Category Archives: Modak

Steamed Atta Modak | Steamed wheat flour modak । Gavhache Ukdiche Modak

Steamed Atta Modak | Steamed wheat flour modak । Gavhache Ukdiche Modak

Modak can be made in various ways. You can make flavorful Steamed wheat flour Modak on any festive or special occasion.  Made with fresh coconut , jaggery and dry fruits this will surely make you drool over it. This is a special delicacy from Maharashtra you can make it anytime. Offer it as a bhog to Lord Ganesha, i am sure he will be shower his choicest blessing on you.

Here is an easy recipe with step by step pictures to make Steamed wheat flour Modak. Share it with your friends and family and have an enjoyable time.

Direction :

Getting Ready:

Take 5 to 6 small cardamom, grind and peel it.

steamed wheat modakMaking :

Take 1 cup wheat flour in a mixing bowl. Add 2 tsp ghee to the wheat flour,also add less than 1/4 tsp salt. Mix well then knead soft dough like of a poori. Cover and keep the dough aside for 20 to 25 minutes to set. we have used less than 1/2 cup water.

steamed wheat modak

For stuffing, Heat a pan add 1 tsp ghee to the pan and let it melt, Add 2 cup grated coconut to it and add, 3/4 cup finely crumbled jaggery too. Mix well. Reduce the flame. Stir and cook it at regular intervals and let the jaggery melt.

steamed wheat modak

Once the jaggery melts add chopped almonds, chopped walnuts and cardamom powder. Mix it. Take out the stuffing in a plate. Turn off flame. Take out the stuffing in a plate.

steamed wheat modak

After 25 minutes when dough is set and ready.Grease your hands with a little ghee, and smoothen it.Break small lumps. Make it round give it peda like shape.

steamed wheat modak

Roll it out like a poori in 2.5 inch to 3 inch in diameter. Once rolled, place 2 to 2.5 tsp stuffing. Make close pleats on the edges, then join the pleats giving a pointy top. Make all modaks likewise.

steamed wheat modak

To steam the modaks, Take water in a big vessel, big enough to place the colander. Put 2 cup water in it. Turn on flame. Cover the vessel to heat water. Grease the colander then place the modaks in colander.Then place the colander over boiling water and cook the modak for 12 minutes. Keep flame high.

steamed wheat modak

After 12 minutes, modaks are steamed and ready and have a shiny texture.Turn off flame. Lift the colander and place on a plate. To make the modaks more sumptuous grease with a little ghee.Lift the modaks and place in a plate.

steamed wheat modakServing:

Wheat flour modaks are ready to be relished. Enjoy this amazing sweet delicacy on any special or festive ocassion.

Suggestion :

  • Make sure that while you knead the dough, it should not be too soft or too stiff.

Steamed Atta Modak | Steamed wheat flour modak । Gavhache Ukdiche Modak steamed-wheat-modak
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 1 cup (150 gms)
  • Fresh coconut - 2 cups (grated)
  • Jaggery - ¾ cup (150 gms ) (crumbled)
  • Ghee - 2 tbsp
  • Almonds - 10 to 12 (finely chopped )
  • Walnuts - 3 to 4 (finely chopped )
  • Green Cardamom - 5 to 6
  • Salt - less than ¼ tsp (or to taste)
Instructions
  1. Take 5 to 6 small cardamom, grind and peel it.
  2. Take 1 cup wheat flour in a mixing bowl. Add 2 tsp ghee to the wheat flour,also add less than ¼ tsp salt. Mix well then knead soft dough like of a poori. Cover and keep the dough aside for 20 to 25 minutes to set. we have used less than ½ cup water.
  3. For stuffing, Heat a pan add 1 tsp ghee to the pan and let it melt, Add 2 cup grated coconut to it and add, ¾ cup finely crumbled jaggery too. Mix well. Reduce the flame. Stir and cook it at regular intervals and let the jaggery melt.
  4. Once the jaggery melts add chopped almonds, chopped walnuts and cardamom powder. Mix it. Take out the stuffing in a plate. Turn off flame. Take out the stuffing in a plate.
  5. After 25 minutes when dough is set and ready.Grease your hands with a little ghee, and smoothen it.Break small lumps. Make it round give it peda like shape.
  6. Roll it out like a poori in 2.5 inch to 3 inch in diameter. Once rolled, place 2 to 2.5 tsp stuffing. Make close pleats on the edges, then join the pleats giving a pointy top. Make all modaks likewise.
  7. To steam the modaks, Take water in a big vessel, big enough to place the colander. Put 2 cup water in it. Turn on flame. Cover the vessel to heat water. Grease the colander then place the modaks in colander.Then place the colander over boiling water and cook the modak for 12 minutes. Keep flame high.
  8. After 12 minutes, modaks are steamed and ready and have a shiny texture.Turn off flame. Lift the colander and place on a plate. To make the modaks more sumptuous grease with a little ghee.Lift the modaks and place in a plate.

 

Instant Rava Modak। Semolina modak with Condensed milk

Instant Rava Modak | Semolina modak with Condensed milk

These sweet little Sooji Modaks, will surely keep you craving for more. Sooji modak recipe is an easy way to prepare mouth-watering modaks instantly. Modak is mostly prepared in Maharashtra during Ganesha chaturthi. It is prepared in various ways. You can prepare it and store it in refrigerator for a week or so.You can prepare this most relish sweet and present it to your friends and relatives during festive days or on any occasion. They will love it fort sure.

The process of making sooji modak is very simple that you can prepare it on festivals when you are busy with other preparations. So, definitely try out making Sooji modaks with these easy to follow step-by-step instructions. Enjoy the twist of taste in sweet Rava modak and have a joyous Ganesh Chaturthi.  

Direction :

Getting Ready :

Take 20 to 25 saffron strands,put 2 tbsp milk and mix it, till the saffron gives off color.

sooji modakMaking :

Take a pan, turn on flame heat it. Add ghee to the pan. Now add 1/2 cup semolina.Roast regularly by stirring it till it changes color. Keep the flame medium.Roast the semolina for full 8 to 9 minutes. Once the semolina is roasted and ready. add milk to it. Reduce the flame and stir the mix too. Add saffron milk to it too.Add 1/2 cup condensed milk to it too. Mix it well and cook until it forms a dense dough. Slightly increase the flame.

sooji modak

When dough is dense and cooked, Take it out in a separate thali and cool it. Turn off flame. Let the dough cool down.

sooji modak

For stuffing take a pan, turn on flame heat it. Once heated, Add 10 to 12 finely chopped almond pieces, 20 to 25 pistachios finely chopped, slightly roast them. Roast to remove moisture for half a minute. Turn off flame. Add 1/2 tsp cardamom powder, 1 tbsp powdered sugar , add a little dough in it so that the stuffing binds. Mix well. Once the stuffing is ready , take it out in a bowl. As the dough prepared is slightly hot, press it with a spoon. Once it slightly cools, grease your hands with ghee and slightly knead the dough.

sooji modak

To make modaks, take a modak mould,remove its pin. Put a little dough in the mould,that fits in the mould. Take a small spoon that goes inside the mould, Press and fill the dough in the mould.Leave a little space in the centre to add stuffing.Take the stuffing in a small spoon and fill in the modak mould and press it, Take out a little stuffing, and take a small spoon. Put stuffing in it and press it. Close it on all sides and make it even with hands. Then Open the mould and place the modaks in a separate plate.Prepare all the modaks likewise.

sooji modakServing :

Delicious Semolina Modaks are ready.These are mouth drooling and sumptuous modaks. You can prepare it easily. Keep them out in open for 2 to 3 hours to dry. Fill them in a container and keep in a fridge and relish for a week. Serve these tempting Sooji Modaks to friends and family on Ganesh Chaturthi and all festive occasions.

sooji modakSuggestion :

  • Using Saffron is optional.
  • Pressing Modak with spoon important. Because you will only get proper shape when you press it.
  • While roasting the the semolina make sure, you regularly stir it.

Instant Rava Modak। Semolina modak with Condensed milk sooji-modak
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - ½ cup (100 gms)
  • Milk - 1 cup
  • Condensed Milk - ½ cup
  • Ghee - 2 tbsp
  • Almonds - 10 to 12 (finely chopped )
  • Pistachios - 20 to 25 (finely chopped)
  • Green cardamom - ½ tsp ( 7 to 8 )
  • Powdered sugar - 1 tbsp
  • Saffron strands - 20 to 25
Instructions
  1. Take 20 to 25 saffron strands,put 2 tbsp milk and mix it, till the saffron gives off color.
  2. Take a pan, turn on flame heat it. Add ghee to the pan. Now add ½ cup semolina.Roast regularly by stirring it till it changes color. Keep the flame medium.Roast the semolina for full 8 to 9 minutes. Once the semolina is roasted and ready. add milk to it. Reduce the flame and stir the mix too. Add saffron milk to it too.Add ½ cup condensed milk to it too. Mix it well and cook until it forms a dense dough. Slightly increase the flame.
  3. When dough is dense and cooked, Take it out in a separate thali and cool it. Turn off flame. Let the dough cool down.
  4. For stuffing take a pan, turn on flame heat it. Once heated, Add 10 to 12 finely chopped almond pieces, 20 to 25 pistachios finely chopped, slightly roast them. Roast to remove moisture for half a minute. Turn off flame. Add ½ tsp cardamom powder, 1 tbsp powdered sugar , add a little dough in it so that the stuffing binds. Mix well. Once the stuffing is ready , take it out in a bowl. As the dough prepared is slightly hot, press it with a spoon. Once it slightly cools, grease your hands with ghee and slightly knead the dough.
  5. To make modaks, take a modak mould,remove its pin. Put a little dough in the mould,that fits in the mould. Take a small spoon that goes inside the mould, Press and fill the dough in the mould.Leave a little space in the centre to add stuffing.Take the stuffing in a small spoon and fill in the modak mould and press it, Take out a little stuffing, and take a small spoon. Put stuffing in it and press it. Close it on all sides and make it even with hands. Then Open the mould and place the modaks in a separate plate.Prepare all the modaks likewise.
  6. Delicious Semolina Modaks are ready.These are mouth drooling and sumptuous modaks. You can prepare it easily. Keep them out in open for 2 to 3 hours to dry. Fill them in a container and keep in a fridge and relish for a week. Serve these tempting Sooji Modaks to friends and family on Ganesh Chaturthi and all festive occasions.