Flatten it to give it the shape of a katori or cone.The edges of the katori will now look like the petals of the flower.Add a pinch of salt and 1 tsp of ghee to the flour and mix it thoroughly. The better way to do that is by making it yourself! The modaks are extremely popular in Maharashtra and while there are numerous versions of this divine delicacy, Executive Sous Chef, Lokesh Jarodia, Novotel Imagica Khopoli brings you the recipe for making the time-tested classic modaks & other delicacies to add flavor to your festival.Do not overcook as it will harden up and lose its taste.Modak friedModak FriedIngredients:Grated coconut gmsProcedure:For the stuffingHeat ghee in a pan.Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.Reduce heat, add milk, gradually and keep stirring till well blended.Cook till all moisture from the sugar and Jaggery begins to dry.Add grated coconut, sugar, Jaggery (broken into small pieces or grated), cardamom and nutmeg powder, Mix thoroughly. You may apply some oil or ghee on your Ferrotitanium powder palms. Mix well.Your delicious modaks are ready to be served.Add 1 tsp of ghee in the boiling water.Add sugar, dry fruit and kesar.You need to knead it while it is still hot.Golden colour even on all sides.You can add more ghee if the stuffing becomes too dry.
Cover the vessel keep it for 5 minutes on low flame to let the rice cook.Cook till all moisture from the sugar and Jaggery begins to dry.Knead the dough into a smooth paste without lumps. Making the ModaksApply pinch of oil/ghee on your palms and make small balls of the dough. Mix well.Whenever one thinks of celebrating the festival of Ganesh Chaturthi, and bringing “Bappa” into one’s home, it is usually followed by the thought of offering modaks, Lord Ganesha’s favorite, to the deity.Barfi ModakBarfi ModakIngredientsKaju paste Fry kaju paste in ghee.Add grated coconut, sugar, Jaggery (broken into small pieces or grated), cardamom and nutmeg powder, Mix thoroughly. You may apply some oil or ghee on your palms. Add jaggery and mix well and cook for a minute.Once it is set, serve it in a plate and garnish it with silver Barak, slice pista, almond and Kesar.Add the dough to the boiling water.Stir every 2 to 3 minutes till it turns golden yellow.Knead the dough into a smooth paste without lumps.You need to knead it while it is still hot.Cover the vessel keep it for 5 minutes on low flame to let the rice cook.Place all the modaks on the leaf or cloth and close the lid..Do not overcook as it will harden up and lose its taste.
Take a leaf of banana or a soft cloth like muslin, and apply bit oil/ghee on it and place it in the steamer pan. Apart from the modaks that are popularly made during Ganesh Chaturthi, there are other sweets and savories that devotees love to prepare as prasad or bhog.Put it in Modak mould and set it in chiller for one hour.Gehun ki kheerGehun Ka KheerIngredients:Broken wheat gmsProcedure:For the stuffingHeat ghee in a pan.It takes about 10 to 15 minutes for the mixture to dry on low flame.For the coverBoil water.Stir every 2 to 3 minutes till it turns golden yellow.If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.Flatten it to give it the shape of a katori or cone.It takes about 10 to 15 minutes for the mixture to dry on low flame.Add 1 tsp of ghee in the boiling water.For the coverBoil water.You can add more ghee if the stuffing becomes too dry. Serve hot. Making the ModaksApply pinch of oil/ghee on your palms and make small balls of the dough.Heat desi ghee in kadai.Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.Add the dough to the boiling water.Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.Then add khoya, milk and cook until its thick. Lower heat.Your delicious modaks are ready to be served. Add 1 cup water and cook, stirring continuously for 3-4 minutes. Lower heat.If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.Steam it for 5 to 6 minutes and turn off the flame. Add green cardamom powder and cashew nut and mix well.Place all the modak in the kadai and deep fry it on slow flame.Add a pinch of salt and 1 tsp of ghee to the flour and mix it thoroughly
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