The celebration of Ganesh Chaturthi is well known across India however majorly in Maharashtra.

Ganesh Chaturthi Recipe

The celebration of Ganesh Chaturthi is well known across India however majorly in Maharashtra. It's the house coming of Lord Ganesha. Lord Ganesha is worshiped for a time of 10 days and after that submerged in water. During this festive time, which is really a sweet dumpling and furthermore thought to be Ganesha’s most loved sweet, is ready. A modak is Ganesh Chaturthi special recipe. It is a traditional Maharashtrian sweet. There are various types of modaks recipes.




Some recipes are:

Ukadiche (Steamed) Modak

INGREDIENTS:

Rice flour-1 cup
Water-1.25 cup
Ghee-1tsp
Salt-1 pinch

For stuffing:

Fresh cocoanut-1.5 cup
Chopped jeggery-1 cup
Khoya-1/2 cup
Poppy seeds (khas khas)- 1tbsp(roasted)
Cardamom powder-1.5 tsp
Ghee- 1tbsp


Method:

Step 1
Heat ghee in kadahi & add jeggery, cocoanut & khoya in that mix well, cook for some time then add poppy seeds, cardamom powder mix well, cook this mixture untill it leaves kadahi. Please do not overcook stuffing, otherwise gudh will become hard.

Step 2
Boil water in another heavy bottomed pan, add salt & ghee into that now add rice flour & mix well cook for 2 mins and turn off gas, cover with lid & leave it for almost 5 mins covered.

Step 3
After 5 mins, take the dough & knead it with your palm applying some ghee on it. You feel it’s still hot but you will have to knead it while it’s hot only. Just knead it until this rice dough transform into soft dough.

Step 4
Now make lenon size small balls & roll it like chappti, you can use your hands too & puii maker will help you a lot, if you have it.

Step 5
Take this small chapati in your hands & start giving shape to a modak by folding corners, now put 1.5 tsp. stuffing in this & cover it like Modak.If U have modak mould then shaping is not a big deal for you.

Step 6
Make all the modaks this way. Keep them in a steamer pan. Cover the pan with a lid and steam for 10 to 15 minutes on a low flame. Some modaks may crack while shaping or steaming, buts its fine. You can forgive yourself if you are making this first time.

Step 7
After 10 min's you can see your modaks are become shiny & translucent. Just drizzle with some ghee & it’s ready for navedhyak to lord Ganesha.


Modak Kesari

For Stuffing:

Grated carrot- 1 cup
Fresh coconut-1/2 cup
Khoya-1/2 cup
Sugar-3/4 cup
Cardamom powder-1 Tsp.
Chopped Cashew- 2tbsp
Ghee-2 tbsp.
Orange food color- a pinch (optional) to be added in modak peeth while water is boiling.

Step 1
Just make like carrot halwa & give shape as above mentioned & Steamed them drizzle with some ghee on top of it.

Choco Modak

For stuffing
Chopped chocolate-1/2 cup
Fresh coconut-1/2 cup
Chopped walnuts-3 tbsp. (roasted)
Vanilla essence- 2-3 drops
Cocoa powder-1 tsp (to be added in modak peeth)
Ghee- 2 tbsp.

Method:

Step 1
Heat ghee in kadhai & roast coconut for some time then add walnuts, vanilla essence & chopped chocolates, keep gas flame very sim, mix well & turn off the gas. Let it cool completely.

Step 2
Give shape as above mentioned & Steamed choco modak, drizzle with some liquid chocolate.

Note: You can make fried modak with same mentioned stuffing, the only change is that cover will be made from Maida.


Modak in Saffron and Pistachios flavor

INGREDIENTS:
2 cups sieved rice flower
2 cups normal water
2 Tsp. ghee
1/2 Tsp. salt
3-4 pinches of yellow color
2 Tbsp. granulated sugar
Some chopped pistachios

FOR STUFFING:
1 cup desiccated coconut
1/2 cup jaggery
1/2 cup mawa mixed with 3 tbsp. of granulated sugar
 Some chopped pistachios
Few strands of saffron and almonds
2 Tbsp. poppy seeds
1 Tsp. cardamom powder

METHOD:

Step 1
First of all, take water in a large pan. Let it boil at high. Add ghee, salt, sugar, and color. Mix all well.

Step 2
Now switch off the flame and add rice flour. Mix all well so that no lumps form and cover it tightly. The reason to cover is that the flour will be still cooked in the heat trapped inside the pan. Keep the pan aside.

Step 3
Let's start the stuffing. Take a nonstick fry pan.

Step 4
Add jaggery and desiccated coconut. Let the jaggery melts.

Step 5
Add khoya.Now stir them till they become thick and lumpy.

Step 6
Add poppy seeds and cardamom powder.

Step 7
Switch off the flame and keep it aside to cool.

Step 8
Now transfer the dough mix on a kitchen counter.

Step 9
Knead the dough well by greasing your hands with oil.

Step 10
Just separate about 2 balls of dough of the laddo size and keep it aside for modak designed GANAPATI.

Step 11
In this dough add little orange color and knead well.Add chopped pistachios in the remaining and knead till smooth dough.

Step 12
Take modak mould of small and larger size and make accordingly.

Time to steam them:
Take a large pot and add 2 cups of water. Let it boil. Put a steamer plate on top.
Spread butter paper on it.
Place modak on them.
Make the flame medium high and steam them covered for 15 minutes.
Just add few drops of clarified butter or ghee on top peaks and enjoy.


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Sumegha Bhatnagar

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