Garden Of Arts Ganpati Modak Mould/Modak Maker/Modak Sancha of Plastic Set of 2

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Mawa (Khoya): I always use the ready store-bought khoya for the sake of convenience. It is easily available in any Indian grocery stores’ frozen section (next to paneer and dairy stuff). Shape them while still the mixture is warm. If you let it cool down then you won’t be able to shape right.

Always make sure the dough | kozhukattai maavu is made soft and pliable. If you make it tough, then it will be hard to roll. Idiyappam flour - Use homemade rice flour (slightly roast without changing color) or any good quality fine processed flour. Puttu flour or Thai rice flours (not glutinous ones, regular rice flours) works too if you can reach. Add jaggery, cardamom, and roasted poppy seeds. Cook until they blend together and ooze out a little liquid, about 2-3 minutes. Do not overcook. You just want the jaggery to mix well with the coconut and not have any lumps. I would recommend gratin g the jaggery or break into very small pieces. There should be no lumps of jaggery in the filling.

Chocolate Modak (Step-by-step photo instructions)

Now remove this to a bowl and let it cool for 15 mins. Once it is cooled, add in 1 tsp of oil and make it into a soft dough. Here is the Modak recipe made of rice flour shells filled with a succulent mixture of jaggery and coconut. It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite.

While the mixture is still warm, apply some ghee and warm water to your hands and knead it until it is soft, about 5-7 minutes. The dough should not look patchy or crumble. You will need to add 2-3 tablespoons of warm water to get the perfect smooth dough. Optionally, you can add a couple of teaspoons of warm milk while kneading the dough, which will make it extra soft. Steamed :a healthy version of modak which tastes delicious with different sweet fillings inside. The steamed version popularly called as ukadiche modak. You can steam it in Instant pot also. Step 4 – Grease the modak mold with some ghee, melted butter, or neutral oil. Now, take a small portion of the chilled chocolate mixture and press it inside the mold using your thumb or index finger. Trim off the excess mixture from the bottom and sides and then gently demould. You have the modak shape, place it on a plate and chill again and they are ready to serve. Similarly, make all the chocolate modaks and refrigerate them until chilled. This step will help them set. Once chilled, modaks are ready to serve. Arrange chocolate modak in a serving tray. These stay fresh for up to 1 week. Ukadiche" literally means steamed. Ukadiche Modak is similar to dumplings, with an outer layer of steamed rice flour dough and a sweet filling of fresh coconut and jaggery. After shaping and filling the dumplings they are then steamed which gives them a soft melt-in-the-mouth texture.Coconut : Fresh grated coconut is recommended for this recipe. We can use desiccated coconut as well when fresh coconut is not available. Coconut powder or milk in place of grated coconut is not recommended even though we can use as it may not taste perfect! Modak Peda - perfectly easy to make yet it’s always a showstopper at Ganesh Chaturthi bhog. It’s made with 4-ingredients and is nothing but the popular kesar peda turned into the modak shape. Garnish – I didn’t garnish them, because they look pretty shiny and festive on their own. But if you wish, you can garnish them with rose petals, edible silver/golden leaves, or pistachios. The rice flour used must be very fine. It is best to sieve the rice flour to make sure there are no big chunks. This is an optional step if you are using very fine rice flour. Well, unless you are particular about the shape, we can make it with hand. I have given method to make modak with and without mould, hope you find it useful. 6. Is Kozhukkattai and Modak the same?