Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Wheat Flour and Fresh Cream Sweet Dumplings
The Ganesh Chaturthi festival marks the beginning of the 10-day celebration of the birth of the Hindu god Lord Ganesha, revered as the god of new beginnings, the remover of obstacles and the god of wisdom and intelligence. Modak is Lord Ganesha's favorite food.
Modak is a sweet dumpling, traditionally made with a rice flour shell stuffed with a mixture of coconut flakes and jaggery.
Different types of flours or other ingredients like nuts, semolina, chocolate, etc., can be used to make the shell, and the dumplings can be made stuffed or unstuffed. In terms of the stuffing, a wide range of ingredients can be used. This means that modaks can be made in a nearly unlimited number of ways.
The modak we are making today is atta malai modak, a sweet dumpling prepared with whole wheat flour and fresh cream. This is a stuffing-free modak.
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Please enjoy this recipe. If you try it, please share your experience.
|Prep time||Cook time||Ready in||Yields|
- 1 cup gehu ka atta (whole wheat flour)
- 1/2 cup desi ghee (clarified butter)
- 2 tablespoons suji (semolina)
- 2 tablespoons chopped kaju (cashews)
- 2 tablespoons chopped badam (almonds)
- 2 tablespoons chopped pista (pistachios)
- 2 tablespoons coconut powder
- 2 tablespoons chopped kishmish (raisins)
- 1/2 teaspoon cardamom powder
- 1/2 cup malai (fresh cream)
- 1 cup ground sugar
- 2 tablespoons milk
- Heat a pan on low heat. Add the whole wheat flour and dry-roast for 1-2 minutes, then add all but 2 tbsps of the clarified butter. Mix well and stir-roast the wheat flour until you can smell its aroma and it turns a light brown colour.
- After about 5 minutes add the semolina, chopped cashews, almonds and pistachios. Roast the mixture until it turns medium brown, about 10 minutes. If the mixture seems a bit dry add 1 tbsp of the saved clarified butter.
- Add the coconut powder and cardamom powder. Roast the mixture for another 1-2 minutes.
- Add the fresh cream and mix well. Stir-roast the mixture until the desi ghee starts to separate out and the mixture comes together. Remove from heat and transfer the mixture to a large bowl. Allow it to cool down until it is just warm.
- Add the ground sugar and chopped raisins. Mix well. Add the remaining clarified butter and mix again. Check if the mixture binds well by pressing some of it in your fist. If it doesn't bind well, add some milk, 1 tbsp at a time, until it binds well.
- Grease a modak mould. Press a small amount of the mixture in your fist until it binds. Press it in the closed mould via the opening. Pack tightly; then open the mould and remove the modak carefully.
- Prepare the remaining modaks and air-dry until firm. Serve and store the leftover modaks in an airtight container in the fridge.
© 2022 Rajan Singh Jolly