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  Life   Food  25 Aug 2017  Sweet tidings, ahoy

Sweet tidings, ahoy

Published : Aug 25, 2017, 12:09 am IST
Updated : Aug 25, 2017, 12:09 am IST

For Ganesha’s feast, one must indulge in the favourites of our favourite Elephant God.




For modak

  • Rice flour 1 cup
  • Water 1½ cup
  • Oil 15 ml
  • Salt to taste

For Modak Stuffing

  • White sesame seeds 1 tbsp
  • Poppy seeds 1 tsp
  • Grated coconut 1 cup
  • Jaggery ½ cup
  • Oil 15 ml
  • Cardamom powder 15 gm
  • Nutmeg powder ½ tsp


  • Take water in a vessel, add a few drops of oil and salt. w Boil.
  • Add rice flour and stir on low flame for 30 seconds.
  • Then switch off gas, mix with a thick spatula.
  • Cover with a lid for five minutes.
  • Allow dough to cool, or you can knead it while hot with gloves. Let the dough rest and come to room temperature.
  • Cover with a damp cloth.

For the filling:

  • Take a heavy bottomed pan, add ghee.
  • Place on low heat and sauté poppy and sesame seeds. w Add grated coconut and jaggery powder. Keep stirring for 3-4 minutes.
  • Jaggery should melt.
  • Lastly, add cardamom and nutmeg powder. Mix nicely. Ensure you don’t over-cook.
  • Place some cold water with ice cubes. Apply water over your palm. Make small balls from the rice flour.
  • Flatten balls with the palms into a round shape. Ensure that the discs are neither too thick nor thin. Put a spoon of coconut-jaggery mixture in the centre of the round disc.
  • Form pleats towards the edges and close towards the top into a cone shape. You could grease the modak mould and shape them in the mould.
  • Place modak in a steamer and steam for seven to eight minutes on medium heat. You will see that the texture has changed, and it’s cooked. Covered with a lid. Alternatively, you could steam modaks in pressure cooker for eight to 10 minutes on low/medium heat without the whistle.

—  Recipe courtesy chef Suresh Thampy, executive chef, Sheraton Grand Bangalore at Brigade Gateway


Kara modak


  • Rice flour 100 gm
  • Water 250 gm
  • Salt 20 gm
  • Mustard seeds 10 gm
  • Jeera seeds 5 gm
  • Ghee 25 ml
  • Green chilly 10 gm
  • Curry leaves 5 gm
  • Coriander 5 gm
  • Ginger 5 gm
  • Grated coconut 10 gm


  • Take a heavy bottomed pan, make a tempering with ghee, mustard seed, jeera, curry leaves, ginger, coriander leaves and coconut.
  • Once its turns golden brown, add water, bring to boil. w Add rice flour and mix thoroughly, make dumplings out of it.
  • Steam with the help of a steamer till cooked (10 minutes). 


Motichur Ladoo


  • Besan flour 500 gm
  • Sugar 1 kg
  • Red colour 2 gm
  • Almond 100 gm
  • Pista 100 gm
  • Raisin 50 gm
  • Cashewnuts 100 gm
  • Ghee 50 ml
  • Cardamom powder 1 tbsp
  • Oil 2 kg
  • Water 700 ml


  • Make a batter with besan flour, water, colour and keep aside. w Make a sugar syrup with water and sugar, add lemon and keep aside.
  • Heat oil in a kadai, once oil is hot make a small boondi with help of ladoo jara.
  • Once it’s cooked, remove from oil, mix boondi with sugar syrup, keep aside for 30 minutes.
  • Remove from syrup, mix with dry nuts.
  • Make small dumplings and serve.

— Recipes courtesy chef Kasiviswanathan, executive chef, Radisson Blu Atria Bengaluru

Tags: modak, motichur ladoo