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<h2>6 Types of Special Modaks for Ganesh Chaturthi</h2>
Here we are share 6 Types of Special Modaks for Ganesh Chaturthi.
1) Traditional Modak
2) Fried Modak
3) Cottage Cheese Modaks
4) Modak with Nuts and Poppy Seeds
5) Chocolate and Walnut Modak
6) Gulkand and Mawa Modak
2) Fried Modak
3) Cottage Cheese Modaks
4) Modak with Nuts and Poppy Seeds
5) Chocolate and Walnut Modak
6) Gulkand and Mawa Modak
1) Traditional Modak
Recipe for Traditional Modak
Recipe Servings: ~ 5
Recipe Cook Time: ~ 30 Minutes
Recipe Cook Time: ~ 30 Minutes
Ingredients
For the filling:
1 cup grated coconut
1 cup grated jaggery
A pinch of nutmeg
A pinch of saffron
1 cup grated jaggery
A pinch of nutmeg
A pinch of saffron
For the shell:
1 cup of water
2 tsp ghee
1 cup of rice flour
2 tsp ghee
1 cup of rice flour
Method for Traditional Modak
For the fillling:
# Heat a pan, add the grated coconut and jaggery.
# Stir for about five minutes. Add the nutmeg and saffron, mix well.
# Cook for another five minutes and keep aside.
# Stir for about five minutes. Add the nutmeg and saffron, mix well.
# Cook for another five minutes and keep aside.
For the modak:
# In a deep dish, boil water with ghee. Add the salt and flour. Mix well.
# Cover the dish and cook till its half done.
# Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
# Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.
# Put a spoonful of the filling onto the dough and seal it.
# Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.
# Cover the dish and cook till its half done.
# Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
# Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.
# Put a spoonful of the filling onto the dough and seal it.
# Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.
2) Fried Modak
Recipe for Fried Modak
Recipe Servings: ~ 4
Recipe Cook Time : ~ 1 Hour
Recipe Cook Time : ~ 1 Hour
Ingredients for Fried Modak
To make outer cover:
# 2 cup rice flour
# 1 cup water
# 4 Tbsp ghee
# Pinch of Salt
# 1 cup water
# 4 Tbsp ghee
# Pinch of Salt
To make stuffing:
# 2 cup shredded Coconut
# 2 cup Jaggery
# 4 Tbsp poppy seeds
# Cardamom powder
# Roasted cashewnuts and raisins
# 2 cup Jaggery
# 4 Tbsp poppy seeds
# Cardamom powder
# Roasted cashewnuts and raisins
Method for Fried Modak
To make outer cover:
# Mix rice flour and salt in a bowl.
# Add water and knead well.
# At the end add ghee and knead again.
# Keep it aside for 15 mins.
# Add water and knead well.
# At the end add ghee and knead again.
# Keep it aside for 15 mins.
To make stuffing:
# In a pan, roast the poppy seeds.
# Once they are roasted well add the shredded coconut and jaggery. Mix everything well.
# Finally add cardamom powder and cashewnuts.
# The stuffing is ready.
# Once they are roasted well add the shredded coconut and jaggery. Mix everything well.
# Finally add cardamom powder and cashewnuts.
# The stuffing is ready.
To make modak:
# Take small balls of the dough, roll it into small puris.
# To make the modak crispy the puri should be thin.
# To make modak of same size cut out the puri with a round shaped cutter.
# I have used the cover of a container. Now spread spoonful of stuffing over the puri.
# Fold the edges as shown in the picture and gather them in the center. Seal it properly.
# Heat oil and deep fry the modaks. The oil should be not too hot as the modak can get burnt and remain uncooked from inside.
# Stir them at regular interval to make sure that they are cooked from all sides.
# Store them in an air tight container.
# Serve them hot.
# To make the modak crispy the puri should be thin.
# To make modak of same size cut out the puri with a round shaped cutter.
# I have used the cover of a container. Now spread spoonful of stuffing over the puri.
# Fold the edges as shown in the picture and gather them in the center. Seal it properly.
# Heat oil and deep fry the modaks. The oil should be not too hot as the modak can get burnt and remain uncooked from inside.
# Stir them at regular interval to make sure that they are cooked from all sides.
# Store them in an air tight container.
# Serve them hot.
3) Cottage Cheese Modaks
Recipe for Cottage Cheese Modaks
Ingredients:
# 1 cup chopped paneer
# 1 chopped onion
# 1 chopped tomato
# 2 chopped chillies
# Few sprigs of coriander, chopped
# 1/2 tsp cumin seeds
# Pinch of red chilli powder
# Pinch of red turmeric powder
# Pinch of garam masala
# 1 Tbsp oil
# 1 cup rice flour
# Salt to taste
# 2 cups water
# 1 chopped onion
# 1 chopped tomato
# 2 chopped chillies
# Few sprigs of coriander, chopped
# 1/2 tsp cumin seeds
# Pinch of red chilli powder
# Pinch of red turmeric powder
# Pinch of garam masala
# 1 Tbsp oil
# 1 cup rice flour
# Salt to taste
# 2 cups water
Method for Cottage Cheese Modaks:
# Heat the water and salt together. Mix the rice flour to make a firm and smooth dough.
# For the filling mixture, heat the oil, crackle the cumin seeds.
# Lightly sweat the onion and chilles together, add tomato and cook for two minutes on a low flame.
# Add all the powdered masalas, paneer and chopped corriander to make an even mixture.
# Cool the mixture.
# For the modak, make evenly shaped rice flour balls and roll them in three-inch diametre circles.
# Place 1 Tbsp mixture in the centre and start closing from six sides to form a tip on the top and make the modak shape.
# You can also use readymade moulds available in the market
# Steam the modaks for 10 minutes and serve hot.
# For the filling mixture, heat the oil, crackle the cumin seeds.
# Lightly sweat the onion and chilles together, add tomato and cook for two minutes on a low flame.
# Add all the powdered masalas, paneer and chopped corriander to make an even mixture.
# Cool the mixture.
# For the modak, make evenly shaped rice flour balls and roll them in three-inch diametre circles.
# Place 1 Tbsp mixture in the centre and start closing from six sides to form a tip on the top and make the modak shape.
# You can also use readymade moulds available in the market
# Steam the modaks for 10 minutes and serve hot.
4) Modak with Nuts and Poppy
Recipe for Modak with Nuts and Poppy
Recipe Servings : ~ 4
Recipe Cook Time :~ 40 MinutesSeeds
Recipe Cook Time :~ 40 MinutesSeeds
Ingredients
To make ukad:
# 2 cups rice flour
# 4 tsp glutinous rice flour (You will get it in Japanese market)
# 2 cups of water
# Pinch of salt
# 2 tsp ghee(clarified butter)
# 4 tsp glutinous rice flour (You will get it in Japanese market)
# 2 cups of water
# Pinch of salt
# 2 tsp ghee(clarified butter)
To make stuffing:
# 2 cups shredded coconut
# 2 cups jaggery
# 4 Tbsp poppy seeds
# Cardamom powder
# Roasted cashew nuts and raisins
# 2 cups jaggery
# 4 Tbsp poppy seeds
# Cardamom powder
# Roasted cashew nuts and raisins
Method for Modak with Nuts and Poppy
To make ukad:
# Mix rice flour and glutinous flour well and seive 2 to 3 times.
# Boil water, to that add pinch of salt and tsp of ghee and pour rice flour and mix well.
# Cover with damp cloth and keep for 10 minutes.
# Boil water, to that add pinch of salt and tsp of ghee and pour rice flour and mix well.
# Cover with damp cloth and keep for 10 minutes.
To make stuffing:
# In a pan, roast the poppy seeds.
# Once they are roasted well add the shredded coconut and jaggery.
# Mix everything well. Finally add cardamom powder and cashewnuts.
# The stuffing is ready.
# Once they are roasted well add the shredded coconut and jaggery.
# Mix everything well. Finally add cardamom powder and cashewnuts.
# The stuffing is ready.
To make modak:
# Take ukad, wet hands with water as well as some oil and knead ukad in soft dough.
# Now start to pat ball in to small bowl size shape, now stuff filling and start to make plates around stuffing.
# Gather all plates at the center of stuffing and try to seal edges.
# Keep the modaks covered with a wet cloth as they can dry out.
# Heat up 1 inch of water in Idly cooker, put one small round pot, over that place small thali or chalni.
# On top of the chalni place a banana leaf. Now place modak on the banana leaf, leaving enough space around each modak.
# Steam for 10 minutes over medium heat.
# Now start to pat ball in to small bowl size shape, now stuff filling and start to make plates around stuffing.
# Gather all plates at the center of stuffing and try to seal edges.
# Keep the modaks covered with a wet cloth as they can dry out.
# Heat up 1 inch of water in Idly cooker, put one small round pot, over that place small thali or chalni.
# On top of the chalni place a banana leaf. Now place modak on the banana leaf, leaving enough space around each modak.
# Steam for 10 minutes over medium heat.
5) Chocolate and Walnut Modak
Recipe for Chocolate and Walnut Modak
Ingredients
# 200 gms cake crumbs
# 100 gms chocolate chips
# 100 gms walnuts broken
# 2 cups rice flour
# 2 cups water
# 2 Tbsp refined flour
# 2 Tbsp refined oil
# 100 gms chocolate chips
# 100 gms walnuts broken
# 2 cups rice flour
# 2 cups water
# 2 Tbsp refined flour
# 2 Tbsp refined oil
Method for Chocolate and Walnut Modak
Take some cake crumbs and add in the chocolate chips and walnuts. Mix well.
Do not add any liquid to this mix.
Stuff this mix in the dough using the mould and steam for 12 to 15 mins.
Cut open into half and serve with vanilla ice cream.
Do not add any liquid to this mix.
Stuff this mix in the dough using the mould and steam for 12 to 15 mins.
Cut open into half and serve with vanilla ice cream.
6) Gulkand and Mawa Modak
Recipe for Gulkand and Mawa Modak
Ingredients
# 2 cups rice flour
# 2 cup s Water
# 2 Tbsp refined flour
# 2 Tbsp refined oil
# 1 tsp cardamom powder
# 1/4 cup sugar
# 200 gms mawa
# 75 gms gulkand
# 2 cup s Water
# 2 Tbsp refined flour
# 2 Tbsp refined oil
# 1 tsp cardamom powder
# 1/4 cup sugar
# 200 gms mawa
# 75 gms gulkand
Method for Chocolate and Walnut Modak
# If your are making rice flour at home, use the ambemohor variety or basmati tukda. Wash the rice and let it dry properly.
# Grind to a fine powder. Sieve with fine sieve.
# Take a pan and add mawa, sugar and gulkand and mix it properly on a slow flame, until the mix starts leaving the sides of the pan.
# Add in the cardamom powder.
# Mix well and keep the mixture aside to cool down.
# To make the modak covering:
# Boil the water with salt and add rice flour along with refined flour.
# Reduce the heat and stir well.
# Cover the pan with the lid, let it be covered for 3-5 minutes.
# Take this mix and roll into a smooth dough by kneading with wet hands.
# Take a lemon sized dough ball and spread it on the modak mould walls.
# Fill the mixture in the mould. Close the mould, take the modak out and steam it for 12 to 15 mins.
# While serving, open up the modak and pour a spoon full of rabdi into it.
# Grind to a fine powder. Sieve with fine sieve.
# Take a pan and add mawa, sugar and gulkand and mix it properly on a slow flame, until the mix starts leaving the sides of the pan.
# Add in the cardamom powder.
# Mix well and keep the mixture aside to cool down.
# To make the modak covering:
# Boil the water with salt and add rice flour along with refined flour.
# Reduce the heat and stir well.
# Cover the pan with the lid, let it be covered for 3-5 minutes.
# Take this mix and roll into a smooth dough by kneading with wet hands.
# Take a lemon sized dough ball and spread it on the modak mould walls.
# Fill the mixture in the mould. Close the mould, take the modak out and steam it for 12 to 15 mins.
# While serving, open up the modak and pour a spoon full of rabdi into it.
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# Ganesh Chaturthi Facebook Photos, WhatsApp Images, HD Wallpapers, Pictures
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