In terms of Maharashtrian delicacies Modak are rice flour dumplings full of a standard candy filling. Additionally, a favourite of Bhagwan Ganesha. Therefore, a Modak Recipe is a well-liked one from the listing of Ganesh Chaturthi Recipes. This Dry Fruit Modak is a variation to the basic steamed modak with a stuffing combination made of various dry fruits, Khoya (evaporated milk solids), poppy seeds and coconut.
About Dry Fruit Modak
This Dry Fruit Modak recipe is once more my mom’s particular recipe. Throughout Ganesh Chaturthi, she makes this and some extra varieties together with the normal modak. I’d say that as a lot as I like the unique steamed modak, this one made with a mixture of dry fruits can also be a scrumptious one.
Dry Fruit Modak recipe is just like that of ukadiche modak. Solely the stuffing is totally different, which consists of dry fruits, sugar and khoya or mawa. However after shaping, the modak are steamed in a steamer pan similar to the normal model.
The nuts and dry fruits that I’ve used for the filling are cashews, almonds, pistachios, dates and golden raisins. Together with these, the addition of chironji (charoli), poppy seeds (khus khus) and contemporary grated coconut makes it merely luxurious. You’ll really find yourself consuming small balls of this combination whereas making the Dry Fruit Modak!
I’ve steamed these modak on turmeric leaves which impart an additional distinctive taste and aroma. The speciality of those leaves is that they belong to my house terrace backyard. So, utterly contemporary and natural. Strive rising your individual crops at house and utilizing them in cooking, you’ll know the distinction.
Step-by-Step Information
Learn how to make Dry Fruit Modak
Put together Dough
1. Maintain all of the components prepared for making modak. Then, chop all of the dry fruits, nuts and put aside.
2. In a pan or vessel, pour 1.5 cups water. Place the pan on a stovetop on medium to excessive warmth.
3. Add ¼ teaspoon salt.
4. Enable the water to come back to a rolling boil.
5. Cut back the warmth and add the rice flour regularly. That is 1 cup rice flour.
6. Shortly stir and blend the flour with water.
7. Combine properly and change off the warmth.
8. Cowl the combination with a lid for 4 to five minutes.
9. Then, switch the combination to a thali or plate.
10. Enable the combination to barely settle down. Knead the dough whereas its nonetheless heat however take care to not burn your fingers.
11. The dough must be delicate and easy.
12. Cowl the dough with a moist linen fabric or backside serviette and permit it to relaxation for 10 to 12 minutes.
Put together Dry Fruit Stuffing
13. In the meantime, begin making ready the filling or stuffing for the modak. Warmth a pan and add 1 tablespoon ghee. You can even use any impartial flavored oil as an alternative of ghee.
14. Then, add all the next listed dry fruits and nuts:
- ¼ cup finely chopped almonds
- 1.5 tablespoons finely chopped pistachios
- 2 tablespoons finely chopped cashews
- 4 to five finely chopped seedless dates
- 1 tablespoon chironji
- 1 tablespoon raisins
15. Start stirring on low warmth.
16. After 1 to 2 minutes, the combination shall be barely roasted and switch aromatic. Take away from the pan and put aside on a plate.
17. In the identical pan, sauté 1 teaspoon poppy seeds (khus khus) in 1 teaspoon ghee for a minute on low warmth.
18. When the poppy seeds crackle, take away and add it to the bowl with the roasted dry fruit combination.
19. Subsequent, warmth a pan and hold the warmth to a low. Add 100 grams grated or chopped khoya (mawa) in it.
I’ve used a non-stick pan for cooking the khoya as it would burn or stick in any metallic vessel.
20. Maintain stirring on low warmth for a minute. The khoya will start to soften.
21. Now, add ¼ cup sugar.
22. Combine very properly.
23. Maintain stirring the combination. The sugar will soften and the combination will get a skinny consistency.
24. The combination will begin effervescent.
25. Then, add ¼ cup contemporary grated coconut.
26. Stir once more on low warmth for a minute.
27. Add the roasted dry fruit-poppy seeds combination.
28. Maintain stirring and mixing for a minute extra on low warmth.
29. Swap off the warmth.
30. Switch the cooked dry fruit filling combination to one other dish and let it develop into heat or settle down utterly.
31. If you’re utilizing turmeric leaves, then minimize them and place them on particular person idli moulds. In any other case simply grease the idli moulds or steaming plates with some oil or ghee.
Put together Dry Fruit Modak
32. Make small balls from the dough. They need to be easy and haven’t any cracks. Some might get cracks, so simply rub some water in your palm and form them once more into balls to do away with the cracks.
33. Take the modak mould. Grease it with a bit of ghee or oil. Shut or lock the mould. Put a small dough ball within the mould.
34. Press the rice dough on the partitions of the mould making a cavity or house within the middle.
If you happen to should not have the moulds, then you possibly can flatten the balls. Place the dry fruit filling combination within the middle. Make small pleats, carry all the perimeters collectively and be part of.
Refer for the strategy in my Ukadiche Modak Recipe.
35. Add the dry fruit combination within the cavity.
35. Place a small piece of the dough overlaying the bottom, gently smoothen and even it.
35. Open or unlock the mould gently.
37. Gently take away the modak.
38. Maintain the modak on the turmeric leaves positioned on an idli tray or greased idli moulds. You can even place the modak on a greased spherical baking pan.
Steam Dry Fruit Modak
39. Both you should use a steamer pan or you possibly can steam the modak in a stress cooker for 8 to 10 minutes on low warmth with out the whistle/vent weight.
If utilizing a steamer pan, add 2½ cups water to the pan. Let the water come to a boil.
40. Then, place the idli tray with the modaks within the steamer. Cowl the pan with a lid and steam for 10 to fifteen minutes on a low warmth.
41. Under is an image of the steamed modak.
42. As soon as the modak are steamed, take away them from the pan and hold apart.
43. Dry Fruit Modak is able to be supplied to Bhagwan Ganesha. You can even drizzle some ghee on the modak, earlier than providing to Bhagwan Ganesha.
Professional Ideas
- Be sure that to make use of premium high quality contemporary khoya or mawa, and never a stale or rancid one.
- You may fine-tune the amount of sugar as per the sweetness stage you need to have within the modak. If you happen to really feel that it’s sufficient with the addition of candy dates, you possibly can reduce the amount of sugar.
- Ghee or any impartial oil, any of those can be utilized for this Modak recipe.
- Form the modak utilizing your fingers or moulds, no matter you’re snug with.
- Steam the modak in a steamer pan or stress cooker or On the spot Pot, no matter you may have. If you’re utilizing a stress cooker, steam for 8 to 10 minutes on low warmth with out the vent weight or whistle.
- Keep hygiene, purity and a prayerful interior state whereas making this candy, particularly if you happen to’re making ready them for naivedyam or bhog for Lord Ganesha.
- Devour these dry fruit modak the identical day you put together. They style greatest when contemporary.
Extra Ganesh Chaturthi Sweets To Strive!
Ladoo Recipes
Sweets Recipes
Ladoo Recipes
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Dry Fruit Modak
Dry Fruit Modak is a variation to the basic steamed modak. These are candy steamed dumplings constituted of rice flour dough and crammed with a combination of various dry fruits, nuts, khoya (evaporated milk solids), poppy seeds and coconut.
Prep Time 1 hr
Cook dinner Time 20 minutes
Whole Time 1 hr 20 minutes
For the dry fruits stuffing
Forestall your display from going darkish whereas making the recipe
Prepping dry fruits and making ready the rice dough
Maintain all of the components prepared for the dry fruit modak. Chop all of the dry fruits, nuts and hold apart.
In a pan or vessel add 1.5 cups of water. Place it on a stovetop on medium to excessive flame. Sprinkle ¼ teaspoon salt.
Let the water to come back to a rolling boil.
Cut back the warmth after which add the rice flour regularly.
Shortly stir and blend the rice flour with water.
Combine very properly and change off the warmth.
Cowl the combination with a lid and hold apart for 4 to five minutes.
Then switch the combination to a thali or plate.
Enable the dough to barely settle down. Knead the dough whereas its nonetheless heat however take care to not burn your fingers.
The dough must be delicate and easy.
Cowl the dough with a moist muslin or cotton fabric. Now enable the dough to relaxation for 10 to 12 minutes.
Making ready dry fruits stuffing
In the meantime put together the stuffing for the modaks. Warmth a shallow frying pan and add 1 tablespoon of ghee.
Add all of the chopped almonds, pistachios, cashews, dates, chironji and raisins.
Maintain stirring on low warmth.
After 1 to 2 minutes the dry fruits shall be aromatic and partly roasted. Take away them on a plate and put aside.
In the identical pan add 1 teaspoon ghee. Add poppy seeds and saute them until they crackle on low warmth.
Then take away the poppy seeds and likewise the ghee. Place apart with the roasted dry fruits and nuts.
Then add grated or chopped mawa.
When the mawa begins to soften, then add ¼ cup sugar.
Combine very properly. Maintain stirring the combination.
The combination will begin effervescent. Then add ¼ cup contemporary grated coconut.
Stir once more on low warmth for a minute.
Add the roasted dry fruits and poppy seeds.
Maintain stirring and mixing for a minute extra on low warmth.
Swap off the flame.
Switch the combination to a different plate.
If you’re utilizing turmeric leaves then minimize them. Place the leaves on particular person idli moulds or line them on a baking pan or steaming pan. Or else merely grease the moulds or steamer pan with oil or ghee.
Assembling & shaping
Grease the modal moulds with little ghee or oil.
Make small balls from the dough. They need to be easy and haven’t any cracks.
Shut or lock the mould gently. Put a small ball within the mould. Press the dough alongside the floor of the mould, so {that a} cavity or house is made.
Add the dry fruit combination. Then cowl with small piece of dough on high. Press to even it.
Now open or unlock the mould.
- Gently take away the modak from the mould. Alternatively you could possibly flatten the ball. Then place the modak filling within the middle. Make small pleats carry all the perimeters collectively and be part of.
Maintain the modak over the turmeric leaves or on greased idli moulds or steamer pan.
- Both you could possibly use a steamer pan or you could possibly steam the modaks in a stress cooker for 8 to 10 minutes on low warmth with out the whistle and vent. If utilizing a steamer pan then add 2 and ½ cup of water to the pan. Let the water come to a boil.
- Now fastidiously place the moulds into the steamer pan taking care that the water doesn’t contact the idli moulds or baking pan on which the modaks are stored. Cowl the pan with a lid and steam for 10 to fifteen minutes on a low warmth.
As soon as the modaks are steamed gently take away and hold apart.
The Dry Fruit Modak are able to be supplied to Bhagwan Ganesha. You may sprinkle some ghee or saffron infused milk on the modaks previous to providing it to Bhagwan Ganesha.
- You can use a impartial flavored oil as an alternative of ghee.
- Both you could possibly form modak along with your hand or use moulds.
- Eat the modaks similar day you make. They style higher when they’re freshly made.
- Be sure that the khoya or mawa is contemporary and never rancid.
Vitamin Details
Dry Fruit Modak
Quantity Per Serving
Energy 116 Energy from Fats 54
% Every day Worth*
Fats 6g9%
Saturated Fats 2g13%
Trans Fats 0.01g
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Ldl cholesterol 4mg1%
Sodium 51mg2%
Potassium 63mg2%
Carbohydrates 14g5%
Fiber 32g133%
Sugar 5g6%
Protein 3g6%
Vitamin A 29IU1%
Vitamin B1 (Thiamine) 0.03mg2%
Vitamin B2 (Riboflavin) 0.03mg2%
Vitamin B3 (Niacin) 0.4mg2%
Vitamin B6 0.1mg5%
Vitamin C 0.2mg0%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 54mg5%
Vitamin B9 (Folate) 3µg1%
Iron 0.5mg3%
Magnesium 16mg4%
Phosphorus 79mg8%
Zinc 0.3mg2%
* % Every day Values are primarily based on a 2000 calorie food regimen.
This Dry Fruit Modak submit from the weblog archives first revealed in August 2016 has been up to date on thirtieth July 2022.
