Modak Recipe

Recipe On :  Modak

Steps & Ingredients  Required To Prepare Modak

Ingredients:

FOR OUTER COVER:-

• 2 cups Rice flour
• 1 tbsp Ghee
• 1 tsp Salt

FOR FILLING:-

• 3 cups shredded Coconut
• 2 tbsp Raisins
• 1 cup Sugar
• 50 ml Milk
• 1/2 tsp Cardamom powder

Steps / Method:

1. For preparing the filling we need to mix coconut and sugar in a bowl.
2. Then heat a pan and add the coconut and sugar mixture in it and cook in medium flame for 3-4 minutes.
3. Then add raisins into it and mix well.
4. When the sugar starts melting or caramelized add the milk into it and cook for 2-3 minutes.
5. Now remove it from heat and add the cardamom powder and mix well and keep aside.
6. Now for the outer cover we need to boil 2 cups of water in a kadhai.
7. Then put salt and ghee into it.
8. Then add the rice flour into it and stir continuously to avoid lumps.
9. Then cover the lid and cook untill the rice flour are done completely, stirring occasionally.
10. The mixture must not be too dry nor too sticky.
11. Then remove the pan from heat and transfer the mixture into a container.
12. Then knead the mixture thoroughly to form a soft dough.
13. Prepare modak when the dough is little warm.
14. Grease your hands with little ghee.
15. Then make balls of rice dough.
16. Now flatten the balls using your palms and place little coconut mixture in the middle.
17. Then seal the edges together and shape it like a whole garlic.
18. Then steam the modak for 10-12 minutes.

KALAKAND

KALAKAND

INGREDIENTS:-

• 1 tin Condensed milk/Milkmaid
• 200 gms Paneer
• 50 gms Milk powder
• 2 tbsp Sugar
• 6 Elaichi/Cardamom
• Few strands oh Saffron
• 1 tsp Ghee
• 1 tbsp chopped Pistachios
• 1 tbsp chopped Almond

METHOD:-

1. Mash the paneer and crush the elaichi seeds.
2. Boil 1 cup of water in a heavy bottomed vessel, then add the condensed milk/milkmaid into the boiling water and mix well.
3. Boil it for 5 minutes.
4. Then add the mashed paneer into it, stirring constantly.
5. As the milk maid contains sugar so it depends upon ourselves how much quantity of sugar we need, so add sugar by tasting the mixture.
6. Cook the mixture untill it evaporates most of liquids.
7. Now put the milk powder, crushed elaichi seeds into it and mix well.
8. Immediately remove the mixture from heat.
9. Grease a plate with ghee and spread the mixture over it.
10. Now spread the chopped pistachios, almonds and the saffron strands over the mixture and refrigerate for 3 hours.
11. Then cut it into your desired shape, it can be stored in refrigerator for 3 days.

GULAB JAMUN

Gulab jamun

INGREDIENTS:-

• 1 cup Khoya/Mawa
• 4 tbsp All purpose flour/Maida
• 3 tbsp Condensed milk
• 50 gm Chenna/Paneer
• A pinch of Soda bicabonate/Baking powder
• Ghee/Oil for deep frying
• 1 tsp Elaichi powder
• 11/2 cup sugar

METHOD:-

1. In a large pan add 3 cups of water, sugar and a pinch of elaichi powder and boil it.
2. Cook for 5 minutes or untill the sugar dissolves into it.
3. Now remove the sugar syrup from the heat and set aside to cool.
4. Then grate the khoya and keep aside.
5. Mash the chenna/paneer finely and mix it with grated khoya.
6. In that mixture add soda bicarbonate, maida, condensed milk, elaichi powder and water(as much required to make a soft dough).
7. Make balls of the dough by rolling gently between your palms.
8. Heat ghee/oil in a kadhai.
9. The oil must be semi-heat.
10. If the oil is too hot then the gulab jamuns will remain uncooked from inside.
11. Put the dough ball into the semi-heat oil and fry till golden brown.
12. The balls must be fried very slowly under medium heat.
13. Remove the jamuns from the oil.
14. Then dip the gulab jamuns into the sugar syrup and shake the pan gently.
15. After 10 minutes the gulab jamuns will sinkin the sugar syrup.
16. Now the gulab jamuns are ready to serve.