Modak

Delicacy

Modak :

A special dish to my heart . It’s been years now that I make it for Bappa . A dish which he is fond of and feel privileged to Serve him every year on Ganesh Chaturthi 

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It’s not simply a dish as lot of awareness is involved during this process.

This recipe is just for 11 modak.

Ingredients: old basmati rice 1 vati ( soaked for an hour only) , freshly grated coconut 1 medium size, jaggery- a soft one which breaks easily 1 vati, cardamom 5-6 crushed or make a powder by grinding it with sugar , cashews 8-10 grind to powder or keep coarse and ghee.

Modak is done step wise so

Step 1 : For outer covering . 

IMP : Ratio of water to be used 1:2 ie 1 vati rice you need to add 2 vati of water.

Grind rice to a paste adding water little by little. Then strain it into a vessel .You can grind the remaining rice again with water, strain it till very few particle remain . Add remaining water and keep aside .

Step 2: for stuffing 

Heat a non -stick pan or Kadhai add 1 tsp ghee and add jaggery ( all this should be done on low flame ) . Once jaggery starts melting add the coconut stir well then add cashew powder mix slowly till you notice that jaggery and coconut have blended well and at this point switch off the flame add cardamom powder mix well and close the lid .

Step 3: Making outer covering:

Keep a non- stick pan on low flame add 1/2 tsp ghee and now pour the rice paste with water in it add a pinch of salt stir the liquid slowly using spatula in clockwise direction. 

In 5-7 min you will notice the liquid is now getting thick and sticking to spatula . Keep doing this till a dough is formed and all the edges of pan is clear. Switch of the flame and Leave it with closed lid for 5 min . Take a small ball in hand and check if it sticks and can be pressed between finger to make a flat as a small coin. You can apply little ghee to you finger and check. Now knead the dough when hot and keep aside.

IMP : KYR ( know you rice) approx how much water it requires to cook in vessel . Many times you may need a little less then 2 vati . 

You can add water as required if you need but if you add to much , dough will become sticky.

Step 4 : Making of Modak :

This is a part where most of us struggle or get frustrated specially the one who wants all modaks to look alike . 

Sanjula here makes it simple for you so.......

Take a mould of your choice ( these are available in market ) . 

Take a small ball of dough put it in the mould and press from all sides to create a uniform smooth hollow space now place a small ball of the stuffing in it and press leaving some space for closing. Take a little dough flatten it with fingers and now gently press into the space creating a saucer and packing the modak . Make a few and cover them with wet cloth. Once you are ready with a few of them .

Step 5: steaming the Modak.

Take a steamer or idli maker vessel with little water for steaming and place turmeric leaves on top plate when the water starts boiling place the modak on the plate keeping a gap now pour little ghee over them to avoid sticking close the lid and let steam for 10-12 min. Switch off the flame open the lid allow to cool and then place them on serving dish.

TIPS :

When you do this recipe be at ease and enjoy each steps , feel the textures , appreciate the aroma - cardamom, ghee, turmeric leaves. 

Once you have decided to do it then refrain making too many dishes and just enjoy modak. 

A dish when accomplished with awareness always gives immense pleasure to oneself and MODAK is one of such dish.

Simply scrolling the photos will be a great helping hand in doing this recipe.

Pls note : The quantity in photo is for 36 modaks .