Traditional Modak Recipe / Ukadiche Modak / Steamed Modak Recipe / Coconut Jaggery Filling

Traditional Modak Recipe / Ukadiche Modak / Steamed Modak Recipe / Coconut Jaggery Filling with step by step images and recipe video.

Traditional Modak Recipe / Ukadiche Modak 

 

Modak is an Indian sweet especially made as 'Prasad' and it is considered to be Ganapati's favorite sweet. The main ingredients of modak are rice flour, coconut and jaggery. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery while the outer soft shell is made from rice flour.

However now-a-days different varieties of modak are available with diverse fillings. But I always like the traditional ukadiche modak (steamed modak).

Please do read the tips section after the method. Also have a look at the other sweet dishes on my blog Instant Milk Peda, Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

For Dough:

1 cup Water

¼ tsp Salt

½ tsp Ghee

1 cup Rice flour

For stuffing:

½ cup Jaggery

1 cup Coconut (fresh and grated)

¼ tsp Cardamom powder

¼ tsp Cinnamon powder

Method:

Heat a pan on medium heat, add jaggery and fresh grated coconut.

add jaggery

add coconut

Allow the jaggery to melt. 


Allow the coconut jaggery mixture to cook for few more minutes till the mixture feels sticky to the fingers.

Jaggery melts

Add in cardamom powder, cinnamon powder and mix well.

add cardamom and cinnamon powder

mix well

Let it cool completely.

let it cool

Take a cup of water in a pan, add salt, ghee. Bring it to boil and turn off heat.

in water add ghee and salt

boil and turn off heat

Add the rice flour.

add rice flour

Mix well with a spatula.

mix well

Allow the rice flour dough to cool a bit for about 5 minutes.

rest for 5 min

Transfer it into a bowl. Knead the rice flour dough into smooth soft but non sticky dough.

knead into a dough

Take a small portion of the rice flour dough and apply it on one side of the mould and then on the other side.

apply dough on mould

Place the stuffing and then close the mould.

place stuffing

Apply the dough on the base to completely close the opening.

Close and press the mould.

Open the mould and remove the modak from it.

open and remove the modak

Seal if there are any openings left.

Steam the prepared modak for 10 minutes.

Modak looks shiny and little more transparent when cooked.

modaks ready

Let the modak cool a bit before serving with ghee.

Traditional Modak Recipe / Ukadiche Modak 

Tips:

If the dough sticks to your hands apply some water or ghee.

Sieve the rice flour before using to get a smooth dough.

The quantity specified yields 7 modaks for the mould I have used. The number of modak may vary according to the size of the mould.

You can use stuffing of your choice.

Chopped dry fruits can also be added to the stuffing.

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Dal Paratha Recipe / Paratha with Leftover Dal

Dal Paratha Recipe / Paratha with Leftover Dal / Dal paratha with step by step photos.

Dal Paratha Recipe / Paratha with Leftover Dal 

 

My today’s recipe is of Dal Paratha. There are various types of dal parathas which can be made. Some are made by stuffing the dal and like this one the dal is kneaded in the dough and then the parathas are rolled out.

Whenever we make dal, some of it is always left. Now what to do with this dal. So here comes a very interesting recipe where you can use your leftover dal and make a delicious meal out of it.

Dal is included in my everyday meal so whichever dal is made, the leftover can be used to make its parathas. All you need to do is add in some spices, wheat flour, knead a dough and make parathas of it.

Today I have used maa chole ki dal as called in Punjabi. Its also known as kali dal but you can also use moong dal, masoor dal, moong masoor mix, or any that is available.

For better understanding please watch the video given.

If you are looking for paratha recipes then plz do visit Mooli Paratha, Methi Paratha, Onion Paratha, Aloo Paratha, Gobi Paratha

Ingredients:

1 cup Dal

1 cup Wheat Flour

1 small Onion (finely chopped)

2 tbsp Coriander (finely chopped)

2 Green Chillies (finely chopped)

1 tsp Garam Masala powder

½ tsp Red Chilli Powder

½ tsp Carom Seeds (ajwain)

Salt to taste

2 tsp Ghee

Ghee for Frying

Method:

In a bowl take dal, add in the onion, green chilli, coriander, salt, red chilli powder, garam masala powder, carom seeds, flour.

take all ingredients in a bowl

Mix it well. 


This is the time when you can check and adjust the salt and spices, as once the dough is kneaded that it won’t b possible.

 

mix well, check and adjust salt and spices

Knead it into a dough.

knead into a dough

Heat a skillet (tawa) on medium flame.

Take one ball, apply some flour and flatten it.

take a small portion and make a ball

flatten

Roll it into a circle and apply ghee on it.

roll it into circle 

apply ghee

Fold the opposite sides and overlap them.

fold opposite sides and overlap

Now fold the other two sides and form a square.

 

fold the other two sides and form a square

Roll it maintaining the square shape.

roll

Now the skillet would be hot enough so place the paratha on it.

 

place paratha on tawa

Cook on medium heat. When bubbles appear on the paratha flip it.

Apply ghee on it and flip it.

apply ghee and flip

Flip it, apply ghee and cook the other side till brown.

flip and apply ghee

Now press gently with a spatula and cook till the both sides becomes brown and evenly cooked

gently press with spatula

evenly cooked and brown on both sides

 

Top it with home made white butter and Serve hot with curd for

breakfast.

Dal Paratha Recipe / Paratha with Leftover Dal 

Tips:

Cook on medium heat.

Do not forget to add carom seeds (ajwain) as it helps in digestion.

Taste and adjust the salt and spices before kneading the dough.

Make this dal paratha with left over dal and let us know your experiences via comments

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Jaggery Halwa / Jaggery Sooji Halwa – A Quick, Easy And Delicious Halwa.

Jaggery Halwa Recipe / How to make jaggery sooji halwa / gur rava sheera. Jaggery halwa recipe with step by step photos and recipe video.

Jaggery Halwa

 

Jaggery halwa is a sweet Indian dish containing of semolina (sooji)with some dried fruits and jaggery for sweetness.

Whenever I am in a rush, I go for this jaggery halwa. As it is less time consuming and delicious to the core.

The key element in making this jaggery halwa is the jaggery and ofcourse roasting of semolina. The roasting should be appropriate, as over roasting and less roasting both would deteriorate the taste of the halwa.

Have a look at the recipe video better understanding of the recipe.

If you are looking for more sweet dishes do visit Milk Peda, Custard with Jelly, Mixed Fruit Falooda, Biscuit Chocolate Cake, Dalia Almond Kheer, Strawberry Yoghurt, Banana Chocolate Muffins, Coconut Ladoo

Ingredients:

½ cup Semolina

½ cup Jaggery powder

¼ cup Ghee

1 cup Water

10 to 12 Cashew nuts (halved)

2 tbsp Almonds (sliced)

Method:

Take water in a pan and add jaggery powder to it. 


Stir it on medium heat till the jaggery powder gets completely dissolved. Keep it aside.

water and jaggery

jaggery dissolved

In another pan heat ghee and add semolina (sooji) to it.

heat ghee

add semolina

Start roasting it on low to medium it. Keep stirring continuously as the semolina (sooji) should not stick to the pan.

start roasting

Roast it till the semolina (sooji) turns light golden in color. Do not roast more, the semolina (sooji) should not turn brown, else you would end up burning the semolina (sooji).

semolina turns light golden

Now add in the jaggery water slowly, be careful while adding the water as the mixture would sputter.

add jaggery water

Next put in the dry fruits.

add dry fruits

Mix well by stirring continuously. The semolina would start absorbing water and the mixture would gradually become thick.

 

absorbs water

becomes thick

Keep on stirring continuously.

The final consistency and texture should be as shown in the below photo.

final texture

Garnish it with some more chopped dry fruits and serve hot.

Jaggery Halwa

Tips:

Keep stirring continuously to avoid sticking to the pan.

Roasting is must or else the semolina (sooji) would give a raw taste.

Add dry fruits of your choice.

The color of the halwa would vary according to the color of the jaggery.

Do try this food-a-licious for your loved ones and share your experiences with us via comments.

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