Saviour from hurdles and unhappiness, our personal elephant God, Ganapathi Bappa, is simply across the nook. Lord Ganesh brings in a great deal of prosperity, well being and happiness. He is right here to take us from darkness to gentle and hope. Vighnaharta is at all times welcomed along with his favorite modaks. This humble but scrumptious dish is known as modak in Maharashtra, modakam or kudumu in Andhra Pradesh and Telangana, kudubu in Karnataka, kozhakatta in Kerala and kozhakattai in Tamil Nadu. They are historically steamed or fried.
Though every of us has our family recipes for modak, a contemporary model of the modak can also be accepted and relished at the moment. Their tantalising fillings are yummy and a bonus for dieters as they are often baked too. Here we current a number of candy and savoury modaks with a twist.
Recipes for Sweet Modak
Sugar-free modak
Cook time: 25 minutes
Pieces: 6-8
Type: Sweet
Ingredients for stuffing:
Dates: 1 cup chopped finely
Desiccated coconut: ½ cup
Poppy seeds: 1 tbsp
Cashew: 2 tbsp, finely chopped
Cardamom powder: ½ tsp
Ghee: ½ tbsp
Ingredients for modak wrap:
Rice flour: 2 cups
Ghee: 1 tbsp
Salt: a pinch
Saffron: a number of strands
Water: 1 cup
Method:
- Boil water in a large vessel. Add ghee, salt and saffron.
- To the boiling water, add rice flour and stir constantly to keep away from lumps.
- Once the rice flour comes collectively as a single lump take off the warmth and let it cool.
- For the stuffing: Take one other pan and warmth up the ghee. Add dates, desiccated coconut, poppy seeds and cashew nuts. Stir until the combination is dry. Add cardamom powder and take off the warmth. Cool nicely.
- Take a small ball of the stuffing and canopy the stuffing with the rice flour dough.
- Place it in a mould to offer it a form.
- Steam the modaks for 10 minutes.
(Tip: You can use shop-bought rice flour or make it at house.)
Kairi and Gulkand Modak
Cook time: 25 minutes
Pieces: 10-12
Type: Sweet
Ingredients for stuffing:
Raw mango: 1 cup, grated
Gulkand: 1 cup
Raisins: 3 tbsps
Ghee: 1 tbsp
Brown sugar: as per style
Ingredients for modak wrap:
Rice flour: 2 cups
Ghee: 1 tbsp
Salt: a pinch
Pan flavour essence: 2 drops
Green meals color: 2-Three drops
Water: 1 cup
Method:
- Boil water in a large vessel. Add ghee and salt.
- To the boiling water, add rice flour and stir constantly to keep away from lumps. Once the flour is nicely blended, add the meals color and essence.
- When the rice flour comes collectively as a single lump take off the warmth and let it cool.
- For the stuffing: Take one other pan and heat up the ghee. Add grated uncooked mango, raisins and sugar. Cook nicely until the combination dries up. Now add gulkand and prepare dinner nicely until there isn’t a moisture. Take off from warmth and funky totally.
- Divide the stuffing into small balls and fill the modaks.
- Steam the modaks for 8-10 minutes.
(Tip: Keep the water boiling within the steamer. Place the modaks solely when the steam is fashioned.)
Chocolate and nuts modak
Cook time: 25 minutes
Pieces: 6-8
Type: Sweet
Ingredients for stuffing:
Chocolate unfold: ½ cup
Mixed fruits and nuts: ½ cup (chopped)
Fresh Chenna: ½ cup
Cinnamon powder: ½ tsp.
Ingredients for modak wrap:
Maida/ entire wheat flour: 2 cups
Ghee: ¼ cup + for deep frying.
Salt: a pinch
Chilled water for kneading: 1-1 ¼ cups
Method:
- Take a large plate and put maida, salt and ghee.
- Knead this into a tough dough (Like a dough for kachori).
- Let it relaxation for 15 minutes.
- For the stuffing: Take a bowl and crumble chenna nicely along with your hand. Add chocolate unfold, blended nuts and cinnamon powder. Check for sweetness. You can add some powdered sugar if you need. Put it within the freezer for 15-30 minutes relying on the climate.
- Roll out the dough into small discs and fill with small balls of the stuffing.
- Shape them into modaks, and deep fry them in sizzling ghee.
- Dust them with icing sugar when they’re nonetheless heat.
(Tip: If your stuffing is moist/damp add some bread crumbs/ Sooji /desiccated coconut to take in the moisture.)
Recipes for Savoury Modak
Chana dal modak
Cook time: 25 minutes
Pieces: 10-12
Type: Savoury
Ingredients for stuffing:
Chana dal: 1 cup
Grated contemporary coconut: ½ cup
Ginger: 1 tsp grated
Red chilli: 1
For tempering:
Oil: 1 tsp
Curry leaves: 1 sprig
Mustard seeds: 1 tsp
Asafoetida: ¼ tsp
Turmeric powder: ½ tsp
Salt: to style
Ingredients for modak wrap:
Rice flour: 2 cups
Ghee: 1 tbsp
Salt: a pinch
Water: 1 cup
Method:
- Take water in a large vessel and produce it to a boil. Add ghee and salt to the boiling water.
- Now add rice flour in small batches and stir constantly to keep away from lumps.
- Once the rice flour comes collectively as a single lump take off the warmth and let it cool.
- For the stuffing: Pressure prepare dinner chana dal until nicely executed. Take a frying pan and warmth oil. Add mustard seeds and asafoetida. Once they splutter add curry leaves and turmeric powder. Add cooked chana dal, ginger and coconut. Mix nicely. You can mash up the dal calmly with the again of the ladle you might be utilizing. Now you’ll be able to add salt and test the seasoning. Take off the warmth. While nonetheless heat you can also make small balls of the filling.
- Grease your fingers and flatten a lemon sized rice flour dough along with your fingertips. Fill it up with the stuffing and canopy nicely. Shape it up right into a modak. Alternatively, you too can use a mould to form up the modaks.
- Steam the modak for 8-10 minutes.
- Serve it sizzling with coconut chutney.
Masala oats modak
Cook time: 25 minutes
Pieces: 10-12
Type: Savoury
Ingredients for stuffing:
Masala oats: 2 cups
Mixed veg: 1 cup finely chopped
Fresh coriander leaves: finely chopped
Water: ¾ cup
Ingredients for modak wrap:
Rice flour: 2 cups
Ghee: 1 tbsp
Salt: a pinch
Water: 1 cup
Method:
- Take water in a large vessel and produce it to a boil. Add ghee and salt to the boiling water.
- Now add rice flour in small batches and stir constantly to keep away from lumps.
- Once the rice flour comes collectively as a single lump take off the warmth and let it cool.
- For the stuffing: Boil water in a pan and add greens. Once they’re semi-cooked, add the masala oats. Cover and prepare dinner for 2-Three minutes until oats and veggies are nicely cooked, and the water has dried up. Take the pan off the warmth and let it cool. Grease your fingers and make small balls.
- To make the modak: Flatten a lemon sized rice flour dough along with your greased fingertips. Take a ball of the stuffing and place it within the centre. Cover it up with the dough. Shape it up right into a modak. Alternatively, you too can use a mould to form up the modaks.
- Steam the modak for 8-10 minutes.
- Serve it sizzling with coriander chutney.
(Tip: Adjust the amount of oats within the combination if moist/damp. For the filling the combination needs to be dry and maintain form.)
Soya matar modak
Cook time: 25 minutes
Pieces: 10-12
Type: Savoury
Ingredients for stuffing:
Soya granules: 2 cups, soaked in milk
Green peas: 1 cup, boiled
Tomato puree: ¼ cup
Turmeric powder: ½ tsp
Pav bhaji masala: ½ tsp
Garam masala: ¼ tsp
Lemon juice: 1 tbsp
Fresh coriander leaves: finely chopped
Butter: 1 tbsp
Salt: to style
Ingredients for modak wrap:
Maida/ entire wheat flour: 2 cups
Chilled butter: 3-4 tbsps
Salt: 1 tsp
Chilled water for kneading: 1-1 ¼ cups
Oil: for frying
Method:
- Take a large plate and place maida, salt and butter.
- Rub the butter with maida and salt until maida appears to be like like bread crumbs. Add water and knead this right into a stiff dough.
- Let it relaxation for 20 minutes.
- For the stuffing: Take a frying pan and warmth up the butter. Add the soya granules, peas, tomato puree, turmeric powder and pav bhaji masala. Mix nicely, cowl and prepare dinner on a gradual flame for 3-Four minutes or until the moisture has evaporated. Add garam masala, lemon juice and coriander leaves. Season nicely and funky the combination.
- To make the modak: Flatten a lemon sized rice flour dough along with your greased fingertips. Put a teaspoon of the combination within the centre and canopy it up with the dough. Shape it up right into a modak. Alternatively, you too can use a mould to form up the modaks.
- Fry these spicy modaks and serve sizzling with yoghurt and mayo dip.
A conventional filling of the modak is with coconut and jaggery. These fillings are an try to supply a refreshing break from the standard ones. They may be steamed, fried or baked in accordance with one’s liking and may be made with available components. With the season of festivities developing, strive these distinctive recipes. Happy binging!!!
