GANAPATI BAPPA MORYA
MANGAL MURTI MORYA!!!!
Everywhere is Lord Ganesha enjoying his prasadam !!! GANESH CHATURTHI has arrived and Pune streets are full with street decorative pandals and lightings. Even same with societies. Celebration time😄.
Thought to make modak for the first time. I have made modak in saffron and pistachios flavour with lord Ganesha’s idol made of same modak ingredients.
This recipe yields 20 big sized modaks.
2 cups sieved rice flower
2 cups normal water
2 tsp ghee
1/2 tsp salt
3-4 pinches of yellow colour
2 tbsp granulated sugar
Some chopped pistachios
1 cup desiccated coconut
1/2 cup jaggery
1/2 cup mawa mixed with 3 tbsp of granulated sugar, some chopped pistachios, few strands of saffron and almonds
2 tbsp poppy seeds
1 tsp cardamom powder
First of all take water in a large pan. Let it boil at high. Add ghee, salt, sugar and colour. Mix all well.
Now switch off the flame and add rice flour. Mix all well so that no lumps form and cover it tightly. The reason to cover is that the flour will be still cooked in the heat trapped inside the pan. Keep the pan aside.
Let’s start the stuffing.
Take a non stick fry pan. Add jaggery and desiccated coconut. Let the jaggery melts. Add khoya. Now stir them till they become thick snd lumpy. Add poppy seeds and cardamom powder.
Switch off the flame and keep it aside to cool.
Now transfer the dough mix on kitchen counter. Knead the dough well by greasing your hands with oil.
Just separate about 2 balls of dough of the laddo size and keep it aside for modak designed GANAPATI.
In this dough add little orange colour and knead well.
Take modak mould of small and larger size and make accordingly.
Time to steam them😊.
Take a large pot and add 2 cups of water. Let it boil. Put a steamer plate on top. Spread butter paper on it. Place modak on them. Make the flame medium high and steam them covered for 15 minutes.
Just add few drops of clarified butter or ghee on top peaks and enjoy.😄