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Savour taste of Modak

Savour taste of Modak

Modak recipe for Ganesh Chaturthi by Chef Prem K Pogakula – Executive Chef The Imperial

Ingredients

Flex seed and beetroot Modak

Rice flour 1 1/2 cups

Salt A pinch

Oil 1 teaspoon for greasing

Beetroot puree- 60 gms

Tossed flex seeds for topping

For stuffing

Fresh coconut grated 1 1/2 cups

Jaggery grated 1 cup

Poppy seeds roasted 1 tablespoon

Green cardamom powder A pinch

Nutmeg powder A pinch

Method

Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan.

Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.

Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes. (Now add required flavour to the dough like saffron, beetroot, spinach or pista puree)

Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid. Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming water in it; cook for another three minutes. Repeat this process two more times. Take the pan off the heat and keep it covered for two minutes.

Transfer the mixture to a large plate , grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough, and cover it with a damp cloth.

For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till it achieves light golden brown colour. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder and nutmeg powder, and divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.

Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.

Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.

Serve hot modak with pure ghee.

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