Modak Recipe with step-by-step pictures. This sweet is a flour dumpling full of coconut, jaggery, cardamom powder and ghee. This modak recipe is consumed highly in the course of the festival of Ganesh Chaturthi.
Modak Recipe
Lord Ganesh favorite kolukattai, my favorite too, i hope it’s everyones favorite..It seems so tasty when made the suitable way. One my relative, make the melt in mouth and the softest modak recipe, but she makes it round shape and never with the mould. She makes it really tiny, it’s delicious.
For more kozhukattai recipe check this link, i’ve pidi kozhukattai, elai paniyaram, paal kozhukattai..Should you are on the lookout for savoury kozhukattai, try my rava kozhukattai, oats kozhukattai, aval kozhukattai.
About Modak or Modakam Recipe
Modakam is a sweet dumpling dish from India that’s popular in lots of Indian states and cultures. In response to Hindu belief, it’s one in every of Lord Ganeshas favourite dishes and is thus utilized in prayers. A modak sweet filling is manufactured from freshly grated coconut and jaggery, while the outer soft shell is manufactured from rice flour or wheat flour mixed
with khava or maida flour.
, also generally known as modakam or kudumu in Telugu, kadubu in Kannada, kozhakatta in Malayalam, and kozhukattai in Tamil, is a Marathi word. It is a rice or wheat flour dumpling with a filling of grated coconut and jaggery.
Different Version of Modak
Modak is available in two varieties: fried and steamed. The steamed version is continuously served with ghee.
Lord Ganesha’s Favorite Modakam
Lord Ganesha loves modak recipe a lot that he also goes by the name Modapriya. His liking of the sweet dumplings is mentioned in a variety of stories. Devotees prepare various varieties of Modak and present them as prasadham. They’re manufactured from rice flour, coconut, and jaggery and are perfectly steamed.
Ingredients for Modak Recipe | Ukadiche Modak Recipe
For Dough:
- Rice Flour / Store Bought Arisi Mavu – 1 cup
- Salt a pinch
- Hot Boiling Water as needed
- Gingerly Oil – 2 tsp + more for greasing mould
For Filling:
- Jaggery / Sarkarai / Palm Sugar – 1.5 cup
- Water – ½ cup
- Fresh Coconut – 1.5 cup grated
- Cardamom Powder / Yelakai podi- 1 tsp
- Ghee – 1 tsp
Jaggery / Sarkarai / Vellam :
Depending on its composition, jaggery can taste like fresh cane juice, maple syrup, caramel, or molasses. The unrefined natural sweetener is out there in a wide range of colors, including light amber, golden brown, and dark brown. Jaggery is thought by many alternative names, including gur in Urdu, gud in Hindi, and vellam in Tamil.
Rice Flour / Arisi Mavu:
Rice flour is a sort of flour that’s made out of finely ground rice. It differs from rice starch, which is usually made by steeping rice in lye. Rice flour is a well-liked wheat flour substitute.
Fresh Coconut :
Fresh coconut meat tastes tropical, nutty, and barely sweet. It has a powerful flavour, particularly when dried. When coconut is roasted, it takes on a woodier flavour with hints of vanilla. Fruit, water, and milk are all popular and highly valued for his or her fresh, sweet, and refreshing qualities.
Cardamom Powder :
Cardamom Powder is an all-natural spice that will be used to sweeten dishes in addition to flavour coffee and tea. These Cardamom can also be utilized in traditional Indian and Middle Eastern cooking, in addition to Scandinavian baking.
STEP 1: PREPARATION OF THE MODAK INGREDIENTS
- Take coconut in a blender and pulse it few times till it’s effective.
- Take jaggery and water in a sauce pan and warmth till it’s melted. Strain and put aside.
STEP 2: MAKE THE MODAK FILLING
- Pour the jaggery syrup back into the identical kadai. Add in coconut and blend well.
- Keep cooking this till it’s thick. Add in cardamom powder, ghee and blend well. Remove this to a bowl and permit it to chill down. The filling will be made a day prematurely. Stored in fridge.
EASY STEP 3: MAKE THE KOZHUKATTAI MAAVU OR DOUGH
- Now make the dough. Take water in a sauce pan, add in salt and 1 tsp of oil.
- Once the water reaches a boil add in rice flour and blend well. It’s going to develop into like a sticky dough.
- Now remove this to a bowl and let it cool for 15 mins. Once it’s cooled, add in 1 tsp of oil and make it right into a soft dough.
STEP 4: SHAPING THE MODAK
- Now take modak mould and grease it flippantly. Take small portion of dough and spread it evenly in mould.
- Place the filling in and canopy it with more dough.Now release the mould, you’ll have a modak.
- Take a small portion of dough and flatten it thinly. Place a small ball of filling in it and canopy it. Roll it between your hands to Smoothen it.
STEP 5: STEAMING THE MODAK
- Now place this in a steamer and steam it for 8 to 10 mins.
- Let it cool for five mins before removing and serve.
Video for Modak Recipe
📖 Recipe
Modak Recipe | Modakam Recipe | Ukadiche Modak (With & Without Mould)
Modak Recipe with step-by-step pictures. This sweet is a flour dumpling full of coconut, jaggery, cardamom powder and ghee. This recipe is consumed highly in the course of the festival of Ganesh Chaturthi.
Notes
- It is strongly recommended to make use of homemade rice flour in making modak for best results. But store bought will be used as well.
- Dark colored jaggery has intense sweet flavour.
- All the time ensure that the dough | kozhukattai maavu is made soft and pliable. Should you make it tough, then it should be hard to roll.
- When rolling the dough, ensure that there isn’t any cracks.
- Steam for the mentioned time and less than that.
- As an alternative of jaggery you should use sugar as well.
- Nuts will be added in filling but it surely just isn’t traditional.
Nutrition Facts
Modak Recipe | Modakam Recipe | Ukadiche Modak (With & Without Mould)
Amount Per Serving (1 g)
Calories 155
Calories from Fat 27
% Day by day Value*
Fat 3g5%
Saturated Fat 3g19%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 1mg0%
Sodium 2mg0%
Potassium 37mg1%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 21g23%
Protein 1g2%
Vitamin C 0.3mg0%
Calcium 9mg1%
Iron 0.4mg2%
* Percent Day by day Values are based on a 2000 calorie food plan.
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Modak Recipe Step by Step Pictures
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| Take coconut in a blender and pulse it few times.. |
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| Take jaggery and water in a kadai |
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| Heat till it’s melted |
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| Clean jaggery water |
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| take it in a kadai |
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| add in coconut |
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| bring it to a boil |
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| cook for few mins till it gets thick |
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| Cook till the combo is thick |
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| Add in cardamom powder |
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| remove it to a bowl and let it cool.. |
Dough for Modak (Pictures)
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| Heat water in a sauce pan |
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| add in a touch of salt |
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| Add some oil |
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| Bring it to a boil |
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| Take it of warmth and add in rice flour |
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| keep mixing |
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| remove this to a bowl and permit it to chill down |
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| add a tsp of oil |
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| make it right into a soft dough |
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| Now shape the filling into small balls |
Shaping Modak (with Mould)
- Now take modak mould and grease it flippantly. Take small portion of dough and spread it evenly in mould.
- Place the filling in and canopy it with more dough.Now release the mould, you’ll have a modak.
- Take a small portion of dough and flatten it thinly. Place a small ball of filling in it and canopy it. Roll it between your hands to Smoothen it.
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| Modak Mould |
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| That is the way it looks |
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| Grease it with some oil |
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| take a small ball of dough |
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| use your fingers to spread it |
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| identical to this |
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| place the filling inside |
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| and canopy it with some more dough |
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| now open the mould |
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| tada..you may have a modak |
Shaping Modak Recipe (without Mould)
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| Should you haven’t got mould, You are taking small ball of dough |
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| use your fingers to spread it |
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| spread it thinly |
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| place a ball within the centre |
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| cover it up |
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| so it’s smooth |
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| I made half into modak shape |
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| and half into ball shape |
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| Place it in a steamer |
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| Bring water to a boil |
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| Place the modak plate within the steamer |
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| cover it and steam |
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| for 8 to 10 mins |
Incessantly Asked Questions (FAQ)
What number of calories does one Modak have?
One Modaks have 85 calories per serving. 32 calories come from carbohydrates, 12 from proteins, and the remaining 40 calories, or 40 calories, are from fat.
What’s real modak manufactured from?
A modaks sweet filling is manufactured from freshly grated coconut and jaggery, while the outer soft shell is manufactured from rice flour or wheat flour mixed
with khava or maida flour.
Which rice flour is best for modak?
Store bought rice flour or homemade rice flour will be utilized in making modak.
What number of modaks are offered to Lord Ganesha?
This is the reason we provide 21 Modaks to Lord Ganesha
Suggestions & Tricks for Perfect Modak Recipe
- It is strongly recommended to make use of homemade rice flour in making modak for best results. But store bought will be used as well.
- Dark colored jaggery has intense sweet flavour.
- All the time ensure that the dough | kozhukattai maavu is made soft and pliable. Should you make it tough, then it should be hard to roll.
- When rolling the dough, ensure that there isn’t any cracks.
- Steam for the mentioned time and less than that.
- As an alternative of jaggery you should use sugar as well.
- Nuts will be added in filling but it surely just isn’t traditional.
If you may have any questions not covered on this post and should you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
