Special Modak recipe’s for you to rejoice this Ganesh Chaturthi
On the occasion of Ganesh Chaturthi, Modak is one such sweet dish that we present to Bappa as a symbol of love and respect and then, it is distributed to all the devotees as his blessings. The sweet delicacy is not just Bappa’s favourite but also close to all our hearts and to make this sweet blessing even more special, here we have some special recipes given to us by Chef Dhairyashil Raibagkar from Phagun (Z Luxury Residences) that you all can use.
2 cups crumbled mawa (khoya)
1/2 cup sugar
1/4 cup blanched , peeled and finely chopped pistachios
1/4 tsp cardamom (elaichi) powder
a few strands of saffron (kesar) strands
1 tbsp milk
1.Combine the mava and sugar in a broad non-stick pan.
2.Switch on the flame and cook the mava mixture on high flame for 1 minute, while stirring continuously.
Reduce the flame to medium and cook for 5 minutes, while stirring continuously.
3.Remove from the flame, transfer it into a bowl and keep aside to cool for 6 to 7 hours.
Combine the saffron and milk in a small bowl, mix well and keep aside.
4.Crumble the mava with your fingertips, add the pistachios, cardamom powder and saffron-milk mixture, mix well.
5.Take a portion of the mava mixture, place it on one side of the modak mould and close the modak mould tightly.
6.Remove the excess modak mixture from the edges of the modak mould and demould the modak.
Repeat steps 7 to 8 and make 20 more modaks and serve.
Chocolate grated 1/2 cup
Oil 1 teaspoon
Salt a pinch
Chocolate syrup 1/4 cup
Rice flour 1 cup
Desiccated coconut 3/4 cup
1.Boil one cup of water in a pan with salt and oil. Pour the rice flour in a steady stream, stirring continuously, to prevent lumps from forming. Seal the cooker with the lid and cook till steam begins to escape.
2.Open the cooker and sprinkle water, seal the cooker with the lid and cook till steam begins to escape again.
3.Mix well and remove the dough to a plate. Grease your palms with some oil and knead the dough till smooth. Divide the dough into eight equal portions.
4.For the stuffing, mix together the coconut, chocolate syrup and grated chocolate and divide into eight equal portions.
5.Grease your palms again, and spread one portion of the dough into a round disc, thinning the edges with your fingertips.
6.Place one portion of the coconut mixture in the center, gather the dough together in tiny pleats and press lightly to form a cone at the top.
7.Place the modaks on a perforated plate and steam in a pressure cooker, with the lid on but without the weight, for ten to twelve minutes.
Rice flour 1 1/2 cups
Salt a pinch
Oil 1 teaspoon for greasing
Fresh coconut grated 1 1/2 cups
Jaggery (gur) grated 1 cup
Poppy seeds (khus-khus) roasted 1 tablespoon
Green cardamom powder a pinch
Nutmeg powder a pinch
1.Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan.
2.Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.
3.Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming water in it; cook for another three minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes.
4.Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
5.For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder and nutmeg powder, an
6.Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
7.Place a portion of the stuffing in the center; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
8.Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.
9.Serve hot modak with pure ghee.
For the Filling;
1 Medium size Coconut
2 Cup Milk
¾ Cup Sugar
Two-Tablespoon Rose Petal Jam
1 Teaspoon Cardamom Powder
5-6 Cashew nuts (crushed)
5-6 Almonds (crushed)
For the Covering;
2 Cup Semolina (Barik Suji)
1 Tablespoon Ghee (hot)
Salt as per taste
½ Cup Milk and water for prepare Dough
Ghee for frying the Modak
1.In a Kadhai take the grated Coconut, Sugar, and Milk and
2.Keep the Kadhai over a medium flame. Cook the mixture until it turns slightly dry. Then add the Cardamom Powder, Rose Petal Jam crushed Almonds, Cashew nuts and mix it well.
3.For the Dough: First grind the Semolina slightly and then add the Salt, hot Ghee and mix it well. Then add the Milk, some water and prepare Dough. The Dough should not be tight.
4.After 10 minutes, prepare big lemon size balls from the Dough.
5.Roll the balls into Puri shapes. Fill one tablespoon of the Coconut mixture into the Puri and then close the Puri and give a Modak shape.
6.After preparing all the Modaks, heat the Ghee in a Kadhai and deep-fry the Modak until color changes into light brown
FOR THE DOUGH;
2 cups rice flour (Chawal ka Atta)
FOR THE FILLING;
1 1/4 cups grated jaggery (gur)
2 cups freshly grated coconut
1 tbsp. poppy seeds (khus-khus)
1/2 tsp. cardamom (elaichi) powder
PREPARE THE DOUGH
1.Boil 1¾ cups of water in a deep non-stick pan.
2.Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough.
3.Cover with a lid and keep aside for 10 minutes.
PREPARE THE FILLING
1.Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
2.Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
Divide the filling into equal portions and keep aside.
1.Knead the dough once again using ½ tsp. of ghee and keep aside.
2.Grease a modak mould using very little ghee and close it.
3.Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.
4.Fill the dough cavity with a portion of the filling.
5.Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling.
6.Demould the modak from the modak mould.
7.Place a steamer plate in a steamer and place a banana leaf on it.
8.Moisten all the modaks with little water using your finger tips