Modak Recipe, Steamed Wheat Modak
Modak is the favourite food of Lord Ganesha. They are especially prepared during Ganesh Chaturthi (Vinayaka Chaturthi) and Sankashti Chaturthi. Modaks are usually prepared with Wheat flour or Rice flour for the cover. The filling for both these types of Modaks is same. This is a modak recipe using wheat flour. These are a bit easier compared to the ones prepared with Rice flour, those are popularly known as ukdiche modak in marathi. If you are looking for more recipes for Ganesh Chaturthi check out Fried Modak, Churma Ladoo and Naralachi Vadi.
- OUTER COVER
- Sifted Wheat flour- 2 cups
- Oil as required
- Salt as required
- Water for kneading the dough
- Freshly grated Coconut - 2 cups
- Sliced jaggery - 1.5 to 2 cups
- Glee - 2 tbsp
- Cashewnuts - 7 to 8 (broken into pieces)
- Golden Raisins - 10 to 15
- Cardamom - 4 to 5 (peeled and powdered)
TIP: It is better to first knead the dough for the outer cover so that it can rest and get a nice texture.
For making the outer cover of the modaks:
- Take the wheat flour in a plate or bowl
- Mix salt and oil in the wheat flour. Mix well so that the oil gets applied evenly in the flour.
- Add water in parts and start kneading the dough. Remember that the dough required for modaks is a little harder as compared to the dough used for chapatis. It is similar to the dough required for making puris.
- Use some more oil if required
- Keep kneading the dough till it gets a smooth texture.
- Cover it with a vessel or cloth and let it rest for 15-20 minutes while you prepare the filling for the modaks.
For making the filling for the modaks:
- Heat ghee in a kadhai.
- Once the ghee is hot, add the grated coconut into it.
- Keep stirring the grated coconut on a medium heat till it turns light brown.
- Once light brown,add gud/jaggery and keep stirring so the mixture doesn’t get burnt and the jaggery melts and mixes well.
- You will see the mixture becoming moist. Keep stirring.
- Add dry fruits. Mix well.
- Add cardamom powder. Mix well.
- Mix only till the moisture begins to dry up
- Do not cook for long or else the jaggery will harden. Here we have to find a right balance.
- Put off gas flame and take out the mixture. Let it cool down.
- Knead the dough a couple of times before we begin to make puris in which we will fill the mixture
- Make medium size dough balls and keep aside
- Apply a little oil on the board and then roll the puris
- While rolling make sure you do not roll them too thin. Keep it a little thick in the center and thin at edges.
- If you roll them too thin then the covering will burst open while steaming
- Place puris on a plate that’s greased with little oil. You can keep them covered with a moist cloth.
- Take a puri, fill the mixture and start making modaks as shown below. Or watch the video of modak recipe below.
- You can use an Idli steamer as shown in the image 1 below
- Or you can take any vessel, fill it with water. Place a strainer on top. Grease the strainer with some oil so modaks don’t stick to it. Place modaks, keep a lid and steam.
- Steam for 8 mins
Home made steamer – cover it with a lid
TIP: Be careful when you open the lid as the steam will be hot.
Take out modaks one by one. Enjoy them hot. It is also a tradition to pour a spoonful of Ghee on top of the steamed modak before eating it. It tastes heavenly.
Hope this modak recipe helps you make some delicious modaks for Bappa. Do try and share your thoughts in comments section.
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Ganpati Bappa Morya!!!