Traditional Modak / Maharashtrian Talaniche Modak

Name: Traditional Modak / Maharashtrian Talaniche Modak
Total time: 3600 s
Yield: 25 servings
Cuisine: Indian
Ingredients: For inner stuffing-; 2 cups Fresh grated coconut; 1 cup Organic jaggery powder; 1 tsp Cardamom powder; 1.5 tablespoons Pure ghee; 21 Chopped cashews; 21 Chopped raisins; 2 tablespoons Milk powder; For outer covering; 2 cups Maida / flour; 2 cups fine chiroti Semolina / rawa; 2 tablespoons Melted hot ghee; 2 pinches Salt; As Required Water 1/4 cup or little extra as needed; as required Pure Ghee to fry the sweets

Vaishali Suhas @HealthisWealth

Bangalore , India

This Ganesh Chaturthi, may shri Ganesha / Bappa shower his blessings on all! Let's make his favourite Modak the traditional Maharashtrian way by stuffing the rava and maida dough roundels with delicious coconut, jaggery and cardamom filling and frying them fragrant in pure ghee! 🙏Ganapati bappa morya 🙏
#Ganapati #ganeshchaturthi #festival #dessert #maharahtrian #marathi #semolina #maida #coconut #jaggery #ghee #cardamom #bhog #naivedya #modak #GCS #heritage #fried #celebration #semolina

Vaishali Suhas @HealthisWealth

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Ingredients

1 hour

25 servings

For inner stuffing-
2 cupsFresh grated coconut
Modak (मोदक)
1 cupOrganic jaggery powder
Urad Daal Burfi/ Black Gram Burfi / Adadiyapaak
1 tspCardamom powder
1.5 tablespoonsPure ghee
21Chopped cashews
21Chopped raisins
2 tablespoonsMilk powder
For outer covering
2 cupsMaida / flour
2 cupsfine chiroti Semolina / rawa
2 tablespoonsMelted hot ghee
2 pinchesSalt
As Required Water 1/4 cup or little extra as needed
as required Pure Ghee to fry the sweets

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Steps

1 hour

1

First, to make the stuffing, heat ghee in a deep-based pan. Add the coconut, and milk powder and slow cook while stirring constantly for 5 minutes, on low to medium heat.
2

Then add jaggery, cardamom, and nuts and cook for 4 minutes. Then remove from heat and keep aside. Cook completely.
3

To make the outer covering, mix all the dry ingredients. Pour hot ghee for shortening and rub it well between fingers so that the ghee coats the flour well.
4

Then mix to a soft dough using water in small quantities. Then cover it and let it rest for 30 minutes.
5

Then knead it again. Make small equal-sized portions from the dough. Then roll one portion into a small, thin chapati. Place a spoonfull of the stuffing on it.
6

Apply a little water to the edges. Then pinch the covering with fingers to make small plaits or folds. Bring the edges together.
7

Then close the opening completely and twist the top to seal in the stuffing. Pinch out excess dough. Press the top well to make it like an extension.
8

Make all the modaks similarly. Cover with a cloth to prevent drying. Heat ghee to medium heat and keep the flame low. Deep fry the modak in batches.
9

Do not turn them too much. Just pour surrounding ghee with a perforated spoon on the sides and top. They will turn soft beige to light brown.
10

Remove on a strainer. Avoid kitchen towels as the syrup, if it comes out, may stick to the paper.
11

Now modak are ready for offering to Ganapati Bappa! 🙏🙏

Linked Recipes

Modak (मोदक)

Urad Daal Burfi/ Black Gram Burfi / Adadiyapaak

Saved

Cooksnaps

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Vaishali Suhas @HealthisWealth

on August 29, 2022 18:01

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc