Celebrate this Ganesh Chaturthi with a lighter, healthier modak.
Ingredients for modak
- Fresh grated coconut – 2 cups
- Jaggery – 1.5 cups (If you have a sweet tooth then you can increase the portion to 2 cups – same as coconut)
- Cardamom (elaichi) powder – ½ Tsp
- Ghee – ½ Tsp
For the coating –
- Rice atta – 250 gms or 1 cup
- Water – 250 ml (same measurement as rice atta)
- Oil – 1 Tsp
- Pinch of salt
Method of preparation of modak
- Take a frying pan and put the ghee, coconut and jaggery in it.
- Put the pan on a slow flame and let the jaggery melt for 2 mins.
- Then add cardamom powder to the mixture. Look out for the consistency of the mixture. It should be good enough to bind and make balls.
- Take water in another non stick pan and let it boil. Add oil and salt to it.
- Add rice atta to the water while it is still hot and stir continuously to avoid any lumps. Cover this and keep aside for 5 mins
- Grease your palm with little ghee and knead the dough while it is still hot. And make small even size balls out of it.
- Roll these into small puri shape and add 1 spoon of stuffing , and fold them in shape of a modak
- To form the modak shape, make 8 to 10 folds at the outer edge of the puri, add the stuffing, then bring all the ends together and seal it by presssing
- Place all of them on a pan inside a pressure cooker and steam for about 7 minutes.
Your hot modaks are ready to serve. Traditionally it is served with little pure ghee. By the way, the same stuffing can be used to make narili poli – with a wheat flour coating.
Hope you have a great Ganesh Chaturthi!
Photograph by GoDakshin, via Creative Commons