Modak is famous traditional Maharashtrian recipe which is made during Ganesh Chaturthi celebration. It is made of rice flour and stuffed with coconut and jaggrey and steam cooked.
Ingredients
Dough
- 1 Cup Rice Flour
- 1 Cup Water
- 2 tbsp Ghee
- 1/8 tsp Salt
Filling
- 1 Cup Fresh Grated Coconut
- 1 tbsp Roasted Poppy Seeds
- 1/2 Cup Broken jaggrey
- 1/4 tsp Green Cardamom crushed
- 1 tbsp Almond fine chopped
- 1 tbsp Roasted Rava or Sooji
- 3 tbsp Khoya or Mawa
- Pinch of Nutmeg powder
Instructions
Dough Prepration
- Add Water, Ghee and Salt in this order in a pan and heat until comes to boil.
- Turn off the flame and immediately add rice flour and mix it well. Cover with the lid and keep it aside for 6 minutes.
- After 6 minutes make soft dough by hand.
- Make about 2 inch round balls from the dough and cover it so that it does not get dry.
Filling Preparation
- Filling Ingredients.
- Additional option ingredient, roaster rava and mawa (khoya). This gives a richness to the taste, however adds calories.
- Heat pan and roast puppy seeds in low flame until slightly puffed. Remove it from pan and keep in a bowl aside. In same pan, add Jaggrey, and let it melt on low flame. Add all filling ingredients listed in the ingredient list and mix it about half a minute on low flame. Once mixture is ready, switch off the flame.
- The final mixture would look like in the picture.
Modak Preparation and Cooking
- Grease your palm with Ghee, and make a bowl shape as shown in picture.
- Add 1 tsp mixture in the bowl, and make it in a shape as shown in picture.
- Join all the edges together on top and pinch it close the top opening.
- Prepare modak for all the balls following above steps.
- Heat the water steamer until steaming starts. Add all the raw Modak to the steamer and steam for about 8 minutes in medium heat, covered with lid.
- Delicious Modak is ready to be served. Serve it hot.
- You can store modak in airtight container. Just steam it for few minutes in steamer and enjoy it like a fresh modak.
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Very well explained recipe 🙂 great
Thank you Pooja Khanna 🙂