Tag Archives: indian

Sweet dumplings/ Modak

I had mentioned in my earlier post that this week is Food festival week so it was for me ūüôā Last Sunday was Ganesh Chaturthi one of the Indian festivals and I made a sweet dish called “Modak” which resembles a dumpling but with a sweet filling inside it. In the state of Maharashtra in India, Ganesh Chaturthi ( 4th day after the new moon day according to the Lunar calender) is celebrated with great enthusiasm and modak is synonymous with Lord Ganesha.

To make Modak one has to first prepare the filling.

Ingredients- 2 cup of fresh grated coconut
1 cup of jaggery / sugar. ( I took 3/4 proportion og jaggery and 1/4 of sugar)
Few raisins,
1/4 tsp of cardamom powder.
Saffron ( optional)
Heat up a pan and mix the coconut with the jaggery and stir it over medium flame till the water from the coconut evaporates. Add raisins and cardamom powder to it.
Once the filling is prepared we proceed to make the dough for the modaks. Boil about 2 cups of water , add a little oil and 1/4 tsp of salt to it. Once the water boils add 2 1/2 cups of rice flour to it and stir immediately on a low flame so that the flour forms a lump. Then switch of the flame and cover the vessel with a lid for about a minute or so. While the dough is still hot apply bit of oil on the hands and knead the dough well. Take a small ball of the dough and with the fingers make it like a cup. Keep the rest of the dough covered as it tends to dry up quickly . Add the filling in the centre of the cup and then with your fingers pinch the sides and then gather them together to close the dumpling. When finished it should look like a lotus bud. Once the modaks are steam them and they are ready to eat. Traditionally they are steamed over a base of banana leaf so that they retain the moisture and the covering doesn;t become too dry.

Making modaks by hand is a skill which I haven’t yet mastered thoroughly so some of my modaks don’t look dainty. One can also use a Modak mold so the process is less tedious. I recommend that use a fresh pack of rice flour when you make modaks otherwise the dough tends to break at the edges .

I hope you all enjoy making modaks and if anyone of you has a nice picture do send it to me and I will post it on the blog.

Kulfi/ Ice-cream

Sorry for¬†not updating the blog for so long. A few weeks ago I had this delicious dessert at my cousin sister’s place. Its¬†called the “kulfi”¬†an Ice-cream set to freeze in metallic molds. In India¬†Kulfi is very popular & comes in different flavors. The traditional way¬†of making kulfi involves reducing milk on a slow flame to half its volume & then adding different flavours & sugar & letting it cool¬†down before freezing it in the metallic molds. ¬†Here is a quick & simple way to make it, a perfect way to beat the summer heat!

Ingredients- 1small can condensed milk, 1small can of whipping cream , 1 small can of evaporated milk & I slice of bread. Blend all this ingredients once through the blender & then pour it in small plastic or metallic molds or paper cups of single size serving. One can also add nuts like almonds, pistachios, essence of any flavour to the above mixture. Cover the paper cups with a cling wrap so that ice doesn’t form in it. Keep it in freezer till it soldifies.

Recipe for making Sweet Sheera

¬†Thought you¬†might like to try out this recipe….lemme know how it turns out or any ways to improve it!

 Ingredients

  • One cup Rawa
  • Two cups whole Milk
  • 3/4th cup Ghee or clarified Butter
  • 1 1/4th cup Sugar

Method

  1. Heat up the Ghee, add the Rawa & saute it till it turns light brown .
  2. Heat up the milk a little bit, add sugar in it so that it dissolves. Add the milk to the rawa & mix well so that it doesnt form lumps. 
  3. Once the Rawa absorbs the milk & swells up, lower the flame & cover it with a lid for 10 min or so.
  4. Garnish with almonds, & raisins.

-Pradnya