Nuvvula Mudda – aka Chimmili/Noola pindi – is a healthy and famous sweet from Andhra Pradesh. Sesame seeds/Nuvvulu are rich in Calcium, Protein and healthy fats. Nuvvula Mudda is especially prepared on the occasion of Nagula Chavithi, which falls on chathurthi/chavithi, 4th day of Sravana Maasam. Nagula Chavithi is a festival where serpents are worshiped with great devotion. Devotees offer milk to Naga Prathima beneath the bodhi tree in temples and some perform pooja to a snake idol at home.
Traditionally Nuvvula Mudda is prepared by pounding sesame seeds with crushed jaggery in a stone mortar without adding any water. When you see the sesame seeds start oozing oil, transfer the mix into a bowl. If the mortar is not available, a blender can be used to make a fine powder and then make laddoo. Take two to three tablespoons of mixture into your hands, then press gently into round shape to form laddoo. We can also use mould/mold to get desired shapes.
Here I am showing the recipe using a blender.
Sesame seeds are rich in zinc, selenium, calcium, copper, iron, vitamin B6, and vitamin E. Nagula chavithi falls in rainy season. Our immune system must be very strong and ready to fight the upcoming nasty weather and we need essential nutrients during rainy and winter seasons, to get protected from viruses, diseases… That is the reason our ancestors set these traditions and festivals to eat specific foods and use specific ingredients in them to fight infections.
How to make Nuvvula Mudda
PREP TIME: 5 MINS COOK TIME: 0 MINS TOTAL TIME: 5 MINS COURSE: SWEETS/DESSERTS CUISINE: ANDHRA
- sesame seeds/nuvvulu – 1 cup
- jaggery – 1 cup (adjust the jaggery by the sweetness of it)
- cashew nuts or any seeds – few – for decoration (optional)
- desiccated coconut – 2 tsp
- poppy seeds – 1 tsp
- Add 1 cup of sesame seeds to a blender jar. Blend them to a fine powder.
- Add 1 cup (adjust by sweetness of the jaggery) powdered or crushed jaggery and blend together until you see a little oil in the mixture.
- Take a mold/cup, place 4 or 5 halved cashews/any seeds or nuts on the bottom of the cup, sprinkle 1/2 tsp desiccated coconut and poppy seeds.
- Further, add in the 1/2 of the sesame jaggery mixture to the cup and press firmly. You can also use a pestle to press tightly.
- Finally flip the cup/mould up side down on a plate and tap it on the top to release the sesame mix from the cup.
- Similarly add desired seeds or nuts and make one more with remaining sesame mix.
- If not using mould and just making laddoos, add nuts to the ground sesame jaggery mix and then make laddoos.
- These laddoos always tastes better when the sesame jaggery mix is made by pounding in a stone mortar.
- You should see oil when you touch the mixture after blending and should be able to make a ball.
- Avoid nuts if you are allergic to nuts.
- Jaggery should be grated or crushed finely.
- No need to dry roast sesame seeds.
- Tastes good without cardamom. But it is optional, you may add it.
- When making in stone mortar, sesame seeds may ooze out more oil. If so, just add a tsp of rice flour to make it easier to proceed to the next step.
- Adjust jaggery to your taste.
Step by step photo instructions
- Add 1 cup of sesame seeds to a blender jar. Blend them to a (semi) fine powder.
2. Add 1 cup powdered or crushed jaggery and blend together until you see a little oil in the mixture, when you touch it. You should be able to make laddoo. (you check the sweetness and add more if needed)
3. Take a mold/cup and place 4 or 5 halved cashews/any seeds or nuts at bottom of the cup, sprinkle 1/2 tsp desiccated coconut and poppy seeds.
4. Further add in the 1/2 of the sesame jaggery mixture to the cup and press very firmly. You can also use a pestle to press tightly.
5. Finally turn the cup or mold up side down on a plate and tap it on the top to release the sesame mix from the cup.
6. Similarly add desired seeds or nuts and make one more with remaining sesame mix.
7. If not using mould and just making laddoos, add nuts to the ground sesame jaggery mix and then make laddoos.