Modak Recipe

Lord Ganesha's favorite sweet, Modak are sweet flour dumplings filled with coconut, jaggery, nutmeg and saffron. This modak direction may be a steamed version, that is additionally called 'ukdiche modak', but there's a good sort of this Indian afters which incorporates deep-fried modak further. a well-liked afters from geographic region that is consumed extremely throughout the pageant of Ganapati Chaturthi, Modaks are currently created in several elements of the country further. thanks to Lord Ganapati being 'Modakpriya', the one United Nations agency likes modak, twenty-one items of modak are served because of the providing when the puja throughout Ganapati Chaturthi. the simple direction, wealthy flavors of bats and saffron, all of this appeals to our style buds Associate in Nursing build this dish an irresistible one.

Ingredients

For the filling:

1 Cup Coconut, grated

1 Cup Jaggery

A pinch of Nutmeg

A pinch of Saffron

For the shell:

1 Cup Water

2 tsp Ghee

1 Cup Rice flour

How to Make Modak

Prepare fillling:

Heat a pan, add the grated coconut and jaggery.

 Stir for about five minutes. Add the nutmeg and saffron, mix well.

 Cook for another five minutes and keep aside.

Prepare modak:

In a deep dish, boil water with ghee. Add the salt and flour. Mix well.

Cover the dish and cook till its half done.

Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.

Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.

Put a spoonful of the filling onto the dough and seal it.

Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.