LORD GANESHA LOVES MODAK, THIS IS BEST DISH TO PREPARE DURING SANKASTHI..!
Ingredients:
For the stuffing –
• Coconut (fresh or frozen) – 1 cup, shredded
• Jaggery – ½ cup
• Cardamom powder – ¼ teaspoon
For the cover –
• All purpose flour (Maida) – ½ cup **Notes
• Coarse Semolina (Sooji or rava) – ¼ cup
• Salt –a pinch
• Oil – 1 tablespoon
• Milk – 3-4 tablespoons
• Oil – for deep or shallow frying
To make the stuffing first:
1. Take coconut, jaggery and cardamom powder in pan. Turn the heat on medium.
2. Mix them well. And let it cook with stirring continuously.
3. Jaggery will start to meld down. And cook it till mixture becomes semi-dry. It might take 4-5 minutes. Do not cook for longer time otherwise stuffing will become very hard.
4. Let the stuffing cool, meanwhile let’s make outer layer for modak.
Make the cover –
5. Take all purpose flour, semolina, salt in a bowl. Add a tablespoon of oil. And mix well with your fingertips.
6. Add milk little a time and knead into stiff and smooth dough.
7. Cover the dough with damp kitchen towel and let it sit for 10 minutes.
8. After 10 minutes, knead the dough once again; divide it into 10 equal portions. Roll each portion in a ball and flatten it out with your palms. Take one pressed ball on the rolling board and keep rest covered with the kitchen towel.
9. Roll it using a rolling pin into 4 inch diameter circle. Keep the edges little thinner than the center part.
10. Put some stuffing in the center. Apply some water or milk to the edges with pastry brush or with your fingertips.
11. Now take it into your palm.
12. Start pinching the edges as shown below with your finger and thumb of second hand.
13. To make it perfect you need practice. More near you make the pleats more beautiful it looks.
14. Now bring all the pleats together in the center very carefully.
15. And then pinch them together to seal it properly.
16. Do the same for all the modaks. When you are making last modak, at that time heat oil in pan on medium heat for deep frying or shallow frying.
17. Oil should be medium hot. Check the oil by dropping a pinch of dough in the oil. If it comes on the top very immediately then oil is too hot. If it takes too long to come on top then oil is not enough hot. As you drop the dough in the oil, it will come on top after a second or two, this is the right temperature to fry the modak.
18. Fry in the oil till it becomes golden brown and crispy from all the sides.
19. Keep moving for even browning. I have shallow fried so I need to keep moving to make the brown from all the sides. But if you are deep frying then you might not need to move that much.
20. Then remove it to the paper towel lined plate. Let it cool completely before serving
MODAK
Ingredients:
For the stuffing –
• Coconut (fresh or frozen) – 1 cup, shredded
• Jaggery – ½ cup
• Cardamom powder – ¼ teaspoon
For the cover –
• All purpose flour (Maida) – ½ cup **Notes
• Coarse Semolina (Sooji or rava) – ¼ cup
• Salt –a pinch
• Oil – 1 tablespoon
• Milk – 3-4 tablespoons
• Oil – for deep or shallow frying
To make the stuffing first:
1. Take coconut, jaggery and cardamom powder in pan. Turn the heat on medium.
2. Mix them well. And let it cook with stirring continuously.
3. Jaggery will start to meld down. And cook it till mixture becomes semi-dry. It might take 4-5 minutes. Do not cook for longer time otherwise stuffing will become very hard.
4. Let the stuffing cool, meanwhile let’s make outer layer for modak.
Make the cover –
5. Take all purpose flour, semolina, salt in a bowl. Add a tablespoon of oil. And mix well with your fingertips.
6. Add milk little a time and knead into stiff and smooth dough.
7. Cover the dough with damp kitchen towel and let it sit for 10 minutes.
8. After 10 minutes, knead the dough once again; divide it into 10 equal portions. Roll each portion in a ball and flatten it out with your palms. Take one pressed ball on the rolling board and keep rest covered with the kitchen towel.
9. Roll it using a rolling pin into 4 inch diameter circle. Keep the edges little thinner than the center part.
10. Put some stuffing in the center. Apply some water or milk to the edges with pastry brush or with your fingertips.
11. Now take it into your palm.
12. Start pinching the edges as shown below with your finger and thumb of second hand.
13. To make it perfect you need practice. More near you make the pleats more beautiful it looks.
14. Now bring all the pleats together in the center very carefully.
15. And then pinch them together to seal it properly.
16. Do the same for all the modaks. When you are making last modak, at that time heat oil in pan on medium heat for deep frying or shallow frying.
17. Oil should be medium hot. Check the oil by dropping a pinch of dough in the oil. If it comes on the top very immediately then oil is too hot. If it takes too long to come on top then oil is not enough hot. As you drop the dough in the oil, it will come on top after a second or two, this is the right temperature to fry the modak.
18. Fry in the oil till it becomes golden brown and crispy from all the sides.
19. Keep moving for even browning. I have shallow fried so I need to keep moving to make the brown from all the sides. But if you are deep frying then you might not need to move that much.
20. Then remove it to the paper towel lined plate. Let it cool completely before serving
No comments:
Post a Comment