by little into the bajra flour mixture and make a soft dough.
Divide the dough into small lime sized balls and set aside. Take one dough ball and press with fist/pidikili like oval shape and also press finger impressions, repeat the same process with the rest of the dough balls and place them on a greased plate. Cover with a lid and steam cook for 15-20 mins on medium flame.
When done turn off the flame and transfer into a serving bowl, now bajra sweet kudumulu/pearl millet sweet pidi kozukhattai are ready.
Garnish with coconut powder and offer as naivedyam to Lord Ganesha during Vinayaka Chavithi Festival.
