MODAK

Modak is Bhagwan Ganesha’s favourite sweet and made in many Hindu homes during the first day of Ganesh Chaturthi Festival.  According to Hindu belief, it is considered one of the favourite dishes of Lord Ganesha and is therefore used in prayers. The sweet filling on the inside of a modak consists of freshly grated coconut  and jaggery, while the outer soft shell is made from Rice flour or Wheat flour.

The steamed version (called ukdiche modak) is often served hot with Ghee.

Ingredients-

For Dough

• ½ Cup Rice flour
• 1 cup water
• ¼ Tbsp Pure Ghee

For Stuffings

• ¼ cup Grated Coconut Fresh or Dry
• ¾ Cup grated Jaggery
• ¼ tsp Cinnamon powder
• ¼ Grated Nutmeg
• ½ Tbsp Poppy Seeds
• ½ tbsp Ghee
• ¼ tsp Rice flour if require

Method-

Stuffing Preparations

1. Chop the jaggery and keep aside. Also grate the coconut and set aside.
2. Heat ghee ½ tbsp in a pan. Add ½ tbsp poppy seeds. Keep heat to a low. Fry for some seconds till the poppy seeds start crackling
3. Then add ¼  cup grated fresh coconut  or Dry Powder  and 3/4 cup chopped jaggery .  Add ¼ teaspoon cardamom powder or 6 to 7 green cardamoms and ¼ tsp Nutmeg Powder .
4. As jaggery melt we can switch off the flame . If this mixture is sticky then we can add some rice flour in that to make more Dry.
5. Keep this coconut-jaggery filling aside to cool. Note that on cooling, this stuffing mixture will thicken more.

Dough Preparations

1. In a pan add water, oil or ghee . Keep it on the stove top. Let this mixture come to a boil.
2. Reduce the heat and add the rice flour gradually. Quickly stir and mix the flour with the water. Stir till all the rice flour is mixed with the water.
3. Switch off the heat. Remove the pan from the stove and then cover this pan with a lid for 4 to 5 minutes.
4. Now take all the dough in a large plate or thali . Gather the dough together and begin to knead it.
5. Knead the dough very well. If you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
6. Make small balls from the dough. Roll the balls till smooth in your palms.
7. Keep the balls covered with a kitchen towel. The balls should be smooth in appearance and should not have any cracks.

Filling The Dough

• Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. You can apply ghee or oil in your palms while flattening. Place the sweet filling in the centre.
• Flute and press the edges. Bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers.

Steaming The Dough

• Grease a steamer pan lightly with oil or ghee or Net . Place the modak in the greased pan with some space between them. Cover with a kitchen napkin.
• Take 2 to 2.5 cups water in a pot, pressure cooker or an Instant Pot steel insert.
• Heat the water on high flame until begins to boil.
• The water should be hot or boiling when you place the modak in the large pan. Cover the pan and steam modak for 10 to 15 minutes on a medium-low heat.