Thursday 24 August 2017

Wheat Flour- Rava Modak recipe (No steam, oil free Modaks)

Qty: 10 modaks
Shelf life: 1-2 days ( if refrigerated)

Modaks are one of the favourite sweets of Lord Ganesha (Ganpati Bappa). They are made on opportune day of Ganesh Chaturthi. Although they are made from rice flour but I wanted to try with wheat flour and rava. Undoubtedly, they tasted really yummy, the shape isn't perfect as I didn't use mould.

Ingredients:
  • For stuffing:
    • Grated fresh coconut: 1/2 cup (I used dessicated one)
      Dessicated coconut and Jaggery
    • Jaggery: 1/4 cup
    • Chana daal :1/8 cup (optional) (Soaked overnight)
    • Green cardamom pwd: 1/2 tsp
  • For outer covering/ dough:
    • rava/ semolina: 1/8 cup
    • wheat flour: 3/8 cup
    • Vegan milk: 1/2 cup
    • Water: 1/2 cup
    • Vegan ghee/ oil (optional): 1/4 tsp 
  • Moulds for modak (optional- you can prepare without moulds as well)
Method:
  • Stuffing:
    • Boil chana daal in ample water. Strain it and let it cool. (If you want, you can mash it as well- I didn't mash as I like it as such)
    • In a pan, add jaggery. Mix well. Cook it on low flame until jaggery starts to melt.
    • Add chana daal, coconut and cardamom pwd.
    • Keep stirring continuously. Cook until mixture becomes dry. It will take approx 6-8 mins (may take a bit more).
    • Turn off the flame.
    • Let it cool.

  • Dough/ outer covering of modak:
    • Dry roast rava on low flame until it changes colour to light brown. (it will take approx 7-8 mins).
roasted rava

    • Dry roast wheat flour on low flame and keep aside.
roasted wheat flour/ atta

    • Remove on the plate and let it cool.
    • In a pan, add water, milk and ghee (if using). Turn on the flame and keep the flame to medium.
    • Let it boil. Keep stirring.
    • Once the milk starts boiling, add roasted rava and wheat flour. Mix well.
    • Keep stirring continuously. The mixture will start to thicken within a couple of minutes.
    • Once the mixture starts to form dough like consistency, turn off the flame. (it will take approx 2-4 mins)

    • Let it cool down a bit.
  • Preparing modak:
    •  Now, transfer the mixture on the plate and knead to form a dough before it completely cools down. (if needed, slightly grease your hands)

    • Now, using moulds or without moulds, prepare modak by putting stuffing the centre.
    • Preparing modak without moulds
      • Take a small ball on the hand. Flatten it a bit. Give it a cup shape inside your palm. Put stuffing in the centre and bring all the sides together (You can make pleats, if possible) and seal it, giving it a good modak shape.

    • Preparing modak with moulds ( You might need to grease the mould)
      • Take a small ball and place it in the mould. Make a little space (hollow) in the centre of the stuffing. Fill some stuffing in the centre and seal with the dough. Carefully open the mould and remove the modak.
  • Ready to serve.


PS:
You can also make modak with more wheat flour (little less than 1/2 cup) and 1 tbsp rava as well. In this, dry roast atta and rava separately as above. But instead of mixing wheat flour and rava in Boiled milk, you knead a soft dough with milk (boiled).
Rest follow as above.


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