Celebrate Ganesh Chaturthi With Exclusive Modak Recipes Shared By 3 Chefs
Ganesh Chaturthi is one of the most celebrated Hindu festivals in India. It marks the birth of Lord Ganesha and is observed with great enthusiasm. This year Ganesh Chaturthi falls between September 7th and 17th and modak holds a strong place on this festival. Traditionally, it is made with rice flour and filled with jaggery and coconut. But there are many ways to give a creative twist to your modaks with your favourite ingredients. Here are six special modak recipes to make at home for Ganesh Chaturthi 2024. Also Read: This Ganesh Chaturthi Give a Modern Twist To Your Classic Indian MithaisShared By Bandu Ugalmugale, Executive Sous Chef, Four Points by Sheraton Navi Mumbai Oats Dark Chocolate Modak Ingredients: 150g dark chocolate 50g oats 50g biscuits 50ml milk 10g nutsMethod: Heat milk and chocolate until it achieves a smooth ribbon-like consistency. Add the oats and crushed biscuits into the chocolate mixture and knead to form a soft dough. Cool the dough in the refrigerator for 5-10 minutes. Shape into modak and serve garnished with finely chopped dry fruits. Steam Sugar-Free Almond Modak Ingredients: 100g rice flour as required – water 10ml oil 5g saltFor the Filling: 50g splenda 50g almond 100g fresh coconut 5g cardamom 20g raisins 50ml ghee Method: Heat ghee in a pan and add grated coconut, powdered almond, and Splenda. Cook over a low flame until the Splenda melts and the mixture comes together. Add raisins, cardamom powder, and mix well. In another non-stick pan, boil water, add oil, and a little salt. Reduce the flame and gradually add the rice flour while stirring continuously. Whisk well to avoid lumps. Cover and set aside for 5 minutes. Grease your palms with oil and knead the dough while it's still warm. If the dough cools, it may become lumpy, so knead well or use a hand blender. Make small dough balls, roll each into a round shape, and create 8 to 10 folds in the rolled dough. Add a spoonful of the filling to the dough. Bring all the ends together and press to seal. Prepare a steamer with water and oil. Once the water boils, place the modaks on a greased plate and steam for 6 to 7 minutes. Once cooked, the modaks will turn translucent. Serve hot with pure ghee. Dry Fruit ModakIngredients:50g almonds 50g cashew nuts 120g dates 30g raisins 50g desiccated coconut 50ml ghee as required water Method: Powder the nuts by pulsing almonds and cashews in a food processor until coarsely ground. Add dates, raisins, and desiccated coconut to the processor and pulse to form a coarse mixture. Add ghee and pulse again until the mixture comes together like dough. If it doesn't, add water one teaspoon at a time, pulsing after each addition. Grease the modak mould with ghee, stuff the mixture into the mould, and shape the modaks. Moongdal Ragi Modak Ingredients: 50g moongdal flour 50g ragi flour as required water as required sugar 10g cardamom powder 25g dry fruitsMethod: Heat water and sugar in a pan over medium heat, stirring continuously. Add cardamom to the syrup and set aside to cool. In another pan, roast the moongdal and ragi flour in ghee over low heat for a few minutes. Add the sugar syrup and knead well to form a dough. Divide the dough into equal portions and shape into modaks using moulds. Garnish with slivered nuts and serve. Fried Chocolate Modak Shared by Vivek Kadam- Executive Pastry Chef, ITC Maratha, Mumbai Ingredients: 300g whole wheat flour 2g salt as required – water 30g ghee 100g coconut 75g jaggery 5g cardamom powder 150g hazelnut chocolate bar 30g chopped cashew nuts 500ml oil Method: Add ghee to the flour and rub it well. Gradually add water and salt as needed to form a stiff dough. Set aside for 10 minutes. Heat a pan and roast the coconut until golden brown. Add jaggery, cardamom powder, cashew nuts, and hazelnut chocolate bar. Mix well. Divide the dough into equal-sized balls and roll them out into puri shapes. Place the filling in the center of each puri and pleat the edges from all sides. Bring the pleats together and pinch off any excess dough. Heat oil and fry the modaks until golden brown. Gluten-Free Ukhadiche Modak Shared by Executive Sous Chef Ganesh Amkar, Courtyard by Marriott, Mumbai Ingredients: 250g grated coconut 0.5g kesar 100g jaggery 20g sugar 50g mawa 2.5g cardamom powder 75g mixed dry fruits (crushed) 200ml milk 60ml ghee 250g modak atta (gluten-free rice flour) 500ml hot water 25ml ghee pinch saltMethod In a hot pot, add milk and kesar, then add jaggery and sugar. Once dissolved, add grated coconut and stir continuously until the mixture dries. Add dry fruits, mawa, cardamom powder, and ghee. Mix well and set aside to cool. In boiling water, add salt and ghee, then mix in modak atta until a thick dough forms. Cover and cook on low flame for 5-8 minutes. Remove the dough to a large plate. Once lukewarm, knead with a little ghee. Portion the dough and roll it flat. Stuff with the prepared filling and shape into modaks. In a steamer, place haldi leaves at the bottom, place the modaks on top, and steam for 15 minutes.
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