MUNCH ON MODAKS
Ganeshotsav is on and what better time to try out the Lord's favourite sweet! Here are three different recipes...
Chef Arunava Mukherjee, Indian Specialty Chef, Courtyard By Marriott, Mumbai International Airport recommmends:
Sesame modaks
Ingredients:
1/2 cup de-skinned sesame seeds (til)
1/2 cup clean jaggery
2 cup rice flour
2 table spoon Maida
2 table spoon oil
Salt to taste
Method:
• Dry roast the sesame seeds till dark brown in colour.
• Grate the jaggery.
• Mix both the ingredients and the filling for the modaks is ready.
• Note: Use black sesame (with skin) for more health benefits.
Preparation of Dough with Rice Flour:
• In a pot take 2 cups of water and two table spoon oil and boil it.
• Add one pinch of salt, 2 cups of rice flour and two table spoon maida and mix well and then cook for 2-3 minutes on slow.
• Remove the contents from pot and put it in to plate and make dough.
Modak Prep:
• First prepare small balls from the dough and make a small puri with your hand and make 5 to 6 small folds at the edges.
• Then fill one table spoon of the mixture inside the puri and press the entire fold together to make a rounded modak.
• After that in a traditional pressure cooker, put 2 glasses of water in it to boil.
• Place the modaks on the plate inside the pressure cooker.
• Cover the plate on both sides with portions of a banana leaf.
• Put on a steam for 10 minutes.
• Serve with ghee.
Neeru Mehra, from Nehru's Cakes & Desserts, recommends
Chocolate modak
Ingredients
250 gms cooking chocolate (white/ dark depending on your preference)
Fillings (your choice): plain mawa fillings, blackcurrant/strawberry (for white chocolate), malai pera, kesar pista (for dark chocolate)
Method
Melted chocolate double boiler for about 5-7 minutes. Let it cool. Then pour them in modak moulds, fill the cavity moulds. Brush it and let it set in the fridge for about 15-20 minutes. Put the modak fillings (your choice as mentioned above). Or you can choose from various fillings available in the market. Fill it half in the cavity, let it set back in the fridge. Once it's set, take it out and pour the chocolate again to cover it. Your chocolate modak with a choice of your filling is ready to serve.
Aditi Talreja, of Deliverychef.in, recommends her grandma's recipe
Coconut modak
Ingredients
Half kg dessicated coconut
half kg fresh mawa (not sweet; available at dairy stores)
400 gms sugar
175 ml water
3 to 4 drops rose essence
One mould of modak.
Method
In a pad take sugar and add water just enough to soak sugar well and cook for 5 to 10 minutes on slow flame till it thickens a little while the sugar melts on gas.
Take the coconut powder and mawa and mix them well with a spoon and keep it ready in a thali. As the sugar melts add this to the coconut and mawa mixture flavouring it with the rose essence. Take a spoon of this mixture and shape them in the pre greased modak mould. Cool it and serve.
Ganeshotsav is on and what better time to try out the Lord's favourite sweet! Here are three different recipes...
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Chef Arunava Mukherjee, Indian Specialty Chef, Courtyard By Marriott, Mumbai International Airport recommmends:
Sesame modaks
Ingredients:
1/2 cup de-skinned sesame seeds (til)
1/2 cup clean jaggery
2 cup rice flour
2 table spoon Maida
2 table spoon oil
Salt to taste
Method:
• Dry roast the sesame seeds till dark brown in colour.
• Grate the jaggery.
• Mix both the ingredients and the filling for the modaks is ready.
• Note: Use black sesame (with skin) for more health benefits.
Preparation of Dough with Rice Flour:
• In a pot take 2 cups of water and two table spoon oil and boil it.
• Add one pinch of salt, 2 cups of rice flour and two table spoon maida and mix well and then cook for 2-3 minutes on slow.
• Remove the contents from pot and put it in to plate and make dough.
Modak Prep:
• First prepare small balls from the dough and make a small puri with your hand and make 5 to 6 small folds at the edges.
• Then fill one table spoon of the mixture inside the puri and press the entire fold together to make a rounded modak.
• After that in a traditional pressure cooker, put 2 glasses of water in it to boil.
• Place the modaks on the plate inside the pressure cooker.
• Cover the plate on both sides with portions of a banana leaf.
• Put on a steam for 10 minutes.
• Serve with ghee.
Neeru Mehra, from Nehru's Cakes & Desserts, recommends
Chocolate modak
Ingredients
250 gms cooking chocolate (white/ dark depending on your preference)
Fillings (your choice): plain mawa fillings, blackcurrant/strawberry (for white chocolate), malai pera, kesar pista (for dark chocolate)
Method
Melted chocolate double boiler for about 5-7 minutes. Let it cool. Then pour them in modak moulds, fill the cavity moulds. Brush it and let it set in the fridge for about 15-20 minutes. Put the modak fillings (your choice as mentioned above). Or you can choose from various fillings available in the market. Fill it half in the cavity, let it set back in the fridge. Once it's set, take it out and pour the chocolate again to cover it. Your chocolate modak with a choice of your filling is ready to serve.
Aditi Talreja, of Deliverychef.in, recommends her grandma's recipe
Coconut modak
Ingredients
Half kg dessicated coconut
half kg fresh mawa (not sweet; available at dairy stores)
400 gms sugar
175 ml water
3 to 4 drops rose essence
One mould of modak.
Method
In a pad take sugar and add water just enough to soak sugar well and cook for 5 to 10 minutes on slow flame till it thickens a little while the sugar melts on gas.
Take the coconut powder and mawa and mix them well with a spoon and keep it ready in a thali. As the sugar melts add this to the coconut and mawa mixture flavouring it with the rose essence. Take a spoon of this mixture and shape them in the pre greased modak mould. Cool it and serve.
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