Updated: September 10, 2021 11:51:15 am
Written by Apoorva Sinha
While devotees bring Ganpati idols with much fervour and excitement, grand feasts are being planned for the homecoming. Of all the sweets and savouries prepared during the 10-day-long festival, “modaks” are the special delicacy. It is offered as “bhog” to the deity and served to devotees as “prasad”. In kitchens across the city, home chefs are experimenting with varieties of modaks to create modern alternatives.
While Sangeeta Chandrashekhar Patil uses whole wheat flour to create healthier versions, Manjusha Nanaware adds the goodness of beetroot to it. There are also sinful delights such as dark chocolate “modak” and peanut butter fudge “modak”, both being vegan. We spoke to a few home chefs to get you their recipes:
Wheat flour — 1 cup
1 pinch of salt
Pure Ghee/clarified butter — 1 tablespoon
Method of preparation:
1. Mix everything well.
2. Knead the dough by adding little water.
3. The dough should not be very tight.
4. Cover with a muslin cloth and keep it aside till you prepare the filling.
Ingredients for the filling:
Fresh grated coconut – 1 cup
Grated Jaggery – 1 cup
Cardamom powder – 1 tablespoon
Roasted gram flour – 1/4th cup
Mixed dry fruits – Half cup (chopped really fine)
Roasted sesame seed – 1 tablespoon
Method for preparing the filling:
1. Heat up a pan.
2. Roast the coconut and the jaggery together.
3. Add roasted gram flour to this. Give it a good mix.
4. Add the mixed dry fruits.
5. Add roasted sesame seeds.
6. Add cardamom powder. Mix everything well.
7. Filling is ready. Cool the filling well.
Method for preparing the final “modak”:
1. Take a lemon sized ball.
2. Roll out a thin chapatti of 5 to 6 inches.
3. Put about 1 tablespoon filling in the centre of the prepared chapatti.
4. Apply some water on the edges.
5. Pinch the edges and make pleats.
6. Bring them all together and tightly seal the edges in the shape of modak.
7. Ensure that the filling is intact and edges should not leak.
8. Heat up ghee or refined oil.
9. Deep fry the modak on a very low flame till golden in colour and it’s ready to serve.
Beetroot “modak” by Manjusha Nanaware
Gram flour (besan)- 2 cup
Semolina (rava/sooji)- 2 tablespoon
Beetroot colour or two oven cooked beetroot paste- 1|4 tablespoon
Water- 1/2 cup
Oil (for frying)
For sugar syrup:
Water- 1/2 cup
Cardamom powder- 1/4 tablespoon
Lemon juice- 1/2 tablespoon
Cashew (kaju), chopped- 2 tablespoon
1. Take a bowl and mix the above modak ingredients with water, let it sit for 30 minutes.
2. Prepare oil for frying and use perforated spoon to jerk and make small globules.
3. Make sure it is slow cooked and deep fried, remove from the oil and place it in paper towel to remove oil.
4. Cool down to mix it with sugar syrup.
Method for preparing sugar syrup:
1. To the hot sugar syrup, add above prepared “modak” mixture.
2. Continue cooking for 2-3 minutes or until the sugar syrup thickens.
3. Cover and keep aside for 10 minutes.
4. After 10 minutes, sugar syrup is absorbed completely by the mixture.
5. Add 2 tablespoons of cashew and pistachio. Mix well.
6. You can see the mixture is dried and all the sugar syrup is absorbed.
7. Prepare the “modak” taking a small amount of mixture. Add milk if required to moisten the “modak”.
8. Finally, the “modak” is ready to be served or can be refrigerate for a week.
Steamed traditional vegan modak:
Rice flour- 1 cup
Salt to taste
Grated coconut-1/2 cup
Grated jaggery- 1/2 cup
Cardamom seeds- 1 tablespoon
Almond milk- 1/2 cup
Oil – 2 tablespoon
1. Add grated coconut in heated oil in a pan and cook for 2 minutes.
2. Once the coconut is cooked properly, add some jaggery and mix well.
3. Later, add some cardamom seeds and almond milk or coconut milk and stir the mixture for 5 minutes.
4. The filling is ready, keep it aside to cool.
5. To prepare the covering, add rice flour to a mixture of boiling water, oil and salt.
6. Stir the mixture well so that there are no lumps.
7. Assemble the dough and make small balls, stuff the filling and put them in a vessel for steam. Serve the modaks immediately.
Vegan chocolate “modak”:
Vegan dark chocolate bars – 2-3
Cashew- 1/2 cup
Raisin- 1/2 cup
Cranberries- 1/2 cup
1. Grate vegan dark chocolate and melt it in a double boiler or microwave.
2. Grease the modak mould with oil and add melted chocolate to the moulds.
3. Grate almonds, cranberries, and cashews into chunks and add them before the chocolate is set.
4. Freeze it for 4-5 hours and it’s ready to serve.
Vegan peanut butter fudge “modak”:
Peanut butter – 1cup
Powdered sugar – 3 cup
Vanilla extract – 1 tablespoon
Almonds – 1/2cup
1. Melt some peanut butter in a pan and add some oil to it.
2. Add few drops of vanilla essence and chopped almonds and mix it with a spoon.
3. Add sugar, mix well and set it into the modak mould.
4. Refrigerate it for an hour and your vegan Peanut Butter fudge modak is ready to serve.
Sugar-free dates and coconut “modaks” with jowar flour by Supriya:
Sorghum (Jowar) Flour- 1 Cup
Chopped Dates- 1/2 cup
Grated Fresh Coconut- 1/2 Cup
White Sesame Seeds- 2 tablespoon
A big pinch of salt
Ghee – 1 tablespoon
1. Dry roast the sesame seeds on a medium flame till they turn light brown and allow it to cool. Grind them to a fine powder and set aside.
2. Grind the chopped dates into a paste. In a bowl, add the dates paste, ground sesame seeds and grated fresh coconut – combine well. Roll this mixture into small round shape balls and keep them aside.
3. Combine the flour and salt in a wide bowl. Add boiling water little by little to the flour, mix very well with a spatula and make soft dough.
4. Allow it to cool for 3-5 minutes then knead it well. The dough should be soft and smooth.
5. Grease your palms with a little ghee. Take a ball of the rice flour dough and flatten it.
6. Place dates mixture ball in the middle and cover it from all sides towards the middle and shape into a ball.
7. Place in greased idly plates and steam cook for 10-15 minutes. Serve and enjoy!
Oats and jaggery “modak” by Surekha Gaikwad:
Oats- 1 cup (powdered)
Ghee- 1 tablespoon
Jaggery- 1/2 cup
Almond- 1/4 cup
Cashew- 1/4 cup
Raisin- 1/4 cup
Cardamom powder- 1 tablespoon
1. First, powder the almond and cashew in a grinder and then add raisins to the grinder. Adding raisins will turn the powder into a stick paste.
2. In a wok add ghee and roast powdered oats till its light brownish and then add jaggery and cardamom powder.
3. Now put this in a plate and start mixing dry fruits with fingers gently as it is still warm.
4. Once they start coming together after 5 mins put them in mould and your oats and jaggery “modaks” are ready.
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