This Ganesh Chaturthi, infuse your modaks with the flavours of Diwali. Yes, we are talking about those delightfully crunchy and extremely filling dry fruits. We present you with a recipe that reinvents your all-time favorite modak with an all new stuffing. Bite into the soft shell and discover new nutty treats inside – almonds, walnuts, cashewnuts and raisins. We bet that this new recipe will keep you full for a long time but that won’t stop you from taking one more bite.
The recipe of the delicacy called Zaffrani Dry Fruit Modak, comes from Chef Sumalya Sarkar, Executive Chef, The Gateway Resort Damdama Lake, Gurgaon.
For the Wrap
1 1/2 cups – Rice flour
A pinch of salt
1 tsp – Oil for greasing
1/4 tbsp – Roasted almonds, diced
1/2 tbsp – Deseeded dates, small diced
100g – Dried coconut, small diced
1/4 cup – Apricots, diced
1/4 cup – Roasted walnuts, broken
1/4 cup – Roasted cashewnuts, broken
1/4 cup – Raisins
10-12 strands – Saffron
1/2 tbsp – Ghee
A pinch – Green cardamom powder
1/4 cup – Sugar
* Heat 1 and 1/4 cups of water with salt and 1 tsp oil in a deep non-stick pan.
* Bring to boil, reduce heat and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.
* Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for 3 minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for 2 minutes.
* Transfer the mixture to a large plate, grease the palms of your hands with oil and knead the dough till completely smooth. Rest the dough covered with a damp cloth.
* For the filling, heat the pan, add ghee and combine almond, dates, dried coconut, apricots, walnuts and raisins and saute. Add saffron, cardamom powder and sugar in it. Cook on low heat till the syrup thickens to two thread consistency. Once ready, keep aside.
* Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a 3-inch bowl. Press the edges of the bowls to reduce the thickness.
* Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
* Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for 10-12 minutes.
* Serve hot.
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