Modak is a famous Indian Sweet mostly prepared during the occasion of Ganesh Chaturthi. I made this with a twist of Date palm jaggery or Nolen Gur
For the Outer Layer of Nolen Gur er Modak:
- Rice Flour: 1 Cup
- Ghee/ Clarified Butter: 1 Tsp.
- Boiling Water: 1 Cup
- Salt: ½ Tsp.
For the Stuffing of of Nolen Gur er Modak:
- Grated Coconut: 1 Cup
- Liquid Date Palm Jaggery/ Nolen Gur : 2/3 Cup (adjust as per your taste bud)
- Cashew nut: 10-15
- Raisin: 10-15
- Poppy Seed: 1 Tsp.
Making of the outer layer:
- [url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2015/12/Making-of-the-Outer-layer-of-Modak-300x200.jpg"][/url]
- Start boiling 1 Cup and 2 Tbsp. Water in high flame and add Ghee and Salt to the boiling water.
- Now add 1 Cup of Rice Flour to the boiling water cook for 1 minute in low flame. Mix the Flour with water while cooking it with the help of a spatula.
- Switch the flame off and cover the bowl with a lid for 5-7 minutes.
- Open the lid after pre-mentioned time and using a spoon mix it properly. When the mixture comes to almost room temperature knead it for 1 minute to make a non-sticky dough. Don’t over knead.
- Cover the dough with a wet cloth.
Making of the Stuffing:
- [url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2015/12/Making-of-Modak-Stuffing-300x200.jpg"][/url]
- Dry roast Poppy seeds in a heavy bottom pan and add then add Nolen Gur and mix properly.
- Cook for 5 minutes in medium flame till Gur solidifies a bit.
- Now add freshly grated coconut and Cashew nut and Raisins and mix properly with a spatula.
- Switch the flame off after 2-3 minutes of cooking when the mixture is nor liquid neither dry.
Making of the Nolen Gur er Modhak (Stuffing and Steaming):
- [url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2015/12/Making-of-Modak-300x200.jpg"][/url]
- Divide the Rice Flour dough into 10 parts and make lemon size ball from each part.
- Take one Rice Flour Ball and flattened it using your hands to make a small flattened round disk.
- Now put 1 Tbsp. of Stuffing on the middle of the flattened disk and take all the edges of the disk together to close the Modhak. Give it a shape of a temple as shown in the picture.
- Using the same process make rest of the Modak.
- If you are available with a Modak Mould then use that to prepare Modak to give those proper shape.
- Heat a steamer with sufficient water in it.
- I have used a big bowl and boiled around 1.5 litre water in it and then steamed Modak placing those on a Bowl with holes.
- I finally placed the bowl in the top of the Bowl with boiling water and then covered with a lid.
- Steam Modak for 10-12 minutes in medium flame. You can use pressure cooker to steam Modak as well.
- I have served my Nolen Gur er Modak to our cute Gannu Dada on the occasion of Ganesh Chaturthi!
- [url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2015/12/Modak-on-Ganesh-Chaturthi-300x200.jpg"][/url]
Don’t overcook Jaggery else the stuffing would turn stiff.
In case you are not able to make plates while shaping the Modak then apply some water in your hand and then proceed.
Be careful while stuffing the Modak and seal it properly.
- Category: Sweet
- Cuisine: Indian