Time and servings
Time and servings
Ingredients
for stuffing:
- 2 tsp ghee / clarified butter
- 2 tbsp cashew / kaju (chopped)
- 2 tbsp almonds / badam (chopped)
- 2 tbsp raisins / kishmish
- 1 tsp poppy seeds / kush khus
- ½ cup dates / khajoor (finely chopped)
- ¼ cup milk
- ½ cup milk powder (full cream)
- ¼ cup coconut (grated)
- ¼ tsp cardamom powder
for dough:
- 1¼ cup water
- ¼ tsp salt
- ¼ tsp ghee / clarified butter
- 1 cup rice flour (fine)
Instructions
- firstly, in a large kadai heat 1¼ cup water, ¼ tsp salt and ½ tsp ghee.
- get the water to boil on medium flame.
- keeping the flame on low and add 1 cup fine rice flour.
- mix the flour well with water. do not worry if the dough is dry.
- turn off the flame, cover and allow to rest for 3-5 minutes.
- now transfer the rice flour mixture into large mixing bowl.
- when the flour is still hot, knead with your hand to form a smooth and soft dough.
- prepare the modak and place in steamer leaving gaps in between.
- cover and steam the modak for 10 minutes or till the shiny texture appears on them.
- finally, offer no sugar - no jaggery modak to lord ganesha and celebrate ganesh chaturthi.
Step-by-step
1
firstly, in a large kadai heat 1¼ cup water, ¼ tsp salt and ½ tsp ghee.
2
get the water to boil on medium flame.
3
keeping the flame on low and add 1 cup fine rice flour.
4
mix the flour well with water. do not worry if the dough is dry.
5
turn off the flame, cover and allow to rest for 3-5 minutes.
6
now transfer the rice flour mixture into large mixing bowl.
7
when the flour is still hot, knead with your hand to form a smooth and soft dough.
8
furthermore, pinch a small lemon sized ball and flatten it.
9
with the help of both thumbs start pressing the edges and create a dent in the centre.
10
slowly press from edges till it forms a cup.
11
start creating pleats with your index finger and thumb.
12
now scoop a tbsp of prepared dry fruit stuffing.
13
get the pleats together to form a bundle.
14
close the top by pinching and making it pointed. handmade modak is ready to steam.
15
now to prepare modak using the mould, grease the mould with ghee.
16
stuff a ball sized dough in centre and press to the walls of the mould.
17
leave a hole in the centre to stuff the stuffing.
18
now stuff a tbsp of stuffing and press tight.
19
seal it with a small piece of dough.
20
unmould the modak from the mould slowly.
21
place the modak in steamer leaving gaps in between.
22
cover and steam the modak for 10 minutes or till the shiny texture appears on them.
23
finally, offer no sugar – no jaggery modak to lord ganesha and celebrate ganesh chaturthi.
Dry fruit – khova stuffing
-
firstly, in a tawa heat ½ tsp ghee and roast 2 tbsp cashew, 2 tbsp almonds and 2 tbsp raisins.
-
roast until the dry fruits turn golden brown.
-
now add 1 tsp poppy seeds and roast well.
-
further, add ½ cup dates and mix well.
-
cook until the mixture combines well. keep aside.
-
now in a large kadai, heat 1 tsp ghee and add ¼ cup milk.
-
stir well making sure ghee and milk are combined well.
-
now add ½ cup full cream milk powder.
-
keeping the flame on low, stir continuously.
- the mixture starts to thicken.
- after 8 minutes, the mixture starts to separate from pan.
- keep mixing until it forms a lump; instant khoya is ready.
- add ¼ cup coconut and mix well.
- now add in roasted dry fruits and ¼ tsp cardamom powder.
- mix and mash until the mixture is combined well.
- finally, dry fruit stuffing for modak is ready. keep aside.
Video
Notes
- firstly, knead the dough well by adding ghee if required until it forms a smooth dough.
- also if the modaks break while you are pressing and creating a cup, do not worry. sprinkle hot water and ghee, knead well.
- additionally, vary the stuffing to your choice, you can also use store brought khova instead of preparing from scratch.
- finally, your hands with water before you start preparing no sugar no jaggery modak else it will stick to your hand.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/sugar-free-modak-recipe-no-sugar-jaggery/