Ganesha naivedyam modak laddu:
Ingredients:
For stuffing:
1 bowl of grated coconut
1/2 bowl of sugar
1/2 bowl jaggery
Dried fruits (almonds, cashews)
2-3 tbsp. Pure ghee tea
A pinch of kesar powder, cardamom
1 teaspoon of poppy seeds (khas khas)
For the cover
2 bowls of rice flour
A pinch of salt
2 teaspoons of oil or ghee
Hot water according to the requirement
method
Process:
Heat the ghee in a saucepan. Add the poppy seeds and sauté for a minute.
Add grated coconut, sugar, jaggery (broken into small pieces or shredded), cardamom and nutmeg powder and all dried fruits. Mix well.
Cook until all the moisture in the sugar and jaggery begins to dry.
It takes about 10 to 15 minutes for the mixture to dry on a low heat.
Do not overcook because it hardens and loses its taste.
Stir every 2-3 minutes until golden yellow.
You can add more ghee if the stuffing becomes too dry.
For the cover
Boil water.
Add a pinch of salt and 1 teaspoon of flour ghee and mix well.
Add 1 teaspoon of ghee in the boiling water.
Add the dough to the boiling water. Lower the heat. Mix well.
Cover the container for 5 minutes Knead the dough into a smooth dough without lumps.
You must knead it while it is still hot. You can apply oil or ghee to your hands.
If you feel that the dough looks dry and hard, add hot water and continue kneading until the dough becomes smooth.
Make the modaks
Apply a pinch of oil / ghee on your palms and make small balls of the dough.
Flatten it to give it the shape of a katori or a cone.
Press the edges of the katori-shaped dough with slight pressure every 1 inch apart.
The edges of the katori will now look like the petals of the flower.
Put some stuffing in the katori and close the ends to give them a form of fresh figs or momos.
Take a banana leaf or a soft cloth like muslin, and apply bituminous / ghee oil on it and place it in the steam stove.
Place all modaks on the sheet or fabric and close the lid.
Steam for 5 to 6 minutes and extinguish the flame.
Your delicious modaks are ready to be served.
