RECIPE OF MODAK

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recipe of modak
Shivani

About Chef

Shivani Jayswal
I am a student, a teacher and moreover, I am a chef in my own world. Cooking is not just my hobby, It’s my passion and dream to become one of the greatest chefs in the world.

Recipe of modak

Recipe of modak

Modak is a popular Indian sweet dish of Maharashtra. It is also the favorite sweet of Lord Ganesha and is therefore used in prayers mostly in Ganesha Chaturthi. Here is a simple easy recipe for modak.

  • Rice flour- 1 cup
  • Milk- 2 cup
  • Desiccated Coconut Powder 1 and 1/2 cup
  • Cardamon powder (optional)
  • Sugar (as per your taste)

For Modak Stuffing:

  • Coconut powder
  • Jaggery
  • Dry fruits
  • Poppy Seeds (optional)
  • Ghee

Recipe for Dough:

Step 1: In a pan dry roast rice flour on low flame for 5 min then turn off the flame and keep aside.

Step 2: Take a pan and add milk and desiccated coconut stir it till the milk comes to boil.

Step 3: Add sugar as per taste mix well then add 2 tsp Ghee ( u can add saffron and cardamom powder for flavor)

Step 4: Add roasted rice flour into batches, saute well on low flame and cook until leaves pan.

Step 5: Stir continuously for another 30 min where you could see the batch has become thick and nonsticky.  

How To Check?

Take a pinch of the dough and roll it with your fingers. If you feel it’s sticking to your then it’s not yet ready. If It’s not then it is done.

Now lets move on to the stuffings. 

Stuffing Recipe:

Step 1: Take a pan and roast some dry nuts like cashews and almonds with ghee.

Step 2: Add some coconut powder mix well and cook with low flame till 2 min. 

Step 3: After that pour the mixture inside the blender with some jaggery. 

Your stuffing is ready now. 

It’s time to fill your modak. 

Step 5: Take modak mold and grease well with ghee.

Step 6: Fill the dough into the mold, leave some space in the center for stuffing.

Step 7: Then seal it with some dough.

Step 8: Now take out the modak from the mold really gently.

Your Mawa Modak is ready now.

Enjoy.

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