Modak Ganesh Chaturthi Special ( SweetTreats)

 

Ganesh Chaturthi is an extraordinary celebration that goes beyond being a mere religious festival. It is a cultural extravaganza that truly captures the vibrancy and diversity of Indian traditions. This joyous festival is a time for people to come together in celebration, reflection, and devotion, serving as a powerful reminder of the values of wisdom, humility, and the significance of overcoming obstacles in one's life. It is a grand celebration that embodies the essence of life, fosters creativity, and embodies the enduring spirit of community and faith.

 

Modak, also known as Kozhakattai, is a delectable sweet believed to be Lord Ganesha's favorite treat. A traditional Indian sweet dumpling, holds a special significance in the state of Maharashtra. It is revered as the preferred offering of Lord Ganesha, the elephant-headed Hindu deity known for wisdom, prosperity, and new beginnings. The Modak comes to the forefront during the festive celebration of Ganesh Chaturthi, symbolizing purity and divine energy. One popular variety, Steamed Modak (Ukadiche Modak), features a rice flour dough filled with a delightful blend of freshly grated coconut and jaggery, infused with cardamom and a hint of nutmeg, and then steamed to perfection. The outcome is a soft, pleated dumpling resembling a budding flower. 

On the other hand, fried Modak boasts a contrasting texture with its golden, crispy exterior. Filled with a coconut-jaggery mixture and enveloped in wheat flour dough, these dumplings are deep-fried to achieve their delightful crunchiness. This variation is cherished for its longer shelf life and its delightful interplay of textures. 

In addition to these traditional varieties, modern interpretations of Modak showcase innovative fillings made from dates, chocolate, dry fruits, and khoya (reduced milk solids). These diverse variations cater to different preferences and offer a contemporary twist to the classic Modak.

                                                                   

 

 Here is the recipe:

Yields 21 modaks. Depends on the measuement cup variation and also modak size.

 

Ingredients:

 

For the Dough:

 

Soaking and grinding the rice method:

 

Rice 1 cup washed and soaked in water for one hr

 

Oil 2tbsp

 

A pinch of salt

 

For the Filling:

 

Fresh coconut 1 cup grated 

 

Grated jaggery ¾ cup 

 

Cardamom powder ½ tsp (optional)

 

Method:

In a pan on medium heat, add the grated coconut and add the grated jaggery and mix well. Cook the mixture until the jaggery melts and blends with the coconut. Stir continuously for about 5-7 minutes, until the mixture thickens slightly.

Once the mixture is ready, add cardamom powder (which is optional).

Remove from heat and let it cool. The filling should be moist but not too wet.

Dough preparation in 2 ways.

 

Soaking the rice method:

 

Grind the rice into a smooth paste by adding a pinch of salt. Add half a cup of water to get the correct consistency. It should not be very watery. 

In a pan, pour the batter and add 2 tbsp of oil. Cook in a medium heat.

Keep stirring. Avoid lumps. Slowly it will form a dough. Cover and cook it for 3 to 4 minutes.

Transfer it to a bowl and let it cool down. Grease your hands while kneading to make a smooth dough pliable.

 

Rice Flour Method:

 

Rice flour 1 cup

 

Water 1 cup (half cup additional if needed)

 

Oil or ghee (clarified butter) 1 tsp

 

A pinch of salt

 

Method:

 

In a saucepan, bring 1 cup of water to a boil. Add a pinch of salt and 1 tsp ghee to the water.

Reduce the heat to low and slowly add the rice flour to the boiling water, stirring continuously to avoid lumps.

Turn off the heat, cover the pan, and let the mixture cool slightly for 5-7 minutes. Transfer it to a bowl and let it cool down. Grease your hands with ghee while kneading to make the dough pliable.

 

How to mold the modak?  

 

Divide the dough into small balls (about the size of a golf ball).

Grease your palms with a little ghee or oil. Take one ball of dough and flatten it into a thin disk using your fingers.

Place a spoonful of the coconut-jaggery filling in the center of the flattened dough. Carefully gather the edges and bring them together to form pleats. Pinch the top to seal the modak. Modak molds are easily available. You can use them to give a perfect shape. Steam the Modak

 

Steam the Modaks:

 

Prepare a steamer or an idli cooker and place the modaks on a greased plate or banana leaf. Steam the modaks for 10-12 minutes on medium heat, until the outer covering becomes translucent.

Once done, remove the modaks and let them cool for a few minutes.

 

Enjoy the joyous Ganesh festival with delicious modak. 

 

 

Tips for rice flour dough method:

 

Ensure the rice flour dough is smooth and soft to avoid cracks while shaping the modaks.

If the dough becomes dry, add a little warm water while kneading to make it soft again.

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 You may also likeAmmani Kozhakattai (South Indian Vegetarian Recipes)

 

Nutritional Value (Per Modak):

 

Calories: 120-150 kcal

 

Carbohydrates: 22-25 g

 

Sugars (from jaggery): 10-12 g

 

Fiber: 1-2 g

 

Protein: 1.5-2 g

 

Fat: 3-4 g

 

Saturated fat (from ghee) or oil: 2 g

 

Calcium: 20-25 mg

 

Iron: 0.5-1 mg