Ganesh Chaturthi is here and the excitement of devotees is at its peak. It is that time of the year when devotees from all across the globe welcome Bappa to their homes. This year, Ganesh Chaturthi is on 19th September. On this day, devotees bring the idols of Lord Ganesha to their homes with great pomp and fervour and worship the deity for the next 10 days. On the last day, devotees bid adieu to Bappa with teary eyes and worship health, prosperity and happiness. Right after the last day, devotees eagerly start waiting for the next year to welcome Bappa, and so is the craze of Ganesh Chaturthi.
Lord Ganesha loves food. Thus, the deity is offered several delicious delicacies and modak is considered the most important. It is believed that this was one sweet that had satiated the hunger of Lord Ganesha, as per a popular mythological tale. Modak is a classic recipe not just prepared not just in Maharashtrian households but in every household in India. This Ganesh Chaturthi, here are two classic modak recipes-Coconut Modak Recipe shared by chef Pankaj Chauhan, Bakery Chef, Shangri-La Eros New Delhi and Saffron, Coconut & Pistachio Modak Mousse shared by chef Shibendu Ray Chaudhury, Executive Chef, Courtyard by Marriott Aravali Resort.
Have a look at the recipes!
Coconut Modak
Image credits: Shutterstock
Ingredients
- 0.4 kg desiccated coconut powder
- 0.3 kg sugar grain
- 0.3 kg khoya pindi
- 1 am saffron
- 0.1 kg almond giri
- 0.05 kg cashewnut broken
- 0.05 kg raisin green
- 0.01 kg cardamom green
- 0.05 kg desi ghee
- 0.02 kg honey
Method
- Boil 400gm sugar with 200 gm of water for 5 minutes on medium flame to make sugar syrup.
- Chop (Cashewnut, almond, raisin), add honey and mix well.
- Take a large mixing bowl, add desiccated coconut, cardamom powder, sugar syrup, khoya pindi, saffron & ghee. Mix well to form a smooth mixture.
- Divide the mixture into 25 small balls, place some stuffing in the centre of the balls.
- Give modaks the shape using a mould - Grease a mould with a little ghee and fill it with the stuffed coconut balls.
- After a while, carefully remove the modak from the mould and keep it on a plate.
- Repeat the procedure to make more such modak and your coconut modak is ready.
- Sprinkle a little more saffron to the prepared modaks for more taste.
Saffron, Coconut & Pistachio Modak Mousse
Saffron Mousse
Ingredients
- 600ml full-fat milk
- 100ml Milkmaid
- 10-15 strands of saffron
- 30g castor sugar
- 4 gelatin leaves
- 400g heavy cream
- 3nos cardamom
Method
- In a heavy bottom pan, heat the milk with the crushed cardamom on a slow flame till it reduces by half. Incorporate the milkmaid and gently mix.
- Soak the saffron strands in some milk to extract the colour.
- Combine the cream and sugar in the bowl of a stand mixer and mix on medium speed until thickened to stick to the back of a spatula.
- Soak the gelatin leaves to bloom in water.
- Once the mixture is of coating consistency, squeeze the excess liquid out of the gelatin and mix it in until completely dissolved.
- Once the cream is whipped and the gelatin dissolved, gently fold them together until evenly combined. Add the saffron and mix evenly.
- Pour the mousse into the modak-shaped silicon mould to one-third level and allow it to set in a freezer for a few hours.
Coconut & Malibu
Ingredients
- 300g frozen coconut puree
- 100g heavy coconut cream
- 60g castor sugar
- 4 gelatin leaves
- 400g heavy cream
- 60ml Malibu (Or any coconut liquer optional)
Method
- Heat the coconut puree and cream over a bain marie.
- In a smaller pan, heat the malibu and flame it to remove the alcohol and incorporate it in the mixture.
- Repeat Steps 3 to 6 to prepare the mousse.
- Check that the saffron mousse is set in the mould and pour the mixture into the mould. Allow to freeze.
Pistachio & White Chocolate
Ingredients
- 200g white chocolate
- 110g pistachio paste
- 3 gelatin leaves
- 70g caster sugar
- 400g heavy cream
- 25gm sliced pistachio
Method
- Heat the pistachio paste and white chocolate over a bain marie until the white chocolate is melted.
- Repeat Steps 3 to 6 to prepare the mousse
- Pour the mousse into the mould, add sliced pistachio for texture and allow it to set in a freezer.
Finishing
Ingredients
- 300g white chocolate
- 200g cocoa butter
- 5ml yellow food colour
- 20g sliced pistachio
Method
- In a double boiler gently melt the white chocolate and cocoa butter together to a temperature of 45 deg C. Add the yellow colour and mix to a nice golden tinge.
- Pour the cocoa butter mixture into a preheated chocolate spray gun.
- Demould the modak mousse from the silicon mould and spray while frozen to get an even coat all across.
- Allow the cocoa butter to set and serve cold garnished with sliced pistachio.