Modaks (Ganapati Bappa Moorya)
Comes the Ganapati festv, everyone is ready to welcome Ganapati and than their is attack on modak at my home.Sometimes its like modak is main thing in the festival.We eat it whole day with food like stater,a side dish anything, with tea.Though it is done on shankasti of every month still we are just crazy to eat.
Modak's are either fried or boiled. The stuffing for modak is either puran(made of jaggery and channadal) or coconut jaggery mixture.But i personally donot like modak madeup of puran.
Modak's should be stuffed with coconut jaggery mixture and should be deep fried.That crispness of the outer layer and sweetness of jaggerycoconut mouth watering.
Togather with modak some 4 other shapes are given.In our custom 5 shapes should be kept in thali, stuffing all goes same only shape is changed. I donot know why such shapes are made and what does it resemble. All these names are in konkani modak,bimbal,karambal,koronji,pooranwada(something like stuffing is made between 2 puri's).
All required for modak is :
For stuffing :
Coconut : 1/2 finely grated. (or 1 big cup).
Jaggery : 3/4 big cup ( a little less than the quantity of coconut used).
Cashwenut : 1/2 cup finely powdered.
Cardmom : 1 tsp finely powdered.
Ghee : 2 tsp (** Note : home made for the one which has beautiful aroma)
In a flat bottom pan, add coconut and jaggery togather. Let it cook for 10 to 15 minutes,So all of the jaggery gets along with coconut. Keep stiring mixture.
Now, to this add ghee,cashwenut powder, and cardmom powder.Stuffing is ready.
For the modak:
Wheat flour : 2 Cups.
Salt : as per taste.
Milk : 1/4 cup.
Knead wheat flour,salt and milk into a dough something similar to chapati dough.(Water can be added while knead instead of milk, but milk kneaded dough gives more taste and make's modaks crispy).
Make small balls.Roll it into round shape (something like puri's).
Put a small amount around a 2 Tsp of stuffing, apply milk on the edge. Press into modak shape.
(Milk should be applied because it may so happen that the mouth of modak may open up while frying.)
Take reasonably good quantity of oil in frying pan, let it become hot. Fry modaks till brown.
Relish on modak for whole day.
Modak's are either fried or boiled. The stuffing for modak is either puran(made of jaggery and channadal) or coconut jaggery mixture.But i personally donot like modak madeup of puran.
Modak's should be stuffed with coconut jaggery mixture and should be deep fried.That crispness of the outer layer and sweetness of jaggerycoconut mouth watering.
Togather with modak some 4 other shapes are given.In our custom 5 shapes should be kept in thali, stuffing all goes same only shape is changed. I donot know why such shapes are made and what does it resemble. All these names are in konkani modak,bimbal,karambal,koronji,pooranwada(something like stuffing is made between 2 puri's).
All required for modak is :
For stuffing :
Coconut : 1/2 finely grated. (or 1 big cup).
Jaggery : 3/4 big cup ( a little less than the quantity of coconut used).
Cashwenut : 1/2 cup finely powdered.
Cardmom : 1 tsp finely powdered.
Ghee : 2 tsp (** Note : home made for the one which has beautiful aroma)
In a flat bottom pan, add coconut and jaggery togather. Let it cook for 10 to 15 minutes,So all of the jaggery gets along with coconut. Keep stiring mixture.
Now, to this add ghee,cashwenut powder, and cardmom powder.Stuffing is ready.
For the modak:
Wheat flour : 2 Cups.
Salt : as per taste.
Milk : 1/4 cup.
Knead wheat flour,salt and milk into a dough something similar to chapati dough.(Water can be added while knead instead of milk, but milk kneaded dough gives more taste and make's modaks crispy).
Make small balls.Roll it into round shape (something like puri's).
Put a small amount around a 2 Tsp of stuffing, apply milk on the edge. Press into modak shape.
(Milk should be applied because it may so happen that the mouth of modak may open up while frying.)
Take reasonably good quantity of oil in frying pan, let it become hot. Fry modaks till brown.
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