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Traditional Modak / Maharashtrian Talaniche Modak
Introduce
Chef :
Vaishali SuhasTraditional Modak / Maharashtrian Talaniche Modak
This Ganesh Chaturthi, may shri Ganesha / Bappa shower his blessings on all! Let's make his favourite Modak the traditional Maharashtrian way by stuffing the rava and maida dough roundels with delicious coconut, jaggery and cardamom filling and frying them fragrant in pure ghee! 🙏Ganapati bappa morya 🙏
#Ganapati #ganeshchaturthi #festival #dessert #maharahtrian #marathi #semolina #maida #coconut #jaggery #ghee #cardamom #bhog #naivedya #modak #GCS #heritage #fried #celebration #semolina
Ingredient
Food ration :
25 servingsCooking time :
1 hour
For
inner stuffing-
2 cups
Fresh grated coconut
1 cup
Organic jaggery powder
1 tsp
Cardamom powder
1.5 tablespoons
Pure ghee
2 tablespoons
Milk powder
For
outer covering
2 cups
Maida / flour
2 cups
fine chiroti Semolina / rawa
2 tablespoons
Melted hot ghee
2 pinches
Salt
As Required
Water 1/4 cup or little extra as needed
as required
Pure Ghee to fry the sweets
Cooking instructions
* Step 1
First, to make the stuffing, heat ghee in a deep-based pan. Add the coconut, and milk powder and slow cook while stirring constantly for 5 minutes, on low to medium heat.
* Step 2
Then add jaggery, cardamom, and nuts and cook for 4 minutes. Then remove from heat and keep aside. Cook completely.
* Step 3
To make the outer covering, mix all the dry ingredients. Pour hot ghee for shortening and rub it well between fingers so that the ghee coats the flour well.
* Step 4
Then mix to a soft dough using water in small quantities. Then cover it and let it rest for 30 minutes.
* Step 5
Then knead it again. Make small equal-sized portions from the dough. Then roll one portion into a small, thin chapati. Place a spoonfull of the stuffing on it.
* Step 6
Apply a little water to the edges. Then pinch the covering with fingers to make small plaits or folds. Bring the edges together.
* Step 7
Then close the opening completely and twist the top to seal in the stuffing. Pinch out excess dough. Press the top well to make it like an extension.
* Step 8
Make all the modaks similarly. Cover with a cloth to prevent drying. Heat ghee to medium heat and keep the flame low. Deep fry the modak in batches.
* Step 9
Do not turn them too much. Just pour surrounding ghee with a perforated spoon on the sides and top. They will turn soft beige to light brown.
* Step 10
Remove on a strainer. Avoid kitchen towels as the syrup, if it comes out, may stick to the paper.
* Step 11
Now modak are ready for offering to Ganapati Bappa! 🙏🙏
Note: if there is a photo you can click to enlarge it
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