For past year or two I have quite regularly made modak for sankashti chaturthi. I generally carry it to dashabhuja temple situated in kothrud. I have been visting this temple for years now and feel blessed .
I have 100s of experiences and stories to share which encourages me to prepare modaks(preferable different everytime) for each sankashti .
This time I had very less time for preparation as it was a weekday. So I went for “saranache/bakhurache” tallele modak.
They are very quick to make if you have ready made desiccated coconut available at home
- All purpose flour: 2 cups
- Dry coconut powder: 1 cup
- Semolina: 1/2 cup
- Khuskhus: 2 tbsp
- Icing Sugar: 2 cups
- Cardmanon and nutmeg powder: 1/4 tbsp
- Milk:2 cups
- Salt: as per taste
- Oil/vanaspati: 2cups
- Dry fruits: raisins, almonds, cashew nuts, pistachios and charole.
For the outer cover:
- In a big plate take 2 cups of all purpose flour.
- Heat the ghee and add that to the flour. Mix it so that it looks like bread crums.
- Add milk and knead tightly. Set it aside while you prepare the filling.
- Heat a pan, add coconut to it. Sauté it continuously to avoid burning.
- Add semolina and keep sautéing.
- Once it is cooked, add icing sugar and khuskhus. Keep sautéing
- Add cardamon, nutmeg powder and dry fruits.
Making modak is an art!!! Practice will make you perfect and thus an artist.
- Finally take the dough prepared and roll into small balls.
- Make small puri from the ball
- Hold the puri in hand as shown and add 1 tbsp of Saran in it
- Now fold the edges of puri as shown below
- Join the edges and sharpen it as shown
Heat the pan and add oil/vanaspati. Allow it to heat and fry the modaks on medium heat by rolling them constantly