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How to make modak

It’s Ganesh Chaturthi! Time to make umpteen varieties of Modak for our favorite Ganesha. Here is the Modak recipe of rice flour shells filled with a succulent mixture of jaggery and coconut.

Modak

 

Ingredients:

For The Dough

  • 2 cups rice flour

For The Filling

  • 1 1/4 cups grated jaggery
  • 2 cups freshly grated coconut
  • 1 tbsp poppy seeds
  • 1/2 tsp cardamom powder

Other Ingredients

  • 1 tsp ghee for kneading and greasing

 

 

 

Method

For the dough

  • Boil 1¾ cups of water in a deep non-stick pan.
  • Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into soft and smooth dough.
  • Cover with a lid and keep aside for 10 minutes.

For the filling

  • Heat jiggery in deep non-stick pan and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
  • Add coconut, poppy seeds & cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
  • Divide the filling into equal portions and keep aside.
  • Knead the dough once again using ½ tsp of ghee and keep aside.
  • Grease a modak mould using very little ghee and close it.
  • Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.
  • Fill the dough cavity with a portion of the filling.
  • Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling.
  • Demould the modak from the modak mould.
  • Repeat steps 2 to 7 to make the remaining modaks.
  • Place a steamer plate in a steamer and place a banana leaf on it.
  • Moisten all the modaks with little water using your finger tips.
  • Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.
  • Repeat step 10 to make 11 more modaks in 1 more batch.
  • Serve warm

 

 

 

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