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To begin with here's a recipe that the elephant God is said to be especially fond of -- Modak, one of the most important offerings made to Lord Ganesha during the 10-day festival.
Here reader Charulatha Rao shares a step-by-step procedure to make Khoya Modak:
Preparation time: 10 minutes
Cooking time: 8 to 10 minutes
Makes: 7 to 8 small modaks
Ingredients
- 1 and 1/2 cup khoya/mawa
- 1/2 cup powdered sugar
- 1/4 tsp cardamom powder
- Few saffron strings soaked in 2 tbsp milk
- Ghee to grease the mould
Method
Crumble or grate the khoya.
Heat a pan on a low flame. Add khoya.
Keep stirring continuously for 4 to 5 minutes till it leaves the sides of the pan.
Cook on a low flame till the mawa becomes like a dough. It should not take more than 5 minutes.
Transfer the khoya to a mixing bowl. Let it cool. Add powdered sugar, cardamom powder and saffron. Mix well. 
Knead it into a smooth dough.
To make the modaks, grease the mould with ghee.
Take a small portion of the mawa mixture and place it in the mould.
Level the bottom of the mould.
Close the mould tightly and remove the excess mawa mixture from the edges of the modak mould.
Remove carefully and arrange it on a plate.
Delicious and rich khoya modaks are ready to be served.
Notes
- Heat khoya on a low to medium flame else it might get burnt or change colour. You can use non-stick pan or kadai.
- You can store the modaks in the refrigerator for up to two days.
- If the khoya/mawa mixture becomes too dry or crumbly, add few teaspoons of milk and knead again to make a smooth dough.
- If the mixture is sticky or wet, add some milk powder or refrigerate dough for 1 hour and then shape modaks out of it.
- I added half cup of powdered sugar. If you prefer less sweet, you can add just 1/4 cup of sugar.
Photograph: Charulatha Rao
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ALSO SEE
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- Ganpati recipes: Sundal, Mango Sooji Sheera, Tendli Bhaat
Have an interesting Ganpati recipe to share? Write in to us at getahead@rediff.co.in (subject line: 'Ganpati recipes') with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.
