Exotic Modak

Exotic Modak

Prep time: 45 mins

Cooking Time: 10 mins

Total Time:55 mins

Servings:20 modaks

Modak  is an Indian sweet  generally made during Ganesh Chaturthi and offered as prasad to Lord Ganesha . The traditional Ukadiche Modak is made of steamed rice flour shell with a filling of coconut and jaggery. However with changing times more contemporary dynamic  versions of Modaks have come up. Modak is a Marathi word.  and in Gujarati language it is known as Modhaka , Kadubu in Kannada, Modhakam or Kozhakkattai in Tamil and Kudumu in Telugu. 

The Modak recipe that follows is an easy to make recipe in which the outer covering is made from semolina with a filling of nuts, jaggery and coconut. Since the semolina is being cooked, so there is no need to further steam the modak. These  modaks have an exotic taste of saffron and cardamom.

Ingredients:

FOR THE OUTER COVERING:

• 1/2 cup semolina / suji
• 3/4 cup milk
• 3/4 cup water
• 2 tablespoon ghee
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• a few strands of saffron soaked in a tablespoon of warm milk

FOR FILLING

• 1/8 cup chopped almonds
• 1/8 cup chopped pistachios
• 1/8  cup grated jaggery
• 1/2 cup grated fresh coconut

Method:

OUTER COVERING:

1. Arrange all the ingredients for the outer covering .
   
2. Add the water to the milk and heat it. Alternatively only hot milk too can be used
3. Heat ghee in a heavy bottom pan and roast semolina for 6-8 minutes on low to medium flame. 
   
   
   
   
   
   
4. Stir continuously during this process till the semolina becomes slightly off white .
   
    
5. Now add the hot  milk-water, soaked saffron and cardamom powder. Flame should be low throughout.
   
   
   
   
6. Mix well so that no lumps remain and the mixture doesn't stick to the bottom of the pan.
7. Now add the sugar to the rroasted semolina.
   
8. Cover the pan and cook on low flame for 4-5 minutes. . 
9. Once it is cooked turn out the semolina mass onto a plate to cool
   

FILLING: 

1. Organise ingredients for filling
   
2. In another pan dry roast the chopped nuts
   
3. In the same pan dry roast  grated coconut  for 1-2 minutes on low flame
   
4. Now add the grated jaggery to the coconut.  Jaggery  will become soft in a few minutes.then switch off the flame.
   
5. Combine the roasted nuts with the coconut jaggery mixture . Let the mixture become cool.
   

HOW TO PROCEED:

1. Grease your palms and a modak-mould.
   
2. Put a little semolina mixture in the mould. Press it . 
   
3. Then make a depression in the centre for the filling. 
   
4. Put in the filling and close the mould to seal the sides.
   
5. Once the sides are sealed and all the extra mixture is scraped off , open the mould. A dainty modak is ready! 
   
   
   
   
6. Make more such  modaks from the entire mixture.
   
7. These modaks can be stored in the fridge  for 1-2 days.
   

Tips:

1. Throughout the process of modak making , low to medium flame is required and a lot of patience.
2. Filling can be varied according to your preference

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