Quick Modak Recipe!
Running late on your Ganesh Chaturthi preparations, but don't want to settle for store-made sweets?
Well, cooking should be the last of your concerns. This simple and time-saving modak recipe will have your favourite dessert ready on the table in no time.
Ingredients
For The Stuffing
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Grated coconut: 1 cup
Sugar: 1/2 cup
Grated low fat mawa (khoya): 2 and a 1/2 tbsp
Chopped cashewnuts (kaju): 1 tbsp
Chopped pistachios: 1 tbsp
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Almond (badam) slivers: 1 tbsp
Cardamom (elaichi) powder: 1/2 tsp
For The Dough
Whole wheat flour: 1 cup
Semolina (rava): 1 tbsp
Ghee: 2 tbsp
Salt: A pinch
Oil: For deep frying
Method
For the stuffing
- Combine the coconut, sugar and mava in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minute or till it turns light brown in colour, while stirring occasionally.
- Add the nuts and cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Divide the mixture into 11 equal portions. Keep aside to cool completely.
For the dough
- Combine the whole wheat flour and semolina in a deep bowl and mix well.
- Heat the ghee in a small non-stick pan on a medium flame for 2 minutes or till it is smoky hot.
- Then add it to the flour mixture, along with salt, and mix well using a spoon. Knead it into a semi-stiff dough using enough water. Divide the dough into 11 equal portions.
- Roll a portion of dough into 75 mm. (3") diameter circle, place a portion of the prepared stuffing in the centre.
- Pinch it all over the circumference at regular intervals, and bring all the pinched sides together in the centre and seal it.
- Heat the oil in a deep non-stick pan, deep fry a few modaks at a time, till they are golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately.
