Modak( Sweet Coconut Dumplings)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 186.5
- Total Fat: 5.9 g
- Cholesterol: 3.7 mg
- Sodium: 15.2 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.0 g
View full nutritional breakdown of Modak( Sweet Coconut Dumplings) calories by ingredient
Introduction
Every fourth day of the 15day Lunar cycle called Vinayaki(waxing period) and Sankashti(waning period), these are made as an offering(Prasad)for Lord Ganesha,India's favourite Elephant headed God.These are supposed to be His favourite food along with certain other stuff.Every year He is brought home and worshipped on Ganesh Chaturthi.He stays with us at home for a 36 hours(1.5 day) or 5 days or 7 days or 10 days and maximum for 21 days period.During His stay He is worshipped and feted and treated like a favourite relative. Ganapati is perhaps our (Maharastra's) best and most loved and popular Festival.The Rice flour is generally made at home by washing and drying various fragrant varieties of Rice and drying it between the folds of old Cotton Saries.They dry the Rice this way for 4-5 days till absolutely dry and then grind it to obtain this Flour. Every fourth day of the 15day Lunar cycle called Vinayaki(waxing period) and Sankashti(waning period), these are made as an offering(Prasad)for Lord Ganesha,India's favourite Elephant headed God.These are supposed to be His favourite food along with certain other stuff.Every year He is brought home and worshipped on Ganesh Chaturthi.He stays with us at home for a 36 hours(1.5 day) or 5 days or 7 days or 10 days and maximum for 21 days period.During His stay He is worshipped and feted and treated like a favourite relative. Ganapati is perhaps our (Maharastra's) best and most loved and popular Festival.
The Rice flour is generally made at home by washing and drying various fragrant varieties of Rice and drying it between the folds of old Cotton Saries.They dry the Rice this way for 4-5 days till absolutely dry and then grind it to obtain this Flour.
Number of Servings: 21
Ingredients
-
DUMPLING COVER
3 cups Rice Flour
3 cups Water
1.5tsps.Clarified Butter(Ghee)
1tsp.Saffron Threads
1pinch of Salt
FOR THE FILLING
2.5 cups shredded Fresh Coconut
1.5cups shredded Jaggery(Gul/Gud)(or according to taste)
OR
1 cup Brown Cane Sugar(or according to taste)
2tbsps.White Poppy Seeds(Khus Khus/Posto)
2.5tbsp.Clarified Butter(Ghee)
OPTIONAL
50gms.Raisins
10 Fresh Turmeric Leaves
Directions
PREPARATION
FOR THE COVER
Heat Water in a wide mouthed pan and add the pinch of Salt,Saffron Threads and the Ghee.When this Water boils,lower flame and slowly add the Rice Flour stirring it in evenly till all the Flour has been added.Place a lid on top of the pan and steam for 5 minutes.Remove from flame and let cool till slightly warm.Grease your palms with a little Ghee and knead to a soft and pliable dough.If the dough is dry sprinkle a little warm Water on it and knead till desired texture is achieved.Cover with a wrung out wet cloth and set aside.
FOR THE FILLING
Dry roast the Poppy Seeds till fragrant.If using Raisins remove the stems and wash them.
Melt the Ghee in a wok on a low flame.Add the shredded Coconut and the shredded Jaggery(Brown Sugar), Saffron Threads and the roasted Poppy Seeds and the de-stemmed Raisins if using.Mix well together and cook on low flame till all the syrup dries up.This Filling should be soft and slightly moist but not wet or runny.
METHOD
Apply a little Ghee to your palms and again knead the Dough till soft and pliable.Divide into 21 equal balls.With your fingertips press and spread the Dough ball into a cup shape.Put 1-2 spoonfuls of the Filling in the hollow of the cup.Pinch the sides of the cup into pleats.Gently squeeze all the edges together to form a point at the centre.Make 21 Modaks as this is Lord Ganesha's favourite number.
Grease the fresh Turmeric Leaves and place them on the Steamer Plates.Place the prepared Modaks on the greased fresh Turmeric Leaves and leave an inch of space all round each Modak to avoid these sticking together.Steam in a Steamer for 10-15 minutes till well steamed.
Serve absolutely steaming hot as the cover tends to become stiff if allowed to cool.Some people break these open just before serving and pour a little melted Ghee into the centres just before eating these.
Number of Servings: 21
Recipe submitted by SparkPeople user KOMAL53.
FOR THE COVER
Heat Water in a wide mouthed pan and add the pinch of Salt,Saffron Threads and the Ghee.When this Water boils,lower flame and slowly add the Rice Flour stirring it in evenly till all the Flour has been added.Place a lid on top of the pan and steam for 5 minutes.Remove from flame and let cool till slightly warm.Grease your palms with a little Ghee and knead to a soft and pliable dough.If the dough is dry sprinkle a little warm Water on it and knead till desired texture is achieved.Cover with a wrung out wet cloth and set aside.
FOR THE FILLING
Dry roast the Poppy Seeds till fragrant.If using Raisins remove the stems and wash them.
Melt the Ghee in a wok on a low flame.Add the shredded Coconut and the shredded Jaggery(Brown Sugar), Saffron Threads and the roasted Poppy Seeds and the de-stemmed Raisins if using.Mix well together and cook on low flame till all the syrup dries up.This Filling should be soft and slightly moist but not wet or runny.
METHOD
Apply a little Ghee to your palms and again knead the Dough till soft and pliable.Divide into 21 equal balls.With your fingertips press and spread the Dough ball into a cup shape.Put 1-2 spoonfuls of the Filling in the hollow of the cup.Pinch the sides of the cup into pleats.Gently squeeze all the edges together to form a point at the centre.Make 21 Modaks as this is Lord Ganesha's favourite number.
Grease the fresh Turmeric Leaves and place them on the Steamer Plates.Place the prepared Modaks on the greased fresh Turmeric Leaves and leave an inch of space all round each Modak to avoid these sticking together.Steam in a Steamer for 10-15 minutes till well steamed.
Serve absolutely steaming hot as the cover tends to become stiff if allowed to cool.Some people break these open just before serving and pour a little melted Ghee into the centres just before eating these.
Number of Servings: 21
Recipe submitted by SparkPeople user KOMAL53.