Recipe Of Modak

 

Know how to make the tasty Modaks, the Maharashtra sweet delight this season. Modaks can be prepared on all the auspicious occasions as it is the favorite of lord Ganesh. This recipe doesn't take a long to prepare and has no complicated method. Take a look at how to go about with the Modak recipe.

Steamed Modak Recipe – Maharashtra Special

Ingredients:
1. 1 cup rice flour
2. 1 cup water
3. 1 cup jaggery (powdered)
4. 1 cup fresh coconut

(grated)
5. 2 tsps poppy seeds
6. Salt to taste 


Steamed Modak Preparation:

1. Fry poppy seeds dry and mix with jaggery and coconut.
2. Add the mixture to a pan and stir constantly.
3. Make small balls of the mixture.
4. In another pan, boil water and add rice flour, salt and stir well (dough consistency).
5. Knead the dough well and roll into small circular discs.
6. Stuff the filling and cover it like momos.
7. Steam the sweet momos for 15-20 minutes. Tasty steamed modaks ready to serve.
Savor the delicious steamed modaks with ghee.

 

Modak

Ingredients

Pastry for modak :

1 cup  rice flour
1 teaspoon ghee
A pinch salt
1 3/4 cup  water

For filling :

1 cup  coconut , grated
150 g jaggery
1/4 teaspoon cardamom powder
50 g raisins

Method

To prepare modak filling :

Grate the coconut fine.

In a thick bottomed pan on a gentle flame , add softened jaggery . When it has been dissolved , add raisins , coconut and cardamom powder. Cook until the mixture is semi - dry . Keep aside and use as a filling.

To prepare pastry for modak :

Bring water to a boil then add the ghee and salt.

Whisk in the rice flour ( It is preferable to place a tawa under the dish to prevent the mixture from burning ) then cover the vessel and cook the mixture on a low heat till you see steam coming out of the pan. It should take about 10 minutes.

Turn out the mixture onto a plate and knead it while still hot.

Take a small piece of paste on a lightly greased palm , make a circle and place a bit of filling in the centre.

Then using your thumb , index and middle fingers pull up the side and let it taper to the top.

Seal it by pressing the top lightly.

Steam it in steamer / pressure cooker , which has been lightly greased for 10 minutes.

Photo credit - Jetwings

Sweet Shakkarappara & Rice Chakli

Masala Chivda & Ajwain Puri

Rice Chakli

Serves : 6
Time required : 40 minutes

Ingredients

2 cups ( 240 g ) rice flour
1/2 cup ( 110 g ) curd
4 tablespoon ( 60 ml ) thick cream
2 tablespoon ( 30 g ) sesame seeds
1 teaspoon ( 5 g ) cumin ( jeera ) seeds
1 teaspoon ( 5 g ) ginger - green chili paste
1 teaspoon ( 5 g ) chilli powder
1/4 teaspoon ( 1 g ) turmeric powder
Salt to taste
Oil for deep frying

Method

Put all the ingredients, except oil , in a vessel. Mix well and add enough water to bind to a dough of piping consistency.

Put the dough in a chakli machine and press out spiral circles on a piece of paper.

Heat oil in a kadai and fry till golden brown. Store in an airtight jar.

Sweet Shakkarappara

Serves : 8
Time required : 30 minutes

Ingredients

2 cups ( 250 g ) flour
1/2 cup ( 120 ml ) milk
1/2 cup ( 100 g ) sugar
2 tablespoon 9 30 g ) sesame seeds
1/2 teaspoon ( 2 g ) salt
4 tablespoon ( 60 ml ) ghee
Oil for deep frying

Method

Warm milk. Add ghee and sugar and stir till well dissolved.

Add this mixture to the flour and bind to a hard dough. Add sesame seeds.

Knead well and divide the dough into large balls. Roll out into thick chapatis. Cut into small diamond shaped pieces.

Deep fry in hot oil till light brown in color and crisp.

Remove the deep fried shakkarapparas on an absorbent paper to remove excess of oil. Store in an airtight container.

Ajwain Puri

Serves : 5
Time required : 25 minutes

Ingredients

1 cup ( 200 g ) rawa
1 cup ( 125 g ) flour
2 teaspoon ( 10 g ) ajwain
1/4 teaspoon ( 1 g ) turmeric powder
Salt to taste
1/4 cup ( 55 g ) ghee , melted
Water for mixing
Oil for frying

Method

Mix flour, rawa and ajwain well. Add turmeric powder , salt and melted ghee. Mix well.

Add enough water to bind to a hard dough. Keep aside for at least 15 minutes.

Knead well with a little oil . Divide the dough into small portions. Roll into tiny balls and roll out thick round puris.

Deep fry the puris in hot oil till light brown in color , puffed and crisp.

Masala Chivda

Serves : 6
Time required : 20 minutes

Ingredients

300 g thick flattened rice ( poha )
1/2 cup ( 125 g ) ground nuts
1/4 cup ( 65 g ) roasted gram dal
A few slices of dry coconut
3 - 4 green chillies, cut into long pieces
1 teaspoon ( 5 g ) chilli powder
1/4 teaspoon ( 1 g )turmeric powder
A few curry leaves
Salt and powdered sugar to taste
Oil for deep frying

Method

Heat oil in a heavy bottomed pan and deep fry the poha. Take out on an absorbent paper to draw out excess oil.

Heat some more oil in the pan , add ground nuts and gram dal , and fry them to a light brown color. Add to the fried poha.

Add green chillies and fry for two minutes. Then add the curry leaves and continue to fry till green chillies and curry leaves are crisp. Add them to the fried poha.

Add little more oil and saute the dry coconut slices until light brown. Remove them from oil and add to the poha.

Add salt , powdered sugar, turmeric powder and chilli powder to the poha and mix well.

Store in an airtight jar and serve as a tea time snack.

Tip : Can add fried cashew nuts , almonds and raisins to the chivda along with the fried groundnuts and gram dal.