After two lulling many years of the Covid-19 pandemic, Hindu devotees across India are gearing up to celebrate the festival of Ganesh Chaturthi or Vinayaka Chaturthi with great pomp and present from August 31, Wednesday although the Ganesh Visarjan will just take position on Anant Chaturdashi, September 9, Friday. Modaks are the most well-liked foodstuff merchandise that is geared up all through Ganesh Chaturthi to offer you as a bhog during Ganpati Utsav.
Diverse cultures make distinctive choices to Ganesha throughout the competition of Ganesh Chaturthi but there is one particular thing that we all cherish and bond around collectively all across India and that is lip-smacking modaks. Test out these recipes to give it a chocolaty or gluten-no cost twist.
1. Cocoa-Coconut Modak
Substances for modak:
½ cup water
1 tbsp ghee
1½ cups rice flour
½ cup grated mawa (khoa)
A pinch of salt
1 tsp ghee
1 cup jaggery/gud
½ cup cocoa powder
Substances for filling:
¼ cup powdered sugar
8 tbsp grated fresh new coconut or desiccated coconut
1 tbsp poppy seeds
½ tsp cardamom powder
1 crushed toasted cashew nuts
Method:
For modak, include h2o and ghee in a pot and bring it to a boil. Parallelly, combine cocoa powder, rice flour, refined flour and salt. Incorporate the mixture of flours in the boiled h2o and mix it in a person route. Switch off the flame and address with a lid for a single minute. Get the combination out in a bowl and knead into a easy dough, without any lumps.
Include in mawa and knead it yet again, then address it with a moist cloth and continue to keep apart. Mix all the substances required for the filling alongside one another. Divide the dough in 8-10 equivalent portions and roll each into a sleek ball. Get one dough ball and push it into the cavity of the modak mould till it is evenly lined on all the sides. Fill the dough cavity with a part of the filling.
Take a more compact part of the dough and distribute it evenly at the base of the modak mould to seal the filling. Demould the modak from the mould. Heat h2o in a steamer and steam the modaks for 15-20 minutes. Get the modaks out and serve incredibly hot.
(Recipe: Chef Ranveer Brar)
2. Gluten Absolutely free Modak
Elements:
1 cup rice flour
1 cup gluten cost-free flour
A pinch of salt
1 tsp ghee
1/4 cup milk
2 cups shredded contemporary coconut
1 cup jaggery
1/4 tsp cardamom powder
Dates
Mawa
Powdered sugar
Cashewnuts
Almonds
Nut meg powder
Saffron milk
Method:
Consider rice and gluten no cost flour in a bowl. Incorporate salt, ghee and mix perfectly. Include milk and blend very well. Milk offers a awesome white color to modak. Increase h2o and knead dough as chapatti dough. The dough really should neither be too thick nor far too slim. It really should have medium regularity.
Roast the coconut for about 2-3 minutes until finally the dampness in it is eradicated. Incorporate jaggery, dry fruits and mix properly. Choose a tiny ball of dough and make it nice and even. Press the ball a little in between your palms and roll nicely. Acquire the puri in your hands and pinch the edges to make petals.
Pinch the petals up to the bottom so that the modak gets a awesome form. Fill the stuffing and close the petals. Transfer the modak into the steamer. Sprinkle a little saffron milk on the modak. Heat up 2-3” drinking water and transfer the pot made up of modak on it.
Near the lid and steam modak on medium warmth for just 10 minutes. Transform off the gasoline and the modaks are all set.
(Recipe: Chef Prakash Joshi)
