Modak

Name: Modak
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 cups rice flour; 1 tablespoon ghee; 1 pinch salt (optional); 1 cup khoya; 2 tablespoon broken cashews, raisins and almonds; 1/2 tablespoon cardamom powder; 2 cups water; 1 tablespoon ghee

Tania Deb @cook_9700174

Chennai

#Modak
A traditional Ganeshchaturthi bhog for the Ganesha. Modak is made of rice flour and stuffed with coconut and jaggery. I thought why not to give a try something with khoya or Mawa. And I tried stuffed sweet dry Mawa Modak. It’s a full success of stuffed Mawa or khoya Modak. So let’s start with the recipe.

Tania Deb @cook_9700174

Saved

Ingredients

30 minutes

5 servings

2 cupsrice flour
1 tablespoonghee
1 pinchsalt (optional)
1 cupkhoya
2 tablespoonbroken cashews, raisins and almonds
1/2 tablespooncardamom powder
2 cupswater
1 tablespoonghee

Saved

Steps

30 minutes

1

Boil water and add a tablespoon of ghee and then add rice flour. Stir it well and cover for 2 minutes. Off the flame.
2

After the mixture gets in normal temperature, mix it well with hand and knead it
3

Now in a pan, heat a tablespoon of ghee and roast the crushed/ broken dry fruits.
4

Add the khoya, cardamom powder and sugar in the dry fruits and mix well. Off the flame and let it cool
5

Now with the rice flour dough, take a lemon size portion from it and stuff in a flame of Modak to get the shape keeping the middle for stuffing khoya
6

Stuffs tablespoon of the khoya mixture in the middle and close the down portion with little rice dough.
7

Now open the mould gently and keep aside for steaming. Repeat the same process with the remaining dough.
8

Now heat a steamer with water and place the Modak in it.
9

Cover the steamer and let it steam for 15 minutes.
10

After the Modaks are steamed, serve them hot.