Sweet and Savoury Modaks for this Ganesh Chaturthi   

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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:  

  1. Boil water in a large vessel. Add ghee, salt and saffron.
  2. To the boiling water, add rice flour and stir constantly to keep away from lumps. 
  3. Once the rice flour comes collectively as a single lump take off the warmth and let it cool. 
  4. 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. 
  5. Take a small ball of the stuffing and canopy the stuffing with the rice flour dough.  
  6. Place it in a mould to offer it a form. 
  7. 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:  

  1. Boil water in a large vessel. Add ghee and salt.
  2. 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.  
  3. When the rice flour comes collectively as a single lump take off the warmth and let it cool. 
  4. 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. 
  5. Divide the stuffing into small balls and fill the modaks. 
  6. 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:  

  1. Take a large plate and put maida, salt and ghee. 
  2. Knead this into a tough dough (Like a dough for kachori). 
  3. Let it relaxation for 15 minutes. 
  4. 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. 
  5. Roll out the dough into small discs and fill with small balls of the stuffing. 
  6. Shape them into modaks, and deep fry them in sizzling ghee.  
  7. 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:  

  1. Take water in a large vessel and produce it to a boil. Add ghee and salt to the boiling water. 
  2. Now add rice flour in small batches and stir constantly to keep away from lumps. 
  3. Once the rice flour comes collectively as a single lump take off the warmth and let it cool. 
  4. 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.  
  5. 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
  6. Steam the modak for 8-10 minutes.  
  7. 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:  

  1. Take water in a large vessel and produce it to a boil. Add ghee and salt to the boiling water. 
  2. Now add rice flour in small batches and stir constantly to keep away from lumps. 
  3. Once the rice flour comes collectively as a single lump take off the warmth and let it cool. 
  4. 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.  
  5. 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
  6. Steam the modak for 8-10 minutes.  
  7. 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:  

  1. Take a large plate and place maida, salt and butter.  
  2. 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. 
  3. Let it relaxation for 20 minutes. 
  4. 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.  
  5. 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
  6. 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!!! 

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