Tuesday, August 31, 2021

Modak Recipe

Last Updated on August 31, 2021

Modak is a sweet dumpling offered for Lord Ganesh on Ganesh Chaturthi festival as it is considered to be his favourite. Step by step cooking pictures of Modak and video are posted in this recipe for your easy understanding and reference.modak recipe

Modak is Lord Ganesha’s favorite sweet and is one of the popular Ganesh Chaturthi Recipe that everyone tries especially in Indian homes.

About Modak Recipe

Modak is made by steaming rice flour dough stuffed with a filling of jiggery & coconut. It is shaped with a mould or with hand. Firstly we make the filling, secondly the rice flour dough, thirdly they are shaped and finally steamed.Our modak is unique to festivals and also has many varieties – sweet, savour, spicy, plain, fried.  A collection of these variations are posted for Ganesh Chaturthi!

  • Dough : The main important step in getting the modak perfectly is to get the rice flour dough in the correct texture. If the dough is dry it will start to break while shaping. If the dough is loose it will not hold it shape at all. The proportion of rice flour is to water is very important and also the method. If you cook for more time, the modak will become hard after steaming. I have given seperate post for the dough with tips and tricks.
  • Sweet filling: Jaggery syrup along with coconut should be cooked right.If you cook more the stuffing will become hard and more like a candy. If it is loose wand watery then the stuffing will ooze out while shaping.So make sure to make the inner stuffing just right so that its juicy at the same time thick enough to stay intact.
  • Shaping : Once you get the dough right shaping is very easy. Make sure to make a slightly thin outer covering not too thin as it may tear easily.

Ingredients

  • Rice flour : Traditionally homemade rice flour are used to make Modak. See Rice Flour recipe for making Rice flour. Instant readymade flours are easily available these days in stores so you can use them too. But make sure to roast well and sieve it once to ensure no speck is there then proceed.
  • Coconut : Fresh grated coconut is recommended for this recipe. We can use desiccated coconut as well when fresh coconut is not available. Coconut powder or milk in place of grated coconut is not recommended even though we can use as it may not taste perfect!

Modak Recipes

Modak is made using rice flour for outer covering shell and for the inner filling traditionally freshly grated coconut and jaggery are used. But now there are many variations and alternates to the traditional modak recipe and here are some. I have given modak recipes with mould and without the mold.

The South Indian version of modak is called Kozhukattai or Modakam which is very popular in Southern States especially in Tamil Nadu.

Types of Modak

There are 2 diffferent types of modak:

  • Steamed : a healthy version of modak which tastes delicious with different sweet fillings inside. The steamed version popularly called as  ukadiche modak.
  • Fried Modak : It is nothing but a fried version of modak. It is simpler and easier compared to the steamed version.

Moulds for Modak

Many shops begin to sell modak moulds few weeks before Ganesh Chaturthi festival. Nowadays it is readily available online too. But you can make modak with or without mould. I have shared both the recipes in the recipe card.

I have 2 types of mould one is aluminium and other is plastic. Both are easy to shape.

modak recipe

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Modak Recipe

Modak is a sweet dumpling offered for Lord Ganesh on Ganesh Chaturthi festival as it is considered to be his favourite. Step by step cooking pictures of Modak and video are posted in this recipe for your easy understanding and reference.
Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 modaks
Calories
Author Sharmilee J

Ingredients

For outer modak covering:

For inner sweet filling for modak

  • 1 cup coconut grated
  • 1/2 cup jaggery crushed
  • 1/4 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 1 tsp ghee

Instructions

Modak sweet filling

  • Heat ghee in a pan.
  • Add coconut and jaggery to it. Make sure to add good quality jaggery free from impurities.
  • Mix well and keep cooking until jaggery starts to dissolve.It will be slightly goey at this stage.
  • Cook until its thick still juicy. Do not overcook as it might turn hard and chewy.
  • Add ghee, cardamom powder and nutmeg powder to it.
  • Mix well tand switch off. Let it cool down a bit.

Modak dough

  • To a mixing bowl add rice flour.
  • Add salt and ghee to it.
  • Mix this well first.
  • Boil water.
  • Add water little by little.
  • Keep mixing using a spatula.
  • Keep adding and mixing.
  • Keep stirring adding water little by little.
  • Gather to form a mass.
  • Once it gathers to form a dough close and keep aside for 5 mins.
  • Once it is warm enough to handle with hand, open give a quick mix.
  • Mix well with fingers to form a soft dough.
  • Keep covered until use to avoid drying up.Modak dough ready.

Making modak without mould

  • Pinch a lemon sized dough flatten it slightly then make it thin on all sides. Add the coconut jaggery filling on it.
  • Pull the edges and bring it to the center and seal it.
  • Shape it like a modak.Remove extra portion of the dough on top if any.

Making modak with mould

  • Get all your ingredients ready.
  • Grease your mould with oil or ghee.
  • Fill it with a pinch of small lemon sized dough.
  • Using your finger make space for the filling as shown.
  • Make sure the sides of the modak are slightly thin.
  • Add coconut jaggery filling inside the space,may be a spoonfull.
  • Seal using the side dough first.
  • Now pinch a smalk portion of dough flatten it and seal the base like shown below.
  • Gently open.
  • Modak is shaped and ready.Repeat and finish.
  • Add enough water say 2 cups to the steamer pot.Let it start to boil.Grease the steamer plate. Arrange the modaks on it.
  • Cover with lid.
  • Steam cook in low medium flame for 5-8 mins or until the outer covering turns shiny.If the modaks are big in size it may take upto 10 mins.Do not overcook as the modaks will turn hard.
  • Steaming hot modak's are ready.

Video

Notes

  • Making modak is an art. Just like how we draw in our drawing class at school, we will have our own versions of drawing which we admire & feel appreciative of even though it may not match that of the model exactly. I bet we will get this feeling with Modak as well.
  • Use quantity, time and method just as prescribed to get the perfect tasty Modaks.
    And don’t worry even if it gets screwed up midway. Yes - Refer my FAQs to make it back alright.

If you have any more questions about this modak recipe do mail me at sharmispassions@gmail.com. In addition, follow me on InstagramFacebookPinterest ,Youtube and Twitter .

Tried this modak recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

How to make modak (step by step method):

Modak sweet filling

1.Heat ghee in a pan.heat ghee in a pan

2.Add coconut and jaggery to it. Make sure to add good quality jaggery free from impurities.add coconut and jaggery

3.Mix well and keep cooking until jaggery starts to dissolve.It will be slightly goey at this stage.modak recipe cook until it dissolves

4.Cook until its thick still juicy. Do not overcook as it might turn hard and chewy.cook until its thick

5.Add ghee, cardamom powder and nutmeg powder to it.add cardamom powder

6.Mix well tand switch off. Let it cool down a bit.mix well and switch off

Modak dough

7.To a mixing bowl add rice flour.
add rice flour

8.Add salt and ghee to it.add ghee, and salt

9.Mix this well first.mix it well first

10.Boil water.boil water

11.Add water little by little.add water little by little

12.Keep mixing using a spatula. mix well

13.Keep adding and mixing.keep mixing

14.Keep stirring adding water little by little.add water little by little

15.Gather to form a mass.mix well to gather to a mass

16.Once it gathers to form a dough close and keep aside for 5 mins.keep covered

17.Once it is warm enough to handle with hand, open give a quick mix.open give a quick mix

18.Mix well with fingers to form a soft dough.knead to a dough
19.Keep covered until use to avoid drying up.Modak dough ready.keep covered until use

Making modak without mould

20.Pinch a lemon sized dough flatten it slightly then make it thin on all sides. Add the coconut jaggery filling on it.flatten and add filling

21.Pull the edges and bring it to the center and seal it.

pull the edges to center

22.Shape it like a modak.Remove extra portion of the dough on top if any.modak recipe shape as modak

Making modak with mould

20.Get all your ingredients ready. get it ready

21.Grease your mould with oil or ghee.modak recipe grease with oil or ghee

22.Fill it with a pinch of small lemon sized dough.fill with dough

23.Using your finger make space for the filling as shown.modak recipe make space for filling

24.Make sure the sides of the modak are slightly thin.modak recipe make sides thin

25.Add coconut jaggery filling inside the space,may be a spoonfull.modak recipe add the filling

26.Seal using the side dough first.seal edges first

27.Now pinch a smalk portion of dough flatten it and seal the base like shown below.seal the base

28.Gently open.remove the modak

29.Modak is shaped and ready.Repeat and finish.modak ready

30.Add enough water say 2 cups to the steamer pot.Let it start to boil.Grease the steamer plate. Arrange the modaks on it.
place in steamer plate

31.Cover with lid.cook covered

21.Steam cook in low medium flame for 5-8 mins or until the outer covering turns shiny.If the modaks are big in size it may take upto 10 mins.Do not overcook as the modaks will turn hard.steam cook

22.Steaming hot modak’s are ready.steamed modak ready

Tasty soft modak’s are ready to offer to Lord Ganesha and relish.

modak recipe

Serving Suggestions

Make it as a brunch – after pooja – with no breakfast or lunch menu additionally. Just modak and you. Consume on the same day of making as the recipes contain coconut. Refrigeration is not needed. However if we are gonna reserve some of it for friends / relatives for the next day, we can refrigerate and then steam it lightly / heat with microwave before serving.

Expert Tips

  • Make thin outer layer so that the modak is soft and gets cooked easily.
  • If you add water to jaggery then while making stuffing it will be watery and will take time to get thick.
  • The coconut pooranam should be thick in consistency else you will have a tough time wrapping them inside .

Making modak is an art. Just like how we draw in our drawing class at school, we will have our own versions of drawing which we admire & feel appreciative of even though it may not match that of the model exactly. I bet we will get this feeling with Modak as well. Use quantity, time and method just as prescribed to get the perfect tasty Modaks.
And don’t worry even if it gets screwed up midway. Yes – Refer my FAQs to make it back alright.

FAQs

1.What is modak?

Modak is a sweet dumpling dish popular in India offered as prasad or neiveidyam for Lord Ganesha. According to hindu belief it is Lord Ganesha’s favorite dish.Lord Ganesha loves modak so Ganesh Chaturthi is incomplete without it.

2.How to make modak?

First the outer shell covering is made using rice flour and water. Then the sweet stuffing is made using jaggery and coconut. Traditionally jaggery and coconut is used but there are a lot of variations these days to the traditional stuffing. Now shape the dough , add the stuffing inside pull the edges and bring together to form modak shape.
Basically the outer covering should not be too thick as the sweet portion will become less while consuming and gives more of flour taste than Modak taste. Also it will increase the cooking time and may lead to undercooked outer covering.

3. What should I do when my dough becomes dry?

Sprinkle little hot water, knead it once again and make the dough soft and moist. Do not use dry / hard dough as it will crack the modak or pop out the filling while steaming and also gives hard texture.

4. I have excess rice flour dough and less filling?

Hope you had not missed any of the quantity prescribed in the recipe or you would have made very thick outer shell / dough which would have lead you to this problem. If you do not have time to make more filling, just make the dough in small balls and steam it with the other ones. Though it will lack sweetness, it will be still good if you like it plain. Refer to Ammini Kozhukattai for making it little spicy!

5. I do not have mould what should I do?

Well, unless you are particular about the shape, we can make it with hand. I have given method to make modak with and without mould, hope you find it useful.

6. Is Kozhukkattai and Modak the same?

Yes – more or less. Kozhukattai is the South Indian version of Modak. Variations in name come from the different region – modak (मोदक) in Marathi, Konkani and Gujarati; modhaka in Kannada; modhakam or kozhakkattai in Tamil and Malayalam; and kudumu or “madhaka” in Telugu.

modak recipe

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Eggless Pineapple Upside down cake recipe

Eggless pineapple upside down cake, easy method with step by step photos for beginners. Recipe without condensed milk.

eggless pineapple upside down cake
Egg free pineapple upside down cake

No caramelizing separately, just one pan baking, with tinned pineapple and glazed cherry. Perfect for dessert in your dinner party or a special dinner.

Check out my eggless strawberry cake recipe and eggless honey cake recipe in my website.

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📖Ingredients

I have used tinned pineapple, glazed cherry for this recipe.

eggless pineapple upside down cake
Eggless pineapple upside down cake
  • Pineapple slices
  • Glazed cherry
  • Brown sugar
  • Butter

For full list of ingredients and measurements check recipe card.

🥚Egg substitute

I adapted an yellow cake recipe with egg, so I used substitute in place of eggs.

In this case, it is Psyllium husk. How to replace egg with psyllium husk?

For one egg, you can use

1 teaspoon pf psyllium husk + 3 tablespoon of water

For this particular recipe, I have used accordingly. So refer recipe card for measurements.

Other options: Yogurt or flax meal.

For pineapple upside down cake, I referred this video. I cut down brown sugar and butter part.

I added a splash of coconut essence in my batter and loved it’s flavor. Just because I had it haha. So I am not mentioning in my recipe card.

📖Variations

My cake was too thin as I halved the recipe. If you want a tall cake, you can double the measurement using the recipe card feature.

In that case, the baking time also increases, it takes 30-40 mins. You can keep an eye after 30 mins, insert a tooth pick to check for doneness.

💭Top tip

  • Do not use spring foam pan as the butter and sugar at the bottom will leak and spoil the oven.
  • If the top of the cake browns faster, you can lay an aluminium foil on top, after you find it browning fast (not form beginning).
  • Overbaking will make the sides hard and chewy. Also the butter + brown sugar mixture will turn too dark.

📝My notes

This is my second attempt. First attempt, everything went wrong, right from recipes to everything.

I chose spring foam pan, so the butter and sugar leaked in the oven collection tray. Over time, it started smoking as it got burnt.

I added excess water to batter as I thought batter was thick. But for a cake like this which has a moist bottom, it is not necessary I forgot.

The texture was too gooey.

I used a wrong oil and the cake was smelling like it.

Also it was too sweet so this time I cut down into half.

FAQs

How much is the pre-heating temperature and timing?

Usually the pre heat temperature is same as baking temperature. So in this case it is 180 0 C

How much is 180 Degree C in F?

It’s roughly 350 F.

Which baking tray did you use?

I used a non stick one. If you are using metal, you can use a butter paper at bottom.

Baking tray measurements: 9 * 9 inch

Can we do this recipe it in microwave mode?

This recipe is for convection mode. If you want you can bake it in a combination oven but in convection mode only. Also use a pan which is recommended for it.

Understand the difference between microwave mode and ‘Baking in convection mode’ in a microwave combination oven.

Microwave mode only will take around 5-10 mins. Hope you get it.

Substituting fresh pineapple with tinned?

I have not personally tried this, so not sure about it. But I am sure if you google it you can find to get an idea. Later proceed with this recipe.

Can I bake this cake in pressure cooker?

Yes you can bake in pressure cooker or a kadai with lid. Heat it for 20 mins empty first.

Optionally you can also spread rock salt or sand in the bottom while pre heating.

Place a trivet / stand over it once done. Place the cake for baking over it and cook covered for 30 mins or until tooth pick inserted comes out clean.

No gasket should be used as well as whistle. Same way can be followed in a kadai.

Safety : Please use oven gloves and safely handle while baking, both in oven as well as cooker.

Shelf life

Keep refrigerated and consume within 2 days.

Related posts:

Recipe card

eggless-pineapple
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Eggless pineapple upside down cake

Eggless pineapple upside down cake, easy method with step by step photos for beginners. Recipe without condensed milk.
Course Dessert
Cuisine Global
Prep Time 15 minutes
Cook Time 25 minutes
Servings 5 People
Cup measurements

Ingredients

  • 1 cup All purpose flour
  • ¾ cup Sugar
  • ½ tablespoon Baking powder
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Salt

Wet ingredients

  • ¼ cup Oil
  • ¼ cup Milk
  • ¼ cup Pineapple juice Drained from tin
  • 1 teaspoon pure Vanilla extract or ¼ teaspoon essence

Upside down

  • 5 Pineapple slices
  • 5 Glazed cherries
  • ¼ cup Brown sugar
  • 2 tablespoon Melted butter

Egg substitute

  • ½ tablespoon Psyllium husk
  • 4.5 tablespoon Water

Instructions

  • Pre heat oven at 180 0 C for 15 minutes firstly.
  • Mix psyllium husk with water well and keep aside
    ½ tablespoon Psyllium husk, 4.5 tablespoon Water
  • Take the baking pan and add melted butter, spread as a layer covering the bottom.
    2 tablespoon Melted butter
  • Sprinkle brown sugar evenly over it.
    ¼ cup Brown sugar
  • Place 4 pineapple slices in each corner and one in middle. Fill the pineapple slice's center with glazed cherry. Set aside.
    5 Pineapple slices, 5 Glazed cherries
  • In a mixing bowl take all the dry ingredients. Mix well using whisk.
    1 cup All purpose flour, ¾ cup Sugar, ½ tablespoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
  • Take another mixing bowl and add all the wet ingredients. Add psyllium husk mix in it.
    ¼ cup Oil, ¼ cup Milk, ¼ cup Pineapple juice, 1 teaspoon pure Vanilla extract
  • Mix well with the whisk.
  • Add this to dry ingredients and mix thoroughly.
  • Pour the batter over arranged pineapple slices in the baking tray to cover it.
  • Tap gently and place it in the pre heated oven (Middle rack)
  • Bake for 25- 30 mins. Keep an eye after 20 mins. Check by inserting a tooth pick carefully in the middle to see if it comes out clean. If it does then it is done.
  • Invert over a wire rack with tray and let it be for 10 mins.
  • It will easily come off and you can now cut into slices. Slice as squares and serve.

Notes

  • You can double the measurement but baking time increases accordingly. Mine was thin cake but was perfect for 3 of us.
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Stepwise photos

1. Pre heat oven at 180 C for 15 minutes firstly. Keep all ingredients ready.

Ingredients for eggless pineapple upside down cake

2. Mix psyllium husk with water well and keep aside.

psyllium husk
psyllium husk
egg substitution

3. Take the baking pan and add melted butter, spread as a layer covering the bottom.

melt butter - eggless pineapple upside down cake

4. Sprinkle brown sugar evenly over it.

brown sugar

5. Place 4 pineapple slices in each corner and one in middle. Fill the pineapple slice’s center with glazed cherry. Set aside.

eggless pineapple upside down cake

6. In a mixing bowl take all the dry ingredients. Mix well using whisk.

dry ingredients
mix

7. Take another mixing bowl and add all the wet ingredients. Add psyllium husk mix in it.

pineapple juice drained form the can
wet ingredients

8. Mix well with the whisk.

9. Add this to dry ingredients and mix thoroughly.

mixing
Dry + wet ingredients
eggless pineapple upside down cake batter

10. Pour the batter over arranged pineapple slices in the baking tray to cover it.

eggless pineapple upside down cake before baking

11. Tap gently and place it in the pre heated oven (Middle rack)

inside oven

12. Bake for 25- 30 mins. Keep an eye after 20 mins. Check by inserting a tooth pick carefully in the middle to see if it comes out clean. If it does then it is done.

after baking

13. Invert over a wire rack with tray and let it be for 10 mins.

invert

14. It will easily come off and you can now cut into slices.

eggless pineapple upside down cake

15. Slice as squares and serve.

slice

Enjoy eggless pineapple upside down cake!

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