Steamed modak recipe which served for Ganesh Chaturthi and also lord Ganesh favorite food. So here discussed with step by step procedure for special of Ganesh Chaturthi. This steamed modak is one of the most famous modak variety made during Ganesh Chaturthi festival special Steamed Modak recipe. This year Ganesh Chaturthi is starting on 5 September 2016 and as usual, will last for 10 days.
Table of Contents
Ingredients to prepare Steamed modak recipe
(Here, 1 cup = 250 ml)
1. Items required for the outer modak covering:
- Rice flour : 1 cup
- Water : 1.5 cups
- Oil or Ghee : ¼ tsp
- Salt : As per taste
2. Items required for the inner sweet filling:
- Fresh grated coconut : 1 cup
- powdered or grated jaggery : ¾ cup [Which has used for a sweeter taste, can also join up to 1 cup of powdered jaggery]
- Cardamoms: 3 to 4 or about ¼ tsp cardamom powder
- Nutmeg powder or grated nutmeg : A pinch for taste (Optional)
- Poppy seeds : ½ tsp
- Ghee or oil : ½ tsp
- Rice flour : ½ tsp (optional)
Method to prepare Steamed modak recipe:
Prepare the stuffing sweet for steamed modak:
1. Heat the ghee in a pan. Now add cardamom powder, poppy seeds, & nutmeg powder. Stir it for a minute.
2. Then combine grated fresh coconut & powdered or grated jaggery.
3. Stir well & cook this coconut-jaggery mix on the low flame. Slowly jaggery will start to melt first.
4. Statue at times & cook this mix till the mist from the jaggery starts to evaporate. switch off the flame. Do not overcook it because the jaggery becomes very hard. keep aside this coconut-jaggery filling. on cooling the mix will thicken more again.
Prepare the outer cover of the steamed modak:
1. In a pan join the water, oil, & salt. keep it on the flame. Allow this mix come to a boil.
2. Lower the flame and join the rice flour slowly. immediately stir & combine the flour with the water.
3. statue till all the rice flour has combined with the water.
4. Remove a pan from the stove top & then coat this pan with the lid for about four to five minutes.
5. Now take the dough into the plate or thali or in a pan. Take the full dough together & start to knead it.
6. The dough will be very hot when you start to knead. so use the little water on the palms & knead the dough very well.
7. if you think the dough seems dense or thick or dry, then simply combine the few teaspoons of lukewarm water & proceed to knead.
8. Do small balls from this dough. Roll the balls in your palms till becomes smooth.
9. One can too use some water on the palms during rolling the balls. keep the balls coated with the kitchen towel. The balls should be soft in presentation and doesn’t have any cracks.
Assembling & shaping modaks:
1. Before you begin shaping the modaks, keep water for steaming in the pan.
2. Spray the steamer lightly by using oil or ghee.
3. Take the ball & flatten it with the fingers to around disc shape or the shallow bowl shape. you can use ghee or oil in the palms during flattening.
4. Put the modak stuffing in the center.
5. Press the ends into a flower shape. One can too press the edges first & then join
6. Bring collectively all the edges & combine them. Eliminate the extra part of the dough from the top, if any. The shape & narrow the top of the modak with fingers.
7. Do all the modaks this way. Place them in the steamer pan.
8. Close the pan with a lid & steam for about ten to fifteen minutes on the low flame.
some modaks can crack whilst shape or steaming, buts it’s ok. You can neglect if you are making it for first time
once the steamed modaks are steamed, drizzle a few teaspoons of ghee on the modaks. the steamed modaks are ready to be offered to lord Ganesha.