Modak recipe | How to make modak recipe step by step
Introduction: Modak recipe
Modak recipe usually the type of Indian dessert that is very famous in many parts of the world. Modak recipe usually fill on inside with coconut and jaggery that are sweet and freshly grated. The outer shell is made up of either rice flour or wheat flour mix with either khoya or maida flour. It is usually the type of dumpling dessert. The Modak can be steamed or fried. The fried Modak is eaten hot usually with ghee.
Basically, It is considered to be originated from the south and western India. Modak is usually the religious dish, serve and eat on the Ganesh Chaturthi. In Hindu culture, the Ganesha puja is concluded by offering 21 Modaks to the Ganesha deity of Hindus. For this purpose, usually, the rice-flour made a version of Modaks preferred. There are different variations of Modak. They may be modern or classic. Therefore, classic Modak is that served on the Ganesha festival made of rice flour, coconut, and jaggery. So, the modern types of Modak may include Chocolate Modak, Kesari Modak, Dry fruit Modak, Motichoor Modak, and many others. In this article, the recipe is provided about the classical Modak or Ukadiche Modak along with its nutritional value.
Ingredients: Modak recipe
The main ingredients for the Modak are rice-flour or wheat flour, maida flour, coconut, and jaggery. So, the other ingredients including the mains as well with their accurate quantities are:
For outer Modak covering:
- 2 cups of rice flour
- 3 cups of water
- ½ teaspoon of oil or ghee
- 2 to 3 pinches of salt
For the inner sweet filling of Modak:
- 3 cups of freshly grated coconut
- 1 ½ cup of powdered or grated jaggery, a little more jaggery can also be added for more sweet taste
- 8 to 9 green cardamoms that should be ground to fine powder that will measure about ½ of the teaspoon ( Choti Elaichi powder)
- 1 ½ pinch of grated Jaiphal or powdered (nutmeg powder)
- 1 teaspoon of Khus Khus or poppy seeds
- And 1 teaspoon of oil or ghee
- 1 teaspoon of rice flour
Directions for the procedure: Modak recipe
the preparation of the inner sweet filling of Modak: Modak recipe
1) Take a pan and put the ghee in it. Heat it constantly on the low flame. Add the poppy seeds, cardamom powder, and nutmeg powder till the poppy seeds start crackling.
2) Then add the grated coconut and the powdered or grated jaggery to the pan. So, Mix all things well and continue to heat the mixture so that the jaggery begins to melt at first.
3) Then, Stir the mixture for many times and cook it until the moisture from the jaggery begins to dry. So, Don’t overcook the mixture as the jaggery can be hardened. Keep the coconut-jaggery mixture on aside. After the cooling mixture, it becomes thicker.
4) Rice flour can also be added to the filling for absorbing excess mixture if left but depends on your choice.
5) So, Place the filling mixture aside for cooling.
Making the outer shell of the Modak: Modak recipe
1) Then, Take a pan and place it over the flame. Add the water, oil, and salt in it. Heat the mixture to a boil.
2) Then reduce the flame and add the rice-flour gradually into the pan. Stir quickly and mix the flour into the water. Stir and heat till all the flour has been mixed into water.
3) Off the flame and cover the pan with a lid for about 4 to 5 minutes and remove it from the stove.
4) Then, Take the dough into a tray after removing it from the pan and knead it.
5) When you will knead the dough it will be a little hot. For this purpose, apply some water on your palms and knead the dough in the best way.
6) If the dough looks hard to add some warm water and then make small balls from the dough. The balls should be smooth and shouldn’t have any cracks.
7) Before making the Modak, put water in the pan for steaming on the flame. Grease the steamer with oil or ghee.
8) So, Give the dough balls the shape of a round disc or shallow bowl in your hands. Place the Modak filling in the center.
9) So, Press the edges together and give them a shape of Modak. Bring the edges together and join them.
10) Make all the Modaks in the same way and then steam them in a steamer
11) Then, Cover the steamer pan for about 10 to 15 minutes on low flame.
12) When the Modaks are steamed, after applying a little ghee they are ready to be served.
This recipe of Modaks has a serving size of about 24 servings.
The energy budget for 1 Modak is about 180 Kcal with 67% of carbohydrates, 30% of fat and 3% of protein.