Rediff reader Sheetal Alva shows us how to make Lord Ganesha's favourite sweet -- modak.
Scroll down to watch the video. You can share your recipes too!
Makes: 12 to 13 modaks
Ingredients
For the mould
- 100 gm rice flour
- 2 tsp oil or ghee
- ¼ tsp salt
- 2 cups water
For the stuffing
- 100 gm grated coconut
- 50 gm jaggery
- 2 tsp oil or ghee
- ½ tsp cardamom powder
- 1 tsp poppy seeds (khus khus)
Method
For the mould
- Heat 2 cups of water in a kadhai and bring it to boil.
- Add ¼ tsp of salt and 1 tsp of ghee. Stir to mix well.
- Slowly add rice flour to the water.
- Turn off the flame and transfer the dough mix to a plate.
- Allow the mixture cool.
- Knead the dough till it's soft.
- Apply some ghee on your palm while kneading so that the dough doesn't stick.
- Knead it while is warm.
For the stuffing
- Heat a kadhai on low flame.
- Add 1 tsp ghee, grated coconut and jaggery. Mix well.
- Add cardamom and poppy seeds. Stir well till mixture turns brown.
- Transfer it to a vessel.
Making the modak
- Grease the mould with some oil/ghee.
- Take a small ball of the dough and press it in the mould.
- Close the mould and press along the edges slowly to make a pit.
- Put the stuffing in the pit and close the base with some dough.
- Open the mould to remove the modak and place it on the plate.
- Repeat with the rest of the dough.
- To steam the modak, boil some water in a steamer.
- Grease the steam plate with some oil and place the modaks one by one.
- Steam cook on low to medium flame for 15 minutes.
- Turn off the flame and let the modaks cool down.
Tip: Do not over heat jaggery. Keep it light brown.
Do not over steam the modaks; else they will become hard.
Watch the video below to see how you can make steamed modaks at home.
Video: Ashish Narsale/Rediff.com
Dear readers, you can send us your favourite recipes too.
Write in to us at getahead@rediff.co.in (subject: Ganesha Recipe) with your NAME, HOMETOWN and any interesting details about the origin of the recipe, along with a photograph of the recipe if possible.
We'll publish the best ones right here on Rediff.com.
