MODAK

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by: Sunidhi Rawal






Modak is a sweet dumpling, can be fried or steamed. Modaks have a special importance in the worship of the Hindu God Ganesha. It is believed to be his favorite food. Ganesha worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasaad. Modaks made with rice flour shell are preferred for this purpose, however, wheat shell version are also used. Innovative recipes for modaks have also been created. These include banana nachni modak, motichoor modak and chocolate modak.




ingredients

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serves: 10

1 cup Rice flour

1 cup water

1/2 teaspoon salt

2 teaspoon Ghee/Clarified butter

3/4 cup Jaggery

3/4 cup Fresh grated Coconut

1/2 cup Raisins/Sultanas (seedless)

1/4 teaspoon Cardamom powder

pinch of red edible color

Nutrition Facts
MODAK

Servings Per Recipe: 10

Amount per Serving

Calories: 93

  • Total Fat: 1.1 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 2 mg
  • Sodium: 146.4 mg
  • Total Carbs: 19.9 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 5.4 g
  • Protein: 1.3 g
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preparation

1.  * In a pan boil 1 cup water, add 1 teaspoon ghee and salt

2.  * Add Rice flour and keep stirring to avoid lumps

3.  * Keep aside covered to cool and the rice flour to cook in steam

4.  * Break jaggery into smaller pieces for it to melt quickly

5.  * In a wok, add 1 teaspoon ghee, add jaggery, keep stirring for it to melt

6.  * As it melts, add in coconut, raisins and cardamom powder

7.  * Take it off heat and mix and keep aside to cool

8.  * In a bowl take color and add 1 teaspoon water and mix

9.  * In a plate take out the cooked rice flour and knead it till every bit comes together

10.  * Divide the dough into 2 parts

11.  * Take a little color on hands and knead one part of dough to get orange dough

12.  * Oil hands and take a bit of orange and a bit of white dough and make balls

13.  * Similarly make out 10 more balls from the rest of the dough

14.  * Spread one portion of the dough into a round disc, thinning the edges with your finger tips

15.  * Stuff one portion of the coconut jaggery mixture

16.  * Gather the dough together in tiny pleats and press lightly to form a cone at the top

17.  * Make all modaks and place them in a steamer tray

18.  * Dip one finger in colored water and make tilak/round marks on each modak

19.  * Steam them for 20 minutes

20.  * Serve the Modaks in a decorative plate and add Ghee on the top of it

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