Modak Recipe for Ganesh Chaturthi

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Heat 1 teaspoon ghee in a hot pan. Sauté the jaggery and coconut together until they blend and the mixture thickens, without overcooking and with no excess moisture left in the pan.
2. Stir in the cardamom powder and nutmeg, then turn off the heat and let the filling cool completely.
3. Bring 1 cup water to a rolling boil with the salt and ghee.
4. Lower the heat, add the flour and mix well. The dough will look dry and crumbly at this stage.
5. Turn off the heat, cover the pot and let the dough steam in the residual heat until it has cooled a little.
6. While still slightly warm, knead the dough until soft, smooth and crack-free, sprinkling in 2 to 3 tablespoons of hot or warm water as needed.
7. Divide the dough into 11 equal balls and keep them covered with a damp cloth.
8. Make sure the filling is completely cool before shaping the modak.
9. Mould method: grease the mould lightly with ghee, place a dough ball inside and press it outward with a finger to coat the sides. Fill with the coconut mixture, seal carefully, then transfer to a greased steamer basket.
10. Handmade method: make a dent in a ball, then use wet fingers to spread it into a thin disc. Pleat the edge at ½ to ¾ inch intervals, moistening the dough if it cracks. Place 1 to 1½ tablespoons of filling in the centre, then gather and seal the pleats together.
11. Steam: arrange the modak in a greased or cloth-lined steamer basket. Place a rack in a pot with 1½ cups water and bring to a rolling boil over medium-high heat.
12. Set the basket in the pot, cover, and steam on medium-high heat for 10 minutes, timing from when the lid goes on. Turn off the heat and rest for 5 minutes.
13. Remove the basket and cool the modak on a rack. Finish with a few drops of ghee.
14. Instant Pot: press saute, add 1½ cups water to the inner pot, and set a long-legged trivet. When the water is hot, place the basket on the trivet, press cancel and close the lid with the valve set to venting. Press Steam and time 10 minutes with a separate timer. Then press cancel, wait 5 to 10 minutes, remove the basket and finish with a few drops of ghee.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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