MODAK


 GANPATI FESTIVAL SPECIAL MODAK.
IN JUST 30 MINS.

INGRIDIENTS: 

For The Dough2 cups rice flour (chawal ka atta)

For The Filling1 1/4 cups grated jaggery (gur)
2 cups freshly grated coconut
1 tbsp poppy seeds (khus-khus)
1/2 tsp cardamom (elaichi) powder

Other Ingredients1 tsp ghee for kneading and greasing

METHOD :

For the dough
  1. Boil 1¾ cups of water in a deep non-stick pan.
  2. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough.
  3. Cover with a lid and keep aside for 10 minutes.

For the filling
  1. Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
  2. Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
  3. Divide the filling into 21 equal portions and keep aside.

How to proceed
  1. Knead the dough once again using ½ tsp of ghee and keep aside.
  2. Grease a modak mould using very little ghee and close it.
  3. Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.
  4. Fill the dough cavity with a portion of the filling.
  5. Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling.
  6. Demould the modak from the modak mould.
  7. Repeat steps 2 to 7 to make the remaining 20 modaks.
  8. Place a steamer plate in a steamer and place a banana leaf on it.
  9. Moisten all the modaks with little water using your finger tips.
  10. Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.
  11. Repeat step 10 to make 11 more modaks in 1 more batch.
  12. Serve warm. DISTRIBUTE MODAK AS PRASHAD.






































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