Modak, a sweet dumpling, is considered to be Lord Ganesha's favourite indulgence. Hence, on the first day of the Ganpati festival, this sweet is prepared in almost every household. The Guide spoke to experts to bring three different varieties of Modaks to you, which can be made easily at home
Modak
Modak, a sweet dumpling, is considered to be Lord Ganesha's favourite indulgence. Hence, on the first day of the Ganpati festival, this sweet is prepared in almost every household. The Guide spoke to experts to bring three different varieties of Modaks to you, which can be made easily at home...
Mango Modak
Ingredients
Coconut 1
Jaggery 1.5 cup
Cardamom 2 teaspoons
Rice flour 2 bowls
Water
Mango pulp
Salt to taste
Oil
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Method
Use the same method applied for Marathi Ukadiche Modak. Just add mango pulp to the mixture of coconut and jaggery.
- Recipe by Arti Halbe, Medical counsellor
Chocolate Modak
Along with the above ingredients, take a chocolate slab and follow the method. Along with the above method, mix the finely sliced chocolate with coconut crush and follow the normal procedure to make modak.
Ingredients
Mawa / Khawa / Khoya
1.5 cup
Sugar 3/4 cup
Method
Take mawa and grate it. Add grated mawa to the pan, start heating for two minutes. After the mawa starts losing ghee, turn the heat off. Add powdered sugar to the mawa. Transfer mixture to the dish and refrigerate for an hour. Now take the modak mould and stuff it with the mawa mixture.
- Recipe by Sunita Navawade, Housewife
Modak with both jaggery and sugar
Ingredients
Rice flour 2 cups
Water 2-3 cups
Oil 1.5 teaspoon
Salt to taste
Grated Coconut 1.5 cups
Grated jaggery 1 cup
Sugar 1.5 cup
Cardamom powder 1.5 teaspoon
Method
Mix coconut, jaggery and sugar together in a vessel. Cook on medium heat till the ingredients are mixed together. Add cardamom and roasted poppy seeds. Cook till the ingredients are mixed together. Take it off the flame. Bring water to boil, add a pinch of salt and oil and after the water comes to boil, add rice flour and stir well, so that no lumps are formed. Cover the vessel. Mix the dough while it is still hot so it will be soft but not sticky or too dry. Once the dough is ready, divide it into portions and roll each ball into a circle of 2-3 inch diameter. Hold it in such a way that it assumes a cup shape. Place some filling in the centre of the circle. Make 6-7 pinches around the edge of the dough. Join them to form a peak. Place the sifter into a steamer or pressure cooker and steam for 15 minutes. Put ghee on the modaks.
- Recipe by Vidya Zaveri of Sarpodhar Caterers.
Marathi Ukadiche Modak with jaggery
Ingredients
Coconut 1
Jaggery 1.5 cup
Cardamom 2 teaspoons
Rice flour 2 bowls
Water
Salt to taste
Oil
Method
Scrape the inside of the coconut and mix it well with jaggery. Add cardamom and nutmeg to it and mix it well. Then, boil a cup of water with a pinch of salt and one teaspoon of oil. Once the water boils, add two cups of rice flour to it and stir it continuously till it becomes a bit thick. Place it on a plate and leave it to cool. Make small circular balls and press down in the center to form a hollow. Fill in the mixture of jaggery and coconut and close both sides of the modak. Tap the top of the modak for shape. Then, let it steam for 5-10 minutes. Eat it topped with ghee.
- Recipe by Shreedhar Shinde, a marketing professional
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