This Ganesh Chaturthi, make modaks at home

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