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Rediff.com  » Getahead » WATCH: How to make steamed modaks

WATCH: How to make steamed modaks

Last updated on: September 13, 2018 08:55 IST

Rediff reader Sheetal Alva shows us how to make Lord Ganesha's favourite sweet -- modak.
Scroll down to watch the video. You can share your recipes too!

Steamed modaks with jaggery filling. Photograph: Ashish Narsale/Rediff.com

Makes: 12 to 13 modaks

Ingredients

For the mould

  • 100 gm rice flour
  • 2 tsp oil or ghee
  • ¼ tsp salt
  • 2 cups water

For the stuffing

  • 100 gm grated coconut 
  • 50 gm jaggery
  • 2 tsp oil or ghee
  • ½ tsp cardamom powder
  • 1 tsp poppy seeds (khus khus)

Method

For the mould

  • Heat 2 cups of water in a kadhai and bring it to boil.
  • Add ¼ tsp of salt and 1 tsp of ghee. Stir to mix well.
  • Slowly add rice flour to the water.
  • Turn off the flame and transfer the dough mix to a plate.
  • Allow the mixture cool.
  • Knead the dough till it's soft.
  • Apply some ghee on your palm while kneading so that the dough doesn't stick.
  • Knead it while is warm.

For the stuffing

  • Heat a kadhai on low flame.
  • Add 1 tsp ghee, grated coconut and jaggery. Mix well.
  • Add cardamom and poppy seeds. Stir well till mixture turns brown.
  • Transfer it to a vessel.

Making the modak

  • Grease the mould with some oil/ghee.
  • Take a small ball of the dough and press it in the mould.
  • Close the mould and press along the edges slowly to make a pit.
  • Put the stuffing in the pit and close the base with some dough.
  • Open the mould to remove the modak and place it on the plate.
  • Repeat with the rest of the dough.
  • To steam the modak, boil some water in a steamer.
  • Grease the steam plate with some oil and place the modaks one by one.
  • Steam cook on low to medium flame for 15 minutes.
  • Turn off the flame and let the modaks cool down.

Tip: Do not over heat jaggery. Keep it light brown.
Do not over steam the modaks; else they will become hard.

Watch the video below to see how you can make steamed modaks at home.
Video: Ashish Narsale/Rediff.com


 Dear readers, you can send us your favourite recipes too.

Write in to us at getahead@rediff.co.in (subject: Ganesha Recipe) with your NAME, HOMETOWN and any interesting details about the origin of the recipe, along with a photograph of the recipe if possible.

We'll publish the best ones right here on Rediff.com.

Sheetal Alva