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FOOD & DRINKS

This Ganesh Chaturthi, make modaks at home

Life&More September 7, 2018
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PISTA MALAI MODAK

Ingredients
100g grated coconut
40g bowl sugar
15g pistachio
15g pure ghee
A pinch of cardamom powder
50g malai or condensed milk
80g rice flour
15g ghee

Method
For stuffing

  • Heat ghee in a pan.
  • Add grated coconut, sugar, jiggery cardamom and pistachio. Mix thoroughly.
  • Cook till all moisture from the sugar and jiggery begins to dry.
  • It takes about 10 to 15 minutes for the mixture to dry on low flame.
  • Do not overcook as it will harden up and lose its taste.
  • Stir every 2 to 3 minutes till it turns golden yellow.
  • After mixture is ready add malai (condensed milk to the mixture).

For filling

  • Boil water.
  • Add 1 tsp of ghee to the flour and mix it thoroughly.
  • Add 1 tsp of ghee in the boiling water.
  • Add the dough to the boiling water. Lower heat. Mix well.
  • Cover the vessel keep it for 5 minutes on low flame to let the rice cook.
  • Knead the dough into a smooth paste without lumps.
  • You need to knead it while it is still hot. You may apply some oil or ghee on your palms.
  • If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.

For making final modaks

  • Apply pinch of oil/ghee on your palms and make small balls of the dough.
  • Flatten it to give it the shape of a katori or cone.
  • Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.
  • The edges of the katori will now look like the petals of the flower.
  • Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.
  • Take a leaf of banana or a soft cloth like muslin, and apply bit oil/ghee on it and place it in the steamer pan.
  • Place all the modaks on the leaf or cloth and close the lid.
  • Steam it for 5 to 6 minutes and turn off the flame.
  • Your delicious modaks are ready to be served.

Recipe by Chef Sujeet Singh, Radisson Noida Sec 55

 

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