Ukadiche Paan Gulkand Modak
Fresh Paan Leaf infused Steamed Rice Shell Modak stuffed with mixture of fresh Coconut, Gulkand, and Tutti Frooti & Chopped Fresh Paan. Garnished with fresh rose petals
- Outer Covering Ingredients: –
- Rice Flour – 1 Cup ( 200 Gms )
- Water – 1.5 Cups
- Ghee – 1 Tsp
- Salt – 2 Pinch
Method: Outer Covering:-
- Take a small vessel, pour the water, oil and salt and bring the water to boil.
- Once the water comes to boil decrease the flame and add the rice flour slowly and mix in the entire flour in the water.
- After stirring in the entire flour, put off the flame and cover the vessel and keep for 4 to 5 minutes.
- Now take out the dough in a Thali and knead it, the dough will be very hot when you start kneading, take some water on your palm and knead it.
- If the dough looks too dense or hard add a couple of spoons of hot water and knead.
- Make small balls out of the dough.
- You can also apply some water on your palms before rolling the dough.
- Keep rest of the dough balls covered under a damp cloth.
- The dough should be smooth and without any cracks.
Filling Ingredients:–
- Fresh Paan Leaf ( Kolkata Paan ) – 02
- Grated Coconut Fresh – 50 Gms
- Gulkand – 20 Gms
- Tutti Frooti – 10 Gms
- Rose Syrup – 20 Ml
Method: Filling:-
- Chop the paan finely.
- Now mix the pan and all the ingredients of the filling together to form into a thick filling.
Making the Modak:-
- Before you start shaping the Modak, keep water for steaming in the pan.
- Grease the steamer slightly with oil or ghee
- Take a dough ball and flatten it on your palms with your fingers to make a shallow bowl shape.
- Place the filling in the centre of the shaped dough and bring all the edges of the dough together and pinch all the edges together.
- Shape all the modaks in the same way and steam on low flame for 10 to 15 minutes.
- Serve with a drizzle of ghee on top before serving.
Chocolate Bounty Modak
Chocolate infused Mawa Modak stuffed with Sweet Desiccated Coconut filling. Garnished with Chocolate Syrup.
Outer Covering Ingredients: –
Rice Flour – 1 Cup ( 200 Gms )
Water – 1.5 Cups
Ghee – 1 Tsp
Salt – 2 Pinch
Coco Powder – 10 Gms
Coco Powder – 10 Gms
Method: Outer Covering:-
- Take a small vessel, pour the water, oil and salt and bring the water to boil.
- Once the water comes to boil decrease the flame and add the rice flour slowly and mix in the entire flour in the water.
- After stirring in the entire flour, put off the flame and cover the vessel and keep for 4 to 5 minutes.
- Now take out the dough in a Thali and knead it, the dough will be very hot when you start kneading, take some water on your palm and knead it.
- If the dough looks too dense or hard add a couple of spoons of hot water and knead.
- Make small balls out of the dough.
- You can also apply some water on your palms before rolling the dough.
- Keep rest of the dough balls covered under a damp cloth.
- The dough should be smooth and without any cracks.
Filling Ingredients:-
- Fresh Grated Coconut – 100 Gms
- Sugar Powder – 50 Gms
- Cardamom Seeds – 2 Gms
Method: Filling:-
- Mix all the ingredients together in a mixing bowl.
- Take a pan and cook the mixture on medium flame for 5 minutes, this will allow the sugar to melt , cool down the mix and keep aside.
Making the Modak:-
- Before you start shaping the Modak, keep water for steaming in the pan.
- Grease the steamer slightly with oil or ghee
- Take a dough ball and flatten it on your palms with your fingers to make a shallow bowl shape.
- Place the filling in the centre of the shaped dough and bring all the edges of the dough together and pinch all the edges together.
- Shape all the modaks in the same way and steam on low flame for 10 to 15 minutes.
- Serve with a drizzle of Chocolate syrup on top before serving.
Pista Modak
Ingredients: –
- Mawa – 200 Gms
- Sugar – 100 Gms
- Sliced Almond – 10 Gms
- Sliced Pista – 30 Gms
- Khus Syrup – 30 Ml
- Elaichi Powder – 2 Gms
Method::-
- Take a heavy bottom kadhai and melt the mawa. Once the mawa has come to pliable consistency, add all the ingredients in the mawa.
- Mix all the ingredients well in the mawa.
- Cool down the mix.
- Keep the mawa modak in the mould
- Remove from the mould and garnish with chopped rose petals and chopped nuts on top.
