Categories
Modak My recipes

(405) Steamed Modak

Ingredients

  • For stuffing.
  • 1 cup Coconut.
  • ½ cup Jaggery.
  • 1 tbsp. Ghee.
  • 1 tsp. Cardamom powder.
  • For Dough
  • 1 cup Rice flour.
  • 1 cup Water.
  • 1 tbsp. Ghee.
  • For Garnishing
  • 1 tbsp. Ghee.
  • saffron
  • 1 Turmeric leaf.

Method

  1. For preparation of stuffing. Heat ghee in a nonstick pan and roast coconut in a slow flame.
  2. Roast for 3-4 minutes or till the crackling sound of water content in the coconut stops..
  3. Add jaggery and mix well with coconut. Stir continuously till it holds shape.
  4. Mix Cardamom powder and saffron. Mix well and switch off the flame.
  5. Spread the coconut stuffing in a plate to cool down.
  6. For preparation of Saffron ghee, In mortar add ½ spoon of milk and pinch of Saffron strands. With the help of pastel levigate saffron and mix it with hot ghee in a small bowl.
  7. For preparing dough heat water in thick bottom kadhai or in a nonstick pan.
  8. Add ghee and wait for the water   to boil. Add rice flour in it and quickly stir the dough. Turn the flame to slow and cover with the lid for 2-3 minutes .
  9. Switch off the flame after 3 minutes and after 5 minutes transfer the content  in a plate.
  10. Try to knead the hot dough by adding 1-2 tbsp. of water. Knead continuously to make soft dough.
  11. Cover the dough with a wet cloth and keep aside.
  12. Make 6 equal parts of the  coconut stuffing.
  13. From the rice dough roll 6 puris and use remaining dough for making rice roti.
  14. Now gather edges of the puri and and give the modak shape.
  15. Heat steam cooker. Apply ghee over turmeric leaf and place this leaf on the plate of the steamer.
  16. Now arrange modak on the leaf and apply saffron ghee with the help of a brush.
  17. Close the lead and cook modak for 10 minutes.
  18. After 10 minutes switch off the flame and arrange steamed Modak in a serving plate.
  19. Pour saffron ghee on  steamed modak.
  20. Offer Steamed Modak to Ganpati Bappa with love,  faith and devotion.

               List Of My Recipes

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

2 replies on “(405) Steamed Modak”

Leave a reply to List of My Recipes – Rajeshree Gandhi's Kitchen blog Cancel reply