Ganesh Festival Special Recipe: Easy Modak Recipe

We all know that MODAK’S and LADOO’S are Ganeshas favourite dishes and no Ganesh Chaturthi is complete without sweets and delicious food,so everyone love this festival.

cheese-modaks-Ganesh Festival Special Recipe-Easy Modak Recipe

RAVA MODAK or SEMOLINA MODAK

Ganesh Festival Special Recipe: Easy Modak Recipe

1-mix the powdered jiggery with the coconut in a pan or kadai. keep the pan or kadai on a low flame. stirt the mixture.

2-the jageery would start melting at first,later it will continue to cook. Cook this filling mixture till the jagerry starts thickening and it starts to appear dry.

3-don’t over cook as then mixture would become dense and hard,keeping aside for cooling the filling,as the filling cools it will thicken.

4-take water in a sauce pan or any pan,sprinkle some oil and salt in it.

5-bring the water to a rolling boll.

6-add the semolina or rava to the water.

7-stir with a wooden spatula or spoon till all th semolina has been incorporated in the water,mix really well.

8-keep this pan on low fire for 5-6 minutes. continuously stir so that the rava does not stick and get burnt. after 5 minutes switch off the flame. taste a pinch of the dough,if the semolina feels undercooked,then cook for a few more minutes.cover the pan for 5-6 minutes.

9-the dough would be still hot when the kneading has to be done,if you cannot manage the heat,then let it cool for a few more minutes. knead well and make a smooth dough. when kneading apply some oil on your palms. there should be no lumps in the dough after kneading.

10-now take a lemon sized ball from the dough.

11-flatten the dough ball on the palm of your hands.

12-or press the edges with your fingers and keep on moving the dough in a circle.

13-place a few spoonfuls of the coconut-jagerry mixture filling in the center.

14-pinch the edges and bring the fluted edges in the centre.

15-join the centre and pinch off the top. tapper the top. make the modaks in a similar way.

16-these modaks are done now and you don’t need to steam them further. serve the semolina modak to Lord Ganesha.

About Abhigya Mehra

Abhigya Mehra is a freelance writer from New Delhi, India. As an avid traveler and a gourmet-food aficionado, she publishes reviews, Gift Ideas, popular occasions, festivals Blog & Articles. | Food Lover

Leave a Reply

Your email address will not be published. Required fields are marked *