Modak Contest Winner recipes
ROSE CHURMA MODAK WITH KALAKAND FILLING.
(Rajasthani style) by AYUSHI S ROY
1 cup of atta
1.5 tbsp ghee
pinch of salt
-Mix all the above things nicely
and kneed a semi soft dough.
-let it rest for 10-15 min.
-now make small and thick hand made pooris of the dough.
-shallow fry them in ghee
you can also deep fry them.
-when they turn golden brown, bring them out and break them into small pieces so that they cools down and comes to room temperature.
-grind them into the grinder.
-pass the mixture through the sieve
and make churma.
ROSE KALAKAND FILLING-
-grate 1/2 bottleguard(remove seeds)
put it into a pan and add 1 cup of milk.
-add some rose water.
-crushed dried rose pettles.
-and some pinkish red color.
-add 1/4cup sugar( because modaks outer covering also contains jaggery)
add some ghee towards the end of the cooking process and make a semi dry filling.
-add 1/4 cup jaggery into 1 tbsp of ghee
-cook on low flame till it melts completely.
-turn off the flame.
-add the chashni into the churma mixture.
-add ilaichi powder.
-add a pinch of nutmeg powder.
-bind the mixture slowly with your hands.
-make modaks by putting the rose kalakand filling at the center of the modaks.
-garnish with some fresh and semi dried rose pettles.
-also spinkle some poppy seeds from above.
Fried Modak (Konkani Style) by Amrita Suhas Mahendrakar
All Purpose flour/Maida-1cup
Salt a pinch
Fresh Coconut1 cup
Cardamom powder 1tsp
Oil for frying
For Making Dough:
Added 1cup of All purpose flour/Maida and 1/2 cup of sooji and 2 tbsp of ghee in a bowl.-Mixed the ghee well in flour,rubbed it in between palms for 2-4 min to mix ghee well.-Added a pinch of salt.added water as required to make tight dough.Covered and kept it aside for 10min.till made stuffing.
For making Stuffing:-Into a pan, I have used 2 tbsp of ghee and then added 1cup of freshly shreded coconut.-Added 3/4 cup of shreded Jaggery and then mixed it well altogether.-After 2 min the mixture lost moisture.but I cooked it till mixture gets thinkened and dried a bit.-Then added 1tsp of cardamom powder to make mixture flavourful.-Kept aside the mixture to cool down completely.
For making Paari for Modak:-Divided dough into equal parts and rolled flattened ball.-Rolled to a chapati that is neither too thin nor too thick.-With the help of lid with sharp edges,cut to puris.-Placed a small amount of coconut stuffing into center of puri.-Made pleats all around over the puris and brought them together.-I have joined them together like shape of Modak and pinch off excess dough.-Heated oil in pan into medium flame gently slide Modak into oil.-Stirred and fried them until evenly golden and crisp.-Drained them and set aside on kitchen tissue.
AND Our Yummy, Crunchy BAPPA’S favourite MODAKS are ready to be offer for Bappa’s Naivedya
GANPATI BAPPA MORYA!!
Rangit Ukadiche Modak (Coloured Modak) by Mayur Shekhar Golatkar
1 tsp ghee
1 cup grated coconut
1/2 cup jaggery
1/2 tsp cardamom powder
1 tsp charoli
10-12 nos raisins
For Ukad (Outer cover)
1 cup rice flour1 tsp Food color – Orange and Green1 cup water1 tsp gheepinch of salt1/2 tsp oil
1) Heat 1 tsp ghee in the kadhai2) Add 1 cup grated coconut and 1/2 cup jaggery and mix continuouslyon low flame till the jaggery melts completely.3) Now add 1/2 tsp cardamom powder, 1 tsp charoli, and 10-12 nos raisins and give it a quick mix Stuffingis ready
For Ukad (Outer cover)
1) Heat 1 cup water in the pan, add ghee and salt.2) Once the water boil, lower the flame and add 1 cup of rice flour3) Mix it till the rice flour absorbthe water completely4)Cover the pan with a lid for a min.5)Now remove the doughin a plate and knead it properly approx. for 7-8 mins6) Now add 1/2 tsp oil and knead the dough for a min7) Divide the ukad in three parts8) Add orange and green food color with little water on the two dough9) Make the small ball of equal size of orange,white and green dough
1) Take a small ball of rice flour dough of orange, white and green. Join them sideways and seal the corner first and make a shallow bowl shape.2) Make the petals now.3) Now add the coconut-jaggery mixture to it.4) Press the edges now and bring them together and join them.5) Cover the modak with a wet cloth while making another modak.
1) Take 2 cups of water in the steamer, once the water boil placeda steamer plate and a banana leaf or muslin cloth on it.2) Now keep the modak on it steam it on high flame for 15 min3) After 15 min close the gas, and remove the modak immediately from the steamer.
Modak is ready to serve
Japanese Style Modak (seijyo kanki dan) by Kimiko Matsui
It was transmitted from India to China and then to Japan across the Silk Road more than 1000years before.
for the skin-
maida 100g(add slight potato starch will help you to make shape smooth)
-for the contents-
dried apricot paste
variation=dried percimmon paste,chestnuts paste ,sweet bean paste
sesami oil for fry
mix all powders into the paste.
make dough for the skin.
slowly add water to maida and rice flour.
mix well and knead into a soft dough using your hand and passion.
take 1tbsp of the dough and roll out like a momo’s skin.
fill the paste and seal it like a gold bag.
fry with sesami oil till golden in color.
CHOCOLATE COFFEE MODAK By UDAY JAIN
3-4 tablespoons cocoa powder
500 grams grated khoya Ghee for greasing
½ teaspoon-1 teaspoon coffee powder ½ cup powder sugar, sieved
4-5 rose petals for garnish 10-12 almonds, slivered for garnish
1. Heat a non-stick deep pan, add khoya and sauté till it gets cooked completely for around 15-20 minutes on medium heat till it melts, stirring continuously so it does not stick to pan. Take a small portion and make a ball to check whether done or not. 2. Switch off heat. Set aside in a bowl to cool down a bit. 3. Grease modak moulds with ghee on both sidesSet aside.
4. Add cocoa powder in khoya and mix well. Add coffee powder and mix well. Add powder sugar till khoya is slightly warm and mix well.
5. Divide mixture into equal portions and transfer each portion in moulds, stuff mixture in moulds properly and press nicely and shape out modaks.
6. Transfer prepared modaks in a serving platter or plate. Garnish with rose petals and almond slivers.
7. Now it is ready to serve
CaramelModak or Toffee Modak by Agrawal Aayushi
Sugar: 1/3 cup
Water: 5-6 tbsp
Fresh cream: 1/4 cup (warm)
Butter: 2 tbsp (unsalted)
Salt: 1-2 pinch
Star anise: 1 piece
Khoya: 100 gms
Coconut shaving: 100gms
Cardamom powder: 1-2 pich
Almonds: 1/4 cup
All purpose flour or Maida: 1 cup
Water: as needed
Ghee: 1 tbsp
Salt: A pinch
Oil for frying
Take a pan with thick base. Add sugar and water into the pan. Don’t mix sugar and water.
Keep pan on medium heat. Don’t stir the water and sugar mixture. Tilt your pan from side to side if you want to mix water and sugar.
Let the sugar cook. When you see that sugar is turning golden brown, take your pan off the heat.
Now add fresh cream. Make sure the cream is a little warm because sugar will be on high temperature. We have to maintain the balance.
After adding cream return your pan to low heat.
Add butter, salt and Star anise and cook to mix everything together. We want slightly thick caramel so we have to cook caramel for a bit longer time.
When everything is mixed and sugar is cooked well turn off the heat.
Transfer the sauce to a different bowl and allow it to cool down.
Take a pan. Add Khoya or Mawa to the pan and cook for 2-3 minutes or until you get a smooth texture.
Add caramel sauce and coconut shavings to it.
Mix it all together really well.
Add cardamom powder.
Add almonds and raisins too.
You can add other Dryfruits of your choice.
Transfer the filling to another bowl and let it cool down.
In a parat, add flour, ghee salt as per taste.
Add enough water to kneed a soft smooth dough.
Heat oil for frying.
Take a small portion of dough. Roll it in a circle. Put prepared filling in the center.
Now seal the modak by pinching sides and join them to cover up.
When oil is hot enough to fry, add prepared modaks to it.
When they turn golden brown, remove the Modak.
That’s all. Plate your modak and offer to Lord Ganesha.
Pumpkin stuffed Choco Coffee Modakby Sneha Nandy
2 cups grated pumpkin
1 cup coconut
1/2 tsp green cardamom powder
Cocoa powder 1 tsp
Instant coffee powder 3-4 tbsp
Khoya / mawa grated 250 grams
Ghee to grease
Powdered sugar 1/2 cup
Process-For Stuffing:-Heat ghee in a non-stick pan.Add pumpkin, mix & saute on high heat till all the moisture evaporated.Add coconut, jaggery and cardamom powder mix well & cook for 3-4 minutes.Remove from heat & cool to room temperature.For Outside :-Heat a deep non-stick pan, add khoya and sauté, on medium heat, stirring continuously for about 20-25 minutes or till it is cooked completely or till fat separates. Take it off the heat and set aside to cool slightly.Add coffee powder and mix well. Add 1 tsp cocoa powder . Add sugar while khoya is still warm and mix well.For Making the Modak –Take a spoon full size of khoya mixture ,( apply ghee on your palms if the khoya is sticking to hand) shape it first. Fill with pumpkin mixture & roll it into a perfect ball shape.As I don’t have mould so I pinching the upper part & shape it like Modak.By using the side of the fork , put insicion very lightly. Shape all the modak & it’s ready.
Traditional puran Modak by Snehal Veturkar
1½ cup maida
2 tbsp ghee
hot water, to knead
oil, for greasing and frying
For PURAN STUFFING
1 cup chana dal
1 cup sugar
3 powdered green cardamom
2 cup water
1 pinch salt
1/2 teaspoon nutmeg powder
Wash chana dal 2-3 times
Transfer dal in pressure cooker and take 3-4 whistles
Take out the dal after ther cooker gets cool down.
Now drain the water off from dal.
Put it in vessel and add 1 cup sugar to it.
Cook till the purn gets melt.
Now grind the mixture in mixer grinder or puran yantra.
Firstly, in a large mixing bowl take 1½ cup maida.
pour 2 tbsp hot ghee over the flour.
crumble and mix well making sure the flour is moist.
now add water as required and knead the dough.
knead to the smooth and soft dough for at least 5 minutes.
grease the ghee, cover with wet cloth and rest for 20 minutes
knead the dough slightly and pinch a small ball and flatten.
now dust with some maida and start to roll using a rolling pin.
roll to an almost medium-thick circle. around 4 – 5 inch in diameter and cut a circle with a sharp edge bowl.
now place a heaped tsp of prepared puran stuffing in the centre and brush water to sides.
start pleating the edges slowly and gather everything then press in middle and seal the modak forming a bundle.
deep fry in medium hot oil.
allow it to fry on low flame stirring occasionally.
fry until modak turns golden and crisp, takes approx 15 minutes
finally, enjoy fried modak for 4-5 days when stored in an airtight container.