Modak – मोदक; is a form of sweet dumpling. They are specially made during Ganesh Chaturthi festival in Maharashtra, India. It is not necessary that only made modak only on Ganesh Chaturthi, you can make them any time or in any festival; it’s up to you.
Very easy to make and have very rich taste.
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ModakCourse: Sweet, DessertCuisine: Indian
This Modak is a form of sweet dumpling. They are specially made during Ganesh Chaturthi festival in Maharashtra, India. Can have as parsad or sweet dish.
- Heat 1 1/4 cups of water with salt and 1 tsp. oil in deep pan. Bring it to boil and simmer the heat and add rice flour (चावल का आटा) in a steady flow, stirring continuously to prevent lumps from forming.
- Cook cover for 3 minutes, must pour some water over lid.
- Remove the lid and sprinkle some cold water over the rice flour (चावल का आटा). Cover it again with lid with water on it and cook it further 3 minutes. Repeat this method twice more.
- Now take the pad out of heat and leave covered for 2 minutes.
- Transfer this mixture into a platter (परात), grease the palms of your hands with oil and knead the dough till completely smooth and pliable. Rest the dough with a damp cloth for 5-10 minutes.
- Roast poppy (पोस्त) seeds. Keep aside.
- Grate fresh coconut (ताजा नारियल) and jaggery (गुड).
- Cook grated fresh coconut (ताजा नारियल) and jaggery (गुड) in a pan on medium heat till light golden brown. Add roasted poppy (पोस्त) seeds, green cardamom (छोटी इलायची) powder and nutmeg (जायफल) powder. Keep coconut mixture aside.
- Divide the dough in 12 equal portions and make balls.
- Grease the hands with oil; take one ball and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness. Put 1 tbsp. of coconut mixture in the centre. Fold the edges of the dough bowl and gather them together to form a bundle. Pinch to seal the edges at the top. Repeat this for all remaining dough balls.
- Steam Modak for 10-12 minutes in a steamer.
- Serve hot or cool.
|Image courtesy of Sahil’s food via Wikimedia Commons
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