Friday, September 14, 2007

Tuesday, 13 september 2007
- Microwave
Time - preparation -15 minutes, microwave -2 + 5 minutes
Utensils - (1) Microwave safe glass bowl (2) Flat glass dish (3) Microwave steamer
Ingredients -
(A) For stuffing - 2 cups fresh greated coconut, 1 cup jaggery(gud), 1 tsp roasted poppy seeds(coursly crushed), 1/2 tsp cardamum powder, 1/2 tsp nutmeg powder, 1 tsp rice flour, (rasins-cashew nuts-almonds - optional)
(B) For covering - 1 cup rice flour, 1 cup water, 1 tsp makkhan(butter), 1/4 tsp salt, 1/2 tsp sugar
(C) For moulding - little refined oil and water
Procedure -
(1) STUFFING - Mix coconut and jaggery(gud) in a glass dish, microwave covered on high power for 2 minutes. Remove from oven after 2 minutes and mix remaining ingredients in it.
(2) COVERING - Take water, sugar, salt and makkhan(butter) in a glass bowl. cover and microwave on high for 1 to 2 minutes till water starts boiling. Mix rice flour in it, spray water on it, cover and again microwave on medium power for 2 minutes.
(3) KNEADING - After 2 minutes remove from oven, knead in processer or by hands to make a smooth dough.
(4) MOULDING - Make 7 equal portions of stuffing and dough. Take one portion of dough, make a round ball, gently pressing the centre of the ball using thumb make a cup of the ball, place one portion of the stuffing in it, shape and close modak as shown in the picture. Mould all remaining modaks in the same way.
(5) STEAMING - In a microwave steamer take 1/4 cup water. Keep the mesh in it, dip each modak in water and keep in steamer. Now cover and microwave on medium power for 5 to 6 minutes. After 2 minutes standing remove from oven. Modak sweet is ready. Serve hot with ghee.

Aai's special tips -
(1) For making coloured modak -mix seperately red, yellow, green, orange (edible) colours in very small quantity of dough. Put thease small coloured balls seperatly on white ball and mould modak.
(2) Do not oversteam modak. Modak will become hard by overcooking.
(3) Easy way for moulding - flatten dough ball(like puris), put stuffing in the centre and mould modak.

Posted by sudha kulkarni
Labels: modak, coconut and rice sweet