Sunday, September 23, 2007
Recipe for modaks........
Dear friends,ganesh chaturthi is going on and many of my friends have asked me the recipe of modaks,the favourite prasad of ganeshji...so here it goes...ENJOY!!!!!!!!!
shree ganeshaay namah.....
Ukadi Che Modak,a very popular maharashtrian prasad.
Ingredients
2 cups of rice flour
2 1/2 cups of water
A pinch of salt
For the filling:
1 cup grated fresh coconut
1 cup of jaggery
2 tablespoons raisin
2 tablespoons cashew nut - chopped
1 tea spoon cardamom - grinded
Method:
Preparation of the filling:
Put 1 tablespoon of ghee in a kadhai and heat it.
Fry the chopped cashew nut till it becomes golden brown.Remove from the kadhai.
Put the kadhai on the gas stove again and put the grated coconut and jaggery into it.
Mix well till the coconut becomes soft and till the jaggery melts and well blend with the coconut.
When the mixture is well cooked and becomes quite dry, take off the kadhai from the heat
Allow the mixture to cool.
After cooling add the raisins, fried cashew nut and the cardamom powder to the coconut and jaggery mixture. Mix well.
The filling is ready.
Now for the modak heat 2 cups of water in a vessel.
Add salt to the water.
As the water starts boiling, add rice flour to the water.
Lower the flame.
Mix well. See that lumps are not formed. It should be a smooth paste.
If you find the mixture is becoming too dry add the remaining 1/2 cup of water
Keep the vessel on the gas stove till the rice flour is cooked.
Take the cooked dough from the vessel and put on a wet cloth.
Cover the dough with the cloth and mash it with any metal tumbler base.
This will make the dough softer.
Rub little ghee on you palms and take small portion of the hot dough.
Make a ball out of it.
At one portion, press the ball with your finger to make a ditch into the ball.
From inside the ditch press side-wise to make a small round vessel-kind thing out of the ball.
Put 2 teaspoons of the filling in the small vessel-shaped dough.
Merge all the sides of the vessel to make in the shape of a fresh fig.
Take a colander spread little ghee in it.
Place the modak in it.
Make such 10-12 modak out of the remaining dough and place all in the colander.
Place the modak in such a way that they don't get flattened.
Ingredients
2 cups of rice flour
2 1/2 cups of water
A pinch of salt
For the filling:
1 cup grated fresh coconut
1 cup of jaggery
2 tablespoons raisin
2 tablespoons cashew nut - chopped
1 tea spoon cardamom - grinded
Method:
Preparation of the filling:
Put 1 tablespoon of ghee in a kadhai and heat it.
Fry the chopped cashew nut till it becomes golden brown.Remove from the kadhai.
Put the kadhai on the gas stove again and put the grated coconut and jaggery into it.
Mix well till the coconut becomes soft and till the jaggery melts and well blend with the coconut.
When the mixture is well cooked and becomes quite dry, take off the kadhai from the heat
Allow the mixture to cool.
After cooling add the raisins, fried cashew nut and the cardamom powder to the coconut and jaggery mixture. Mix well.
The filling is ready.
Now for the modak heat 2 cups of water in a vessel.
Add salt to the water.
As the water starts boiling, add rice flour to the water.
Lower the flame.
Mix well. See that lumps are not formed. It should be a smooth paste.
If you find the mixture is becoming too dry add the remaining 1/2 cup of water
Keep the vessel on the gas stove till the rice flour is cooked.
Take the cooked dough from the vessel and put on a wet cloth.
Cover the dough with the cloth and mash it with any metal tumbler base.
This will make the dough softer.
Rub little ghee on you palms and take small portion of the hot dough.
Make a ball out of it.
At one portion, press the ball with your finger to make a ditch into the ball.
From inside the ditch press side-wise to make a small round vessel-kind thing out of the ball.
Put 2 teaspoons of the filling in the small vessel-shaped dough.
Merge all the sides of the vessel to make in the shape of a fresh fig.
Take a colander spread little ghee in it.
Place the modak in it.
Make such 10-12 modak out of the remaining dough and place all in the colander.
Place the modak in such a way that they don't get flattened.
Fried modak
1 cup maida
Salt
Oil for deep frying
Stuffing:
3/4 cup coconut
1/2 cup jaggery
1/2 tea spn cardamom powder
1 tea spn cashews(optional)
4-5 saffron strands(optional)
Method:
Heat 1 tbl spn of oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it a very stiff dough. Keep aside the dough for around 1/2 an hour.
Heat jaggery and coconut together till jaggery melts and forms a uniform mixture with coconut. Remove from fire and add cardamom powder, saffron strands and cashew pieces. Mix well.
Take small balls of the dough, roll it into small puris (if the puri becomes too thick, the modaks get a rubbery texture. Keep a round ball of stuffing on the puri and cover with the dough to give modak shape.
Heat oil and deep fry the modaks
shree ganeshaay namah......................
2 comments:
Hope I can cook as good as you do!
In your language
"SHREE GANESHAAY NAMAH........."
....
gayatri
couldn't get a real detailed one anywhere on the net.
Thank you again!
Happy making modaks!