Modak can be made in various ways. You can make flavorful Steamed wheat flour Modak on any festive or special occasion. Modak is a special delicacy from Maharashtra you can make it anytime. Offer it as a bhog/ Prasad to Lord Ganesha.
Modak is the favourite food of Lord Ganesha. They are especially prepared during Ganesh Chaturthi (Vinayaka Chaturthi) and Sankashti Chaturthi.
Modaks are usually prepared with Wheat flour OR Rice flour for the cover. The filling for both these types of Modaks is same.
Here for this modak recipe , we are using wheat flour. These are a bit easier compared to the ones prepared with Rice flour, those are popularly known as ukdiche modak
It is also a tradition to pour a spoonful of Ghee on top of the steamed wheat flour modak before eating it. It tastes heavenly.
steamed wheat flour modak
INGREDIENTS
Wheat flour – 1 cup
Fresh coconut – 2 cups
Jaggery – ¾ cup
Ghee – 1 tbsp + 2 tsp
Almonds /cashews – 10 (finely chopped )
Green Cardamom PWDR – ½ tsp
Salt to taste
DOUGH FOR THE COVERING [ It is better to first knead the dough for the outer cover so that it can rest and get a nice texture. ]
Take 1 cup wheat flour in a mixing bowl. Add 2 tsp ghee + wheat flour + salt. Mix well.
Gradually add water [less than ½ cup ] and start kneading .
Knead soft dough . Cover and keep the dough aside for 20 to 25 minutes .
steamed wheat flour modak
STUFFING
Heat a pan add 1 tbsp ghee to the pan and let it melt.
Add coconut + jaggery .
Stir and cook on low flame and let the jaggery melt.
Once the jaggery melts add chopped almonds and cardamom powder. Mix it.
Turn off flame and transfer to a plate. [ Do not cook for long or else the jaggery will harden. ]
METHOD
Knead the dough a min before we begin
Grease your hands ,take a small portion of the dough , and roll it into a smooth ball .
Apply a little oil on the board and then roll the puris
Roll it out like a poori in 2.5 inch to 3 inch in diameter.
Once rolled, place little stuffing.
Make close pleats on the edges, then join the pleats giving a pointy top.
TIP – While rolling make sure you do not roll them too thin. Keep it a little thick in the center and thin at edges.
If you roll them too thin then the covering will burst open while steaming
Cover and keep till use .
Bring water to boil in a steamer .
Grease the steamer plates and place the modaks .
*sprinkle little water all over the modaks.
Cover and steam the modaks for 12 to 15mins [ depending on the thickness of the covering ]
Once done the modaks have a shiny texture.
To make the modaks more yummy , drizzle little ghee over the hot modaks .
