Modak – Lord Ganesha’s Favourite

Modak – Lord Ganesh’s favourite dessert dish and very popular Indian desserts. Modak is traditionally made from rice flour and jaggery. However we can also use wheat flour for making Modak.

Ingredients for making modak:

For the stuffing

  • 1 bowl of grated coconut white
  • 1/2 bowl sugar, 1/2 bowl jaggery
  • dry fruits (almonds,raisins, pistachio, cashews)
  • 2 to 3 tsp pure ghee
  • a pinch each of saffron, cardamom powder and nutmeg powder
  • 1 tsp poppy seeds (khus khus)

For the cover

  • 2 bowls rice flour or wheat flour
  • a pinch of salt
  • 2 tsp of oil or ghee
  • hot water as required

Cooking Method:

For the stuffing

  • heat ghee in a pan, add poppy seeds and saute for a minute
  • add grated coconut, sugar, jaggery (grated), cardamom, nutmeg powder and 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. You can add more ghee if the stuffing becomes too dry
  • do not overcook as it will harden up and lose its taste. Stir every 2 to 3 minutes till it turns golden yellow

For the cover

  • boil water, add 1 tsp of ghee in the boiling water
  • add a pinch of salt and 1 tsp of ghee to the rice flour / wheat flour and mix it thoroughly
  • add the dough to the boiling water, lower the heat and mix thoroughly
  • cover the vessel and keep it for 5 minutes on low flame
  • knead / blend the dough into a smooth paste without lumps by applying some ghee or oil on your palms
  • you need to knead it while it is still hot, if you feel the dough looks dry, add some hot water and continue to knead the dough 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 (small bowl) 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 a flower
  • put some dry fruit 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 and steam it for 5 to 6 minutes and then turn off the flame
  • your delicious modaks are ready to be served.

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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