Alternate Method:
Ganesh Chathurthi around the corner, the best thing you can make is Bappa Morya’s favourite sweet, Modak. Do not get intimidated by the number of steps involved in making this. This is actually a super easy if you have all the ingredients in place. Traditionally made from rice flour and jaggery, you can tweak it a little by swapping rice flour with wheat flour or atta.
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
For the stuffing
For the outer cover
Instructions
For the stuffing
  1. Heat a thick bottomed pan and add ghee to it. Add the poppy seeds and sauté or a minute or two.
  2. Add the grated coconut, cardamom powder, sugar and the assorted dry fruits and mix well.
  3. Cook over low flame until all the moisture is evaporated.
  4. Stir continuously keeping an eye on the colour as jaggery tends to harden when over cooked.
  5. Switch off the flame and set aside.
For the outer cover
  1. Add salt and glee to the flour and mix thoroughly.
  2. Boil water and add little ghee to it.
  3. Add the dough to the water, lower the heat and mix thoroughly.
  4. Knead the dough into a smooth paste. Cover the vessel until the rice cooks.
  5. Cook until the mixture reaches rolling consistency.
  6. Once done, set aside to cool.
Making of the modaks
  1. Smear ghee onto your palms and make some balls out of the dough.
  2. Roll it out into tiny discs and shape them into a cone. Press the edges of the cone to make it look like the petals of a flower.
  3. Fill the cone with the mixture and seal it by pressing the open ends together.
  4. Make sure the mixture doesn’t come out.
  5. Repeat for the rest of the modaks too.
  6. Steam the modaks over a banana leaf or muslin cloth for 5-6 minutes.
  7. Serve the modaks hot!