Godhuma Kudumulu

Godhuma Kudumulu are soft, sweet, steamed dumplings made with wheat flour, jaggery, coconut and cardamom. It's a comforting festive dish that is perfect for Ganesh Chaturthi.

If you love traditional South Indian ganesh chaturthi recipes, you might also like my Bellam Thalikalu, Paal Kozhukattai, and Peanut Sundal.

What are godhuma kudumulu?

Godhuma pindi kudumulu are traditional Andhra steamed dumplings. These are prepared by making a dough with wheat flour, jaggery, coconut and cardamom, are shaped by hand into flat discs, and then steamed until soft and cooked.

The word godhuma means wheat and kudumulu refers to dumplings that are usually steamed. The traditional Andhra kudumulu are usually made with rice flour, while godhuma kudumulu and rava kudumulu are other variations.

Unlike some other Ganesh Chaturthi special Modak Recipes, godhuma kudumulu do not have any filling, which makes it easy when pressed for time. The sweetness and flavor come from the dough itself, making them simple and wholesome.

This dish is especially popular in Andhra households during Vinayaka Chavithi as part of naivedyam, along with other festive dishes like Undrallu, Bobbatlu, Pala Undrallu, and Poornam Kudumulu.

Ingredients & Substitutions

Wheat Flour - Whole wheat flour (atta) is the base of the dish. If you want to replace it with rice flour or semolina, check my Bellam Kudumulu and Rava Kudumulu.

Jaggery - Use a good-quality jaggery for the best results. You can also swap it with sugar, but the flavor will be different.

Coconut - I have used grated dry coconut / kopra. Fresh coconut, frozen coconut or desiccated coconut can also be used.

Cardamom - Adds a wonderful aroma to the kudumulu. Do not skip.

Ghee - You will need a little bit of ghee. Replace it with oil if you want to make it vegan.

How to make Godhuma Kudumulu

Start the process by dry roasting wheat flour on a medium-low flame until aromatic. Remove it from the flame and set aside.

Combine the roasted wheat flour, grated coconut, ghee and cardamom powder in a mixing bowl and set aside.

Add powdered jaggery and a little water to a vessel. The amount of water should be just enough to soak the jaggery. Gently heat until the jaggery dissolves completely.

Strain the melted jaggery to get rid of any impurities.

Add the melted jaggery to the wheat flour mixture and make a soft dough. Sprinkle a little more water if it feels dry. Knead it to make a soft and smooth dough.

Grease your hands with oil or ghee and divide the dough into 9-10 round balls. Flatten each ball into a small round disc.

Arrange the shaped kudumulu on a greased idli plate or steamer. Steam on high heat for 10-12 minutes or until they are cooked and firm to touch.

Remove from the steamer, let them cool down for a few minutes and serve warm.

Serving suggestions

Godhuma pindi kudumulu are best when served warm. These can be served on their own, or drizzle ghee on top before serving.

These are great to make during festivals, along with Sweet Undrallu, Semiya Payasam, and Pulihora.

These can be served as a breakfast or snack with a cup of coffee or tea.

Storage suggestions

Consume godhuma kudumulu within the same day they are made. If there are any leftovers, store them in an airtight container for up to 2 days.

More ganesh chaturthi recipes

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Godhuma Kudumulu Recipe

Hari Chandana Ponnaluri

Godhuma Kudumulu are soft, sweet, steamed dumplings made with wheat flour, jaggery, coconut and cardamom. It's a comforting festive dish that is perfect for Ganesh Chaturthi.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert, Snack

Cuisine Andhra, South Indian

Servings 18

Calories 72 kcal

Ingredients

  

1x2x3x

• ▢ 1 Cup Whole Wheat Flour
• ▢ ¾ Cup Jaggery
• ▢ 5-6 Tablespoons Grated Dry Coconut
• ▢ 2 Teaspoons Ghee
• ▢ ½ Teaspoon Cardamom Powder

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Instructions

 

• Start the process by dry roasting wheat flour on a medium-low flame until aromatic. Remove it from the flame and set aside.
• Combine the roasted wheat flour, grated coconut, ghee and cardamom powder in a mixing bowl and set aside.
• Add powdered jaggery and a little water to a vessel. The amount of water should be just enough to soak the jaggery. Gently heat until the jaggery dissolves completely.
• Strain the melted jaggery to get rid of any impurities.
• Add the melted jaggery to the wheat flour mixture and make a soft dough. Sprinkle a little more water if it feels dry. Knead it to make a soft and smooth dough.
• Grease your hands with oil or ghee and divide the dough into 9-10 round balls. Flatten each ball into a small round disc.
• Arrange the shaped kudumulu on a greased idli plate or steamer. Steam on high heat for 10-12 minutes or until they are cooked and firm to touch.
• Remove from the steamer, let them cool down for a few minutes and serve warm.

Notes

• The dough needs to be soft and pliable. If it is stiff, kudumulu won't be soft.
• Shape the dough discs evenly, so they cook evenly.
   

Nutrition

Calories: 72kcalCarbohydrates: 14gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 1mgPotassium: 32mgFiber: 1gSugar: 9gVitamin A: 1IUVitamin C: 0.03mgCalcium: 6mgIron: 0.4mg

Nutrition values are estimates only.

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