Ganesh Chaturthi is most awating festival for many Indians. Ganesh is agra pujya deighty among all Hindu deighty. Followers of Ganesh wait throughout year when Ganesh chaturthi will come.
Now time came to worship Ganesha on this auspicious day. Every followers try to offer what Lord Ganeshji likes.
The elephant head God Ganesh fond of food and likes sweets, Ladoos and Modak. On the eve of this auspicious day learn how to make different modak and offer to favourite lord Ganesh and distribute to friends and family to spread happyness.
With the Ganesh festival just around the corner, Recipe Rita decided to drop by at her Marathi neighbor Mrs. Gokhale to learn the tricks how to make yummy Modaks. Now learn how to make and offer your favorite lord Ganesh on the eve of Ganesh Chaturthi.
1 cup maida(wheat flour will also do for health conscious people)
Oil for deep frying
3/4 cup coconut
1/2 cup jaggery
1/2 tea spn cardamom powder
1 tea spoon cashews(optional)
4-5 saffron strands(optional)
Heat 1 tea spoon of oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it a very stiff dough. Keep aside the dough for around 1/2 an hour.
Heat jaggery and coconut together till jaggery melts and forms a uniform mixture with coconut. Remove from fire and add cardamom powder, saffron strands and cashew pieces. Mix well.
Take small balls of the dough, roll it into small puris (if the puri becomes too thick, the modaks get a rubbery texture.) Then repeat the procedure as done in for ‘Ukdiche Modak’
Heat oil and deep fry the modaks.
175 gms Whole Milk Ricotta Cheese
1 cup Heavy Cream
1/2 tsp Cardamom Powder
3-4 Strands Saffron
1/2 cup Sugar
2 tbsp Ghee (Clarified Butter)
Heat the ricotta cheese in a wide mouthed pan on medium heat for 6-7 mins. Stir quite frequently. The cheese would first melt and then regain its texture. Add the cream, saffron and cardamom powder and keep stirring all together till all the liquid dries up. Crush the saffron strands between your fingers before adding them, this way they will bring in more color and taste. Keep cooking till the mixture regains the texture of ricotta cheese, about 10-12 mins. Add the sugar and cook on high flame till the mixture forms a ball. Remove from flame, add the ghee and mix well. Allow to cool a little and shape intomodaksorpedas.
To shape intomodaks, take 1 tbsp of mixture and make a smooth ball. Now, using the all your fingers pull a little bit of a mixture ,elongating it. Press the other side of the ball on the counter or the plate. To shape intopedas, take a tsp of the mixture, shape into a ball and flatten it a little between your palms.
Moong Daal Modak
Moong Dal 2 cups
Jaggery (gur) 50 grams (powdered)
Cardamom Seeds 1tsp
Sugar (powdered) 2tbsp
Milk 1 cup
Salt 1 pinch
Rice Flour 3 cups
Water 4 cups
Heat a cup of water in a pan. Add the jaggery to it. Stir it on low flame for 5 minutes till the mixture becomes thick.
Add half a cup of milk and cardamom seeds to it. Cook for 2-3 minutes on a low flame.
Now add the moong dal and 1 cup of water to it. Cover and cook for about 7 minutes on a low flame.
If there is any water remaining then increase the flame and let the water get evaporate.
Meanwhile add the sugar and a pinch of salt to the rice flour.
Add the rest of the milk and 1 cup of warm water to the mixture.
Knead the dough with these ingredients. Now take fistfuls of dough into your palms and flatten them.
Add the moong dal stuffing to the flattened dough ball.
Roll it up into a modak shape and seal the edges. Put all the dumplings you prepare in a steel container.
Put 4 cups of water in a pressure cooker and float the container in it. Cook for the duration of 4 whistles.
Let the steam blow out and then open the container.
Serve the moong dal modaks when they cool to room temperature.
For the covering:
½ cup Rice Flour
½ cup Water
2 tsp Ghee
A pinch of Salt
For the filling:
1 cup Coconut, shredded
½ cup Jaggery, grated
1 tsp Poppy Seeds, roasted
1 tsp Cardamom Powder
For the filling:
Heat a pan and put jaggery in it
When jaggery starts melting, add 1 tsp Ghee and coconut to it
Mix well and cook on medium heat for 5-6 mins
Add cardamom powder and roasted poppy seeds
Filling is ready, keep aside to cool
For the covering:
Boil ½ cup water, add ghee to it
Add rice flour to boiling water and mix well stirring continuously
Add salt, mix well and cook covered for 2-3 mins
Remove from heat and knead well into a soft flour when its hot
This dough is called Ukad and hence the name!
Putting it all together:
Makesmall balls of ‘Ukad’.
Roll each ball to size of puris
Place this on the palm and add some filling to it (Take ball on your left hand,then put your right hand’s thumb into it while rolling both hands.)
Bring together the ends in form of plates and form a tip and seal.Take care that the outer ‘Ukad’ doesn’t get broken in between. Otherwise It will spread out the whole mixture while steaming.
Repeat the procedure for rest of the modaks
Put these modaks in a steamer/cooker (do not put weight/whistle) and steam for 15-20 mins. The above ingredients make 7-8 modaks. Serve hot modaks with Ghee on it.
One simply does not make one Modak! Make 21 for the prasad and experiment with the fillings to innovate…
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