Modak is a dumpling which is loved by Lord Ganesha and is therefore prepared on the auspicious occasion of Ganesh Chaturthi. Modak recipes are plenty. Modak is prepared in a number of ways and with every passing year, I see the varieties of modak being prepared are rising. Indian recipes are such. There is a lot of diversity.
Stuffed khoya modak is a very simple and easy modak recipe. It calls for some khoya and delectable stuffing prepared with coconut powder. It is basically mawa modak taken to the next level. Stuffed khoya modak has the outer covering of khoya followed by a delish stuffing.
Modak recipe varies from one kitchen to another. Traditionally steamed modak is prepared with rice flour and stuffing of jaggery and coconut. However, this is one of the simplest modak recipes for beginners. Following are a few points that should be kept in mind:
Khoya: As mentioned above homemade khoya gives the best of results. I have used soft khoya. This is the kind available with the halwai. If you are using hard khoya you need to add little milk to set the consistency.
Coconut Powder: You can use desiccated coconut or grated dry coconut (kopra). I prefer the latter. Dry coconut is much more flavorful than desiccated coconut. However, it takes some labor to grate the coconut. You can also use fresh coconut.
Flavoring: The stuffing has been flavored with cardamom. Even the khoya used to prepare the covering has been flavored with cardamom. You can also use saffron or other dry fruits of your choice. I am a coconut lover and therefore I have used coconut with a little cardamom.
Powdered Sugar: Indispensable for the mawa modak recipe, be it stuffed or non-stuffed is powdered sugar. Granulated sugar does not mix properly leaving an unpleasant bite and therefore only powdered sugar should be used.
Festivals are such an integral part of Indian culture and desserts or sweets are integral part of these festivals. There are plenty of sweet recipes for festivals such as besan ladoo, mohanthaal, boondi ladoo, etc.
Stuffed khoya modak can be prepared for pooja or any auspicious occasion and offered to Lord Ganesha.
1.This recipe makes 12-15 stuffed khoya modak.
2.To make the covering heat a cooking pan. Add in 300 g or 1 and ½ cup of crumbled khoya.
3.Cook on low flame till the khoya comes together.
4.Transfer to a plate and let it cool down till warm.
5.Next add 1/3 cup powdered sugar along with the crushed or powdered cardamom seeds. The best thing is to powder the cardamom seeds with the sugar. Mix well. Taste and if you feel add in more powdered sugar.
6.To make the stuffing, in a mixing bowl add ¼ cup grated dry coconut, 2-3 tbsp powdered sugar and powdered 4-5 cardamoms’ (elaichi) seeds. Mix well. Taste and adjust the sweetness.
7.Take a portion of covering and put in the mold. Make cavity by making thumb impressions.
8.Fill in the stuffing.
9.Prepare the modak.
PREP TIME 15 minutes
COOK TIME 5 minutes
TOTAL TIME 20 minutes
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