Wednesday night, hurricane Ida devastated Philly, northeast PA, NJ and NY. We are heartbroken and there's immense lose because of the flooding. Thankfully, we are all safe and hope our friends are also safe and were able to evacuate in time.
Ganesh Chaturthi always comes in the rainy season and growing up in Konkan, India, rains are something we dearly love when it's not devastating. It looks like the mother earth is wearing a green blanket, there are so many waterfalls, hott Chai and Vada Pav!! I can smell the fragrance of pouring rain, the joy of eating Vada Pav and Chai by the waterfall. Its absolute heaven!
Coming back to Ganesh Chaturthi, it's a ten day festival. It is believed that Lord Ganesh was born on this day. Devotees bring the Ganesha idol home on the first day of the festival and culminates with Visarjan on Chaturdashi tithi. It is believed that Ganesha returns to Lord Shiva when the idol is immersed in water and dissolved. These days a lot of idols are made using plaster of paris or POP but traditionally its been made using clay which was environmental friendly. One can still find the idols made with clay which is what we use at homes.
If you have heard about this festival or Lord Ganesha then you will know that Ganesha love modak and ladoos. Today we are making classic and everyone's favorite Ukadiche Modak, Mawa Modak, Chocolate Chai Modak. Let's get Started!
Ukadiche Modak (Steamed sweet stuffed dumplings)
Ingredients:
- 2 cups fine rice flour
- 2 cups water
- 1 + 1 tbsp ghee
- 2 tbsp poppy seeds/khas-khas
- 2 cups fresh grated coconut
- 3/4 cup jaggery
- 1/4 tsp. + 1/4 tsp, salt
- 1 tsp cardamom
- 1/2 tsp. nutmeg
- 1/2 cup of slivered almonds, cashews and pistachios
Instructions:
- To make the dough - In a medium size pot bring water to a boil, to it add salt, 1 tbsp ghee and rice flour. Turn off the heat.
- Mix it well making sure that no flour stroke are visible. Cover it with a lid and let it rest for 10 mins.
- After 10 mins, put the dough in a large plate or clean counter and knead it well when it warm to slightly hot. Use a little cold water to help knead. The dough should have a consistency of the roti dough and must be smooth. If it's not smooth then keep kneading more. Caution - If its too hot to knead then wait for a couple more minutes or wear gloves.
- For stuffing - To a pan add ghee, poppy seeds and coconut. Roast the coconut for a couple of minutes to remove excess moisture.
- Now add jaggery and salt to the coconut. Stir continuously until the jaggery melts completely. Immediately remove from the heat and add the cardamom powder, grated nutmeg, and silvered almonds, cashews and pistachios. Mix well. Stuffing is ready. Let it cool a little.
- Make small balls of the rice dough and roll them out to 6 inch thin rounds. Take the round on your hand and make four pinches at 12, 3, 6 and 9 o'clock for beginners. If you are a pro then go ahead and make 8 or as many as you can.
- After pinching it will look more like a small bowl. this is the most difficult step. To it, add 2-3 tbsp or as much comfortable stuffing as you can fit. Now bring the pinched corners together at the top and make it pointed making sure that all the ends have come together and there's no opening.
- After shaping and filling all the dumplings, prepare your steamer. Traditionally, a banana leaf is used on the steamer, under the modak but if you don't have access to banana leaf then you can use a thin kitchen towel and lay the modak on top.
- Bring the water in the steamer to a boil, arrange the steamer with modaks on top and steam for 10 mins with lid on or until the modaks are not sticky to touch.
- Remove from the steamer, arrange them on a banana leaf/plate and serve with ghee.
These are modaks are hard to make and takes practice and patience before you get them right. We understand that making Ukadiche modak are not everyone's cup of tea so we are bringing you guys two other super simple 10 min modak recipes.
Mawa modak
Ingredients:
- 2 cups Khoya / milk solids
- 1/3 cup powdered sugar
- 1/2 tsp cardamom powder
- Mini Modak Mold
Instructions:
- Add khoya and powdered sugar in a pan and cook on medium heat. Keep stirring and cooking for 4-5 minutes or till the mixture becomes thick and fat starts to ooze out from the sides. Add cardamom powder, remove from heat and mix well.
- Remove it in a plate and let it cool until warm to touch.
- Grease the mini modak mold with ghee. Stuff in the mixture and press from the bottom, add more mixture if needed. Unmold it and there you have beautiful mawa modak.
Chai Chocolate Modak
Ingredients:
- 2 cups Khoya/ Milk Solids
- 1/3 cup powdered sugar
- 1/2 tsp cardamom powder
- 4 tbsp cacao powder
- 1/4 cup chai concentrate
Instructions:
- Add khoya, powdered sugar in a pan and cook on medium heat. Keep stirring and cooking for 4-5 minutes or till the mixture becomes thick and fat starts to ooze out from the sides.
- Add chai concentrate, cacao powder, cardamom powder, and ghee. cook for a minute more and remove from heat. Mix well.
- Remove it in a plate and let it cool until warm to touch.
- Grease the mini modak mold with ghee. Stuff in the mixture and press from the bottom, add more mixture if needed. Unmold it and there you have beautiful Chai Chocolate Modak.
We would love to see pictures of your creations and if you tried these recipes then shower your love and comments on social media and let us know more!
Happy Ganesh Chaturthi! Ganpati Bappa Morya!!
Until next week, signing off!
- Madura Chaudhari