The Chhattisgarh

Beyond The Region

Have fun Ganesh Chaturthi with fried modaks (recipe inside)

No festive event within the nation is full with out sweets. They add to the richness and flavour of the festivals. Modak is one such candy that’s indispensable to any Ganesh Chaturthi celebration.
It’s a conventional Maharashtrian delicacy that’s believed to be Lord Ganesha’s favorite. As such, it’s loved with a lot fervour throughout this pageant. Over time, modak has seen quite a few experimentation as individuals devour this candy with enthusiasm. If you’re seeking to experiment along with your traditional modak this 12 months, then you need to do that recipe by Chef Sanjeev Kapoor.
“No extra modaks, mentioned nobody ever! Go for this fried model too and switch your festivities fabulous!” the chef wrote. Have a look.

Elements
*Stiff dough made with ½ cup complete wheat flour + ½ cup refined
*Ghee- 1 tbsp
*Poppy seeds (khuskhus) scraped- 1 tbsp
*Recent coconut scraped- 1½ cups
*Saffron- 10-12 strands
*Sugar- ¾ cup
*Inexperienced cardamom powder- ¼ tsp
*Oil to deep-fry

Methodology
Warmth ghee in a non-stick pan, add poppy seeds and sauté for 30 seconds. Add coconut, saffron, combine nicely and sauté for two minutes.
Add sugar, inexperienced cardamom powder, combine nicely and cook dinner for 5-6 minutes on low warmth or until sugar utterly dissolves and the combination turns into virtually dry. Be sure that the sugar doesn’t caramelise. Switch in a bowl and permit to chill.
Divide the dough into equal parts and roll into balls. Make dent within the centre of every ball. Place a portion of the stuffing within the dent, pleat the perimeters and collect them collectively to type a modak. Pinch to seal the perimeters on the prime.
Warmth adequate oil in a kadai. Gently slide within the modaks, a couple of at a time, and deep-fry on medium warmth until golden brown and crisp. Drain on absorbent paper and permit to chill right down to room temperature.
Prepare on a serving platter and serve or retailer in an hermetic container.
Drain on absorbent paper and serve.
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