On Ganesha Chaturthi festival Specially Maharashtra people and all Indian people make Lord Ganesha's favorite Modak (laddu)Recipe. Here is Information about How to make Modak Recipe for Lord Ganesha.
Motichoor Modaks
Ingredients
2 ½ cups Gram Flour (not superfine variety)
500 ml Milk
1/2 tsp Cardamom Powder 3 cups Ghee
A fine-holed Shallow Strainer Spoon
For Syrup
2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp. Milk
3 cups Ghee
Method
For Syrup
Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Add color and boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.
For Boondi
Mix flour and milk to a smooth batter
Mix all the ingredients mentioned under stuffing except milk
Heat ghee in a heavy frying pan
Hold strainer on top with one hand
With the other pour some batter all over the holes
Tap gently till all batter has fallen into hot ghee
Stir with another strainer and remove when light golden
Keep aside. Repeat for remaining batter
Final Method
Immerse boondi in syrup.
Drain any excess syrup.
Spread in a large plate. Sprinkle little hot water over it.
Cover and keep for 5 minutes.
Shape in laddoos with moist palms.
Cool and keep open to dry, before storing in containers.
2 ½ cups Gram Flour (not superfine variety)
500 ml Milk
1/2 tsp Cardamom Powder 3 cups Ghee
A fine-holed Shallow Strainer Spoon
For Syrup
2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp. Milk
3 cups Ghee
Method
For Syrup
Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Add color and boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.
For Boondi
Mix flour and milk to a smooth batter
Mix all the ingredients mentioned under stuffing except milk
Heat ghee in a heavy frying pan
Hold strainer on top with one hand
With the other pour some batter all over the holes
Tap gently till all batter has fallen into hot ghee
Stir with another strainer and remove when light golden
Keep aside. Repeat for remaining batter
Final Method
Immerse boondi in syrup.
Drain any excess syrup.
Spread in a large plate. Sprinkle little hot water over it.
Cover and keep for 5 minutes.
Shape in laddoos with moist palms.
Cool and keep open to dry, before storing in containers.
Ukdiche Modak Recipe
Ingredients
Rice flour 1 1/2 cups
Salt a pinch
Oil 1 teaspoon for greasing
For stuffing
Fresh coconut grated 1 1/2 cups
Jaggery (gur) grated 1 cup
Poppy seeds (khuskhus/posto) roasted 1 tablespoon
Green cardamom powder a pinch
Nutmeg powder a pinch
Method
Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan.
Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.
Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid wBring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming water in it; cook for another three minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes.
Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder and nutmeg powder, an
Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.
Serve hot Modak with pure ghee.
Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.
Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid wBring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming water in it; cook for another three minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes.
Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder and nutmeg powder, an
Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.
Serve hot Modak with pure ghee.
