Ganapati Bappa loves his modaks and so do we. This Ganesh Chaturthi we suggest you try these two modaks – one a sugar-free recipe for the health conscious and the other a traditional one that’s the perfect treat for this day.
Dates & Coconut Modaks with Jowar Flour
This sugar-free modak recipe will satisfy the sweetest of the tooth.
Preparation & Cooking Time: 40 mins
Makes about 12 -14
Sorghum (Jowar) Flour: 1 Cup
Chopped Dates: 1/2 cup
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Grated Fresh Coconut: 1/2 Cup
White Sesame Seeds: 2 tbsp
A big pinch of salt
Ghee: 1 tsp
- Dry roast the sesame seeds on a medium flame till they turn light brown and allow to cool. Grind them to a fine powder and set aside.
- Grind the chopped dates into a paste. In a bowl, add the dates paste, ground sesame seeds and grated fresh coconut – combine well. Roll this mixture into small round shape balls and keep them aside.
- Combine the flour and salt in a wide bowl. Add boiling water little by little to the flour, mix very well with a spatula and make a soft dough.
- Allow it to cool for 3-5 minutes then knead it well. The dough should be soft and smooth.
- Grease your palms with a little ghee. Take a ball of the rice flour dough and flatten it.
- Place the dates mixture ball in the middle and cover it from all sides towards the middle and shape into a ball.
- Place in greased idly plates and steam cook for 10-15 minutes. Serve and enjoy!
You can never go wrong with the traditional Ukadiche Modak.
Rice flour: 1 cup
Fresh grated coconut: 2 cups
Brown sugar: 1 cup
Salt: ½ teaspoon
Ghee: I teaspoon
Oil: ½ teaspoon
Water: 1 cup
Poppy seeds: 1 teaspoon
Cardamom powder: 1 teaspoon
Rice flour: 1 teaspoon
- To make the filling, mix the coconut and jaggery together in a vessel and cook slowly on medium heat till the two ingredients are mixed. Make sure that the mixture retains some of its moisture and does not get overcooked. When the coconut is half cooked, add the cardamom, roasted poppy seeds, and the spoonful of rice flour. Continue cooking so that the ingredients are properly mixed together. When the mixture is ready, take it off the flame and let cool.
- For the outer covering, boil 1 cup of water. When it starts boiling, add the ghee, salt, oil and rice flour and stir well. Cover the vessel for a few minutes and allow the mixture to cook for a while, stirring occasionally so that no lumps are formed. Once it has assumed a paste-like consistency, stir once again and transfer the rice flour paste to a flat bowl. Begin kneading it while it is still hot, into a soft dough. You may dip your hands in oil before kneading to prevent the dough from sticking to them. Do not add any more water to the paste while you are kneading it. The dough should be soft but not sticky. Also, it should not be too dry. Once the dough is ready, divide it into portions and roll each one into a small ball.
- To make the modaks, roll each ball into a circle approximately 2 inches in diameter. Place the circle in your hand and hold it in such a way that it assumes a cup shape. Place some of the filling in the center of the circle. Make about 6 side-by-side pinches around the edge of the dough. Bring them together and join them to form a peak. Your modak should now resemble a whole bulb of garlic. Repeat the process for the rest of the dough.
- The next process is the steaming. Cover a flat steel sifter with a damp cloth and keep the modaks on it. Carefully place the sifter into a steamer or pressure cooker (without the whistle) and steam about 15 minutes. After steaming, put some ghee on the hot modaks. Serve while still warm.
Nutrition Facts: Serving Size: 179.4g; calories: 447; calories from fat: 143
Recipes courtesy:blendwithspices caloriecount
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