Mom's Recipies

                                                                        Dry Fruits and Nuts Modak


                                                                          Mawa Modak / Pedha Modak

Modak is a very popular offering / neivedyam recipe for lord Ganesha during Ganesha Chaturthi. There are different way one can make a modak. Today i have used dry fruits and dates to make the modak.  Its a very quick and healthy recipe, which can be made in 15 minutes .
These dry fruits modak make a great treat during festive season.

There is no cooking required. Only the ingredients and grinder or mixer  and modak mold is required.

There is no added sugar in the modak. The sweetness comes from the dates. These Delicious Dry Fruits Modak are Ganesha's favorite treat which are  healthy,  guilt-free, sugar-free indulgence for this festive season !!!

You can check the entire collection of Ganesh Chaturthi Recipes here.


Recipe type: Dessert
Cuisine: Indian
Serves:  15-18



More Modak Recipes

Ukadiche Modak With Coconut Jaggery Filling
 Ukadiche Modak with Seasame Seed Jaggery /Til gur Stuffing
Fried Modak
Til Modak / Sesame Seeds Modak 
Mawa Modak /Peda Modak

Ingredients

    Almonds- ¼ cup
   Walnuts- ¼ cup
   Cashewnuts - ¼ cup
   Soft dates- about 15 ( add more if you like it more sweeter) (seeds removed)
   Raisins -  ¼ cup
   Ghee - 1 tsp (optional)
   Green Cardamom- 2 pods ( finely crushed)
   
Method:-

  1)  First chop and then dry roast the nuts until slightly golden on a low medium heat for 5 minutes.


  2)  Remove and let cool.
  3)  Finely chop dates and Raisins.
  4)  Mean while crush the cardamom and keep aside.
  5)  Add the toasted nuts in a mixer and grind it to a coarse mixture.



  6)  Now add the dates , Raisins / kismiss  and cardamom and grind till smooth.It will come together like a dough.


  7) If it is not coming together than you can add  1 tsp of ghee and pulse again.
  8)  Remove the mixture into the plate.Mix well.
  9)  you can use a modak mould or you can mould it by hand.
  10)  To shape them by hand, make a lime-sized ball first and then, holding the ball in the palm of one hand, use the fingers of your other hand to pull up the top of the ball, thus forming a fig shape. OR
  11)  Grease the modak molds with ghee.


 12) Take a some mixture, place it in modak mould and press the  mixture with your fingers for a few seconds so that it gets the shape of mould.


 13) Gently unmould and remove the excess modak mixture from the edges of the modak.
 14) Place the modaks over a greased plate/ thali.
 15) Repeat the same with the rest of mixture.



                                                       Serve as neivedaym to Lord Ganesha.

16) Store the modaks in a air-tight container.
17) These should last at room temperature for about 4-5 days.

Dry Fruits Modak Recipe is a festive sweet recipe and also can be served for an after school snack for kids.

Tips:-

1) You can use any nuts and dry fruits of your choice.
2) You can use only dates if you have no dry fruits at all.
2) Modak moulds are easily available in steel utensils shops or online in amazon also.

Hope you all have a glorious festive season ahead and may Ganesha, the destroyer of obstacles grace you with Peace and Love !!!

Til Modak -  A variation of usual modak . Only two ingredients are used here til /sesame seeds and jaggery .A unique combination of flavors is bound to get you addicted.
 This is a quick modak recipe and comes handy if you don’t have much time. These til modaks can be served as  offering to Lord Ganesha. Your family and mainly kids  will love these til /Sesame seeds modaks as they are delicious and calcium rich. Its very easy to make and tastes yumm...



Ingredients:-

Til /Sesame seeds/ Nuvullu - 2 cups
Jaggery /Gud - 2  cups
Milk -2 tbsps (optional)

Method:-

1) Dry Roast Sesame seeds on low flame stirring continuously for 4-5 minutes in a heavy bottomed vessel till the rawness disappears and a nutty aroma emanates the kitchen. Roast till it turn pale golden  colour not darker..  Switch off the flame.


2) Remove the til in the plate and allow them to cool down.
3) Grate or powder the Jaggery /Gud.
4) Grind the sesame seeds to coarse Powder in a mixer.


5) Add grated or powdered  jaggery to the mixture.All together grind this mixture in a mixie till they are well combined.


7) When you grind this mixture in a mixie ,it becomes little oily which helps in binding into a modak.


8) If the mixture looks dry then add 1 or 2 tbsps of milk and grind in a mixie. The mixture will become sticky.
9) Remove the mixture into a plate .
10) Grease the modak moulds with a bit of butter or ghee . Place aside.



 11) Make small balls from the mixture.

12) Take a small ball of til-jaggery mixture, place it in modak mould and press the til ladoo or til mixture with your fingers so that it gets the shape of mould.


13) Gently unmould and remove the excess modak mixture from the edges of the modak.
 14) Place the modaks over a greased plate/ thali.
15) Repeat the same with the rest of mixture.


                         Til Modaks / Sesame seeeds Modaks are ready to offer Lord Ganesha as prasad.

16 )Store in an air tight container .
17) They stay good for a week to ten days. You can store in the fridge too for longer shelf life.

Tips:-

1)  Use fresh sesame seeds and good quality jaggery to enjoy the chewy nutty taste of sesame seeds and the sweet flavor of jaggery.
2) Modak moulds are easily available in steel utensils shops or online in amazon also.
 

                     Ganapati Bappa Morya !!!

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 India many kinds of modaks are made steamed modaks, fried modaks, wheat flour modaks, mava modaks, chocolate modaks etc with different different fillings. Normally we will make modak with coconut jaggery filling or chana dal jaggery filling. But Today I am posting modak with different filling ,Sesame seeds and Jaggery Filling.It tastes delicious and yummy...TRY it out :)

Cooking Time : 30 mins
Makes -21 modaks

 Ingredients :-

For The Filling
1 cup white Sesame seeds / Til
1 cup grated Jaggery

For The Covering
2cups rice flour (chawal ka atta)
2 cups water
2-3  tbsps ghee
a pinch of salt

Method :-

For Sesame Stuffing

• Dry roast sesame seeds over medium flame for 4-5  mins until they smell nice.
• Grind sesame seeds to a powder in the mixie or blender and add grated jaggery to it and run it again to get a uniform mixture.You can make ladoos and keep it.
• Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

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 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.



 Tips:-

•  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 and pilable.

•   If you find the dough is too sticky and not pliable, you can use additional few sprinkling of rice flour until it is pilable.

5) Cover with a lid and keep aside for 10 minutes.


Making Modaks  :-

1)  First wet hands with water as well as some oil /ghee and knead  the dough into soft dough.



2) Grease a modak mould using very little ghee and close it.


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 Seasame seeds and Jaggery 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.

Steamer

8 ) Now steam modaks  in a pressure cooker without the whistle on or in a Idli Steamer or special 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 15-20  minutes.



11) Once the ukadiche modaks are steamed, drizzle a few teaspoons of ghee on the modaks.
The ukadiche modaks are ready to be offered to Lord Ganesha.

1)  Make small balls from the dough. Take one ball and cover other with the lid otherwise the dough will become dry
2) Try to make  small bowl like shape with the dough.
3) The sides of the bowl should be very thin and then make as many pleats as you can.
4) Place some stuffing into it and start gathering the pleats together in the center. It will look like whole garlic bulb.
5) Now steam modaks in a pressure cooker without the whistle on or in a Idli streamer or special modak steamer.
6) Just use a strainer with flat base which fits in your cooker and keep a fine cloth or banana leaf to place the modaks.
7) Steam on a medium flame for 15 – 20 mins .
8) Once the ukadiche modaks are steamed, drizzle a few teaspoons of ghee on the modaks. 



The ukadiche modaks are ready to be offered to lord Ganesha.

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

 
Ingredients :-

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

Method :-

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.

Modak Mould

 2) Grease a modak mould using very little ghee and close it.


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.

Steamer

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.

Tips:-

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.