Ganesh Chaturthi Special: 3 Exclusive Modak Recipes by Chef Rajinder Sareen
As Ganesh Chaturthi As the summer solstice approaches, this delightful Hindu festival promises to be a big hit and a blast. This ten-day festival is celebrated with great fervour. food The scene is considered incomplete without incorporating the delicious Modak into your plate. This sweet dumpling is said to be Lord Ganesha’s favourite and is offered to the deity. This Maharashtrian delicacy is not only considered auspicious for new beginnings but is also a delicious sweet treat. The sweet dish has managed to reach shores across the world and we have put together a list of three unique dishes. modak recipes Try this festive season to skip the usual Modak recipe. These delicious recipes are shared by Chef Rajinder Sareen, Executive Chef, Sheraton Grand, Pune Bund Garden Hotel. Try these recipes this Ganesh Chaturthi. Have fun making these recipes!
Modak with sesame seeds and jaggery
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sesame seeds
- 1/2 cup jaggery, grated
- 2-3 teaspoons of ghee
- Oil for frying
- Pinch of salt
Cooking instructions
Prepare the dough:
- In a bowl, combine the flour and ghee. Mix well.
- Add a pinch of salt and add water little by little until a soft dough forms.
- Cover and let the dough rest for 15 minutes.
Prepare the filling:
- Place the sesame seeds in a blender and grind them into powder.
- Add the grated brown sugar to the blender and mix it with the sesame powder.
- Transfer the mixture to a bowl and set aside.
Shape the Modaks:
- Divide the dough into small balls.
- Roll each ball into a small puri.
- Place a portion of the sesame and jaggery filling in the center of the puri.
- Fold the edges to seal and shape into modak. You can also use a modak mould for this step.
- Repeat with the rest of the dough and filling.
Frying the Modaks:
- Heat the oil in a kadhai.
- Fry the modaks in hot oil until golden brown.
- Remove and drain on paper towels.
Ragi and pumpkin modak
Ingredients
- 100 g ragi flour
- 50 g of grated coconut powder
- 50 g of milk powder
- 1 bunch of tulsi (a handful)
- 1 teaspoon cardamom powder
- 1 bunch of tapioca pearls
- Ghee for greasing and cooking
- Grated pumpkin (quantity as needed)
Cooking steps:
Prepare the flour:
- Heat the ghee in a pan.
- Add 100 g of ragi flour and roast it till it gives off a nutty aroma. Keep it aside.
Cooking the pumpkin:
- In the same pan, add the grated pumpkin and cook until golden and cooked through.
Combine ingredients:
- Add the grated coconut powder, milk powder, tulsi, cardamom powder and tapioca pearls to the cooked pumpkin.
- Mix well and turn off the heat. Allow the mixture to cool.
Knead the mixture:
- Once cooled, knead the mixture well with ghee until the texture becomes smooth. Adjust with milk if necessary. Allow to cool further.
Shape the Modaks:
- Grease a modak mould with ghee on both sides.
- We fill the mold with the mixture and close it, removing the excess to achieve a perfect shape.
Modak of dates and dried fruits
Ingredients
- 1.5 cups seedless dates
- 1/4 cup almonds
- 1/4 cup cashews
- 1/4 cup walnuts
- 1/4 cup raisins
- 1/4 cup dried coconut pieces
- 2 tablespoons poppy seeds (khus khus)
- 1 teaspoon ghee
Cooking steps:
Prepare the ingredients:
- Finely chop the almonds, cashews, walnuts, dates and dried coconut pieces.
- Toast each type of nut separately for 1-2 minutes, making sure they don’t burn. Remove and set aside.
- Toast the coconut pieces until lightly golden and then set aside.
- Toast the poppy seeds until they start to pop and then set aside.
Cooking the dates and raisins:
- Heat the ghee in a pan. Add the chopped dates and raisins. Cook continuously until the mixture forms a thick paste, about 4-5 minutes. Allow to cool slightly.
Making the powder:
- Grind the roasted nuts, dried coconut pieces and poppy seeds into a coarse powder.
Combine and shape:
- Add the date and raisin mixture to the grinder with the nut and coconut powder and pulse to combine.
- Return the mixture to the pan and cook for 2 to 3 minutes until slightly sticky.
- Allow to cool until it can be handled and then form into gooseberry-sized balls. Press each ball into a modak mould and shape firmly.
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