The auspicious festival of Ganesh Chaturthi is almost here, as Hindus around the world are all set to celebrate it on August 31. Also known as Vinayaka Chaturthi, Ganesh Chaturthi marks the arrival of Ganapati. This sacred festival is celebrated on the fourth day (chaturthi) of Shukla Paksha (the bright lunar fortnight). It is a 10-day affair, celebrated with fervour and joy in different parts of the country, especially in Maharashtra.
The state marks the festivities with a lot of fanfare. Huge pandals and massive Ganapati idols are set up, and people visit to offer their prayers and bhog to Bappa. Besides these, people also decorate their homes and bring Ganpati idols.
Food plays a major role in Ganesh Chaturthi celebrations. And when we say food, the first item that comes to our mind is modak. Believed to be Lord Ganesha’s favourite food, modak holds an important place in every bhog thali offered to the deity. The sweet is prepared in huge quantities around this festival. No wonder, modaks are now made in so many different varieties – from the classic steamed ones to the fried ones, with different fillings of chocolate, nuts, kesar, and coconut. Interesting, isn’t it?
If you too are a fan of modak, and planning to prepare some at home, we’ve got you covered. Go beyond the classic modak and try this absolutely delicious version packed with the flavours of cocoa and coconut. Thanks to Hershey’s India and Chef Ranveer Brar, we have this super easy and interesting modak recipe for you.
Ingredients:
For the modak:
- ½ cup water
- 1 tbsp ghee
- 1½ cups rice flour
- ½ cup grated mawa
- A pinch of salt
- 1 tsp ghee
- 1 cup jaggery
- ½ cup cocoa powder
For the filling:
- ¼ cup powdered sugar
- 8 tbsps grated fresh coconut or desiccated coconut
- 1 tbsp poppy weeds
- ½ tsp cardamom powder
- 1 crushed toasted cashew nuts
Method:
- Add water and ghee to a pot and bring it to a boil.
- Parallelly, mix cocoa powder, rice flour, refined flour, and salt.
- Add the mixture of flour to the boiled water and blend it in one direction.
- Turn off the flame and cover with a lid for one minute.
- Take the mixture out in a bowl and knead into a smooth dough, without any lumps.
- Add in mawa and knead it again, then cover it with a damp cloth and keep it aside.
- Mix all the ingredients required for the filling together.
- Divide the dough in 8-10 equal portions and roll each into a smooth ball.
- Take one dough ball and press it into the cavity of the modak mould till it is evenly lined on all the sides.
- Fill the dough cavity with a portion of the filling.
- Take a smaller portion of the dough and spread it evenly at the base of the modak mould to seal the filling. Demould the modak.
- Heat water in a steamer and steam the modaks for 15-20 minutes.
- Take out the modaks and serve hot.