A sweet treat for Bappa!

The adorable elephant God is here, and so is the excuse to indulge in some delectable modaks and ladoos. This festive season, try these easy-to-make recipes at home, as you celebrate the joyous occasion

Apple pie hazelnut modak

Ingredients:

Ingredients for dough: Multigrain flour 1 cup Olive oil 2 tbsp Pinch of salt Water as required For the stuffing: Red apples, chopped and peeled 4 Rolled oats, lightly toasted cup Honey 1/3 cup Hazelnuts, cut into small pieces 1/4 cup Olive oil 2 tbsp Cinnamon powder 1 tsp

Method: Make the dough by mixing together flour, oil and a pinch of salt. Add water, a little at a time, till you get the desired consistency. Knead it well and cover with a wet cloth for 10 minutes. The next step is to make the stuffing. On a skillet, add chopped apples, hazelnuts, honey and oats. Mix properly and add cinnamon powder to make thick stuffing. Keep aside to cool down. For the modak: First make small balls out of dough. Make sure it is the size of a golf ball. Roll them one by one with rolling pin to make thin discs. Keep these discs covered with a moist cloth or a moist kitchen paper towel. Hold the disk on your left palm in the shape of a bowl and place the filling in the centre of the disk, merge all the sides of the disc to make in the shape of a fresh fig. Place the modaks on a baking tray lined with greased aluminium foil. Brush each modak with olive oil to give them a glaze. Bake them at 180 C for 20 minutes. After every 10 minutes, flip them and bake on the other side. After 20 minutes, remove and keep on the cooling rack. Once cool, store them in a airtight container or serve fresh.

Recipe courtesy: Chef Ranveer Brar

Ukadi che modak (Steamed modak) Ingredients: Rice flour 150 gm Coconut cup Jaggery 60 gm Dry fruits 40 gm Cardamom powder a pinch Ghee 20 gm Powdered sugar 50 gm

Method Grate fresh coconut. Add shredded dry fruits (almonds, pistas, raisins). Keep it aside. Add powdered sugar and cardamom powder. To make the dough, take rice flour. Make a well in the rice flour and add some hot ghee in the centre. Mix the dough to a crumbled consistency. Add a little water to make the dough soft. Mix it well and roll it into small puris. Put the above made coconut-dry fruit mixture into them. Shape into modaks. Place these in the steamer and steam for approximately 15-20 minutes. Serve hot or cold.

Recipe courtesy: 29, Restaurant, Mumbai

Besan-suji che ladoo Ingredients: Besan 125 gm Suji 60 gm Powdered sugar 120 gm Dry fruits 60 gm Ghee 80 gm Nutmeg 1/2 piece

Method: Heat ghee in a saucepan and saute suji rawa and besan together till it cooks. Add powdered sugar, dry fruits and grated nutmeg to the cooked consistency. While it is lukewarm, mould into small palm-sized ladoos. Let them cool. Serve along with dry fruit garnish of almond/ cashew/ pista/ raisin.

Recipe courtesy:29, Restaurant, Mumbai