Pan Modak

I am so excited to make another variation of the modak. The idea of making pan and gulkhand modak came to me as I had betel leaves leftover after puja... so I was thinking how to use it in cooking and this idea struck me. I also had Gulkhand at home so voila....   And I should tell you that practice makes man perfect. I can actually feel that my modak making skills have improved, so if you are making this first time its ok to go wrong. Even my first time was a disaster not in terms of taste but in terms of appearance. So keep practicing. So let me not take any more time and lets see what the ingredients are to make this delicious and flavourful modak.... 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):

Fresh Coconut - 1/2 cup
Betel leaves - 6-8
Gulkhand - 2 heaped tbsp
Ghee - 2 tbsp
Sugar - 2 tbsp(optional)

Method:

 


Grind fresh coconut, betel leaves, gulkhand and sugar(if you are using it) together to a coarse paste.

 Heat 2 tbsp ghee in a kadhai and add the mixture. 

Cook till the mixture 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.

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 betel leaf- coconut mixture on the center of this puri.

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:


Grind fresh coconut, betel leaves, gulkhand and sugar(if you are using it) together to a coarse paste. Heat 2 tbsp ghee in a kadhai and add the mixture. Cook till the mixture 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 betel leaf- coconut mixture on the center of this puri.
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.
Pan modaks are ready to be offered to Lord Ganesha.

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