MODAK / STEAMED DUMPLINGS WITH SWEET FILLING- VINAYAKA CHAVITHI RECIPES !
>> Wednesday, October 3, 2012 –
channa,
chavithi,
coconut,
dhal,
ganesh chavithi,
indian sweet,
kozhukattai dumpling,
kudumu,
modak,
modak for with different filling,
roasted channa dhal,
steamed rice dumpling,
steamed sweet,
vinayak
Modak is a sweet dumpling popular in Western and
Southern India. It is called modak in Marathi and Konkani as well as Gujarati
language, modhaka or kadubu in Kannada, modhakam or Kozhukattai in Tamil and
kudumu in Telugu. The sweet filling inside the modak varies, while the
soft shell is made from rice flour. Modak has a special importance in the
worship of the Hindu god Ganesh. The Puja always concludes with an
offering of modak to the deity as a Prasad.
You can fill the modak with variety of filling
according to your choice. Today I am posting the mixture of roasted Channa
dhal and coconut filling. I am also giving few other variations. But the
outer shell is same for any modak.
MODAK
STEAMED DUMPLINGS WITH SWEET DUMPLING
Yields - approximately 23 to 25 small modak
Ingredients:
Rice
flour (You can use store bought Idiyappam flour) - 1 cup
Water
- 1 1/4 cup
Ghee
- 1/4 tsp
Salt
- a pinch
Warm
milk as needed
Method :
Fillings:
1. Roasted Channa dhal and coconut filling
Ingredients
for filling:
Roasted
Channa dhal (Pottu Kadalai) - 1/4 cup
Dry
coconut - 1/4 cup
Sugar
- 1/2 cup
Cashews
- 10 chopped finely
Cardamom
powder - 1/4 tsp
Ghee
- 1/4 tsp for frying the cashew nuts
Method:
1.
Slightly heat the roasted Channa dhal in the dry pan. When cooled Powder
the roasted gram and sugar together. Chop the cashews into small pieces.
2.
Take a pan and tsp of ghee in it and roast cut cashews for few minutes until
the cashews turn golden brown.
3.
Mix all ingredients in a bowl.
4.
The filling is ready. Keep this aside.
2. Coconut Filling
Coconut
scrapped - 1/2 cup
Sugar-1/2
cup
Cashews
- few chopped finely
Ghee
- tsp
Cardamom
powder - 2 pinches
Method:
1.
Mix both coconut and sugar keep aside for 10 minutes.
2.
Now put this in a vessel and heat in low flame until sugar melts well and coconut
is cooked if you feel sticky when you touch it with 2 fingers. Add the
cardamom powder.
3.
Now fry the cashew in the ghee and add to the coconut mixture.
4.
Let it cool down completely. You can make this the day before day store it in
airtight container.
3. Sesame filling
Sesame
- 1/2 cup
Jaggery
grated - 1/2 cup
Method:
1.
Fry the sesame in the pan and let it get roasted slightly.
2.
Let it cool. Powder it with Jaggery and use for the filling.
3. You can make a day before and store in the
air tight container.
Lovely kozhukattai Pavi... :) Beautiful pictures and presentation.
This is new to me and it looks pretty damn cute, and the mould is so tiny!
Hi Pavithra,
Can you tell me from where did you buy that pretty mould?
so yummy and lovely presentation
great-secret-of-life.blogspot.com
Lovely post Pavi... Next time I go to India, I should get the modak mould... it looks so pretty ..
Very nicely explained and the pics are divine to look at..
Reva
Wow, Pavithra! They look so perfect and delicous! Love that gadget :)
Beautiful Post
Delicious and grand modaks. Perfect offering to Lord Vignesh.
Deepa
Looks amazing Pavitra and you presented it very beautifully and lively...
Super cute modak and fantastic clicks