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Hello !So what recipe should we talk about today? But today I feel like chatting with you all.
Everyone is tense because Ganpati is here. What should we do?
You know who gets tensed the most? A newly wed bride whose mother-in-law will ask her to make modaks.
But there is nothing to worry about because I am going to tell you how to make Modaks in a very simple way.
And where is this possible? Only in Archana's Rasoi, so let's take alook at the ingredients for the "Steamed Modak"
2 cups grated coconut,1 cup jaggery, 1 cup rice flour,1/2 tsp elaichi(cardamom)powder,1 tbsp ghee,salt according to taste and 1 cup water
Ok, so let's start making steamed modak.The first thing we need to do (don't worry at all)...we'll make the cover.
So what we'll do is, we'll take a vessel and boil water in it.
Here, we have taken 1 cup rice flour hence we will take cup of water.
It is important to know that if the covering turns out well ,no one can say anything...
...and therefore the modak also turns out well....even I have learnt like this only.
Ok, so let's start boiling 1 cup of water
Now add salt according to taste
And add 1 tsp ghee to the water
TIP: The reason we have added ghee to the water is because this will ensure that the Modaks will not stick while making the dough.
So while the water is boiling, let's make the coconut filling.
Add 1 tsp ghee and once the ghee melts add 2 cups of grated coconut.
To the 2 cups of grated coconut add 1 cup of jaggery and mix well.
TIP: What we are making here should be on a medium or low flame or else the coconut will burn.
Once the water has boiled, switch off the gas and add 1 cup of flour.
To recap boil 1 cup of water,add salt according to taste and 1 tsp ghee.
Mix equal quantity of flour and water.
Mix, cover and keep aside
The coconut filling is also ready, that means the inside filling for the Modak is ready.
The covering is also ready but we cannot do anything right now as it is hot. It needs to cool for 5 - 10 mins.
So to this coconut filling let's add 1/2 tsp pounded elaichi(cardamom) powder.
TIP: Remember add the powder, once it has slightly cooled, if added when hot the flavor won't remain intact and mix well
The filling is ready now, let's cool it by moving it onto a plate and spreading it.
Ensure that the covering mixture also cools similarly by moving the mixture to a plate and spreading it.
The covering has cooled, approximately 5-10 mins...so let's start kneading the mixture and making it smooth.
Once its becomes smooth dough, take some of the kneaded dough and make it into small balls.
See that the dough is smoothly kneaded so that when you make it into small balls, the dough doesn’t break apart.
At this point one must not think how will it happen, its just going to happen...that's all.
So let's start filling the Modaks...play close attention...dip the thumb in ghee and press the ball in the centre and keep pressing in the centre such that a rice bowl is formed.
Use both the thumbs, move it in a circular direction to make the bowl nice and thin.
Have a look, the dough is not breaking from any side, its happening properly.
TIP: The thinner you make the rice bowl, the better
Now use 3 fingers, the index finger, the middle finger and the thumb...see some people usually put in the filling first before making the pleats...
But what we'll do is take 3 fingers, place the rice bowl in between the index finger and middle finger and with the help of the thumb just press.
To get the pleats...See how simple it is,just press.
Now what we got to do is, take the coconut filling and place it inside the rice bowl just made. Ensure that it is filled well, the Modak should not be hollow.
Now with the help of the other hand, close the Modak well.
So let's make all the Modaks like this and then we will go ahead and steam it.
Now see, in this vessel, called the Dhokla cooker or Idli cooker take around 4-5 cups of water.
In case you pour less, the container will get burnt hence ensure that 4-5 cups of water have been added.
Let's get the water to a boil, till then put the strainer on top.
TIP:Till the water boils, grease the strainer with some ghee to avoid the Modak from sticking.
And once the greasing is done,increase the flame of the gas.
Now dip the base of the modak in water and place them on the strainer in the container.Cover the container for 10-15 mins.
The Modaks should be ready by now.Switch off the gas and open the container.If your fingers don't stick to the Modaks, it means they are ready