This time of the year, in Maharashtra we celebrate the festival of Ganesh Jayanti from Magh Shukla Pratipada to Magh Shukla Panchmi as per Hindu calendar! Magh Chaturthi , especially is believed to be the day on which Lord Ganesh was born. There are many stories that I have heard and read about Ganesh!
Ganeshji is also known as Vinayaka (he who was conceived without a man). The tale of his birth itself is unique. As per Shiva Purana, Parvati tried to convince Shiva for a child. However, Shiva being an ascetic was not in favor of taking up responsibility of a child and refuses her. However, she being a form of Shakti, created one on her own. She rubbed herself with a mixture of Oil and turmeric and when it dried, scraped it out and molded Vinayaka using this. Ganesh was beheaded by Shiva, on being denied an entry in cave, as Ganesh was not familiar with his mother’s consort. When Parvati found out that her dear son has been beheaded, she was enraged and took one of the most dangerous forms that threatened to destroy this cosmos. In a bid to pacify her, Shiva brought Ganesh back to his life, however with a different appearance, with a head of an elephant, but blessed him to be the Ganpati (lord of his ganas-followers) and a god who will be prayed first in any religious ceremonies or poojas.
We all also know about Ganeshji’s fondness for Modak. Modak represents the reward in our life. It is in form of a triangle, with a small tip and large base. Modaks are a kind of dumplings in shape of triangle stuffed with a sweet filling. There are many interpretations and explanations for shape of Modak. It is said that Modak indicates how one should try to attain knowledge. The right way would be to start from the tip and make small inroads before we reach the base and have to dig deep. It would be imprudent, if one starts right at the base and ruins the experience.
Modak is derived from Sanskrit word “Moda” which means happiness, and Modak means something that brings happiness. It is made with rice flour steamed and kneaded into soft dough. Modaks are stuffed with a sweet filling also known as Saran in Maharashtra of Jaggery, grated fresh coconut, white sesame seeds, poppy seeds and cardamom powder. These stuffed dumplings are then steamed until it gets cooked.
We have already shared the traditional recipes of Ukadiche Modak ( Steamed ) and Talniche Modak( Fried ) on our blog . Today’s recipe is with a little twist by addition of fresh/frozen mango pulp in both saran (stuffing) and ukad ( outer cover ) of modak because of which this delicious modak has attained a very distinct mango flavour and a golden yellow appearance too !
- 1) 1 Cup Water
- 2) 1 Cup=220gms Mango Pulp
- 3) Saffron Strands
- 4) Ghee
- 5) 2 Cups Rice Flour
- 6) ¾th Cup=150gms Finely grated Jaggery
- 7) 2 Cup freshly grated Coconut
- 8) 1-tbsp White Sesame Seeds
- 9) 2-tbsp Poppy Seeds
- 10) ¾th Cup=170gms Mango Pulp
- 11) ¼th tsp Nutmeg Powder
- 12) ¼th tsp Cardamom Powder
- ) In a large bowl, add 1 cup water, 1 Cup Mango Pulp and saffron strands and mix well. Put this bowl on heat and allow it to simmer on medium heat.
- ) Add ½ tsp Ghee and allow it to simmer.
- ) Add 2 Cups Rice Flour and mix well. As it absorbs all the liquid, turn off the heat. Cover with a lid.
- ) In a pan heat 1-tbsp Ghee. Add grated jaggery and allow it to melt. After 1-2 mins, add grated coconut, white sesame seeds and poppy seeds. Mix well until the mixture absorbs excess moisture.
- ) After 1-2 mins, add Mango Pulp, some saffron strands and mix well. After 2-3 mins, add Cardamom poweder, nutmeg powder and mix well. Remove from heat.
- ) Now, we will knead the dough for Modak. Whie flour is warm, we will begin to knead. Apply some moisture to palms and knead until it forms dough. Apply some Ghee on palms and knead again.
- ) Pull a small portion of dough. Knead this portion again to make it smooth and make it in a shape of a ball.
- ) Hold the ball in one of your palms. Dip thumb of other hand in water. Press the ball gently with your thumb to make a cavity.
- ) Now keep moving the ball and gently press its sides and give it a shape of a bowl. Dip your fingers in water for moisture.
- ) Hold the bowl shaped rice in your palm.Dip first two fingers in water.
- ) Press the sides gently between two fingers and give it shape of petal.
- ) Now we should have a cavity formation in between.
- ) Fill this cavity with filling(saaran). Do not over stuff it as we have to seal the edges.
- ) Bring in the petals together.
- ) Now with petals brought in together, seal the cavity. Keep it in a plate. Grease the plate with some ghee.
- ) Follow the steps for remaining Modaks.
- ) Take some water in a steamer. Amount of water you put in the steamer will depend upon the plate that you put inside the steamer.The plate should be above the level of water and water should never be in direct contact with plate
- ) Allow the water in steamer to boil.
- ) Plate that we use for steaming must have pores for the steaming process. Grease the plate with ghee.Arrange Modaks on this plate. Keep some distance between two Modaks.
- ) When water inside the steamer boils, lower the plate with modak in the steamer.
- ) Steam the Modaks for 10-12 mins covered on low to medium flame.
- ) In 12 mins Modak should be ready.Turn off the flame and prepare for serving.
- ) Modak is best enjoyed when it is warm with some ghee on top of it.
Click to watch recipe video