No-Cook Chocolate Pistachio Modak

 Ingredients and Preparations

For the pista mixture

200 gm pista powdered

150 gm condensed milk

Chopped nuts 50 gm

To garnish

Some melted chocolate and pista powder.

 

The pistachio filling comes together with 200 grams of ground pistachios, 150 grams of condensed milk and 50 grams of chopped nuts, mixed until it holds together. The mixture is then shaped into the traditional modak form, usually with the help of a mould, which gives it the familiar ridged, teardrop shape associated with the sweet. For the finishing touch, the modaks are topped with melted chocolate and a dusting of pistachio powder.

Anant Chaturdashi marks the final day of the ten-day Ganesh Chaturthi festival, when idols of Lord Ganesha are immersed in water as part of the visarjan ritual. As the festival draws to a close.

Ganesh Chaturthi, one of India's most widely celebrated festivals, sees Ganesha idols installed in homes and public pandals for ten days of prayers, music and offerings. Anant Chaturdashi brings that celebration to a close, and households often mark the day with a final round of festive food before the idol is taken for immersion. Recipes shared around this time tend to lean towards quick, no-fuss sweets that fit into an already busy day.

About The Day

Anant Chaturdashi falls on the fourteenth day of the Hindu month of Bhadrapada and is dedicated to Lord Vishnu in his form as Anant, meaning endless. Many households observe a vrat, or fast, on this day and tie a sacred thread called the Ananta Sutra around the wrist as a mark of protection and devotion.

 

 

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Besan Modak

  

Ingredients

Besan – 2 cups

Ghee – 1/2 cup

Powdered sugar – 1 cup

5-6 kesar strands

 

Preparations

Heat ghee in pan, add besan and roast until it becomes golden brown on slow flame.

Keep stirring continuously so that the besan shouldn’t burn.

When it becomes aromatic, Sprinkle 1 tbsp of water and keep stirring till the bubbles disappear, takes 3-5 mins.

Remove from pan and keep aside to cool.

When the mixture has cool down to room temperature, add powdered sugar, kesar and mix well.

Grease the modak mould with some ghee, press the besan mix well to form modaks.

Open and de- mould modak carefully. Keep in an airtight container.

You may make modak with hand too, put some finely chopped nuts and raisins inside the modak as you shape. 

NOTE- those who like coconut may add some desiccated coconut after removing the roasted besan, mix well at once. That will improve the taste of the modak or you can add some milk pdr too to enrich the coconut. 

 

 

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Suji modak, no steaming

 Ingredients

 ¼ cup ghee

1 cup rava fine

2 cups milk

¾ cup sugar

¼ tsp cardamom pdr

raisins and chopped nuts for stuffing

 

 

 

Preparations

 

in a large kadai heat ¼ cup ghee.

add 1 cup rava and roast on low flame until the rava turns aromatic. make sure to take fine rava, else the texture of modak will be different.

now add 2 cup milk and stir until the milk is absorbed well making sure there are no lumps.

further, add ¾ cup sugar and stir until the sugar melts.

cook until the mixture starts to hold the shape.

cover and simmer for 2 minutes, or until the rava is cooked well.

now add ¼ tsp cardamom powder and 1 tsp ghee. mix well.

transfer the mixture to a large plate and cool slightly. knead the dough forming a smooth and soft dough.

to prepare modak without mould, pinch a ball sized rava mixture and flatten slightly.

place nuts and raisins in the center and seal tight.

form a cylindrical shape and then shape to modak by pressing down gently.

using a toothpick, design the modak.

you can also prepare modak using the mould. to prevent it from sticking, make sure to grease the mould with ghee.

stuff with dry fruits and shape the suji modak.

garnish with saffron and enjoy rava modak.

 

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Rava Modak with coconut stiffing

  

 Ingredients

For stuffing:

½ cup fresh Coconut grated

¼ cup Jaggery 

¼ tsp cardamom pdr

½ tbsp Khas khas (White poppy seeds)

Cashew nuts finely chopped 1 tbsp

1 tbsp Raisins

For outer cover:

½ cup fine Sooji 

½ cup Water

½ cup Milk

½ tsp Ghee 

 ⅛ tsp Salt

Preparations

Make stuffing:

Take coconut and jaggery in a pan on medium heat. Mix and cook till it becomes thick and most of the moisture evaporates. It takes around 6-7 minutes.

Now add poppy seeds, cashews, raisins and cardamom powder. Mix and cook a minute.

Turn off the stove, remove the stuffing to a plate and let it cool down.

Cooking outer dough:

Take semolina in a pan and dry roast with stirring constantly till it starts to change the color slightly. It takes around 7-8 minutes. Make sure not to burn or brown too much. Remove it to a plate and keep it aside.

In a saucepan, take water and milk. Add ghee and turn the heat on medium, let the mixture come to a boil.

The and roasted sooji and mix immediately. As soon as you mix, it will be like a thick paste.

Keep stirring and cooking, within a few minutes it becomes thick and comes together like a dough. Remove it to a plate and let it cool to touch (warm)

Kneading the dough:

As soon as you can handle the dough, start kneading and make a smooth yet tight dough ball.

Do not let the mixture cool down otherwise it stays crumbly and does not get smooth. If you feel hot, dip your hand into the water and keep kneading.

Shaping the rava modak:

Grease the modak mould using ghee. Keep it close. Take a small ball of dough and insert it into the mould from the bottom hole.

Using your finger, press it tightly around the edges evenly and make a hollow center. Fill the center with prepares stuffing.

Now close the bottom part with little dough and smooth out. Make sure it is sealed properly and tightly.

Now carefully open, unmould and arrange on the plate. Repeat the same.

Notes

Do not overcook the stuffing otherwise it becomes chewy.

Cooking time mentioned for stuffing may vary depending on how much moisture your coconut and jaggery has. So keep an eye on it.

You can skip adding poppy seeds and nuts, raisin to make plain, simple stuffing.

The color of the stuffing depends on the color of your jaggery used.

Do not let the outer dough cool down completely. Knead them while it is still hot or warm.

Dip your hand into water and knead so you don’t feel the hot dough.

While shaping suji modak, make sure that you’re pressing the dough around the edges evenly. Otherwise, in one bite you get too much dough and less stuffing vs other bite has more stuffing.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Peanut Modak- No rice flour !

 Ingredients

Peanuts – 1 cup

Milk Powder – 1 cup

Sugar – ¾ cup

Milk – ¼ cup

Ghee – 2 to 3 teaspoons

Cardamom – 2

 

Preparations

Dry roast the peanuts and remove the skin.

Grind the roasted peanuts into a fine powder using a mixer jar. Set it aside.

In the same jar, add the sugar and cardamom, then grind them to a fine powder.

In a thick-bottomed kadai, pour the milk and add one teaspoon of ghee. Add the milk powder and mix well.

Add the ground peanut powder and stir continuously on low flame until the mixture thickens.

Incorporate the powdered sugar and continue stirring until everything blends well and forms a thick dough.

Transfer the dough to a plate and allow it to cool.

When the dough is warm enough to handle, grease your fingers with ghee and knead the dough.

Grease the modak mould with a few drops of ghee. Take a portion of the peanut mixture, place it into the mould, press from the bottom, and level it.

Open the mould and gently demould the modak. Repeat the process with the remaining dough.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs