Celebrate Ganesh Chaturthi with exclusive Modak recipes shared by 3 chefs

• Heat the ghee in a pan and add the grated coconut, ground almonds and Splenda. Cook over low heat until the Splenda melts and the mixture is combined.
• Add the raisins, cardamom powder and mix well.
• In another non-stick pan, bring water to a boil, add oil and a pinch of salt. Lower the heat and slowly add the rice flour, stirring constantly.
• Beat well to avoid lumps. Cover and let stand for 5 minutes.
• Grease your palms with oil and knead the dough while it is still warm. If the dough cools, it may become lumpy, so knead it well or use a hand mixer.
• Form small balls of dough, roll each into a circle and make 8 to 10 folds in the rolled dough.
• Add a spoonful of 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 them for 6 to 7 minutes.
• Once cooked, the modaks will turn translucent. Serve them hot with pure ghee.

Modak of dried fruits

Ingredients:

• 50g almonds
• 50 g cashews
• 120g of dates
• 30g of grapes
• 50 g of grated coconut
• 50 ml clarified butter
• as needed water

Method:

• Pulverize the nuts by grinding the almonds and cashews in a food processor until coarsely ground.
• Add dates, raisins and shredded coconut to processor and pulse until coarse.
• Add ghee and whisk again until the mixture comes together as a dough. If not, add water a teaspoon at a time, whisking after each addition.
• Grease the modak mould with ghee, fill the mould with the mixture and shape the modaks.

Moongdal Ragi Modak

• 50 g moongdal flour
• 50 g ragi flour
• as needed water
• as needed sugar
• 10 g cardamom powder
• 25g of nuts

Method:

• Heat the water and sugar in a saucepan over medium heat, stirring constantly. Add the cardamom to the syrup and let it cool.
• In another pan, roast the moongdal and ragi flour in ghee on low flame for a few minutes.
• Add the sugar syrup and knead well until a dough forms.
• Divide the dough into equal portions and form modaks using moulds.
• Garnish with sliced ​​walnuts and serve.

Fried chocolate modak

Shared by Vivek Kadam, Executive Pastry Chef, ITC Maratha, Mumbai

Ingredients:

• 300 g whole wheat flour
• 2 g of salt
• as needed – water
• 30 g clarified butter
• 100g coconut
• 75 g brown sugar
• 5 g cardamom powder
• 150g hazelnut chocolate bar
• 30 g chopped cashews
• 500 ml of oil

Method:

• Add ghee to the flour and rub it well.
• Gradually add water and salt as needed until a consistent dough forms. Let stand for 10 minutes.
• Heat a frying pan and toast the coconut until golden.
• Add the brown sugar, cardamom powder, cashew nuts and hazelnut chocolate bar. Mix well.
• Divide the dough into balls of equal size and roll them out into puri shapes.
• Place the filling in the centre of each puri and fold the edges on all sides. Bring the folds together and remove the excess dough.
• Heat the oil and fry the modaks until golden brown.

Gluten-free Modak Ukhadiche

Ingredients:

• 250g grated coconut
• 0.5 g saffron
• 100 g brown sugar
• 20g of sugar
• 50 g butter
• 2.5 g cardamom powder
• 75 g assorted nuts (crushed)
• 200 ml of milk
• 60 ml clarified butter
• 250 g modak atta (gluten-free rice flour)
• 500 ml of hot water
• 25 ml clarified butter
• pinch of salt

Method

• 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 out.
• Add dry fruits, mawa, cardamom powder and ghee. Mix well and allow to cool.
• In boiling water, add salt and ghee, then mix with modak atta to form a thick batter. Cover and simmer for 5 to 8 minutes.
• Remove the dough to a large plate. Once warm, knead it with a little ghee.
• Divide the dough into portions and flatten it. Fill it with the prepared filling and shape it into modaks.
• In a steamer, place the haldi leaves on the bottom, place the modaks on top and steam for 15 minutes.