Rava Kudumulu Recipe – Andhra style steamed dumplings made with semolina, jaggery, coconut and cardamom. These are super easy to make and perfect for the Ganesh Chaturthi festival.
What are rava kudumulu?
Kudumulu are a classic Andhra festive dish, usually made with rice flour and jaggery. I have given a twist to the traditional kudumulu / bellam kudumulu by replacing rice flour with semolina/sooji /rava.
The process of making rava kudumulu is quite simple and easy. You will need to make a dough by cooking semolina and jaggery together, then shape it into round discs and steam them.
Sweet kudumulu are traditionally made during the Ganesh Chaturthi festival.
If you are looking for more Vinayaka Chavithi recipes then check the below recipes.
- Pala Undrallu
- Rava Undrallu
- Sweet Undrallu
- Bellam Talikalu
- Rava Modak
- Fried Modak
- Ammini Kozhukattai
- 70+ Ganesh Chaturthi Recipes
Why we love this recipe:
Requires only 5 ingredients.
Can be made in 30 minutes.
A super quick dish to make as Naivedyam during festivals such as Ganesh Chaturthi and Navratri.
Semolina: I have used Indian sooji or rava in this recipe. Coarse semolina can also be used.
Jaggery: Traditionally, we use jaggery to sweeten the kudumulu. Jaggery is a sugarcane product, you can read more about it here. You can buy it from any Indian store or online.
Coconut: I have used grated dry coconut here. Fresh, frozen, or desiccated coconut can also be used. Skip if you want.
Ghee: Ghee is clarified butter, it gives a great flavor and taste to the dish. You can substitute it with coconut oil if you are vegan or don’t have ghee.
Cardamom: Try to use freshly ground cardamom powder for the best flavor.
Can I use sugar instead of jaggery?
Yes, substitute it with an equal amount of sugar. If you want them to the sweeter side, add a little more sugar.
Can I skip steaming?
DO NOT skip the steaming step. Steaming helps make them firm. Also, they taste like “Rava Kesari” without steaming.
How long can I store them for?
They can be stored in the refrigerator for up to 2 days.
How to make it vegan?
Swap ghee with coconut oil or sunflower oil to make it vegan.
They can be prepared as naivedyam or prasadam during Indian festivals such as Vinayaka Chavithi and Navratri.
They can be served as a sweet snack as well with a cup of coffee or tea.
Tips & Notes:
If you are using store-bought roasted sooji, you don’t need to roast it again.
The water ratio should be 1:2. Make sure you measure everything before starting the process.
Wait for the jaggery water to boil thoroughly before adding the roasted rava.
Shape the dough when it is still warm.
If you want them to the sweeter side, increase the jaggery quantity.
The color of rava kudumulu depends on the jaggery you use.
Step by step instructions:
Heat a pan and dry roast semolina for 2-3 minutes and keep it aside until use.
Combine jaggery and water in a pan or vessel and let the jaggery dissolve completely.
Strain the jaggery water to get rid of any impurities if needed.
Add cardamom powder and ghee to the jaggery water and bring it to a rolling boil.
Slowly add the roasted semolina to the boiling jaggery water and stir well to prevent lumps.
Reduce the flame to low and cover and cook over a low flame for a couple of minutes or until rava is cooked well.
Once it is soft, give it a stir and remove it from the flame.
Transfer it to a plate and let it cool down a bit.
When the cooked mixture is still warm, knead it well. Grease your hands while kneading if needed.
Divide the dough into 12 round balls and flatten each ball between your palms.
Grease idli plates or steamer plates with little oil.
Place the shaped kudumulu/dumplings on greased plates.
Steam cook for 10 minutes over a high flame.
Let them cool completely and serve!
Few more festive recipes:
How to make rava kudumulu recipe video below:
Rava Kudumulu Recipe
- ½ Cup Semolina / Sooji Rava
- ½ Cup Jaggery
- 1 Cup Water
- 3 Tablespoons Grated Dry Coconut / Desiccated Coconut
- 2 Teaspoon Ghee
- ¼ Teaspoon Cardamom Powder
- Dry roast the semolina for 2 – 3 minutes and set aside.
- In a vessel, combine powdered jaggery and one cup of water and heat until jaggery dissolves completely.
- Then add coconut, cardamom powder and ghee and mix well.
- Slowly add the roasted semolina and stir continuously without any lumps. Reduce the flame to low and cover with a lid.
- Let it cook for a couple of minutes or until the mixture thickens (refer to the image).
- Remove it from the flame and let it cool down a bit.
- When it is still warm, knead it well.
- Divide the dough into 12 round balls and flatten each ball between your palms.
- Grease idli plates or steamer plates with little oil.
- Place the shaped kudumulu/dumplings on greased plates.
- Steam cook for 10 minutes over a high flame.
- Let them cool and serve!
Nutrition values are estimates only.