Thursday, October 11, 2012


Yes, the best authentic modaks, even if it is a bit late to make them for Ganesh Chaturthi. This recipe is from my friend Sulabha Kulkarni who is an acknowledged expert on the subject. This recipe is for Meena and Lavanya, who missed their quota this time.

The dough:

Rice flour 1 cup,  water, ghee, peanut oil .

Mix in *cold*  water until the flour has the consistency of batter for pakodas. Add ghee and 2 1/2 tsps of peanut oil. Cook on stove top till translucent. The mixture should be steaming well, for at least 5 to 10 minutes.  Let the steamed dough sit till it is cold enough to touch. Knead to a stiff dough. The dough should be stiff enough to roll out. Add more rice flour if necessary. Roll into rounds.


Mix grated coconut 2 cups, cardamom powder 1/4 tsp, roasted ground poppy seeds and grated jaggery (1 1/2 cup). Cook on stove top and cool.

Put the stuffing in the  rolled out dough and shape as in the picture above. Put them into a container with holes at the bottom and steam for ten minutes. Eat with ghee, of course after offering them to Ganpati Bappa, as below.

Here is a microwave version.  Mix the ingredients for the stuffing in a bowl. Microwave on medium power for 3 minutes. Then stir and microwave on high power for 2 minutes. Do not allow the mixture to dry out.

Mix the ingredients for the dough with one cup water and knead into a ball. Sprinkle some water on the kneaded dough and microwave on high power for 2 minutes. Remove from microwave, knead again with oil and water. microwave on medium power for 30 seconds just before rolling out and forming into modaks with the stuffing.

Put the modaks in a plate, cover with a paper plate and microwave on high for 2 1/2 minutes.
Meena, tell me if it worked out. It should, it even worked for me. I had the best P.G. Vaidya flour, from Pune, however. It helps!