Steamed Modak Recipe for Ganesh Chaturthi

By : Purple Kaddu Posted on : August 28, 2014

Ganesh Chaturthi is just around the corner and it’s time where every household is gearing to welcome their favorite deity. The festive preparation which starts with cleaning and dusting of the house - results in reducing few kilos/inches. However, the tradition also lets oodles of sugar sneak into our diet through the various sweet offerings that are made. The most common amongst this offering is the Modak, which is considered to be the favorite of our beloved deity.

Here's a healthy twist to the traditional Sweet Steamed Modak

Ingredients:

For the Dough (Outer Cover):

1 cup Rice flour *(use freshly homemade)

1 handful Maida (optional)

1 cups Water

A pinch of Salt

1 tsp Ghee

For the filling:

½ cup White Sesame seeds/ Groundnuts

½ cup Regular White Oats

¼ cup Jaggery Powder

¼ cup Deseeded Dates

1tsp Cardamom Powder

Preparation:

To prepare rice flour at home, Soak rice for 3-4 hours. Drain the water completely and spread on a cloth to dry for another 2-3 hours. Grind it to a fine powder and sieve the flour to avoid any granules.

In a deep pan, add 2 cups of water, salt and ghee, cover with a lid and let it boil. (In case maida is not used, then the measure of water should be equal to measure of rice flour).

Reduce the flame; add rice flour and maida to it. Mix the flour with water. Cover it with lid and let it come to the room temperature but still warm.

Remove the dough onto a plate, grease your palms with little ghee and knead it into a soft, lumpy free dough. This helps in making smooth and crack free modaks.

For the filling, dry roast sesame seeds & oats over medium flame for 3-4 mins until they smell nice.

Grind the mixture to a powder and add grounded or powdered jaggery & dates to it and run it again in the blender to get a uniform mixture.

Grease your hands and divide the dough into small sized balls. Roll each balls to poorishape(round disc).

Place this on the palm and add a spoonful of the fillings in the center. Gather the tip together in tiny pleats and press lightly to form a cone at the top.

Dip the base of the modak slightly in water and place it in a greased plate which fits in the cooker/steamer without whistle cook for 8-10 mins. The outer cover would be bit shiny and light colored. Keep them covered.

Serve hot!