A modak is a sweet dumpling popular in Western and Southern India. It is called modak in Marathi and Konkani as well as Gujarati language, modhaka or kadubu in Kannada, modhaka or kozhakkattai in Tamil, and kudumu in Telugu.
The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version, called ukdiche modak, is eaten hot with ghee.
Modaks have a special importance in the worship of the Hindu god Ganesh; modak is believed to be his favourite food, which begets him the moniker modakapriya (the one who likes modak) in Sanskrit. During the Ganesh worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twenty one modaks to the deity and as prasad. Modaks made with rice flour shell are preferred for this purpose, however, wheat shell version are also used.
In the first video Chef Ruchi Bharani teaches you to make Modak which is offered to Lord Ganesha during Ganesh Puja and also considered as Ganesh Ji’s favorite.
Learn how to make simple to cook homemade recipe – Modak.
1 & 1/2 cup Wheat Flour
2 tbsp Semolina (Rava / Sooji)
1 & 1/2 tbsp Clarified Butter (Ghee)
1/2 tsp Cardamom Powder
1 tbsp Roasted Poppy Seeds (Khas Khas)
1 tbsp chopped Cashew Nuts
1 tbsp chopped Almonds
1 cup Grated Fresh Coconut
1 cup chopped Jaggery
Take wheat flour, salt, semolina, ghee, water in a bowl and start kneading the dough very well
Keep the dough to rest for about 10 — 15 mins
Meanwhile heat ghee in a pan and add grated coconut to the heated ghee
Cook the grated coconut for a minute and add the jaggery
Cook this till the jaggery melts
Turn off the flame and add the cardamom powder, roasted poppy, almond flakes, chopped cashew nuts and mix everything well
Remove the filling onto a plate and let it cool completely
Take small portions from the dough and make flat round
Apply ghee to the rolling board and rolling pin and start rolling the roti into soft small rounds
Cut it with a ring to get a perfect shape and equal size
Take the small roti and put about 1 tbsp of the filling
Pinch the edges of the roti, bring the edges together, seal and close it so that while frying them no oil goes in
Heat oil in a pan and put the modaks for frying in medium hot oil
Fry and cook them in medium flame till its golden brown in color.
In the second video you will learn how to make steamed modaks.