From jaggery to gulkand cheese, top chefs share their modak recipes

One of the
much-awaited festivals, Ganesh Chaturthi, is finally here. While every year
Lord Ganesha’s arrival is celebrated with fervour, this year the occasion is
expected to be low-key affair owning to the ongoing pandemic.

Nevertheless,
Ganesh arrival is celebrated with various savouries and sweets – especially
modaks which are believed to be Lord Ganesha’s favourite.

Modaks are a
traditional preparation of rice flour dumplings filled with sweet coconut and
jaggery filling.

Take a look
at some of the delicious modak recipes from top chefs:

Take a look at some of the delicious modak recipes from top chefs

Flowers find a special place during Ganesh Chaturthi. They are offered to Lord Ganesha during prayers and to also decorate his ‘palki’. Keeping this in mind, Tanuj Nayyar, Executive Chef, Jaypee Residency Manor, Mussoorie prepares ‘Gulkand and Mascarpone Cheese Modak’ exclusively for OPOYI. 

Ingredients:

FOR STUFFING 

Glukand 40 grams

Mascarpone cheese 2 tablespoons 

Chopped pistachio 2 teaspoons

FOR MODAK 

Powdered sugar 320 grams

Gulab Jal 2 teaspoons

Dry rose petal powder 2 tablespoons

Khoya 400 grams

Desiccated coconut powder 4 tablespoons

Rose syrup 2 teaspoons

METHOD: 

FOR STUFFING 

• Combine all the ingredients and mix well. Keep aside. 

FOR MODAK 

1. Heat a heavy bottom pan on low flame. 

2. Add mawa and keep stirring for a minute, mawa will start melting. 

3. When it melts add sugar and stir further for a minute. • When the mixture starts leaving fat, add rose water and cook till the mixture starts to leave the sides of the pan. 

4. Turn off the flame and transfer the mixture to a plate. Allow it cool. 

5. When the mixture is still warm, gently knead into dough add rose petal powder in the dough 

6. Divide the dough into equal portions and make smooth balls. 

7. Grease the modak mold with ghee and stuff a mawa ball in it. 

8. Press the ball to cover the sides of the mold and make a cavity in the center.

Chef Anand Panwar, Executive Roseate Pastry Chef Hotels & Resorts has another interesting recipe for all the modak lovers. Keeping the ongoing pandemic in mind, he used ingredients that are easily available at home.

Ingredients:

Rice flour 1 cup

Flour ¼ cup 

Salt 1/4 teaspoon 

Grated coconut 1 cup 

Broken/ grated cashew nuts and pistachios 1 tablespoon 

Powdered jaggery 1 cup p

Powdered green cardamom 1 dash 

Oil or ghee 1/2 teaspoon o

Vinegar few drops 

Method:

1. Take a pan and add grated coconut in it. Dry roast the coconut till light brown and keep it aside. 
2. Now, take another pan and add 1 cup water in it, bring it to a boil. Add jaggery and allow it to dissolve. When the jaggery mixture becomes thick, add the roasted coconut and cashew nuts and pistachios.
3. Mix well and bring the flame to medium-high. Then, add cardamom powder and stir well. After a few seconds, turn off the flame. Keep the mixture aside and let it cool. 
4. Now for the dough, add rice flour and flour in a bowl and add 1 cup of hot water in it. Add vinegar drops too. Add oil/ghee and salt.
5. Stir the mixture well and make sure that it is free of lumps. Now, take a portion of the dough and with the help of a rolling pin, shape them into small cups. 
6. Add the coconut-jaggery filling and close the edges of the dough by using your hands. Cover and then steam cook the modaks until done. 
7. Serve in a plate and garnish with some grated cashew nuts and pistachios!

Happy Ganesh Chaturthi!