A modak is a sweet dumpling popular in Western, Eastern and Southern India. The sweet filling inside the modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice or wheat flour.
Modaks have a special importance in the worship of the Hindu God Ganesh (The Elephant God); it is believed to be his favourite food, which begets him the moniker modakapriya (the one who likes modak), in Sanskrit. During the Ganesh worship festival, known in India as Ganesh Chaturthi the puja always concludes with an offering of twenty-one Modaks to the deity as Prasad.
For The Dough
2 cups rice flour (chawal ka atta)
For the Filling
1 1/4 cups grated jaggery (gur)
2 cups freshly grated coconut
1/2 tsp. cardamom (elaichi) powder
A pinch of Salt
1 tsp. Clarified Butter (ghee) for kneading and greasing
For the dough
• Boil 1¾ cups of water in a deep non-stick pan
• Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into soft and smooth dough.
• Cover with a lid and keep aside for 10 minutes.
For the filling
• Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
• Add the coconut, salt and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
• Divide the filling into equal portions and keep aside.
How to proceed
• Take a small portion of the dough (about the size of a small lemon) in the center of your palm.
• Now roll out the dough using your fingers by pressing on the center and gradually moving out, until it forms a disc roughly the size of your palm.
• Now take 1 portion of the filling and place it in the center of the rolled out dough.
• Pinch the dough on the edges to form a flower like shape.
• Bring all the pinched edges together in the center, then twist them together and seal.
•Grease a steamer plate with clarified butter and place in the steamer and place a banana leaf (optional) on it.
• Place the modak on the banana leaf or steam plate and steam on a medium flame for 10 minutes.
Before serving drizzle some clarified butter on the modaks and serve hot. Enjoy!!!
• These modaks stay fresh for a day at room temperature and for 2 days if refrigerated.
The Perfect Breakfast!!!!!
This picture was taken in the summer of May 2014. It was the first day of our honeymoon. We had decided to have a sumptuous breakfast at the Victoria market, Melbourne before heading for the city tour. This place simply put is vibrant, colorful & full of life. Now this deserves a special mention: behind the market there is this food truck serving doughnut.Just doughnuts. And I must say those were the best doughnuts that we had ever had. We could easily go back to Australia just for those melt in the mouth doughnuts. Kudos!!! to the pastry chefs.
Exposure Time: 1/125 s
Focal Length: 26mm
Cheese Cake with Raspberry Drizzle
We had this awesome dish on a cruise in Gold coast,Australia. Absolutely spectacular to say the least.
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― J.R.R. Tolkien
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f/stop: 1/8 Exposure Time: 1/5000 s ISO 100 Focal Length: 55mm
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