kalpana’s la cucina..... spice 4 all seasons: FRIED MODAK WITH COCONUT-JAGGERY

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Monday 28 August 2017

FRIED MODAK WITH COCONUT-JAGGERY

Here is my second post as I promised which is also fried modak but this time the cover is made with Rawa/ Samolina and the stuffing is also different. As the name suggests, fine sooji/ semolina is used to make the outer cover. Whereas the stuffing is made with grated jiggery and coconut. Taste wise these modak is similar to Ukadiche Modak. But its better to share that this is not that difficult version of making modak unlike making modak with rice flour that is Ukadiche Modak. Modak is one of the favourite sweet of the Hindu God, Lord Ganesha and is specially prepared as a Naivedya during Ganesh Festival. Apart from modak, Lord Ganesha also loves Laddoos, so you can make coconut laddoo or rawa laddoo during Ganesh Feastival for Parsad or Naivedya. So let’s see the step by step recipe for this fried modak with Coconut and Jaggery.

INGREDIENTS:

For making Cover:

1 Cup Rawa/ Sooji /Samolina

1 Pinch Sugar

1 teaspoon Hot Oil

Salt

Water as required

For making the Filling:

1 Cup Dry Desiccated Coconut

½ Cup Jaggery

1 tablespoon Chopped Nuts [almonds+cashews]

½ tablespoon Khus-khus / Poppy seeds

1 teaspoon Chironji

Pinch of Cradamom Powder

1 teaspoon Milk/ Water

METHOD:

For making the Cover:

STEP 1 – Take rawa, salt and sugar in a bowl or parat. Mix it and make a well.

STEP 2 – Pour the hot oil in it. Mix it.

STEP 3 – Add water in it gradually and make a soft and smooth dough with it.

STEP 4 – Cover the dough and keep aside for 10-15 minutes.

For making filling:

STEP 1 – Heat a kadai on low flame and add jaggery in kadai.

STEP 2 – When it starts melting add all the other ingredients except cardamom powder.

STEP 3 – Mix well and cook it till the mixture becomes soft textured .

STEP 4 – Remove from heat and cool it. While cooling mix it well using your hands. Filling is ready.

For Making Modak:

STEP 1 – Divide the dough in equal lemon size portions.

STEP 2 – Take one portion and roll it in 4” diameter.

STEP 3 – Place 1 tablespoon coconut-jaggery mixture in the centre. Close the sides to form a potli.[see notes]

STEP 4 – While closing the sides give a slight pinch on sides which gives nice shape to your modak. While closing apply little water on the edges, it makes easy the edges to stick.