Tuesday, September 14, 2010




Ganesh Murti (Ganesh Idol made of Clay)
Offerings to Lord Ganesha Ukdiche modak and waran bhhat.

(makes minimum 21):
For the outer cover:
  • 2 cup very fine Rice flour 
  • 1-1/2 cup water,
  • a pinch of salt
  • 1 tbsp ghee

Sweet stuffing:
  • 2-1/2 cups fresh grated coconut,
  • 1 cup jaggery (palm sugar)
  • 1/2 tsp cardamom powder or grated nutmeg

Procedure for Outer Cover:
  1. In a thick bottom pot boil water ,add pinch of salt, ghee and add rice flour to it , turn off the gas and mix well, close with lid and reheat on low flame for 1 min and turn off the gas and let it rest for another 1 min. So that the dough gets steamed well.
  2. After a min take small quantity of dough ( it will be crumbly) and knead it till it becomes soft. Use oil while kneading so that the dough won't stick to your hands.
  3. (NOTE: Its hard to knead the dough when hot, but yes I knead it really hot and end result was delicious Modak. the way my mother use to make it.)
  4. (NOTE: You can try kneading when its a little cold but it will take longer time to become even soft dough. Also you can try is use flat base small bowl or water glass made up of steel and press the flour till its soft)
  5. Repeat the procedure for rest of the dough and keep aside in a bowl with lid closed.

Coconut Stuffing: 
  1. In a heavy bottom pan mix the grated coconut and jaggery and cook the mixture for 20 to 25 mins on a very low heat, stirring frequently.
  2. Add cardamom powder at least when you are ready to turn off the gas.
  3. Let it cool, before filling in the rice cover.

Prepare Modak:
  1. Now make a lemon size ball of dough ,place it between two oiled plastic sheets and spread out the dough with your thumb to the size of a puri.
  2. Place this puri on your oiled palm and place a tbsp full of stuffing in the center. 
  3. Make vertical pleats in the dough by pinching it at regular intervals between your thumb and forefinger. (same as you would do for Dumpling)
  4. Now close the modak from the top by creating tapering shape.
  5. Place this modak in a steamer (can use the steamer you get in the Chinese shop made up of bamboo, use muslin cloth for the base )
  6. Alternatively they can be steamed in an electric rice cooker too.
  7. Steam for around 10-15 min.
  8. (NOTE: Before steaming, dip each modak quickly in water and then place in the steamer. This prevents the modaks from cracking.)
  9. Serve with generous dollops of homemade ghee.