above shape is
called a "modak" shape. Many pedhas too are shaped like this and sold at
this time in many Indian sweet stores. It does take practice to make
this delicate dessert. The inside is filled with a coconut and jaggery
these special sweets are
prepared and offered to god as "naivedya" and then distributed as
"prasad" to family and friends.
the filling first.
- 2 cup
shredded fresh coconut
1 cup jaggery or sugar
1/2 cup a mixture of unsalted pistachios and unsalted cashews.
- 1/2 cup
- 1/2 a
pinch of cardamom powder
- To prepare
the filling, mix the coconut, milk & jaggery or sugar
together and cook on a medium flame. Stir continuously until
they are mixed properly. If you are using sugar the mixture will
start to caramelize and bubble. Add the cashews and pistachios.
Cook for another minute. Lastly ad the cardamom powder. Mix
well. Let it cool. Set aside.
1 cup rice flour
1 cup water
1 teaspoon ghee
1/2 teaspoon salt
Boil 1 cup of water. When it has reached a steady
boil, add ghee, salt and oil. Now immediately add the rice flour and stir
quickly so as to remove all lumps. Cover with a lid for some time.
Remove the lid & stir again & again, cover again.
: The dough
should be neither too sticky nor too dry.
remove pan from the heat. Take off all the mixture on a flat plate.
Knead it thoroughly while hot. Make a soft dough. Keep covered
- To make
- It is best
to make the modaks when the dough is slightly warm.
- Grease the
palms of your hands well. Take a ball of dough. Flatten the
dough to form a cup shape.
Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index
finger in the oil & make 5-6 small pinches side by side on
the outside edges of the cup. Bring them together on top and join
to form a
peak. Your modak is complete. This should look like a whole garlic pod. .
Place the modak on a pre greased
- Make the
rest of the modaks.
Place them on a pre-greased plate. Steam for about 15 minutes.
Serve with ghee.
to Festival of Ganesh Chathurti
Che Modak #2
cups of rice flour
2 1/2 cups of water
A pinch of salt
1 cup grated fresh coconut
1 cup of jaggery
2 tablespoons raisin
2 tablespoons cashew nut - chopped
1 tea spoon cardamom - grinded
of the filling:
1 tablespoon of ghee in a kadhai and heat it. Fry the chopped
cashew nut till it becomes golden brown. Remove from the kadhai.
Put the kadhai on the gas stove again and put the grated coconut
and jaggery into it. Mix well till the coconut becomes soft and
till the jaggery melts and well blend with the coconut. When the
mixture is well cooked and becomes quite dry, take off the kadhai
from the heat Allow the mixture to cool. After cooling add the
raisins, fried cashew nut and the cardamom powder to the coconut
and jaggery mixture. Mix well. The filling is ready.
of the modak:
for the modak heat 2 cups of water in a vessel. Add salt to the
water. As the water starts boiling, add rice flour to the water.
Lower the flame. Mix well. See that lumps are not formed. It
should be a smooth paste. If you find the mixture is becoming too
dry add the remaining 1/2 cup of water Keep the vessel on the gas
stove till the rice flour is cooked. Take the cooked dough from
the vessel and put on a wet cloth. Cover the dough with the cloth
and mash it with any metal tumbler base. This will make the dough
Rub little ghee on you palms and take small portion of the
hot dough. Make a ball out of it. At one portion, press the ball
with your finger to make a ditch into the ball. From inside the
ditch press side-wise to make a small round vessel-kind thing out
of the ball. Put 2 teaspoons of the filling in the small
vessel-shaped dough. Merge all the sides of the vessel to make in
the shape of a fresh fig. Take a colander spread little ghee in
it. Place the modak in it.
such 10-12 modak out of the remaining dough and place all in the
colander. Place the modak in such a way that they don't touch one
another. Take a big vessel. Pour 4 glasses of water in it. Put the
vessel on the heat. As the water starts boiling, cover the vessel
with the colander full of modak. Now cover the colander with a
tight lid so that the steam should not come out from anywhere. The
modak should be steamed for 10 minutes. Serve hot modak with a
teaspoon of ghee on it.