By: Payal
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Modak is a classic sweet that is traditionally prepared during Ganesh Chaturthi. It is believed to be Lord Ganesha's favourite sweet, and no festive thali is complete without it.
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If you are planning to make perfect modaks at home this festive season, here are some simple yet effective tips that will help you get them just right.
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The highlight of ukdiche modak is the soft and flavourful coconut-jaggery filling. For the best texture, always use freshly grated coconut instead of pre-grated or desiccated ones.
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The balance of sweetness and texture lies in how well you cook the filling. Mix jaggery with grated coconut and let it sit for a few minutes. Heat a little ghee in a pan and cook the mixture on low heat, stirring continuously.
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Once the jaggery has completely melted, switch off the flame and allow the mixture to cool slightly. Add cardamom powder at this stage for a fragrant and authentic flavour.
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For one cup of flour, use one cup of water. Heat the water with a spoonful of ghee, then add the flour and mix well until the dough thickens. Once taken off the heat, let the dough rest for a few minutes before shaping.
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To make the process smoother, coat your palms with ghee. This prevents sticking and helps you achieve clean, neat shapes without tearing the outer layer.
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Take a small portion of dough, roll it out gently, and add just the right amount of stuffing in the centre. Overstuffing can cause the modak to break while steaming, so ensure that the edges can be sealed neatly before shaping.
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Once steamed, the outer layer of the modak should feel firm and not sticky. Gently touch the modaks to check. If the surface does not stick to your fingers, they are perfectly cooked and ready to be served .
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