Jaggery modak – Ganesh Chaturthi special recipe

Traditional Steamed Coconut and Jaggery Modak Recipe are formed from rice flour packed with grated Coconut and jaggery combination. Ganesh Chaturthi festivities would never be complete without modak.

When it comes to making Coconut and healthy Jaggery Modaks

Modak is a traditional Maharashtrian steamed sweet dish during Ganesha Chaturti. Modak also called Kozhakattai in Tamil, Modhaka or Kadubu in Kannada, and Kudumu in Telugu, is a famous Maharashtra sweet, especially around Ganesh Chaturthi. Hindu mythology says Ganpati Bappa liked modaks. So he was named Modakpriya, which means modak lover. Lord Ganpati is presented with 21 modaks as prasad. 

Coconut and jaggery modak, traditionally made with steaming milk and sugar:

Ingredients

Filling/Puran for modak recipe

·        2 cups grated Coconut

·        1 cup powdered or grated jaggery

·        1 tsp Cardamom Powder

·        1 tsp Ghee optional

For the outer cover

·        1 cup Rice Flour

·        1 cup of Water

·         1 pinch of Salt optional

·        1 tsp Ghee

·         1 tsp Ghee for greasing

Instructions

How to make Puran

1. Heat a pan, and add Ghee to it.
2. Add natural jaggery powder and Coconut and cook till thick.
3. Add cardamom powder and stir thoroughly. Switch off the gas. Let it cool down.

How to make Dough

1. Bring 1 cup of water to a full boil.
2. Salt and Ghee. Well-mixed.
3. Turn off the flame. Add rice flour and stir.
4. Cover and let cool for 4-5 minutes.
5. Put dough on a clean platter.
6. Knead in 1-2 tsp ghee and cover.
7. Make and cover equal-sized balls.

How to make modak

1. Divide the filling into equal portions (about 1 tbsp each) and roll into neat balls. Keep aside.
2. Take a rice flour dough ball the size of a lemon.
3. Flatten the dough. Make dough cups using fingers and thumb.
4. Place a sweet mixture ball in the center and close the edges. Point to the top.
5. Afterward, continue with the rest of the dough in the same way
6. Apply some ghee to the steamer.
7. Steam the modak for seven minutes.
8. 8. Cover and steam for 10-12 minutes, or until the cover shine.
9. Allow it to cool completely before serving.

Notes

Fresh flour should be used. You can use fresh flour at home or buy Idiyappam flour. If modak breaks when pressing and creating a cup, pour water and Ghee and knead well. You can reduce jaggery to your liking. Make dough with boiled water for a soft outer layer. Almost boil dough with hot water to achieve non-sticky, malleable dough. Don’t overcook, or you’ll get rubbery, broken kozhukattais.

A thousand-mile journey starts with one step.

2 Sept was Ganesh Chaturthi. We bring Ganesha home. He’s “Vighnaharta,” which means obstacle-killer. The celebration grew too toxic when Plaster of Paris Ganesha idols gained popularity. Since “Visarjan” was occurring in local lakes and rivers, toxic paints contaminated them.

“Tree Ganesha” became a massive movement that helped save the environment.

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