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Modak Recipe – Ganesh Chaturthi Prasad

I am from a Maharashtrian Brahmin family……. And according to our tradition we start any new  venture with “ GANAPATI BAPPA MORYA”!! As kids we used to wait for the Ganapati festival, for the decorations,  puja, aarti, music and masti …..but above all, we used to wait for all the delicacies we’ll get to stomach!! One of those specialties is “MODAK”…. And for the same reason I chose to write about its recipe  as my first one!!

When I started trying out various recipes , my Mom and MIL were my lifelines.

“Hello….Mom?, How do you make Modak? Its nothing beta its really simple….” And a set of instructions followed.” Ok thx bye, will let u know how they turned out”…….

While going through the recipe , I realized I didn’t have the quantity of flour to be used. The moment I  picked up the phone and was about to dial ……  the phone rang and guess what ….it was my mom-in- law. I thought I’ll ask her only…….

“Aai ,how much maida shud I use?”……. “ maida ? we don’t use maida ……make it with Suji/ Bombay rava……….” A set of instructions followed again, with all the measurements and lot of tips too.

At the end of it I had 2 modak recipes……and A TASK of calling both my moms, to let them know how their recipe turned out!….PHEW!! I felt tired already. But I  gave both the recipes a try.

Called both the Moms…. And told them that the Modak turned out great . And that their son / son-in-law loved it. I have finally ended up doing a mix of both the recipes ….and found it to be  PERFECT!

So here you go… Enjoy!!

MODAK RECIPE

Serving : 14-16 modak

Print Recipe
Modak Recipe - Ganesh Chaturthi Prasad
Course sweets
Cuisine indian
Prep Time 1 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
For the filling
  • 1 coconut medium sized - grated( 1.5 cups)
  • 1 cup sugar jaggery or grated
  • 4 - 5 cardamom - remove skin and crush into powder
  • 10 - 15 raisins
  • 10 cashews u2013 broken into halves
For the covering
  • 1 cup Suji rava /Bombay
  • 3 - 4 Tbsps ghee
  • xbd cup milk
  • Pinch salt of
  • ghee Oil or for frying
Course sweets
Cuisine indian
Prep Time 1 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
For the filling
  • 1 coconut medium sized - grated( 1.5 cups)
  • 1 cup sugar jaggery or grated
  • 4 - 5 cardamom - remove skin and crush into powder
  • 10 - 15 raisins
  • 10 cashews u2013 broken into halves
For the covering
  • 1 cup Suji rava /Bombay
  • 3 - 4 Tbsps ghee
  • xbd cup milk
  • Pinch salt of
  • ghee Oil or for frying
Instructions
  1. The filling: Mix all ingredients together except the dry fruits in a kadhai .
  2. Cook over medium flame stirring constantly. Cook till the water evaporates and the mixture starts leaving the sides of the kadhai (about 10-15 mins)
  3. Remove kadhai from the flame add dry fruits , mix and keep aside to cool.
  4. The covering : Take bombay rava in a mixing bowl,add salt and mix. Prepare a well in the middle. Heat 3-4 Tbs ghee in a kadhai and add it to the rava mixture. Let it cool a little and mix thoroughly. Add milk in small quantity and make a dough. Cover and keep aside for 20-30 mins. Then take the dough and knead it thoroughly so that it becomes soft (3-5 mins). Divide it into 14-16 pieces .
  5. Take one piece and make a small round with a rolling pin. Take the dough round on your palm and put a spoonful of the filling in the center. With a finger apply a little milk on the sides on the round and start pinching the round . Now bring all the pinched coners together to get the shape of a MODAK
  6. Repeat for all the other pieces of the dough.
  7. Heat oil in a kadhai and fry these modaks on a medium flame, till they are golden brown. Take the modaks out on a paper napkin to remove excess oil.
  8. You can enjoy them hot or cold.
Recipe Notes

Tips

  • If the filling looks too dry after cooling, add a few drops of milk and mix.
  • After shaping the modaks cover them with a damp kitchen towel, or plastic foil, till you are ready to fry them. This is to prevent them from getting dry.
  • You can vary the number of modaks to be made depending on your comfort and size requirements
  • Remember to seal the modak properly, otherwise the filling may come out while frying.
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