Steamed Modak

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Mushak is Ganeshji’s Vahan and Modak is his favourite sweet… Any Ganesh poojan without modak is as incomplete as any ritual without diya..

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We observe this festival with lots of devotion and love and bring Ganeshji to our house for one and half day.. This is the most awaited festival for us, even the kids love it.. We celebrate it with enthusiasm, lots of singing (Aartis, Bhajans), dance, sweets and abundance of food.. Ganpati Bappa Morya… Mangal Murti Morya!!

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Again a trip to lane Nostalgia.. So many childhood memories attached to this particular festival . Especially the modak, I have taken this recipe from my neighbours where I used to live in India… If you have read my Shrikhand blog you would know that I am referring to the same Maharashtrian neighbours. They prepare this modak every year for Ganesh Chaturthi.. And yes we had to wait for one full year to eat it, but trust me worth the wait..

They were an inspiration to us to for keeping Ganeshji at our residence. I thank them immensely to involve us in their rituals and help us learn about this beautiful culture.. My very first attempt to make these awesome Modak’s is also an inspiration from them… And thank you Aunty, whom I called a couple of times from Melbourne to ask about the recipe. And her daughter Bhavana who exchanged numerous what’s app messages for the same.. Thank you guys, the modak turned out to be very delicious but surely not as good as Aunty makes them.. Ganpati Bappa Morya!!

I am sharing the pictures of step by step procedure which will make it very easy to understand. Hope you all enjoy making it as much I did..

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Mix the grated coconut and Jaggery very well. Once done remove from flames and add Cardamom powder and let it cool down. You can grate fresh coconut or like me use frozen coconut.

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In 3 cups water add one ladle of oil and salt to taste and let the water boil.

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Once the water boils add the rice flour to it and keep stirring till a thick batter is formed. Please do not panic if you initially see lumps, just keep stirring and they would dissolve and thicken. Then cook the batter on medium flame till it leaves the sides of the pan and form a dough.

I have used store bought rice flour you can even make rice flour for this recipe home. Take 2 cups of rice and wash them well then spread them on newspaper and keep in the sun to dry, leave it at least for two or three days and then grind them into smooth powder..

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Transfer the dough in a plate and let it cool.

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Once it’s cool enough to handle apply ample oil in your hands and knead the dough.

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The dough needs to be smooth and not too thick or thin. If you find it’s thin add some rice flour while kneading and if you find it too thick add some oil to loosen it up.

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Divide the dough in lemon size balls

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Flatten the ball and a circle.

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Now there are few ways of doing it – One, you can flatten the dough between your palms and make a circle with your hand itself. Two, using some flour roll the dough with rolling pin to make circles. Three, you can use roti maker press or poori maker press to form these circles. Four, the method I have used is keeping plastic sheets below and above the dough and placing  it on the working bench and then with fingers make the circle by pressing it gently down.

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Take the flattened dough in your hand.

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Add a spoonful of mixture to it.

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Pinch the corners.

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Then with the other palm try to get the corners together. Please note this was my first attempt so was not able to get the desired result. But I was happy with it, you can watch youtube for videos on how to make it perfect.

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I used the gas steamer, but you can use wooden ones or even the electric steamers.

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Place a muslin cloth on the steamer then keep the modak’s on it,  make sure to place them a little apart from each other then lightly cover the modak’s with the rest of the cloth.

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Place the steamer lid, this would help the steam not to escape. Steam the Modak’s not more than ten minutes. Once done, if you using the gas steamer like me remove the top part and leave it for 5 minutes for them to cool a little. Viola .. Modak is ready!!

Always try to make them just before you need it or else they will go hard. If at all you need to make them in advance then make them completely(even steam them) and then heat a little before eating..

Or else make the dough glad wrap it keep it in dry cool place and make the mixture cover it and keep it in refrigerator. Make sure to remove the mixture well in advance as it needs to be in room temperature.

Never make the modak(that is just the filling in the dough and shape them) and refrigerate them planning to steam them just before use, they will get soggy and crack open.

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Steamed Modak

Ingredients:

  • 2 cups Rice flourModak6
  • 3 cups Water
  • 1 ladle oil
  • Salt to taste
  • 2 cups grated Coconut
  • 1 cup Jaggery (Gud)
  • 1 tsp Cardamom powder (Elaichi Powder)

Method:

  • In a pan mix coconut and jaggery and keep them on medium flame. Keep mixing and make sure they do not burn.
  • Sauté them till jaggery melts and mixes properly in the coconut. Once done keep it aside to cool down.
  • Meanwhile take 3 cups of water in a heavy bottom pan and add oil and salt to it and let it boil. When it boils remove from gas and gradually add the rice flour to it. Keep stirring it as you keep adding the flour.
  • Initially, you might see some lumps but constant mixing would dissolve them.
  • Once you mix them well a thick batter is formed then keep the pan on medium flame and keep mixing it again. Mix it till the batter leaves the pan and starts forming a dough by collecting together like a ball and when you mix it you can see steam being released from the batter. Remove from flame and then add cardamom powder to it and mix well.
  • Once done remove in a plate or a wide mouth vessel and let it cool for at least 15 to 20 minutes.
  • When the dough is cool enough to handle with hands, apply ample oil in your palms and knead the dough to form it into a smooth dough.
  • Divide the dough in lemon size balls making sure no cracks are there.
  • Then you can flatten the ball into small circles. Try making it even throughout and as thin as you can avoiding any cracks or breaking.
  • Take the flat dough in your palm and add a spoonful of coconut mixture in it pinch the corners as shown in the picture above then with other palm try closing the pinch ends and forming a modak shape. Make all in a similar way and keep aside.
  • Take the steamer and keep a muslin cloth in it keep the modak’s in it, Make sure they do not touch each other then lightly cover them with the muslin cloth and put the lid over the steamer and steam them for 10 minutes
  • Once done do not remove the modak’s and let them cool for 5 minutes.
  • Then remove them and transfer them in your serving Plate..
  • . Yummy, Quick and Utterly Delicious Modak’s are ready!!

 

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19 thoughts on “Steamed Modak

  1. Beautiful Modaks 🙂 When you had invited earlier i wasn’t sure if you are really getting the ganpati bappa home or are you just celebrating the festival with family and friends. But then just few days later when i visited the Indian store and saw so many Ganpati Idols being sold, things fell in place and i was really surprised and amazed. Celebrating Ganesh Chaturthi the traditional way by getting the Bappa home, that too in Melbourne?? Wow! 🙂

  2. Hi.. Was waiting for your posts.. The modaks look delicious.. Staying out of India and keeping up the tradition is actually great.. 👌 The decorations and the step by step pics are awesome.. 😊

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