Ganesh Chaturthi is around the corner, and most Maharashtrian households have palpable excitement and enthusiasm. Streets are adorned with decorations and lights, huge pandals are being created, and kids and adults are waiting to devour the quintessential Maharashtrian delicacy, modak. Presenting to you some healthy modak recipes by Chef Ishijyot Surri, Executive Chef at SJI Hospitality and Foods Private Limited.
Granola Modak
A simple recipe for making granola bars in the shape of a modak.
Ingredients
200 g granola (you can use store-bought or homemade)
150 g honey (look for a vegan option)
50 g nut butter (like almond or peanut butter)
50 g chopped nuts (cashews, almonds, or any of your choice)
25 g dried fruits (raisins, cranberries, apricots, etc.)
30 g shredded or desiccated coconut (optional)
A pinch of salt
Modak-shaped moulds or silicone modak moulds
Method
In a large mixing bowl, combine the granola, chopped nuts, dried fruits, and shredded coconut (if using). Mix them well. Warm the honey (or maple syrup) and nut butter together in a separate microwave-safe bowl or saucepan. Stir until they are well combined. Pour the honey and nut butter mixture over the dry ingredients in the mixing bowl. Add a pinch of salt for flavour. Stir everything together until all the dry ingredients are coated evenly. Allow the mixture to cool slightly so it is easy to handle but not too hot. This will make it easier to mould into modak shapes. Grease your modak moulds with a little oil to prevent sticking. Alternatively, you can use silicone moulds that do not require greasing. Press a portion of the mixture firmly into the modak moulds. Make sure to pack it tightly. Let the modak bars cool and set them in the moulds for about an hour. You can also place them in the refrigerator to expedite the setting process. Once they have set, gently remove the modak-shaped granola bars from the moulds. They should hold their shape nicely.
Berries Modak
Steamed modak with a filling of jaggery and mixed berries.
Ingredients
For the outer dough:
1 cup rice flour
1 cup water
A pinch of salt
1 teaspoon ghee (clarified butter)
For the filling:
1/3 cup jaggery, grated
1/2 cup mixed berries (raspberries, blueberries, strawberries), chopped
1/2 teaspoon cardamom powder
For Coating (optional)
1 teaspoon ghee (clarified butter)
Method
For the Outer Dough: Bring 1 cup of water to a boil in a saucepan, followed by a pinch of salt and 1 teaspoon of ghee. Reduce the heat to low and slowly add 1 cup of rice flour while stirring continuously to avoid lumps. Keep stirring until the mixture forms a smooth dough and starts coming away from the sides of the pan. This should take about 2-3 minutes. Remove the dough from the heat and allow it to cool for a few minutes until it's comfortable to handle.
For the filling: In a separate pan, melt the grated jaggery over low heat until it becomes like syrup. Remove any impurities that may float to the top. Add the chopped mixed berries and cardamom powder to the jaggery syrup. Cook for a few minutes until the berries soften, and the mixture thickens slightly. Take it out from the heat and allow it to cool.
Assembling the modaks: Grease your hands with a little ghee to avoid sticking. Take a small portion of the rice flour dough and flatten it into a small disc in the palm of your hand. Place a spoonful of the jaggery and mixed berry filling in the centre of the dough disc. Carefully fold the edges of the dough disc over the filling to cover it completely and shape it into a modak. You can use your fingers to create the traditional modak shape or use a modak mould if you have one. Repeat this process with the remaining dough and filling to make more modaks.
Steaming: Place the modaks in a greased steamer tray or on a greased plate. Steam the modaks over boiling water for about 10-12 minutes until they become firm and translucent. Once steamed, remove the modaks from the steamer and allow them to cool slightly.
Nutritious Modak With Nuts And Seeds
A healthy and delicious recipe for modaks with chia seeds, sunflower seeds, poppy seeds, dates, and hazelnuts.
Ingredients:
For the Outer Dough:
1 cup rice flour
1 cup water
A pinch of salt
1 tsp ghee (clarified butter)
For the filling:
1/2 cup dates (pitted and chopped)
1/4 cup chia seeds
1/4 cup sunflower seeds
1 tbs poppy seeds (khus-khus)
1/4 cup hazelnuts, chopped
A pinch of cardamom powder
Method: For the Outer Dough
In a saucepan, bring 1 cup of water to a boil. Add a pinch of salt and 1 teaspoon of ghee. Reduce the heat to low and slowly add 1 cup of rice flour while stirring continuously to avoid lumps. Keep stirring until the mixture forms a smooth dough and starts coming away from the sides of the pan. This should take about 2-3 minutes. Remove the dough from the heat and allow it to cool for a few minutes until it is comfortable to handle.
For the Filling: In a food processor, combine the pitted and chopped dates, chia seeds, sunflower seeds, poppy seeds, hazelnuts, and a pinch of cardamom powder. Process the mixture until it forms a sticky, uniform filling. You shall then scrape down the sides of the processor a couple of times.
Assembling the modaks: Grease your hands with a little ghee to avert sticking. Take a small portion of the rice flour dough and flatten it into a small disc in the palm of your hand. Place a spoonful of the chia seed, sunflower seed, poppy seed, date, and hazelnut filling in the centre of the dough disc. Carefully fold the edges of the dough disc over the filling to cover it completely and shape it into a modak. You can use your fingers to create the traditional modak shape or use a modak mould if you have one. Repeat this process with the remaining dough and filling to make more modaks.
Steaming: Place the modaks in a greased steamer tray or on a greased plate. Steam the modaks over boiling water for about 10-12 minutes until they become firm and translucent. Once steamed, remove the modaks from the steamer and allow them to cool slightly.
Salt Caramel Pecan Modak
A chocolate-shaped modak with a pecan nut and salted caramel soft centre.
Ingredients: For the Chocolate Outer Shell
250 grams dark chocolate chips or chunks
2 tablespoons coconut oil
For the pecan nut and salted caramel filling:
1/2 cup pecan nuts, toasted and chopped.
1/4 cup salted caramel sauce (store-bought or homemade)
Method: For the Pecan Nut and Salted Caramel Filling
Method
Combine the chopped pecan nuts and salted caramel sauce in a small bowl. Mix them well until the pecans are evenly coated with caramel. Set aside.
For the Chocolate Outer Shell: In a microwave-safe bowl or a double boiler, melt the dark chocolate chips or chunks and the coconut oil until smooth.
Assembling the modak: Grease a modak-shaped mould or silicone modak mould with a little coconut oil to prevent sticking. Mix a small portion of the melted chocolate evenly inside each mould, ensuring that it covers all sides and creates a hollow space for the filling. Once the moulds are coated with chocolate, place a spoonful of the pecan nut and salted caramel filling into each mould. Cover the filling with more melted chocolate, sealing it to create a modak shape. Use a spatula or the back of a spoon to settle the top. Tap the mould gently to remove air bubbles and ensure the chocolate fills all the crevices. Allow the chocolate-covered modaks to set in the refrigerator for about 1-2 hours or until the chocolate is firm. Once set, carefully remove the modaks from the moulds. They should hold their shape beautifully.
Passionfruit Modak
A unique and delicious recipe to make modaks with passion fruit, caramel, and rice crispy.
Ingredients: For the Chocolate Outer Shell:
250 grams of dark chocolate chips or chunks
2 tablespoons coconut oil
For the Passion Fruit Caramel and Rice Crispy Filling
1/2 cup passionfruit puree
1/4 cup granulated sugar
1 cup rice crispy cereal
Method: For the Passion Fruit Caramel and Rice Crispy Filling
In a saucepan, combine the passion fruit puree and granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens and becomes caramel-like. This may take around 10-15 minutes. Remove the passion fruit caramel from the heat and allow it to cool for a few minutes. Stir in the rice crispy cereal into the passion fruit caramel until it is well coated. Set aside to cool completely.
For the Chocolate Outer Shell: In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips or chunks along with the coconut oil until smooth.
Assembling the modak: Grease a modak-shaped mould or silicone modak mould with a little coconut oil to prevent sticking. Mix a small portion of the melted chocolate evenly inside each mould, ensuring that it covers all sides and creates a hollow space for the filling. Once the moulds are coated with chocolate, spoon the passion fruit caramel and rice crispy filling into each mould. Cover the filling with more melted chocolate, sealing it to create a modak shape. Use a spatula or the back of a spoon to settle the top. Tap the mould gently to remove any air bubbles and ensure the chocolate fills all the crevices. Allow the chocolate-covered modaks to set in the refrigerator for about 1-2 hours or until the chocolate is firm. Once set, carefully remove the modaks from the moulds. They should hold their shape beautifully.