It's been a tradition at my mom's place to make modakas for Ganesh Chaturthi every year. I made my first modakas two years ago and have now continued this tradition of making them every year for the festival. Who would mind a dash of these sweet momos to the festive season. They can either be steamed or fried or baked. Make your pick based on your calorie intake!
Preparation time: 50 - 60 min
Cooking time: 80 - 90 min (includes rolling out dough and frying modak)
Difficulty level: moderate to difficult
Source: Mom
Servings: Makes about 25 modakas
Ingredients:
For the filling:
Shredded coconut: 4 cups
Jaggery (coarsely ground or powdered): 2 cups
Cardamom powder: 1
tsp
Cloves: 2 – 3
Roasted Bengal gram/dahliya/putani (powdered): 1/4 cup
Poppy seeds/khus khus: 4 tsp
For the dough:
Rava/Sooji/Semolina: 1/2 cup
Oil: 2 -3 tblsp
Maida/all purpose flour: 3 cups
Salt: 1/4 tsp
Saffron: 3-4 strands
Procedure:
For the filling:
Add jaggery and coconut to a non-stick pot or wok; cook until the mixture melts and just starts to boil. Turn off heat. Let cool for about 15 - 20 minutes. Add cardamom powder to it. Keep aside. Now, heat a saute pan/thawa, and roast the poppy seeds for a couple of minutes. Grind cloves and roasted poppy seeds. Add this ground mixture to the jaggery - coconut mixture in the pot. Finally, add powdered dahliya.
For the dough:
Soak sooji and salt in a little water (just enough to completely soak) and keep aside for 15 minutes. Add flour and saffron to this. Knead into a dough adding as much water as needed for a stiff consistency (slightly harder than chapati dough).
Put it all together:
Make small balls of dough (8 to 10 at a time). Roll them into small (poori-sized) circles. Cup filling at the center of each circle. Moisten the sides of the circle with a little water and then fold from points on the circumference such as to meet at a pointed dome in the center (shape to a modaka). Heat oil on medium high, in a kadhai and fry modakas to golden brown. You can alternately steam modakas or bake them.
Soak sooji and salt in a little water (just enough to completely soak) and keep aside for 15 minutes. Add flour and saffron to this. Knead into a dough adding as much water as needed for a stiff consistency (slightly harder than chapati dough).
Put it all together:
Make small balls of dough (8 to 10 at a time). Roll them into small (poori-sized) circles. Cup filling at the center of each circle. Moisten the sides of the circle with a little water and then fold from points on the circumference such as to meet at a pointed dome in the center (shape to a modaka). Heat oil on medium high, in a kadhai and fry modakas to golden brown. You can alternately steam modakas or bake them.
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