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Ingredients Khoya/Mawa-Sandesh, UKADICHE, Dark Chocolate and Besan & Pan Modak: Ganesh Chaturthi Special:
- Take of Chocolate Modak :
- Require 2 of Oreo Chocolate Biscuit Packets (100 gms each), ground finely into a blender jar and well sifted (Without Any Lumps)
- Take 1/2 Cup for Desiccated Coconut
- Get As needed Cream from the Oreo Biscuits- Separated (Mixed & Kneaded as a dough with grated coconut, dry fruits and Peanut 🥜 Butter-optional)
- Give 1/4 Cup - Fresh Cream/Fresh Milk (Room Temperature)
- Give 1/2 Cup of Dry Fruits (Any- Of Your Own Choices/Preferences)- finely chopped
- Require 1/4 Cup of Almonds Flour
- Make ready 1/2 Cup Desi Ghee/Clarified Butter
- Require as required - Modak Moulds (Any Material)- Greased/Coated with Ghee
- You need 1 tsp Cardamom Powder
- You need - Mawa Sandesh Modak : Can use either homemade or store bought Mawa/Khoya
- Get 1 Cup - Milk Powder
- Give 1/2-1/3 Cup - Sugar
- Prepare 1/2-1/3 Cup of Freshly Grated Coconut
- Require 1/2-1/3 Cup for Jaggery (Any)
- Need 1/2-1 Cup - Fresh Milk (Full Cream)
- Give for Besan Modak
- Get 1 Cup - : Besan- (Well sautéd in the 4 tbsps of Ghee)
- Prepare as required of Rest ALL OTHER INGREDIENTS are same for the fillings and other basic procedures
- Get 1 tbsp of Peanut Butter (Optional)
- Make ready 4-5 Cups Freshly Grated & Desiccated Coconut which is the utmost essential ingredients for ALL the fillings
- Provide for Ukadiche Modak :
- Prepare 1.5 Cup for Rice Flour
- Make ready 1.5 Cup Water
- Need 2 tbsps Desi Ghee
- Provide 1 Cup of Softened Jaggery
- Prepare 1 Cup Freshly Grated Coconut
- Take 1.5 tsp Cardamom Powder
- Provide To Taste Salt
Khoya/Mawa-Sandesh, UKADICHE, Dark Chocolate and Besan & Pan Modak: Ganesh Chaturthi Special making:
- For the Fillings: In a pan/vessel- Take the measured amounts of desi ghee- (As is required- for each one of the Modaks separately)Desiccated Coconut, jaggery, chopped dry fruits, peanut butter, etc. sauté for sometime
- When it release the pan and smells deliciously tempting- take it out of the pan, in another vessel and rest aside (This filling/stuffing goes for all the aforementioned types except the Chocolate one)
- For the Chocolate Modak Fillings: We need to add in it the separated creams from the Oreo Biscuits as well & knead into a soft dough & form into small rounded balls for easy stuffing purpose
- Now, for the Chocolate Base: Crush the biscuits into small pieces & well blend in the mixer grinder without any lumps to form a very smooth wet sand like stuff
- Now, add into it the ghee, cardamom powder (optional), instead can use Chocolate essence as well, I’ve not used extra sugar in it since it’s already quite sweetened
- By adding fresh milk gradually make a smooth yet tight dough-
- Now, to give the Modak shape to each one of that- take the different sizes & shapes of the Modak moulds & everytime taking a small round balls from each one the aforementioned respective doughs form the Modak first & put in their respective individual fillings as described above & take it out carefully & place that to garnish on the serving platters directly
- For the Ukadiche Modak : In a pan take the aforementioned water, salt, ghee mix well- once it starts boiling reduce the flame and add in the measured rice flour gradually while stirring continuously so as to avoid any lumps & once all of that forms the shape of a dough- cover it for about 10-15 mins time to cook well & eventually in the remaining heat itself
- Then, while remaining hot only take it out on your workstation to knead it well- in case, it sticks to your hands, apply some water/ ghee & then continue kneading the same to become an absolutely smooth & supple dough
- At this point, either you can use the Modak moulds to give it a shape or can do it manually without it by rolling it out to a puri form & then, add in the fillings and then, form plits with your 3 fingers (refer the pics), finally giving all of that the Modak shapes very nicely but this kind needs enough expertise & patience to do it
- Finally, Ukadiche Modak need be steamed in the preheated steamer by laying either banana leaves at the bottom of it and also on it's top & then, cover it with the steamer pan lid (though, ideally the turmeric plants leaves should be used for the same) but banana leaves are gotten easily than the latter hence, that’s mostly used in the rest other cities, other than Maharashtra
- Now, once the Modaks are ready- it’s time to garnish all that as per your choices & henceforth, offer it to the lord Vinayaka & post that, to the members of the family & the guests (if any)
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