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

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Take your time to assemble the Modak, the dough does not have to be hot, simply keep the dough covered under a moist paper towel Tags Maharashtrian Sweet Dishes Maharashtrian Upvas (Fasting) Peda, Ladoo collection Traditional Indian Mithai No Cooking Veg Indian Sankashti Chaturthi Recipes Ganesh Chaturthi modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe | with 20 amazing images.

Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering. Many shops begin to sell modak moulds few weeks before Ganesh Chaturthi festival. Nowadays it is readily available online too. But you can make modak with or without mould. I have shared both the recipes in the recipe card. If using frozen pre-shredded coconut, dry roast the coconut on medium heat for 5 minutes. This will allow the excess moisture to evaporate and the filling will not release water when the modak are steamed.This is the popular kesar modak that you’ll find in all the sweet shops during Ganesh Mahotsav. But why not make at home with love for Lord Ganesha.

Saffron (Kesar): It adds the main flavor to the modak peda. Plus, it gives a nice yellow color to the modak. Other Ganesh Chaturthi recipes you might want to try are: Peanut Ladoo, Badam Ladoo, Motichoor Ladoo, and Besan ladoo. About Chocolate Modak Keep collections to yourself or inspire other shoppers! Keep in mind that anyone can view public collections—they may also appear in recommendations and other places. 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.Fresh coconut meat tastes tropical, nutty, and slightly sweet. It has a strong flavour, particularly when dried. When coconut is roasted, it takes on a woodier flavour with hints of vanilla. Fruit, water, and milk are all popular and highly valued for their fresh, sweet, and refreshing qualities. Cardamom Powder :

Or adapt a easier way such as using a mould. Mould makes the process of shaping hassle free as well as look pretty and uniform size. You can buy modak mould online shops or vessels shop. Ganesh Chaturthi festival Mawa - Frozen Mawa is readily available in the freezer aisle at Indian grocery stores. Make sure to buy one with no additives as it will completely change the texture of the Modak. The one from Vadilal has milk and cream as ingredients, it has a grainy texture and can be easily crumbled by hand. Vanilla extract – I added a few drops of vanilla extract to this mixture. You can also add almond extract or even sweet-smelling spices such as cardamom or cinnamon. A dash of rose water can also be added to this chocolate modak mixture. Lightly grease the Modak Mould. Make balls using about 2 teaspoons of Mawa dough and place them in the Mould. Close the Mould and push the dough from the bottom opening of the Mould making sure the dough is completely filling the Modak shape and remove any excess dough that may be on the outside of the Mould. Modak comes in two varieties: fried and steamed. The steamed version is frequently served with ghee. Lord Ganesha's Favorite ModakamRice flour is a type of flour that is made from finely ground rice. It differs from rice starch, which is typically made by steeping rice in lye. Rice flour is a popular wheat flour substitute. Fresh Coconut : If using frozen pre-shredded coconut, dry roast the coconut on medium heat for 5 minutes. This will allow the excess moisture to evaporate and the filling will not release water when the Modak is steamed. My mom makes the BEST Ukadiche Modak. I grew up eating them every year during the 10-day Ganapati festival and also almost every month as my dad brought home fresh coconuts from the farm. 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. Shape them while still the mixture is warm. If you let it cool down then you won’t be able to shape right.