Modak is a delicious steamed dumpling offered to Lord Ganesha during Ganesh Chaturthi. Here's a recipe for making modak both with and without a mould:
Ingredients:
* For the Filling:
* 1 cup grated coconut
* 1/2 cup jaggery, powdered
* 1/4 teaspoon cardamom powder
* 1 tablespoon ghee
* For the Dough:
* 1 cup rice flour
* 1/4 teaspoon salt
* 1/2 teaspoon ghee
* Water, as needed
Instructions:
1. Make the Filling:
* Heat ghee in a pan. Add grated coconut and roast for a few minutes until fragrant.
* Add powdered jaggery and mix well. Cook until the jaggery melts and the mixture thickens slightly.
* Add cardamom powder and mix well. Remove from heat and let it cool completely.
2. Make the Dough:
* In a bowl, combine rice flour, salt, and ghee.
* Gradually add water and knead into a smooth and soft dough.
* Cover the dough with a damp cloth and let it rest for 15-20 minutes.
3. Shape the Modak (With Mould):
* If you have a modak mould, grease it lightly with ghee.
* Take a small ball of dough and place it in the mould.
* Fill the centre with the cooled coconut mixture.
* Close the mould and gently press to give it the modak shape.
* Carefully remove the modak from the mould.
4. Shape the Modak (Without Mould):
* Take a small ball of dough and roll it into a thin circle.
* Place a spoonful of the filling in the centre.
* Bring the edges of the dough together to form a cone shape.
* Pleat the edges to seal the modak.
5. Steam the Modak:
* Place the shaped modaks in a steamer.
* Steam for 10-12 minutes or until the modaks are cooked through.
* Remove from the steamer and let them cool slightly before serving.
Tips:
* For a richer flavour, you can add a pinch of nutmeg powder to the filling.
* You can also use a mix of rice flour and maida (all-purpose flour) for the dough.
* If you don't have a steamer, you can use a large pot with a perforated plate.
* Modaks can be stored in an airtight container for up to 2-3 days.
Enjoy your homemade modaks!
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