Sooji halwa Modak

Name: Sooji halwa Modak
Total time: 3600 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 1 cup grated coconut; 1/2 cup sugar; 1/2 cup jaggery; 1 cup sooji; 4 tbsp desi ghee; 8-10 crushed almonds, cashews; For the cover:; 2 cup all purpose flour; 1 cup semolina; 1 pinch salt; 2 tbsp ghee; 1 cup milk; as needed oil; as required water

Harminder Kaur Sethi @cook_12688480

#Festive
post 2
Ganesh chaturthi
Sweet Modaks r served to Lord Ganesha on the occasion of Ganpati Chaturthi as a prasad

Harminder Kaur Sethi @cook_12688480

#Festive
post 2
Ganesh chaturthi
Sweet Modaks r served to Lord Ganesha on the occasion of Ganpati Chaturthi as a prasad

Saved

Ingredients

1 hour

4-6 servings

1 cupgrated coconut
1/2 cupsugar
1/2 cupjaggery
1 cupsooji
4 tbspdesi ghee
8-10crushed almonds, cashews
For the cover:
2 cupall purpose flour
1 cupsemolina
1 pinchsalt
2 tbspghee
1 cupmilk
as neededoil
as requiredwater

Saved

Steps

1 hour

1

Take a pan add water & jaggery &bring it to boil so that jaggery mix with water.
2

Keep it aside.
3

Take a karahi,add 4 tbsp of desi ghee in it with sooji & saute it till sooji becomes golden in colour.
4

Now add jaggery water & cook till all the water is absorbed.
5

Add all the dry fruit,grated coconut& let it cool down.
6

Take all purpose flour,semolina salt in a bowl & mix well
7

Add little milk in it & knead well to make a smooth dough of it.
8

Keep it aside for 10 min with wet cloth on it.
9

After 10 min,knead the dough again & divide it to 7equal portions.
10

Give them round shape like a ball.
11

Press one ball on rolling board & roll it with the help of rolling pin like a chapati.
12

Put some sooji halwa stuffing in the centre & apply milk or water on the edges.
13

Now take it in ur palm & start pinching the edges & bring all the pleats together in the centre & seal them properly.
14

Seal them.
15

Do the same with the others.
16

Heat oil in a karahi & deep fry the modaks till they become golden in colour.
17

Take them out on a tissue paper so that all the oil is absorbed
18

Serve hot or cold.