The rains have just started thinning out and winter is just making the air chilly. At the brink of spring and winter every year comes the time to celebrate Ganesha's special festival Ganesh Chaturthi. We decorate our homes and welcome Ganesha into our homes on this day. Modak is Ganapati Bappa's favourite sweet dish. Thus modak becomes the most wanted Indian dessert during the festival of Ganesh Chaturthi.
Every year you welcome Ganesha with your standard modaks. This year try some of these special recipes to please the Elephant Lord who has a weakness for sweets.
Types Of Modak
Fried Modaks are easier to store through the Ganapati festival and if you fry them in ghee, they are delicious!
Types Of Modak
Add a pinch of saffron to add colour and an aromatic flavour to your modaks.
Types Of Modak
Add a handful of moong dal to the dough can change the taste and texture of your modaks for the better.
Steamed Modak: This is the most basic recipe that is prepared to honour Ganesha every year. Jaggery or gur and grated coconut is used to make the filling of the modak. The outer coat is usually prepared with all purpose flour. However, rice flour is popular in Maharashtra (where Ganesh Chaturthi is the main festival). So you can easily prepare the outer layer with grounded rice or rice flour. It gives great texture to the dumplings.
Fried Modak: Indian sweet dish recipes have a great collection of fried items like malpua, gulab jamun etc. But did you know that a modak too can be fried? The recipe is quite simple; you need to deep fry the dumplings in oil or ghee instead of steaming them. Fried sweets can be preserved for longer periods of time than steamed ones and this is a ten-days long festival. Moreover, Ganesha is not exactly a calorie-conscious God!
Kesari Modak: As the name suggests, this type of modak is made by adding an element of Kesar or saffron to the usual modak recipe. The filling of the dumpling is made with grated coconut and a pinch of saffron strands is added to the dough. Then the dumplings are steamed. A word of warning, when you use saffron in your Indian dessert recipes. Adding too much saffron may make your desserts look better but it will add a bitter undertaste to it. Always add just a pinch of saffron for flavour.
Moong Dal Modak: Usually, the outer layer of the modak is bland because it is made of plain flour or rice flour. However, you can give an interesting touch to your sweet dish by adding moong dal to the outer layer. Make a dough with rice flour and moong dal. It will give your sweets a vibrant yellow colour and also a discernible taste. If you have a sweet-tooth then you can add some sugar to the dough and make the coating of the dumpling sweet too!
These are some of the best recipes to try on Ganesh Chaturthi. Serve Ganesha a mixed modak platter instead of a single kind of modak this year!