Modak (मोदक)

Name: How to cook Modak (मोदक) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Modak (मोदक)

Modak is a traditional Maharashtrian sweet made during Ganesha festival to offer Shri Ganapati. They are prepared by stuffing flour dough rolled discs with a sweet and delicious filling of fresh coconut and jaggery with cardamom. They are one of the most beautiful shaped desserts and favourite with all. #NVM #cookpadindia#modak #maharashtrian #traditional #ganeshchaturthi #festival #traditional #coconut #jaggery #dessert #ganapati #bhog #marathi #ghee #flour

Ingredient

Food ration :

6 servings

Cooking time :

1 hr

prepare the outer pastry covering:

2 cups

Maida / flour

1/2 cup

Fine semolina/ suji

2 tablespoons

Hot oil

As Per Taste

Salt or avoid if making for Chaturthi

As Required

Cold water or milk to mix the dough

For

the filling

2 cups

Fresh coconut gratings

1 cup

Organic jaggery powder

1/2 cup

Chopped raisins

1 tsp

Cardamom powder

1 tablespoon

ghee

As Required

Pure ghee to fry

Cooking instructions

* Step 1

First, mix the ingredients for the outer covering in a bowl. Pour the hot ghee over and rub it in the flour well with your fingers. Then use cold water or milk (add in small quantities), and knead to a semi-tight dough. Cover with a wet cloth and rest it for 20 minutes.

* Step 2

To make filling, heat ghee in a wok/ kadhai. Add the coconut gratings and slow roast for 5 to 7 minutes. Add jaggery, raisins, and cardamom powder, and keep stirring. The jaggery will melt and later the mixture will thicken.

* Step 3

Remove when syrup is absorbed and cool to room temperature.

* Step 4

Then knead the dough again for 5 minutes. Take out small balls from the dough. Roll it thin and place 1 spoonful of filling on top.

* Step 5

Gently fold and gather the edges together. Join them and twist and pinch the top. You will get the typical Modak shape. Make all similar.

* Step 6

Then heat ghee on a slow flame. When it heats, deep fry the modak in small batches. Splash the ghee on each piece with a perforated spoon and make sure to let it turn golden all over.