Jaswand Fulanche ukadiche Modak (Hibiscus shaped modak) by Shilpa R. Sawant
Outer steam cover :
1cup modak rice flour
1cup hot water
1tsp clarified butter
Salt as per taste
Red, green and yellow food colors
1cup freshly grated coconut
Cardamom and nutmeg powder
1.Boil the water in pan
2.Add salt and ghee & stir well
3.Once the water has boiled up add the flour in it & stir well. Take off from the stove.
4. Close the lid of pan and leave it aside for 10 minutes
5.After allowing it to cool down, knead the steamed dough well (do not use water, Just apply little ghee Or cooking oil to your palm)
1. heat the pan & add fresh coconut, ghee and jaggery to it
3.add poppy seeds and cardamom n nutmeg powder
4.dry the mixture on high flame
5.Add the dryfruits and switch off the flame
Make the equal balls out of steamed dough and give the deep round katori shape to it and stuff the coconut n jaggery mixture in it.
Give the desire shape to it
Boil the water in steamer..
Apply oil to steamer plates and place all modak separately.
Once it’s ready steam it for 6 to 8 minutes. And it’s ready to eat… Have this with melted ghee.
I have used here food colors and tried to make it in Hibiscus flower shape as it’s fond of by our Bappa.. ..
PANJIRI MODAK by Sadhana Mishra
Ingredients : –
Ghee – 1/2 Cup
Wheat Flour – 1 & 1/2 Cup
Makhana – 1/2 Cup
Almonds – 10 to 12
Cashew nuts – 10 to 12
Melon Seeds – 1 Tbsp
Desiccated Coconut – 2 Tbsp
Green Cardamom Powder – 1 Tsp
Powdered Sugar – 1 Cup
Process : –
In a pan heat ghee and add wheat flour and roast the flour nicely on low to medium flame , keep stirring it continuously and after it gets roast properly (After getting roasted properly it will give a good aroma) transfer it in a bowl and let it cool down
Again heat the pain and dry roast the makhana in it and then transfer it in a bowl and after that add desiccated coconut and roast it for a few seconds and transfer it in a bowl , In the same Pan heat 1 Tsp ghee and add almonds and cashew nuts and saute it for few mins and after that add melon seeds and saute them till it turns little golden brown and then transfer them in a bowl and let them cool down
After the dry fruits cool down, take a mixer jar and transfer all dry fruits and makhana in it and crush them (Don’t Make a Fine powder)
Now , The Final Process , Take a big bowl and transfer the roasted wheat flour and make sure that the flour is completely cooled down otherwise the powdered sugar will melt in it . Then add powdered sugar and crushed dry fruits and makhana, green cardamom powder and desiccated coconut , Mix all the ingredients properly with your hands
After mixing all the ingredients take a modak mould and start giving shape to it and demould it carefully and then the Panjiri Modak would be ready for Bappa’s Bhog (Garnish it with few chopped dry fruits and a flower)
Paan Gulkand Modak by Sudha Wagh.
1 tsp ghee
1 & 1/4 cup desiccated coconut
1/2 cup milkmaid
6 to 7 paan
-Blend paan and milkmaid in blender.
-Heat 1 tsp ghee in a pan add coconut & saute for 2 minutes on low flame.
-Pour paan milkmaid mixture to the pan cook for another 2 minutes, keep stirring till it becomes thick.
-Take out of pan & cool it for some time.
-Grease the modak mould and simply put cooled dough in it place gulkand in the center and close the edges.
– Take out of mould and sprinkle some coconut and it’s ready.
Power Pack Modak by Parul Patel
1- 1 cup dates
2- 1 cup mix dry fruits (in pieces)
3- 1 teaspoon poppy seed
4- 1 teaspoon sesame
5- 1/4 cup oats (dry roasted)
6- 1/4 cup desicated coconut
7- 2 tablespooon ghee
8- 1 teaspoon cardamom powder
1 step: Firstly soak the dates in hot water for
2 hours. Then make paste of dates.
2 step: Add 1 spoon ghee in pan. Then roast
the coconut powder and dry fruits.
After some time add poppy seeds
and sesame seeds for 2 seconds.
3 step: Then add oats and mix well. Then
cool down the mixture in a plate.
4 step: Add 1 spoon ghee in the same pan.
Add dates paste in the pan and saute
it. Then let it cool down. After that
mix the dry fruits and coconut
mixture and cardamom powder in it.
5 step: Apply ghee to Modak mould. Then
add the mixture to the mould. And
then carefully take out the Modak.
Keep it in the fridge for some time
to gain proper shape.
Gulab jamun Stuffed modak by Parvati Gorantla
Dried gulabjamun-10 (small)l
Milk powder -1/2cup
Desigrated Coconut-1/4 cup
Rose petals fresh
Take 200gms paneer and blended well. Take a pan and add 1tsp of ghee and milk powder and desigrated coconut and roasted it on small flame and stir well for two minutes and add paneer paste in it roast it in nearly 10minutes with continuous stirring. Fine roasted paneer paste has been cooled .Add some fresh rose petals in modak mould and make modak and insert the dried gulab jamun in it and filled with paneer paste and modak is ready
Bikaneri Style Modak by Nisha Pasari
1 cup wheat flour
1/4 cup ghee
1 cup jaggery
1 cup coconut flakes (fresh)
1/2 cup dry fruit mix (almond, cashews and raisins)
2 tablespoons poppy seeds
1 teaspoon cardamom powder
1 teaspoon nutmeg powder
1/2 grams saffron
2 teaspoon ghee
2 teaspoon sugar syrup
1 cup all purpose flour
1 cup semolina (suji)
2 tablespoons ghee
1 cup milk
For sugar syrup
1 cup sugar
1/2 cup water
1. Sieve by mixing all purpose flour and semolina (suji).
2. Add ghee to it and knead a medium soft dough with milk and keep it to rest for 15 minutes.
3. To make the filling, add 1/4 cup ghee and wheat flour in a frying pan and roast it till it becomes wheatish brown.
4. Melt 2 teaspoons of ghee and add finely chopped jaggery to it. Once the jaggery melts add it to the wheat flour.
5. Roast the pieces of cashew and almond in a little ghee until it turns light brown.
6. Mix cashews, almonds and all other ingredients of stuffing in a mixture of wheat flour and jaggery (kasaar) and mix it well. Filling is ready.
7. After rolling the bread of the cover (according to the size of the modak required), make laddus of the filling and keep it in the cover and give the shape of the modak.
8. Fry in pure ghee till it turns light brown.
9. Make a raw sugar syrup on one side and add saffron to it.
10.Dip the fried modak in lukewarm sugar syrup and keep it on a sieve.
Beautiful and shiny Modaks are ready.
Solapuri style Modak by Shivlila Bhadreshwarmath
Take 1 cup of water and heat it ,add 1 tablespoon of ghee and salt according to taste. 1 cup of whole wheat flour just seive it properly. Add hot water gradually to the flour and knead it properly and after that sprinkle some plain flour and let it rest for a while.
Filling: For filling take 1 cup freshly grated coconut just roast it with 2 tablespoon of ghee add half cup of jaggery to it. After the Jaggery melts add 1 teaspoon of nutmeg powder,1 teaspoon of cardamom powder. Add 2 teaspoon of poppy seeds for the crunch in the Modak.
Take the dough ,make some small proportion wet your hands and just press over the tips to make it round. Add the filling inside. Now a take a plate sprinkle some oil or ghee in it and gradually keep all your modaks on the plate .Heat some water in a steel bowl keep the plate on it .Close the lid and let it cook for 5 minutes.Solapuri style Modak is ready.
Kshir Modak By Additi Dhavale
2.fresh grated coconut(not dry coconut)
1.to prepare modak covering , take wheat flour and knead using only water.(do not put salt and oil as it might spoil condensed milk ).knead it little tight than what we knead dough for chapati.Keep the ready dough aside to set.
2. For making the inner filling of modak(henceforth called as ‘SARAN’) ,heat pan and put ghee on it, mix grated coconut and stir for a while till becomes light brown.
For 1 cup of grated coconut,take 1/2 cup of sugar and stir the mixture till sugar melts completely. Add elaichi powder after cooling. Thus the Saran is ready.
3. For making modak, make chapati like thin small roll using belan or hands, put the filling Saran into it and close it making modak like structure. These modaks are not fried rather steamed in a steamer. Steam till cooked nicely and allow it to cool.
4. For making kshir(condensed milk) take milk and boil continuously. The consistency of the milk or the degree to be condensed should be little less than that of Basundi because we are making kshir for modak and not modak dipped in Basundi.The primary focus is modak where the kshir is enhancing its beauty and taste). Add sugar to make it medium sweet(as modak is already made sweet) and jayfal powder n saffron sticks.
Thus the kshir is also ready.
Add prepared modak to the condensed milk and Kshir modaks are ready to be served to Bappa.
Region the recipe is famous in- it is mostly famous in Vidarbha region of Maharashtra.< Back to User Recipes