(Image source from: Ganesh Chaturthi Treat - The Modaks)
Yes, it's that time of the year again, time to dish out fancy delicacies to the adorable pot-bellied Elephant God - Ganesha. And what better way to please the "Vighnaharta" than yummy modaks, something even the God can't help but relish! On this festive occasion, we bring you a simple, easy to make recipe of this good, old Maharashtrian delicacy which is nothing but sweet dumplings stuffed with caramelized coconut. Read on for the recipe.
Ingredients
1 cup rice flour (chawal ka atta)
1 cup water
1 tsp oil
oil for greasing
a pinch of salt
For the filling
1 cup grated jaggery (gur)
1 cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1 1/2 tbsp ghee
Method
1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded. You could even use a hand blender to knead the dough.
5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½” in diameter.
6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
7. Add a spoonful of the filling into the dough.
8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.
Recipe Source: Tarla Dalal
AW: Suchorita Dutta
