Three exciting modak recipes from Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani, a chain of thali restaurants serving Rajasthani food.
Go all out and treat yourself to some yummy modaks this Ganesh Chaturthi.
The irresistible Pista Modak gets its green colour from the khus khus syrup and is flavoured with sliced pistachios.
The super indulgent Dry Fruit Modak has the goodness of dates, figs, almonds, raisins and coconut.
The Chana Dal Modak has a tasty filling of coconut and jaggery.
Pista Modak
Servings: 6-8
Ingredients
- 200 gm mawa or khoya or milk solid
- 100 gm sugar
- 10 gm sliced almonds
- 30 gm sliced pistachios
- 30 ml khus khus syrup
- 2 gm green elaichi or cardamom powder
- Chopped nuts, for the garnish
- Rose petals, for the garnish
Method
- Warm the mawa in a heavy-bottomed pan or kadhai over medium heat.
Once the mawa comes to a pliable consistency, add all the other ingredients.
Stir well, allow the sugar to melt, take off heat and let the mixture cool.
Stuff balls of the mixture into a modak mould and spread out evenly.
Release the mould, remove the modak and garnish it with chopped nuts and rose petals. Repeat for the balance mixture
Serve.
Dry Fruit Modak
Servings: 6-8
Ingredients
- 15 dates, seeds removed
- 10 dried figs
- ¼ cup raisins
- ¼ cup almonds
- ¼ cup pistachios
- ¼ cup desiccated coconut
- 4 green elaichi or cardamom pods, powdered without the outer covering
- 1 tsp ghee
Method
- Finely chop the dates, figs and raisins.
Roughly chop the almonds, pistachios and walnuts into small pieces.
- In a heavy-bottomed pan over low heat roast the desiccated coconut till light brown.
Transfer into a large bowl and keep aside.
- Roast the chopped nuts in the same pan until light brown.
Transfer to the bowl with the roasted coconut.
- Heat the ghee in the same pan and add the chopped dates, figs and raisins.
Stir fry for a few minutes, take off heat and let it cool.
Transfer the roasted dry fruit into a blender and grind to a coarse mixture.
Add this to the bowl with the coconut and chopped nuts.
Mix well and using your hands make small lime-sized balls of the mixture and then shape each like a fig.
Store the modaks in an air-tight container at room temperature. Should last for about 4-5 days.
Chana Dal Modak
Servings: 6-8
Ingredients
For the dough
- 1 cup rice flour
- Pinch of salt
- Hot boiling water
- 2 tsp oil/ghee + more for greasing
For the filling
- 1 cup sarkarai or gud or jaggery or palm sugar
- 2½ cups + ½ cup water
- 1 cup chana dal
- 1 cup grated coconut
- 1 tsp green elaichi or cardamom powder
- 1 tsp ghee
- Dash ghee and jaggery for garnish
Method
- Soak the chana dal for 2 hours and then wash and drain.
- In a pressure cooker cook the chana dal with the 2½ cups of water for 4 whistles and then simmer for 5 minutes.
Take off heat and let the steam escape by itself.
Open the cooker and keep it aside.
- Melt the jaggery along with the ½ cup water in a heavy-bottomed saucepan kept over low-medium heat.
Take off heat. Strain the jaggery using a sieve to remove all impurities.
Pour the jaggery back into the saucepan and cook over medium heat.
Add in the coconut, cooked chana dal and mix well.
Keep cooking until the mixture starts to thicken ad the dal is coarsely mashed.
Add the cardamom powder, ghee and give it a good stir.
Once the mixture thickens, take off heat and let it cool.
Divide into equal parts and roll into small balls.
Set aside.
For the dough
- Heat about a cup or so of water in a saucepan along with salt and 1 tsp of the oil.
When the water begins to boil, add the rice flour and mix.
The mixture will turn into a sticky dough.
Take off heat, let it cool, add 1 more tsp of oil and knead into a smooth dough.
Place the dough in a greased modak mould and spread it evenly, leaving the centre hollow for the filling.
Add the filling and shut the mould. Release the mould and your modak is ready.
- Apply a little oil/ghee on a soft cloth or muslin cloth and place all the modaks in it and wrap.
Steam in a steamer or in a sieve covered with a lid over boiling water for 5-6 minutes and serve warm with dabs of jaggery and ghee for garnish.
