Puran Poli Modak

Name: Puran Poli Modak
Yield: 16 servings
Cuisine: Indian
Ingredients: 1 cup split Bengal Gram or Chana Dal; 1 cup rice flour; 2 tablespoon ghee; 2 tablespoon milk powder; 1/2 teaspoon cardamom powder; 2 tablespoon sugar; 2 cups water to cook the dough; For stuffing; 1/4 cup pistachio; 1/4 cup shredded coconut; 1/4 cup jaggery; 1/2 teaspoon cardamom powder

Sabrina Yasmin @barak_kitchen

Riyadh

#Modak
Modak & Puran poli are two famous and authentic dishes from Maharashtra. They are specially made during Ganesh Chaturthi and Diwali. I am thinking of combining these two famous dishes to make my innovative Modak. And I gave it the name Puran Poli Modak.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

16 servings

1 cupsplit Bengal Gram or Chana Dal
1 cuprice flour
2 tablespoonghee
2 tablespoonmilk powder
1/2 teaspooncardamom powder
2 tablespoonsugar
2 cupswater to cook the dough
For stuffing
1/4 cup pistachio
1/4 cupshredded coconut
1/4 cup jaggery
1/2 teaspooncardamom powder

Saved

Steps

1

Soak Chana dal or split Bengal Gram for 2-3 hours.
2

Pressure cook them with 1/2 cup of water to make them very soft.
3

In a mixer grinder grind the cooked dal to fine paste. Use little milk or water if necessary to make the paste.
4

Transfer the paste to a heavy bottomed pan.
5

Add 2 tablespoon of ghee and cook in medium heat.
6

Stir continuously or the mixture will stick to the bottom of the pan.
7

Add 3 tablespoon of sugar and 2 tablespoon of milk powder.
8

Continue to cook in medium low heat by stirring constantly. Add cardamom powder.
9

When ghee roasted aroma emits from the mixture add 2 cups of hot water and whisk vigorously.
10

When the mixture starts boiling add 1 cup of rice flour and whisk.
11

Cover and cook in very low flame for about 3-4 minutes.
12

It will form a soft dough of rice and dal. Be careful not to form lumps.
13

Take out the dough in a plate. Let it cool for sometime.
14

In the meantime with little water melt the jaggery by heating up.
15

Chop pistachio with a chopper.
16

Add the chopped pistachio, shredded coconut and cardamom powder to the melted jaggery.
17

Switch off the flame & mix well to combine.
18

Start making the Modak now.
19

Take a small lime size portion of the dough, knead a little to smooth and make a patty by pressing in between your palms.
20

Make a cavity by pressing with fingers and stuff 1 teaspoon or little more of filling in the cavity.
21

Make some folds in the edge of the patty and slowly try to accumulate the folds in the centre by pressing with your palm and fingers.
22

Press the folds together in the centre with the help of your fingers.
23

As I am not very good in making the shape I use a spoon to give some impressions of folds in the modak.
24

Like this make all the modaks.
25

Heat sufficient water in a steamer.
26

Arrange the modaks in the greased perforated pan of the steamer.Keep some space in between.
27

Cover and steam for 10 minutes.
28

After 10 minutes take out the pan from the steamer, let cool for 5 minutes.
29

Yoy may have to steam all the modaks in two batches.
30

Transfer the steamed modaks in a serving plate.
31

Serve warm or room temperature.