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