For sweet beginnings

As Ganapati Utsav is on in full swing, The Guide went scouting for the best Modaks in the city and simple recipes to make them

For sweet beginnings

Known to be a favourite of Lord Ganesha, Modaks are made in every Maharastrian family to celebrate the lord’s birthday.u00a0Aniruddha Limaye, Executive Chef, Courtyard by Marriott Pune Hinjewadi believes that Modaks are in demand throughout the year and especially for this occasion. There are several famous shops in the city that make tasty modaks.

The traditional Steamed Modaks are popular but these days the innovative Mawa Modak, Chocolate Modak and Kaju Modak are also in demand. That’s because their shelf life is more than Steamed Modak.u00a0Limaye added that his favourite Modak is the traditional Steamed Modak made with coconut and jaggery stuffing, served with sajuk tup (pure ghee). Due to the cost and fewer shops offering Steamed Modaks, people opt for the dry Modaks. Famous outlets where one can get a variety of Modaks include Chitale Bandhu, Joshi Sweet Shop and Hotel Sheyas.

At Chitale Bandhu, Bajirao Road; Shreyas, Apte Road; Courtyard by Marriot, Hinjewadi (made to order).

Chocolate and walnut modak
Ingredients
Cake crumbs 200gms
Chocolate chips 100gms
Walnuts broken 100 gms
Rice flour 2 cups
Water 2 cups
Refined flour 2 tbsp
Refined oil 2 tbsp

Ukdiche Modak

Method
Take some cake crumbs and add in the chocolate chips and walnuts. Mix well.
Do not add any liquid tou00a0this mix.
Stuff this mix in the dough using the mould and steam for 12 to 15 mins.
Cut open into half and serve with vanilla ice cream.

Gulkand and mawa modak
Ingredients
Rice flour 2 cup
Water 2 cups
Refined flour 2 tbsp
Refined oil 2 tbsp
Cardamom powder 1tsp
Sugar ¼ cup
Mawa 200gms
Gulkand 75 gm

Mawa Modak

Method
If your are making rice flour at home, use the ambemohor variety or basmati tukda. Wash the rice and let it dry properly.
Grind to a fine powder. Sieve with fine sieve.
Take a pan and add mawa, sugar and gulkand and mix it properly on a slow flame, until the mix starts leaving the sides of the pan.
Add in the cardamomu00a0powder.
Mix well and keep the mixture aside to cool down.
To make the modak covering:
Boil the water with salt and add rice flour along with refined flour.
Reduce the heat andu00a0stir well.
Cover the pan with the lid, let it be covered for 3-5 minutes.
Take this mix and roll into a smooth dough by kneading with wet hands.
Take a lemon sized dough ball and spread it on the modak mould walls.
Fill the mixture in the mould. Close the mould, take the modak out and steam it for 12 to 15 mins.
While serving, open up the modak and pour a spoon full of rabdi into it.u00a0