Posted by ST at Monday, September 14, 2015
Ganesh Chaturthi is the festival celebrated on the birthday of Lord Ganesh .A modak is a sweet dumpling popular in Western, eastern and Southern India. It is called modak in Marathi, Oriya and Konkani as well as Gujarati language, modhaka or kadubu in Kannada, modhaka or kozhakkattai in Tamil, and kudumu in Telugu.
Modaks have a special importance in the worship of the Lord Ganesha. Modak is believed to be the favorite food of Lord Ganesha. During the Ganesh Chaturthi puja twenty-one modaks are offered as offering to the deity.In Indian many kind of modaks are made steamed modaks, fried modaks, semolina modaks, wheat flour modaks, mava modaks, chocolate modaks etc.
Makes - 21 Modaks
Cooking Time - 30 minutes
For TheCoconut Jaggery Filling
2 cups freshly grated coconut
1 1/2cup grated jaggery (gur)
3 to 4 cardamoms , powdered
For The Covering
2cups rice flour (chawal ka atta)
2 cups water
2-3 tbsps ghee
a pinch of salt
For coconut and jaggery filling:-
1) Heat a non-stick pan, add coconut and jaggery, mix well and cook on a slow flame.
2) Cook till the jaggery starts melting for about 5-8 mins stirring after every 2 mins.
3) Add the cardamom powder, stir well and cook for some more time.The mixture will start changing colour and become sticky or or till all the moisture evaporates and the mixture thickens. That means your mixture is ready.
4) Keep aside and allow it to cool.
For Outer Covering:-
1) Sieve the Rice flour before making a dough.
2) Boil 2 cups of water in a deep non-stick pan with pinch of salt and 1 tsp of ghee or oil.
3) Take the rice flour in a deep bowl, Add a teaspoon of ghee and pour the boiled water gradually and mix it well.
4) Mix well using a spoon in the beginning and then knead into a soft and smooth dough. The dough should be soft and greasy.
5) If you find that the dough is too dry and not sticky, then add the additional boiled water , drop by drop, until it comes together.
6) If you find the dough is too sticky and not pliable, you can use additional few sprinkling of rice flour until it is pilable.
7) Cover with a lid and keep aside for 10 minutes.
To arrange Modak :-
1) Wet hands with water as well as some oil /ghee and knead the dough into soft dough.
3) Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.
4) Fill the dough cavity with a portion of the coconut filling.
5) Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling.
6) Demould the modak from the modak mould.
7) Repeat steps 2 to 7 to make the remaining modaks.
8 ) Now steam modaks in a pressure cooker without the whistle on or Idli Steamer or Modak Steamer.
9) Just use a strainer with flat base which fits on your cooker and keep a fine cloth or banana leaf to place the modaks.Leave enough space around each modak.
10) Steam on a medium flame for 10 minutes.
11) Serve warm with a dollop of ghee.
1) These modaks stay fresh for a day at room temperature and for 2 days if refrigerated.
2) Modak moulds are easily available in steel utensils shops or online also.
Ganapati Bappa Morya !!!