Shuklaambara Dharam Vishnum
Shashi Varnam Chatur Bhujam
Prasanna Vadanam Dhyaayet
Sarva Vighna Upashaanthaye
Its the best time of the year... It is time to welcome Lord Ganesha into our homes. I always loved this festival. I always loved decorating puja ghar and felt really sad when it was time to see him off. Its been two years that we are bringing Lord Ganesha in our home post my marriage.The best part of this festival is MODAK. My mom makes both sweet and savory(with Urad dal) every time.Last time I tried making modak with my friend, which was not so successful. This year I thought that I should make it correct hence followed the measurements to the T. Though this is my first time experience of making modak all by myself, I think I should give a pat on my back, coz it came out sooooo well.
The following is the perfect, tried and tested recipe to make about 10 - 11 modaks. Hope you will try it. 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 jaggery filling(poornam):
Fresh coconut - 1 cup(grated)
Jaggery - 1 cup
Cardamom - 2
Ghee - 2 tbsp
Method:
Grate the coconut( I did it in mixer).
Add about 1/4 cup of water to jaggery and let it melt. Sieve the mixture to remove any impurities.
Heat a heavy bottom vessel and add the jaggery mixture. Now add grated coconut, cardamom and mix well.
Add ghee while it is cooking. Cook until the mixture becomes a little dry by stirring it regularly.
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. Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass.
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 jaggery-coconut mixture on the center of this puri(sorry dont have a pic for this)
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Making the sweet filling:
Grate the coconut( I did it in mixer). Add about 1/4 cup of water to jaggery and let it melt. Sieve the mixture to remove any impurities. Heat a heavy bottom vessel and add the jaggery mixture. Now add grated coconut, cardamom and mix well. Add ghee while it is cooking. Cook until the mixture becomes a little dry by stirring it regularly.
Keep stirring and let the mixture cook till the mixture becomes a little dry. Let it cool. Give them the shape of ladoos and 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. If the mixture becomes dry, add little water. If it gets a thin consistency, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.
Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass.
Cover the mixture for 5-6 minutes.
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 jaggery-coconut mixture on the center of this puri(sorry dont have a pic for this)
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Ukdiche(steamed) modaks are ready to be offered to Lord Ganesha.
Tips:
Keep on mixing the rice mixture to be free from lumps and smooth. If the mixture becomes dry, add little water. If it gets a thin consistency, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.
Just keep in mind that the jaggery should not be over cooked as then your mixture would become very sticky and hard.
Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML
Sending this recipe to cookingwithsj
http://cutchikitchen.com/100th_Post_GiveAway.html
Lets cook with coconut
Shashi Varnam Chatur Bhujam
Prasanna Vadanam Dhyaayet
Sarva Vighna Upashaanthaye
Its the best time of the year... It is time to welcome Lord Ganesha into our homes. I always loved this festival. I always loved decorating puja ghar and felt really sad when it was time to see him off. Its been two years that we are bringing Lord Ganesha in our home post my marriage.The best part of this festival is MODAK. My mom makes both sweet and savory(with Urad dal) every time.Last time I tried making modak with my friend, which was not so successful. This year I thought that I should make it correct hence followed the measurements to the T. Though this is my first time experience of making modak all by myself, I think I should give a pat on my back, coz it came out sooooo well.
The following is the perfect, tried and tested recipe to make about 10 - 11 modaks. Hope you will try it. 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 jaggery filling(poornam):
Fresh coconut - 1 cup(grated)
Jaggery - 1 cup
Cardamom - 2
Ghee - 2 tbsp
Method:
 |
| Modak mould |
Grate the coconut( I did it in mixer).
Add about 1/4 cup of water to jaggery and let it melt. Sieve the mixture to remove any impurities.
Heat a heavy bottom vessel and add the jaggery mixture. Now add grated coconut, cardamom and mix well.
Add ghee while it is cooking. Cook until the mixture becomes a little dry by stirring it regularly.
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. Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass.
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 jaggery-coconut mixture on the center of this puri(sorry dont have a pic for this)
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Making the sweet filling:
Grate the coconut( I did it in mixer). Add about 1/4 cup of water to jaggery and let it melt. Sieve the mixture to remove any impurities. Heat a heavy bottom vessel and add the jaggery mixture. Now add grated coconut, cardamom and mix well. Add ghee while it is cooking. Cook until the mixture becomes a little dry by stirring it regularly.
Keep stirring and let the mixture cook till the mixture becomes a little dry. Let it cool. Give them the shape of ladoos and 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. If the mixture becomes dry, add little water. If it gets a thin consistency, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.
Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass.
Cover the mixture for 5-6 minutes.
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 jaggery-coconut mixture on the center of this puri(sorry dont have a pic for this)
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Ukdiche(steamed) modaks are ready to be offered to Lord Ganesha.
Tips:
Keep on mixing the rice mixture to be free from lumps and smooth. If the mixture becomes dry, add little water. If it gets a thin consistency, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.
Just keep in mind that the jaggery should not be over cooked as then your mixture would become very sticky and hard.
Sending this recipe to cookingwithsj
http://cutchikitchen.com/100th_Post_GiveAway.html
Lets cook with coconut
Thank you for linking the recipe to my giveaway :)
ReplyDeleteHi Poornima,
ReplyDeleteThis is my first time to your space, you have very nice collection of recipes and very very lovely.
The modakam looks awesome and very neatly and nicely explained, thanks for linking it to the wtml event, waiting for more yummy recipes...
Iam happily following you, will be happy if u also do the same.
Thankyou for linking the dish to lets cook with coconut event.The recipe looks wonderful.
ReplyDelete