Sweet recipe of MODAK from Maharashtra
Healthy sweet recipe from Maharashtra
This is one of the famous sweet in Maharashtra which is authentic traditional recipe and also healthy.
Table of Content |
What is significance of Modak? |
One of the myths about Lord Ganesha and Modak. |
What is MODAK? |
Recipe of steamed Modak/ Ukadiche Modak |
Recipe of Fried of Modak |
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What is
significance of Modak?
Modak is
very traditional and famous recipe in Maharashtra, India. Modak is considered
to be a favorite sweet of Hindu deity, Ganesha. From this he gets the name
‘Modakpriya’ in Sanskrit language. On the first day of Ganesh Chaturthi , it is
custom to prepare and offer 21 or 101 Modak to Lord Ganesha. The first day usually puja concludes with the
offering of Modak. Ganesh Chaturthi is one of the most significant festivals
among the Hindus. It marked with much enthusiasm in different parts of India. Food
plays major role in Ganesh Chaturthi as in every festival. Devotees prepare
various delicious sweets to offer to their beloved deity. But the lord
Ganesha’s favorite is Modak so this is the must and should Prasad(offering)of
first day of Ganesh Chaturthi.
One
of the myths about Lord Ganesha and Modak
Once Lord Shiva visited Anusuya, the wife of an ancient Rishi (sage)
named Atri at their home in the jungle. Lord Shiva was hungry and asked to be
served food at the earliest Anusuya. Conversely, said that she would serve Lord
Shiva only when Bal Ganesha’s hunger had been replete.
Lord Shiva annoyed by this. He controlled and
waited to eat while Bal Gnesha was served wide array of food items. Bal Ganesha
had everything whatever served to him but still his hunger not satisfied. Then
Bal Ganesha’s mother Parvati too surprised by this. But, by realizing that Lord
Shiva would not have anything to due to Ganesha’s insatiable hunger. Then
Anusuya served the little lord a single piece of sweet. After eating that sweet
Ganesha let out a loud burp. Hence, indicating that he was finally full. Surprisingly
one sweet was enough for him lord Ganesha’s burp was accompanied by Lord
Shiva’s 21 burps!
Now Goddess Partvati was very curious to know
this sweetenes food item which instantly fills Bal Ganesha’s hunger. When she
learnt that it was Modak. Goddess Parvati expressed her wish that lord
Ganapati’s devotee must offer modak to Ganesha which has carried on across
generations ever since.
Goddess Parvati was curious to know what this sweetened food item was
that instantly filled Bal Ganesha’s stomach. When she learnt that it was a
modak, Goddess Parvati expressed her wish that Lord Ganpati’s devotees must
offer modaks to him, which has carried on across generations ever since.
Offering ti
Lord Ganesh usually concludes with an offering of 11 or 21 Steamed handmade
modaks. On Sankashti Chaturthi (forth day after full moon) which occurs every
month and Angaraki Chaturthi, this Steamed Modak is an erring to the lord.
What is
Modak?
This is
Maharashtrian recipe. It is called in Marathi “Ukadiche Modak” (translate as
steamed modak)
Modak is an
authentic traditional sweet recipe. It can also call sweet dumpling. Or else we
can say kind of sweet momos. It is made of two layers, outer covering is made
of rice flour and inner stuffing is a mixture of fresh coconut and jaggery.
Recipe of Steamed Modak
Ingredients
1. One Fresh
grated coconut
2. Jaggery
powder. It should be in same proportion
to grated coconut.
Here you
measure the coconut with the cup if it is 2 cups then take the same amount of
jiggery.
3. 1 tb
spoon poppy seed
4. 1 tsp
cardamom powder
5. Rice
flour 2 cup. (Rice flour should be finely powdered.)
6. Four
table spoon of ghee
7. Two cups water
8. Pinch of
salt
Procedure
Stuffing
1. Heat a
pan. Add 2 tb spoon of ghee. Add poppy seeds and briefly fry them on low flame
till you get nice aroma. If they are not available where you live you can skip
them.
2. Next add
freshly grated coconut. Stir for a minute. Don’t make it too dry.
3. Then add jaggery. You can adjust the jaggery as pr your taste. If you prefer lesser sweet you can reduce he jiggery or you can add more if you like more sweet.
4. Stir it
well and began to cook on medium flame. As jiggery melts the mixture becomes
loose and runny.
5. Add
cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes. Cook it
till the moisture evaporates and the mixture thicken. The cooking time depends
upon how much moisture your coconut and jiggery has. So you should keep eye on
it.
6. As the
mixture thickens keep aside and let it cool.
[NOTE: If you want to add any dry
fruits like Cashew, almond, or raisins you can add as per your wish.]
Covering /shell
1. Take a
deep pan. Add water. Let the water boil and then add 1 tb sp of ghee, pinch of
salt.
2. Add rice
flour. Mix it well and quickly. Once it starts coming together close the lid
and keep it for 2-3 minutes.
3. Then off
the stove and keep aside for 15 minutes.
4. Then
start kneading the dough with your palm. If it is still hot keep open for a
minute and wet your hand with cold water. Then start kneading it. Knead it
properly. There should not be lumps of
rice flour.
5. Dough
should be very soft; if you press the finger softly it should leave a mark.
This kneading process is very important as it helps you to shape your modak
properly. Otherwise the modak may get
cracks at the time of steaming.
6. After
kneading the dough make small balls of it.
8. Using two
hands (thumb and fingers) gently press it and keep shaping it.
10. In the center, add 1 table spoon of stuffing.
11. Now
using your thumb and first finger, start pinching the little edges. Shape the
edges into flower pattern. Then bring together all the edges and join them.
Remove extra portion of the dough from the top. (If the dough sticks you can
apply oil or rice flour to your palm.)
10. In his way
complete all the modaks.
You can use
ready modak moulds. They are usually available in shops and market.
11. Heat
water in the steamer. Meanwhile, place a banana leaf on the steamer plate.
Place the steamer plate inside the steamer and put modak how much you can place
on the banana leaf.
12. Cover
the steamer. Steam it on medium flame for 12 minutes. Repeat the step 11 if you
have more modaks.
13. Now your
delicious modaks are ready. Serve it warm with a drizzle of ghee.
How to make
modak in moulds?
If you are
not able to shape the modak manually then you can buy modak mould and it will
be easy to make modak.
Let’s see
how to use mould to shape modak.
1. Grease the
mould inside of the mould using ghee or oil. Take a small ball from the dough.
2. Add that
dough ball into the mould. Press it tightly and make the hollow center. Use
your finger to shape it.
3. Add
stuffing and slightly press it.
4. Take a
little dough and seal the open part from downside.
5. Open it gently.
And remove the modak . In this way you can prepare the all modak.
6. Next you
have to steam the modak in the same way as given above.
Recipe
of Fried of Modak
Stuffing
Stuffing of
the modak is as same as for the steamed Modak.
Ingredients
for covering
1 cup all
purpose flour
½ cup
semolina
Pinch of
salt
2 tb spoon
oil
Water as per
need
Procedure
1. Take all
purpose flour, semolina and salt in a bowl. Add oil. Mix by rubbing between your
fingers and thumb. This will help you to make the outer layer crisp.
2. Now add
water little by little and start kneading dough.
3. The dough
should be smooth but not too much. Cover it and rest for 10-15 minutes.
4. After
10-15 minutes make small balls of the dough. And shape it of modak. {To shape modak see the steps 7 to 11 of
steamed modak.}
5. After
shaping all modak, you can deep fry it in ghee or regular oil on low flame. It should
be golden brown in colour.
Thus your
fried Modak is ready to serve warm with drizzle of ghee.
This sweet
is really mouth watering and of course very healthy.
Hope you have enjoyed the recipe and I know you are
tempting to eat such sweet and healthy recipe. So go and start to prepare. I promise
your family will love it.
I love modak
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