Neetu's Cooking Blog: MODAK (A SWEET LOVED BY GANESHJI)

This is my effort to share recipes of the traditional and modern food with the homefood lovers and learners. We believe in starting anything new with the blessings Lord Ganesha.

My first recipe, favourite of Lord Ganesha, Modaks. These sweet, deep fried, cute little modaks are prepared on every Sankashti Chaturthi which happens to be the fourth day after every full moon day of the month.

The rituals of Ganesh puja are very similar to that of Karvachauth puja done by the married ladies in northern part of India. Both the pujas are done at the time of moonrise for the well-being of their husbands. Great isn’t it?

Traditionally whole wheat flour or atta is used in this recipe. Refined flour or maida can also be used. Half wheat and half maida also works out fine. But I prefer the wheat flour modaks.

Ingredients for the dough

Wheat flour -1 cup
Refined oil – 2 tbsp
Water as required
Oil for deep frying

Ingredients for filling

Fresh coconut (grated) - 1 cup
Jaggery - 1/2 cup
Cardamom – ¼ tsp (powdered)
Poppy Seeds (khuskhus) – ½ tsp

How to make the filling

Saute the coconut in a thick bottomed pan for about 2 minutes.

Add the jaggery and mix well. Initially the mixture will become liquidy.

After 2 minutes the mixture will become comparatively dry.

Now add the cardamom powder and poppy seeds. Mix well and remove from heat.

Keep aside to cool.

How to make

Put the Flour in the mixing bowl.

Add the oil and rub with the palms to make the crumbs-like texture.

Now add little water as you knead the dough. The dough should be tight for the crispy outer layer of the modaks.

Let the dough rest atleast for 10-15 minutes.

Divide the dough in small lemon sized balls.

Roll the balls to the diameter of 4 inches.

Put one tsp of filling in the center, bring together all the edges and shape them in conical form.

Similarly, all the modaks can be prepared.

Heat the oil at medium heat for frying. Put the modaks in batches of 5 or 6 . Keep moving
them in oil for medium colouring.

Once crisp and golden in colour remove them from oil.

Let them cool for 5 minutes before serving.

Tips

Resting of dough is important or else it will be difficult to roll the dough.
Filling should not be too juicy or moist.
Filling should be prepared on medium heat and should not be left unattended, as jaggery tends to burn quickly, making the filling bitter in taste.
Khoya with some dry fruits can also be used for filling as variation.
While shaping the modaks, care should be taken that the filling should not come out as it will cause the oil to splutter.