Crispy, deep-fried Talniche Modaks is usually made on the first day of Ganesh Chaturthi, and during Ganesh visarjan as well.
For 33 years, Beena Godshalwar has been making these blue-ribbon modaks at home to offer as bhog.
She prefers to follow a time-tested, plain recipe that uses ghee and milk and no dry fruits for the stuffing, but when you bite into the modaks, they are delicious.
Beena and her family, who live in Andheri, north west Mumbai, invite two Lord Ganeshas home each year. In honour of each, she makes 21 of her signature Talniche Modaks -- an auspicious 42 in all.
Beena is an expert when it comes to Maharashtrian food and her daughter-in-law says Beena's home-made Vada Pavs are matchless. Her Prawns Koliwada is another Godshalwar home favourite.
Talniche Modak
Servings: 35-40
Ingredients
For the dough
- ½ kilo fine rava or sooji or semolina
- 3-4 tbsp maida or all-purpose flour
- 2 tsp ghee
- ½ cup milk or as required
- Ghee for frying
For the filling
- 3 cups grated fresh coconut
- 1½ cups sugar
- Pinch green elaichi or cardamom powder
- 3 cups milk
Method
For the dough
- In a large mixing bowl, combine the rava and maida.
Add the ghee, then add the milk and mix well.
Knead into a soft dough.
Cover with a moist cloth and let the dough rest for 2 hours.
For the filling
- Heat the grated coconut and sugar in a heavy-bottomed kadhai over low heat.
Add enough milk so the mixture is covered with milk.
Keep stirring until well combined.
Cook over low heat until the milk is absorbed into the mixture.
Keep stirring so the mixture does not burn or stick to the bottom.
Add the elaichi powder and mix.
Take off heat and set aside.
To assemble
- Knead the dough again.
Add some more milk if needed to make it soft.
Divide it into about 40-42 equal portions.
Roll each portion into a small ball.
Flatten each ball, and shape it like a poori.
Stuff 1-2 tbsp of the filling into it.
Slowly start pleating the edges and bring them together to form a potli.
Repeat the process with the remaining balls.
To fry
- Heat enough ghee to deep-fry the modaks in a large heavy-bottomed kadhai.
Fry the modaks in batches.
Keep flipping so they fry evenly.
Drain from the ghee once golden brown.
Transfer onto a thick paper towel-lined plate and don't use tissue paper or a paper napkin to drain the ghee from the modaks or it will stick to the modak.
Serve.
