Ganesh Chaturthi Speical |How To Make fried modak with stuffing Fresh Coconut And Jaggery

Recipe for 5 Modaks stuffed with coconut and jaggery

 

 

 

Want to know 7 different types of Modak recipes from my youtube channel? Click here.

 

Ingredients for coconut and jaggery modak stuffing

1)      1 bowl fresh coconut, grated.

2)      ½ bowl jaggery, grated.

3)      1 tsp chopped cashews and raisins (kishmish)

4)      ½ tsp cardamom powder

5)      ½ tsp chironji nuts

6)      ½ tsp khaskhas (poppy seeds)

Method for coconut and jaggery modak stuffing

1)      Mix all ingredients for modak stuffing and heat in pan till the jaggery melts. Stir occasionally.

2)      Once the jaggery is melted, cook for another minute on low heat and then turn off the heat.

3)      Don’t cook too much else stuffing will become hard.

4)      Keep stuffing aside and allow it to cool.

Ingredients for coconut and jaggery modak cover

1)      1 bowl sooji / rava (semolina)

2)      ½ tsp sugar

3)      1 tbsp oil – heated

4)      Water for dought

Method for coconut and jaggery modak cover

1)      Add sugar and heated oil in rava and mix well

2)      Add water as needed and knead to make soft dough

Preparation of coconut and jaggery modak

1)      Divide the dough in equal portions and make small balls.

2)      Roll the ball to make small poori. Poori should not be too thin or thick.

3)      Now pinch the poori using your thumb and index finger to form pleats.

4)      Now add stuffing (1 spoon) in the poori and seal the edges of poori from all sides very gently but firmly.

5)      Make all modaks by above method.

6)      Heat the oil in the pan on low heat.

7)      Now deep fry all the modaks in oil on low heat till it forms light golden color.

How to make Ukadiche Modak Recipe | Non Fried Steamed modak

Modak is Ganapati’s most favorite food. Modak is prepared with different types in all over India. One of the most popular is Ukadiche Modak. These are non-fried steamed modak prepared with rice flour.

For ukadiche modak, it is very important to make perfect patty without breaking. For that I will suggest you to watch the video.

Ingredients for Ukadiche Modak stuffing

1)      1 bowl fresh coconut - grated.

2)      ½ bowl jaggery (gul) – grated

3)      1 tsp chironji nuts

4)      Few saffron threads

5)      1 tsp cardamom powder

6)      ¼ tsp nutmeg (jaifal) powder

Ingredients for Ukadiche Modak pari (cover)

1)      2 bowls rice flour

2)      Pinch of salt

3)      1 tsp oil

4)      1 bowl water

Preparing Ukadiche Modak stuffing

1)      Mix fresh coconut and jaggery in pan. Use the thick bottom pan.

2)      Cook the mixture on heat. Stir occasionally.

3)      Cook the mixture till it becomes little thik.

4)      Now add chironji nuts, cardamom powder, nutmeg powder and saffron thread to the mixture and turn off the heat.

5)      Keep aside the mixture and allow it to cool.

Preparing Ukadiche Modak pari (cover)

1)      Keep water on heat for boiling

2)      Add pinch of salt and oil in the water

3)      Allow the water to boil

4)      Once water is boiled, add rice flour in the water.

5)      Mix the flour and water.

6)      Cover and cook for 2 minutes on low flame.

7)      Pour the flour in big bowl. Once it’s little bit cool down to bearable heat, knead the flour without adding additional water when it is still hot.

8)      Keep kneading until it becomes very soft or at least 5 / 7 minutes.

9)      Add 2 tbsp of water and knead well to form a soft dough.

10)   Add 1 tsp oil on the dough and knead again.

11)   Divide the dough into equal size small balls.

Preparing Ukadiche Modak

1)      Take one dough ball in hand. Knead it well. Remember that softer the dough, better the Modak!

2)      Now wet your hands and fingers with water. Make a patty of a dough ball with fingers and thumb slowly and without breaking the patty. Size of patty should be of small poori.

3)      Now pinch the patty using your thumb and index finger to form pleats.

4)      Now add stuffing in the patty and seal the edges of patty from all sides very gently and without breaking the patty.

5)      Make all modaks by above method

6)      Boil the water in steamer. Arrange all the modaks on steamer plate on banana leaf or muslin cloth. Keep steamer plate in steamer.

7)      Cover the steamer and let the modaks steam for about 10 minutes.

8)      If you touch the modaks in the steamer and they are sticky – this means they are not ready yet. Steam them for more few more minutes.

9)      Once Modaks are ready – serve them hot with ghee on it.

How to make Instant Dahi vada from bread / Instant dahi vada recipe / No oil recipe

This is instant dahi vada recipe from bread. This is no oil or no cooking required recipe and can be prepared in no time

Ingredients for 4 dahi vada

1)      1 ½ bowl curd

2)      1 ½ tsp sugar

3)      Salt as per taste

4)      ¼ tsp grated ginger

5)      1 tbsp fresh coconut

6)      1 green chilli chopped

7)      1 tsp lime juice

8)      Chopped cashews and raisins 2 tsp

9)      4 Fresh bread slices with sides cut

For garnishing dahi vada

1)      Thin sev, chopped coriander, tamarind + dates chutney, mint chutney, pomegranate seeds

2)      Whisk the curd and mix well with 1 tsp of powdered sugar, salt and grated ginger

Preparing the stuffing for dahi vada

1)      1 tbsp Fresh coconut grated + 1 green chilli + 1 tsp lime juice + ½ tsp sugar and salt as per taste. Grind the mixture.

2)      Add chopped cashews and raisins in above mixture and mix well

Dahi vada Preparation

1)      Take a slice of bread and gently wet in the water

2)      Gently push the bread by both hands to remove water from the bread

3)      Stuff in the coconut mixture in bread slice

4)      Seal the sides of bread and make a ball

5)      Push the ball gently to form the vada (patty)

6)      Make patties of all the breads by stuffing the coconut mixture

7)      Keep the curd and patties in fridge for an hour

Serving dahi vada

1)      Keep two patties in serving plate. Add enough curd on patties.

2)      Garnish with green chutney, dates chutney, cumin powder, chilli powder, (green chillies optional), salt as per taste.

3)      Sprinkle chopped coriander, thin sev and pomegranate seeds.