Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, coconut and jaggery wheat modak. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Coconut and Jaggery wheat Modak is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Coconut and Jaggery wheat Modak is something which I’ve loved my entire life.
Steamed Wheat Flour Modak Atta Modak Gavhache Modak Coconut jaggery stuffing steamed modak Ukdiche modak #steamedwheatflourmodak #attamodak #gavhachemodak. Modak are Maharashtrian festive dumplings made of rice flour dough & a sweet coconut jaggery filling. Traditionally these sweet dumplings are In this post I have shown the coconut jaggery filling.
To get started with this recipe, we must first prepare a few components. You can have coconut and jaggery wheat modak using 7 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Coconut and Jaggery wheat Modak:
- Prepare 60 grams Wheat flour
- Make ready 60 grams rice flour
- Prepare 1 cup shredded coconut
- Prepare 1/2 cup shredded jaggery
- Prepare 2 tbsp ghee
- Take 1 cup water
- Make ready 1 tsp cardamom powder
But we can substitute with Chana Dal Jaggery. Modak are steamed dumplings with an outer rice flour dough and a coconut-jaggery stuffing. These sweet dumplings are also known as Ukadiche Modak in There is another version where the Modaks are fried and made from whole wheat flour. These Semolina modak also do not require any steaming.
Instructions to make Coconut and Jaggery wheat Modak:
- To make the filling, first pour 1 tbsp of ghee onto a pan and add the coconut. Sauté the desiccated coconut for about a minute.
- Next, add the shredded jaggery to the coconut and sauté for another minute until the jaggery melts and combines well with the shredded coconut
- Add the cardamom powder and sauté for another minute (The mixture need to be moist and not dry so do not sauté it for a long time). The filling is ready, keep it aside.
- Next, in another pan, bring 1 cup of water to boil
- Add 1 tbsp ghee and a little bit of salt (if needed)
- Add the wheat flour and the rice flour once the water boils and started bringing it all together with a spatula. It will form a thick dough.
- On medium flame, keep pressing the dough and softening it. If it’s too thick, you can add a little bit of water but not too much as the dough needs to be kneaded later
- Cover the pan with a lid and leave it for a couple of minutes. Switch off the flame after, and let the dough cool down.
- Once cooled, bring the dough together and knead it until it into a soft round ball.
- Make 10 round balls out of the kneaded dough. Flatten each ball into a circle shape using your fingers. Put the filling inside each flattened dough and try to bring it into the shape as shown in the picture. You can take the help of a fork to get the scoring done on the surface in order to get that design
Fried modak is made with wheat flour outer covering and coconut, jaggery filling. Deep fried in ghee or oil, it can keep good for few days too. My mom told me this recipe when she was here. I was afraid last year how it would turn out without opening up in oil and if it would spoil the oil. Saffron Coconut Modak (Kesar Nariyal Modak) Modak is a popular Maharashtrian delicacy which is relished during the Ganesh Chturthi due to Lord Modak is a traditional sweet.
So that is going to wrap it up for this special food coconut and jaggery wheat modak recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
