bhautik.kawa
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<h2>How to make Modak for Ganesh Chaturthi, Recipe, Tips and Video</h2>
Modak is traditionally made from rice flour and jaggery. However, one can also use wheat flour.
Ingredients
For the stuffing
# 1 bowl grated coconut
# 1/2 bowl sugar
# 1/2 bowl jaggery
# Dry fruits (almonds,raisins, pistachio, cashews) as per your choice
# 2 to 3 tsp pure ghee
# A pinch of kesar, cardamom and nutmeg powder
# 1 tsp poppy seeds (khas khas)
# 2 tsp mawa (optional)
# 1/2 bowl sugar
# 1/2 bowl jaggery
# Dry fruits (almonds,raisins, pistachio, cashews) as per your choice
# 2 to 3 tsp pure ghee
# A pinch of kesar, cardamom and nutmeg powder
# 1 tsp poppy seeds (khas khas)
# 2 tsp mawa (optional)
For the cover
# 2 bowls rice flour
# A pinch of salt
# 2 tsp of oil or ghee
# A pinch of salt
# 2 tsp of oil or ghee
Hot water as per requirement
Method for Modak
For the stuffing
# Heat ghee in a pan. Add poppy seeds and saute for a minute.
#Add grated coconut, sugar, jaggery (broken into small pieces or grated), cardamom and nutmeg powder and all dry fruits. Mix thoroughly.
# Cook till all moisture from the sugar and jaggery begins to dry.
# It takes about 10 to 15 minutes for the mixture to dry on low flame.
# Do not overcook as it will harden up and lose its taste.
# Stir every 2 to 3 minutes till it turns golden yellow.
# You can add more ghee if the stuffing becomes too dry.
#Add grated coconut, sugar, jaggery (broken into small pieces or grated), cardamom and nutmeg powder and all dry fruits. Mix thoroughly.
# Cook till all moisture from the sugar and jaggery begins to dry.
# It takes about 10 to 15 minutes for the mixture to dry on low flame.
# Do not overcook as it will harden up and lose its taste.
# Stir every 2 to 3 minutes till it turns golden yellow.
# You can add more ghee if the stuffing becomes too dry.
For the cover
# Boil water.
# Add a pinch of salt and 1 tsp of ghee to the flour and mix it thoroughly.
# Add 1 tsp of ghee in the boiling water.
# Add the dough to the boiling water. Lower heat. Mix well.
# Cover the vessel keep it for 5 minutes on low flame to let the rice cook.
# Knead the dough into a smooth paste without lumps.
# You need to knead it while it is still hot. You may apply some oil or ghee on your palms.
# If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.
# Add a pinch of salt and 1 tsp of ghee to the flour and mix it thoroughly.
# Add 1 tsp of ghee in the boiling water.
# Add the dough to the boiling water. Lower heat. Mix well.
# Cover the vessel keep it for 5 minutes on low flame to let the rice cook.
# Knead the dough into a smooth paste without lumps.
# You need to knead it while it is still hot. You may apply some oil or ghee on your palms.
# If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.
Making the Modaks
# Apply pinch of oil/ghee on your palms and make small balls of the dough.
# Flatten it to give it the shape of a katori or cone.
# Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.
# The edges of the katori will now look like the petals of the flower.
# Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.
# Take a leaf of banana or a soft cloth like muslin, and apply bit oil/ghee on it and place it in the steamer pan.
#Place all the modaks on the leaf or cloth and close the lid.
# Steam it for 5 to 6 minutes and turn off the flame.
# Your delicious modaks are ready to be served.
# Flatten it to give it the shape of a katori or cone.
# Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.
# The edges of the katori will now look like the petals of the flower.
# Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.
# Take a leaf of banana or a soft cloth like muslin, and apply bit oil/ghee on it and place it in the steamer pan.
#Place all the modaks on the leaf or cloth and close the lid.
# Steam it for 5 to 6 minutes and turn off the flame.
# Your delicious modaks are ready to be served.
Tip: Do not over steam the modaks, else they will become hard.
For Fried Modaks
# Instead of steaming the stuffed modaks, heat oil in the frying pan and deep fry the modaks on low or medium flame till they turn golden brown from all sides.
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