Ganesh Chaturthi Special: Talniche Modak 🌺. A traditional Indian sweet made with a delicious coconut and jaggery stuffing, encased in a soft outer layer. Perfect for offering to Lord Ganesha during the festive season. गणपती बाप्पा मोरया!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat desi ghee in a pan and add fresh grated coconut.
Cook for 2-3 minutes, then add jaggery and mix well.
Add poppy seeds and eliachi powder, stirring until the mixture thickens slightly.
Remove from heat and let the stuffing cool completely.
Heat desi ghee in a pan and roast the rava until aromatic.
Add water gradually and stir continuously to avoid lumps.
Cook until the mixture forms a soft dough. Remove from heat and let it cool slightly.
Take a small portion of the dough and flatten it to form a disc.
Place a spoonful of stuffing in the center and carefully fold the edges to seal and shape into a modak.
Repeat the process for the remaining dough and stuffing.
Heat oil or ghee in a pan and fry the modaks until golden brown.
Ensure the stuffing is completely cool before assembling the modaks to avoid tearing the dough.
Roast the rava well to enhance the flavor of the outer layer.
Use a modak mold for uniform shapes if available.
Can I use sugar instead of jaggery?
Yes, you can use sugar, but jaggery gives a more authentic flavor to the modaks.
Can I bake the modaks instead of frying?
Yes, you can bake them at 180°C until golden brown for a healthier option.
How do I store leftover modaks?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
Can I use wheat flour instead of rava for the outer layer?
Wheat flour can be used, but the texture will be different from traditional modaks.
What can I use instead of poppy seeds?
You can skip poppy seeds or replace them with sesame seeds for a similar texture.
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