MODAK AND LADOO

It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite.

  • Modaks have a special importance in the worship of the Hindu god Ganesha; modak is believed to be his favorite food, which begets him the moniker modakapriya (the one who likes modak) in Sanskrit. During the Ganesha worship ceremony, known in Maharashtra as Ganesha Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasadam.

 

In the last blog post, we read about Ukadiche Modak (recipe mentioned as well). 

Apart from Ukadiche modak, there are other varieties of modak which are offered to Vighnaharta. 

  1. Amrit modak -Pistachio stuffed modaks add colour to the festivities
  2. Sweet coconut modak 
  3. Chocolate modak-Western inspired sweet on indian traditional festival.
  4. Traditional modak-Traditional Modak is a sweet dumpling made with rice flour. The stuffing is prepared with freshly grated coconut and jaggery. Both are cooked along with few condiments till the mixture comes together. The mixture is then stuffed in rice flour dough to form modak.

Let’s try something new! 

*Chocolate Modak* 

Ingredients

 1/2 cup chopped dark chocolate
3 tbsp condensed milk
1 cup crushed Marie
1/4 cup milk
-To Garnish
2 tbsp grated chocolate

 

 Method

1.Heat a non-stick pan, add the milk, condensed milk and chocolate and mix well till smooth.

2 Remove from the flame and keep aside to cool.

3 Add powdered biscuit and make a smooth dough.

4 Keep in fridge for 5 minutes.

5 Remove and mould it into modak shape using modak mould.

6 Sprinkle chocolate vermicelli on it and serve fresh and soft.

 

Ladoos are ball shaped sweets which  are made of flour, minced dough and sugar with other ingredients that vary by recipe.  Different varieties of laddos are served to Lambodara along with modaks.

  1. The most common being Besan ladoo which  is one of the most popular mithai in Indian cuisine. The rich flavour of the laddoo depends on how well the besan  cooked. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe.
  2. Churma ladoo – Traditional churma is sweetened with jaggery and enhanced with coconut and sesame seeds, is shaped into ladoos that are easy to store and serve.
  3. Motichur ladoos (pearly ladoo) – are made with very small sized boondi, almost like little rice pearls.