Modak is a traditional Indian sweet provided as a prasad (sacred offering) to the Lord Ganesha. That’s an easy-to-follow instantaneous modak recipe. You may need to watch the video!
Estimated learning time: 4 minutes
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What’s Modak?
Modak is a rice flour dumpling filled with coconut and jaggery sweet mixture. It is a gluten-free Maharashtrian sweet made to have enjoyable the competitors of Ganesh Chaturthi.
In accordance with folklore, Modak is taken under consideration Lord Ganesha’s favourite sweet dish.
There are a choice of modak recipes resembling ukadiche modak, mawa (khoya) modak, nariyal modak, or modern variations resembling chocolate modak.
- This is usually a delicious instantaneous modak recipe that requires minimal components.
- It is an easy-to-follow, fuss-free modak recipe for the freshmen.
- There is not a steaming course of or stuffing required.
- Saffron affords an exquisite golden coloration to the modak.
The Pageant Of Ganesh Chaturthi
Ganesh Chaturthi is a Hindu competitors celebrated to welcome the Lord Ganesha to earth. There are many standard dishes able to have enjoyable Ganesh Chaturthi. Modak is no doubt one of many essential sweets to be made every now and then.
Other than modak, coconut ladoo, karanji, kheer, sabudana khichdi, puran poli, and many completely different festive sweets and snacks are prepared to provide Lord Ganesha.
Parts You’ll Need
- Khoya (mawa) – is a dried or thick evaporated milk primarily used to make Indian sweets and desserts. You could get it in Indian grocery retailers or sweet retailers.
- Sugar – use powdered white sugar or grind granulated white sugar inside the blender. You must make the most of jaggery powder as properly.
- Semolina (rava) – I add a tablespoon of suji (rava) to supply modak fashion and texture. Nevertheless that’s optionally out there.
- Non-obligatory Parts – ghee, saffron, inexperienced cardamom powder
My Tried and True Strategies
- Use unsweetened khova for this modak recipe. For those who’re using sweet khova, fashion first, and add sugar accordingly.
- Whereas frying semolina (rava) and khoya do not depart the pan unattended as a result of the mixture burns shortly. It is a should to continually stir it for even frying.
- You can use powdered jaggery or light brown sugar instead of white sugar to sweeten the modak. Nevertheless make sure to utilize powdered sugar, not granulated.
- Do not add sugar to the brand new khoya mixture. It should be lukewarm to the contact and by no means piping scorching. In some other case, sugar will start melting, making the dough too sticky and difficult to mould.
- If khoya is unavailable, combine ½ cup milk with 1 ½ cup milk powder (dairy whitener). Prepare dinner dinner them over a low flame, and continually stir till you get a young, non-sticky dough. Flavour the dough with saffron, cardamom, and sugar.
- While you do not have modak mould, type a lemon dimension dough ball using your fingers like a potli or dumpling, having a pointing tip and spherical bottom. Using a toothpick or bamboo skewer, make curved traces at equal distances from excessive to bottom.
Watch Instantaneous Modak Video
How To Retailer
Modak stays up to date and tender for 1 – 2 hours at room temperature. I favor storing them in an airtight container inside the fridge. The texture turns into company and stays up to date for 10 – 15 days.
In chilly climate situations, chances are you’ll depart them on the kitchen counter in an airtight container for 1 – 2 days.
Further Indian Sweet Recipes
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Kesar Mawa Modak Recipe
This is usually a 6-ingredient easy to watch modak recipe made with mawa (khoya). Uncover methods to make instantaneous mawa modak in just some straightforward steps.
Servings: 8
Vitality: 169kcal
Heavy Bottom Kadhai
Modak Mould
Forestall your show display screen from going darkish
Instructions
Put collectively Modak Mixture:
Soak saffron strands in warmth milk. Put apart whereas preparing the modak mixture.
Heat ghee in a heavy bottom kadhai or casserole.
Add semolina (rava) fry till it turns light brown in color. Repeatedly stir the semolina whereas frying. If left unattended it burns very fast.
Subsequent, add crumbled khoya (mawa). Mix semolina and khoya using a spatula. Now maintain frying the khoya till it turns into clear and the fat begins oozing from the edges. That is stage 1 of excellent frying.
In low to medium flame, maintain frying the khoya till the entire fat disappears and the khoya begins coming collectively like a young dough. That’s in stage 2.
Now, add the inexperienced cardamom powder and saffron soaked milk. Mix correctly. Maintain frying until the entire milk is absorbed by the khoya and as quickly as as soon as extra it turns into like a young dough. That’s the closing stage. Flip off the heat.
Change the khoya mixture to a big bowl. Allow to relax down for 5 – 10 minutes or till it turns into lukewarm to the contact.
Add powdered sugar and mix alongside together with your fingers to sort a clear, tender, non-sticky dough.
Type Modak:
Grease or brush the modak mildew with the ¼ teaspoon of ghee. You probably can skip this step if the mould is a non-stick one.
Pinch a small portion of the dough (in response to the size of the mould) and stuff it on one side of the mould. Gently press the filling with the alternative side of the mould to get modak type. Unmold the modak gently with out breaking its type.
Manage the modak on a serving platter. Garnish with saffron. You probably can maintain them inside the fridge for 5 – 10 minutes in the event that they’re too tender.
Kesar Mawa Modak is ready to serve.
Recipe Notes:
- I exploit unsweetened khova to make modak. For those who’re using sweet khova, fashion first, and add sugar accordingly.
- Guarantee khoya is at room temperature and by no means semi-frozen or chilly. Go away it at room temperature for a few minutes sooner than using it.
- Semolina (rava) affords a pleasing texture and magnificence to the modak. For those who’re not too keen in order so as to add semolina, skip ghee as properly. Start frying khova straightaway.
- Do not add powdered sugar inside the scorching khoya mixture. It should be lukewarm to the contact and by no means piping scorching.
- You probably can stuff a variety of dry fruits, desiccated coconut, and completely different forms of sweet filling on this mawa modak.
- While you keep in a spot the place khoya simply is not accessible, combine ½ cup milk with 1 ½ cup of milk powder (dairy whitener). Prepare dinner dinner them over a low flame, continually stir till you get a young, non-sticky dough. Style the dough with saffron, cardamom, and sugar. Type modak.
- While you do not have modak mildew, type a lemon dimension dough ball using your fingers like a potli or dumpling. Using a toothpick or bamboo skewer make traces at equal distance from excessive to bottom.
Vitamin
Vitality: 169kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Ldl ldl cholesterol: 10mg | Sodium: 69mg | Potassium: 5mg | Fiber: 1g | Sugar: 13g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg