Ganesh Chaturthi 2022: The 10-working day festivities of Ganesh Chaturthi are on, starting off from August 31, and it is the time to take pleasure in modaks, Lord Ganesha favorite sweet in various flavours. Modaks, that are thought to have originated in the point out of Maharashtra has distinctive names like mothagam, kozhukattai, modhaka, kadubu in Kannada, kudumu among the others and even though the ingredients and the system of preparations marginally differ, the joy of taking in them is just the identical. (Also read: Ganesh Chaturthi 2022: Tasty modak recipes to make on this day)
While ukadiche modak, the most typically geared up modak, is built with rice flour and filled with coconut and jaggery right before steaming it, there is no dearth of ground breaking modak recipes that a person can easily put together with the assist of modak moulds readily available in the marketplace. Whether you are a chocolate lover, like the flavour of other Indian mithais like rasmalai or delight in loads of crunchy nuts in your sweet, there is a modak for everyone.
If you are hunting for special modak recipes to attempt in the course of the ongoing Ganeshotsav, listed here are some alternatives for you by Chef Suresh, Govt Chef, Clarks Exotica.
1. CHOCOLATE AND CARAMEL MODAK
Elements
Desiccated coconut – 1 cup
Caramel – 1 cup
Choco chip- 1/2 cup
Ghee – 2 tbsps
Sugar – ¼ cup
Process
– In a non-stick pan incorporate 2 tbsp. ghee, soften it.
– Insert desiccated coconut and dry roast for a handful of minutes without burning it.
– Soften the caramel and insert the roasted desiccated coconut to the caramel and insert choco chip and incorporate anything.
– Transfer the mixture to a further plate and provide it to room temperature.
– Transform off the heat and enable the combination amazing for a while.
– Apply minimal ghee on your palm and knead the coconut and caramel mixture to make a clean dough and divide the dough into equivalent portions as required
– Mixture can be stuffed in the mould whichever shapes and sizes as sought after
2. ORANGE MODAK
Substances
Khoya – 1 cup
Milk – 1/4 cup
Orange reduction – 1/4cup
Sugar – 3/4 cup
Milk – ¼ cup
Milk powder – ½ cup
Cashewnut -1/4 cup
Coconut powder – ¼ cup
Method
– In a thick bottom pan on a slow flame include milk and khoya preserve stirring until eventually the khoya melts to the wished-for consistency
– Take away it to a plate and hold it apart
– In the exact pan, insert orange reduction and sugar. Blend and prepare dinner on minimal warmth by stirring frequently until eventually it thickens like a super thick pulp it will coat the spoon.
– Increase cooked khoya, milk powder, and coconut powder to the orange reduction and mix nicely.
– Continue to keep stirring and cooking. In 8-10 minutes the combination will thicken and arrive together like a dough and leave the pan
– Clear away it from the flame and hold it aside until finally it gets to be cold to area temperature
– Then we can mould it in whatsoever designs and dimensions as wished-for
3. Coffee AND WALNUT MODAK
Ingredients
Walnuts – 1/2 cup
Instantaneous bru espresso – 2 tbsps
Cashewnut powder- 1/2 cup
Khoya – 1 cup
Raisin – 1/2 cup
Sugar – ¾ cup
Technique
– In a non-adhere pan include walnuts and slightly roast and preserve it different
– In a nonstick pan add on a sluggish flame include khoya and soften it
– Insert sugar, cashewnut powder, bru prompt coffee, walnuts and raisin combine it well until finally wanted consistency
– Transfer the mixture to a different plate and provide it to space temperature.
– Convert off the heat and enable the combination cool for a though.
– The moment the mixture is completely ready, we can mould it in sought after styles and measurements
4. ROSE GULKAND MODAK
Ingredients
Khoya – 1 cup
Rose syrup – 2 tbsps
Gulkand – 1 cup
Sugar – 3/4 cup
Coconut powder – ¼ cup
Cashewnut – 1/4 cup
Approach
– For stuffing, mix all the substances and blend well. Hold apart
– Heat a significant bottom pan on lower flame.
– Increase mawa and retain stirring for a moment, mawa will start off melting
– When it melts, increase sugar, cashewnut, and coconut powder and stir additional for a moment.
– When the combination commences leaving fats, add rose syrup and cook dinner until finally the combination begins to leave the sides of the pan at the time it is completely ready hold it aside
– As soon as the mixture will come to room temperature, increase rose gulkand to the mixture and the stuffing is ready, carefully knead into dough
– Things it within the mould as desired shapes and dimensions and it is ready to go
5. RASMALAI MODAK
Elements
Milk powder – 1 cup
Cashew nut powder – 1/3 cup
Malai paneer – 01 cup
Rose petals – 1 tbsps
Pista – 1/3 cup
Sugar powder – ¾ cup
Rose essence – few drops
Approach
– In a combination jar incorporate crumbled malai paneer, make a good paste, and preserve aside
– In a thick bottom pan on a sluggish heat, add malai paneer combination and once the panner starts off melting incorporate rose petals, pista, powdered sugar, cashew nut powder and rose drinking water and cook dinner it on a sluggish flame till the mixture is thick as necessary
– Eliminate it on a different plate and great it down for couple of minutes
– At the time the mixture is heat, we can set it on a mould as wanted designs and it is all set to use.
