KESAR-BADAM MODAK

Ganesh feastival is going there, hope you all are enjoying it. Ganesh Chaturthi is the time to make varieties of Modak like Mawa Modak, Coconut Modak, Ukadiche Modak, Fried Modak, Motichur Laddoo Modak, Chocolate Modak, Malai Modak etc. Modak is mostly prepared in Maharshtra during Ganapati Festival. Modak are prepared in various ways. Mawa Modak is one of the easy and quick recipe that you can try for this ongoing Ganapati Festival. This is quick and comes handy if you don’t have much time. Your family will love this Almonds- Kesar  Mawa Modak as they are rich and delicious. 

Here I made them with the homemade mawa which is made using milk powder. Mawa modak recipe is an easy way to prepare mouth-watering modaks instantly. You can prepare them and store them in refrigerator for a week or so. So do try this for naivedya during this Ganapati Festival and surprise your friends and relatives.

   Any one can prepare this Modak recipe. The step step procedure with detailed video recipe is given below. If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

200 gms  or 1 ½ Cup Mawa / Khoya

1/3 Cup Powdered Sugar

20-25 Almonds [coarsely powdered]

10-15 Strands of Saffron [soaked in 1 tablespoon warm milk]

¼ teaspoon Cardamom Powder

Modak Mould

For Garnishing :

Few Rose Petals

Slivered Pistachio 

METHOD:

STEP 1 – Grate the mawa and roast it in a pan on low flame.

STEP 2 – Keep stirring continuously, otherwise mawa get burnt/ stuck to the bottom of the pan.

STEP 3 – Add Almonds powder and saffron in the mawa and mix it.

STEP 4 – Cook further because we added saffron milk which needs to get mix completely with mawa.

STEP 5 – After 3-4 minutes mawa get thickened and you will get a thick dough.

STEP 6 – Now remove it in a plate and spread it to cool down.

STEP 7 – When the mawa is little warm, add powder sugar and cardamom powder. Combine it with mawa.

STEP 8 – Now grease the modak mould and fill it with the mawa mixture. Press from the bottom.

STEP 9 – Remove the modak gently and serve.

FRIED MODAK WITH SESAME SEEDS AND JAGGERY

I have already shared some modak recipe before which are also fried modak but with different stuffing. Here I made  the stuffing with Jaggery and roasted Sesame seeds powder. There is an another version of Til Modak where there is no need to make cover which I will share some other day. This is quisk, easy recipe and taste is so delicious. For this Ganesh Chaturthi I tried this version of Modak and result is awesome. Many time we don’t have much time for the lengthy process during festivals, as we have many other tasks. At that time, this kind of recipe comes to the rescue. There are few more recipes which I will share in next coming days. Hope you like this recipe. If yes then give a try anf let me know about your experience. Enjoy…!!! 

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 Roasted Sesame Seeds

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 – Roast the sesame seeds and grind them in a mixer grinder.

STEP 2 - Heat a kadai on low flame and add jaggery in kadai.

STEP 3 – When it starts melting add all the other ingredients except cardamom powder.

STEP 4 – Mix well and cook it till the mixture becomes soft textured.

STEP 5 – 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 Sesame seeds-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.

STEP 5 – Heat oil in a wide kadai on low flame.

STEP 6 – Make all the modaks likewise and keep them aside.

STEP 7 – Now when the oil is hot enough, gently place 2-3 modak in oil.

STEP 8 – Deep fry the modak till light golden brown.

STEP 9 – Remove the modak and drain excess oil on kitchen towel. Likewise, fry the rest of the modak.

Your modak is ready.

NOTES: If you feel the Til-Gud mixture is too dry to fill, then add 1 teaspoon water or milk in it. Mix it properly.

PARLE-G BISCUIT MODAK

Hii friends, how is your celebrations going on??? Hope everyone is enjoying the Ganapati Festival. I have shared few recipe of modak before in my blog. Today sharing a new recipe which is very different from traditional ukadiche modak, fried modak or mawa modak. Hope you all like this recipe. Modak is considered as one of the most religious sweet offering to Lord Ganesha. This is mostly made during Ganapati Festival in India. So I think of sharing this recipe with you all. Today I am sharing modak with Parle-G biscuits…Yes you heard it right…!!! This is very simple, easy and quick recipe.  Kids must love this modak as they love chocolate flavour and yes the main ingredient of this recipe is Parle-G biscuits which are their all time favourite biscuits. It has got smooth and soft texture and just melts in your mouth. To make them more attractive I garnished them with some colourful sprinkles. Any special Indian occasion or festival is incomplete without offering to god. So try this version of modak for Naivedya or Prasad for this ongoing Ganapati Festival.  So here is the step-by-step recipe with pictures

INGREDIENTS:

100 gms Parle-G Biscuits/ 1 pack from the big packet

2 tablespoon Cocoa Powder [unsweetened]

¼ cup Powdered Sugar [adjust accordingly]

¼ Cup Chocolate Syrup or Chocolate Sauce [[see notes]

2-3 Drops Vanilla Essence

Colourful Sprinkles for Garnishing

METHOD:

STEP 1 – Take Parle-G biscuits and grind them to make a fine powder.

 STEP 2 – Now remove the powdered Parle-G biscuits in a bowl and add the rest of the ingredients in it.

STEP 3 – Mix it gently to form a soft and smooth dough.

STEP 4 – Now grease the modak mould and fill it with some Parle-G dough and press from the bottom to make modak.

STEP 5 – Repeat the same procedure and make modak with the rest of the dough.

STEP 6 – Garnish with the colourful sprinkles and serve Gananapati Bappa for naivedya.

NOTES: If you feel that above mentioned quantity of chocolate syrup is not enough to make modak, then add 1 tablespoon more.

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.

STEP 5 – Heat oil in a wide kadai on low flame.

STEP 6 – Make all the modaks likewise and keep them aside.

STEP 7 – Now when the oil is hot enough, gently place 2-3 modak in oil.

STEP 8 – Deep fry the modak till light golden brown.

STEP 9 – Remove the modak and drain excess oil on kitchen towel. Likewise, fry the rest of the modak.

Your modak is ready.

NOTES: If you feel the coconut-jaggery mixture is too dry to fill, then add 1 teaspoon water or milk in it. Mix it properly.