Beetroot Modak

Ganpati Bappa Morya...
Pudcha Varshi Laukarya...

Sorry for the delay in posting the recipe.  Actually was busy and occupied. This is the modak that I prepared on the day of visarjan. I thought why not beetroot. I love the velvety rich pink color and the taste of beetroot. So I thought I will make this on the day of our visarjan(we did it on 5th day). I did not use any mould to make the modaks and made it the way my mom makes it.  I loved the modak as it came out lovely. So check the recipe out... Happy cooking...

Ingredients:

For the outer rice covering:
Rice flour - 1 cup
Water - 1 1/4 cup 
Oil - 1 tsp
a pinch of salt

For the inner sweet filling(poornam):
Beetroot puree - 1 cup
Jaggery powder - 3/4 cup
Ghee - 2 tbsp

Method:

Grind beetroot to make puree.

Heat 2 tbsp ghee in a kadhai and add the mixture. Cook till the mixture comes together. 

Add jaggery powder and cook till both jaggery and puree comes together.  It will take about 8 - 10 minutes. Keep aside.

In a vessel add the water, oil and salt.

Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 

When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.

Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the beetroot mixture on the center of this puri.

Bring together all the edges together and close the top.
Remove the extra portion of the dough from the top.
Shape and taper the top of the modak with your fingers.

Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.

Making the sweet filling:

Grind beetroot to make puree. Heat 2 tbsp ghee in a kadhai and add the mixture. Cook till the mixture comes together. Add jaggery powder and cook till both jaggery and puree comes together.  It will take about 8 - 10 minutes. Keep aside.

Making the outer cover of the Modak:

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.
Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 
When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.
Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the beetroot mixture on the center of this puri.
Bring together all the edges together and close the top.
Remove the extra portion of the dough from the top.
Shape and taper the top of the modak with your fingers.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Beetroot modaks are ready to be offered to Lord Ganesha.