Garden Of Arts Ganpati Modak Mould/Modak Maker/Modak Sancha of Plastic Set of 2

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Again start pulsing and it should come together like a dough. If not then you can a teaspoon of water at a time, pulse and see.

Mix crushed saffron into the warm milk. This way saffron will infuse its flavor and color in the milk to the max. Keep it aside. I would recommend gratin g the jaggery or break into very small pieces. There should be no lumps of jaggery in the filling. Modak is a sweet dish popular in Western India, especially Maharashtra where I grew up. They are made during the 10-day Ganesha festival and offered to Lord Ganesha. This outer skin is furthermore wrapped around a filling sweet in most cases. There are also savory versions, but in Northern part of India it is majorly sweet filling.Making modak is an art. Just like how we draw in our drawing class at school, we will have our own versions of drawing which we admire & feel appreciative of even though it may not match that of the model exactly. I bet we will get this feeling with Modak as well. Use quantity, time and method just as prescribed to get the perfect tasty Modaks.

Modak Peda - perfectly easy to make yet it’s always a showstopper at Ganesh Chaturthi bhog. It’s made with 4-ingredients and is nothing but the popular kesar peda turned into the modak shape. Now take modak mould and grease it lightly. Take small portion of dough and spread it evenly in mould. Fine rice flour - Make sure to sift the rice flour. I have used fine rice flour from brands like Sohum and Laxmi Foods and both work well for this recipe. Wrap the dough with a damp cloth. It is important to keep the dough damp and soft. Now make 12-14 lemon-sized balls. Note: The size of the balls will also depend on the size of the modak mold you have. Also, keep the balls covered with a damp cloth.It takes only 30 minutes (from cooking to shaping). Such a lifesaver when you’re busy with decorating and other stuff during this festive season. Cook the filling for 5 to 7 minutes on low-medium heat or until the mixture starts to look dry. This will prevent the jaggery syrup from oozing out of the Modak while steaming. Add jaggery, cardamom, and roasted poppy seeds. Cook until they blend together and ooze out a little liquid, about 2-3 minutes. Do not overcook. You just want the jaggery to mix well with the coconut and not have any lumps.

Modak can be offered as a prasad (offering) to Lord Ganesha first and it is served to family and friends as a blessing of the lord. You can also serve it as an after-meal dessert at get-togethers or house parties. Variation Jaggery - Adds buttery rich sweetness and authentic flavor to this dish. Make sure to grate the jaggery to avoid any lumps. Also remember to not overcook the jaggery, cook only until the filling is mixed in well. Ukadiche Modakis an Indian sweet dumpling made during the festival of Ganesh Chaturthi. It is made from steamed rice flour and stuffed with a sweet mixture of jaggery and grated coconut. It is made by steaming rice flour dough stuffed with a filling of jaggery & coconut. It is shaped with a mould or with hand. Firstly we make the filling, secondly the rice flour dough, thirdly they are shaped and finally steamed.Our modak is unique to festivals and also has many varieties – sweet, savour, spicy, plain, fried. A collection of these variations are posted for Ganesh Chaturthi! Open the mold and apply ghee with your fingers to the inside of the mold. Close the mold, and place one lemon-sized dough ball inside the mold. Now, with your finger, start spreading the dough to the sides of the mold so it gets the shape. Allow some dough to come out of the mold, which will be used to seal after adding the stuffing.Steamed :a healthy version of modak which tastes delicious with different sweet fillings inside. The steamed version popularly called as ukadiche modak. You can steam it in Instant pot also. Chocolate Cinnamon Modak – To get sweet cinnamon-scented modak, add a dash of ground cinnamon to the mixture along with the cocoa powder. Fried Modak : It is nothing but a fried version of modak. It is simpler and easier compared to the steamed version. I am not a Maharashtrian; however, I grew up in Mumbai, where Ganesh Chaturthi is celebrated with much flair. We used to go to many of our friends’ houses who had Ganesh offerings in their houses and enjoyed eating all the sweets.