A modak (मोदक) is a sweet dumpling popular in Western and South India.Modak has a special importance in the worship of the Hindu god, Ganesh. Modak is believed to be his favorite food and hence is also known as modakapriya.During the Ganesh worship ceremony,known in India as Ganesh Chaturthi the puja sometimes concludes with an offering of modaks to the deity and as prasad. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed.l
Ingredients :
For outer Covering
- 3 Cups Whole wheat Flour
- 1 teaspoon salt
- 1 tablespoon warm ghee
- Water to knead the dough
- 4 Cups Grated Coconut
- 2 Cups Powdered Jaggery
- A pinch of salt
Method :
For stuffing :
Take the coconut and jaggery in a heavy bottomed pan. Keep on stirring the mixture on low flame. When the mixture becomes fairly dry and turns a shade darker, take off heat. Let it cool.
Take the coconut and jaggery in a heavy bottomed pan. Keep on stirring the mixture on low flame. When the mixture becomes fairly dry and turns a shade darker, take off heat. Let it cool.
For outer covering :
Mix all the ingredients except water mentioned in covering ingredients. Warm ghee should be rubbed nicely with the flour. Add little little water and make a stiff dough. Stiff dough will make the modak covering crunchy. Keep the dough aside atleast for 1- 2 hours before making modak out of it.
To make modak :
Take small balls of the dough, roll it into small puris. To make the modak crispy the puri should be thin.To make modak of same size cut out the puri with a round shaped cutter.Now spread spoonful of stuffing over the puri.Fold the edges and gather them in the center. Seal it properly.
Heat oil and deep fry the modaks. The oil should not be too hot as the modak can get burnt and remain uncooked from inside.Stir them at regular intervals to make sure that they are cooked from all sides. Serve them hot.
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