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This month was a festival special, we had many recipes to chose from and had to make 2 off them, something that you have not cooked before. I chose churma ladoo and Modak from Mints. I made these for Ganesh Chaturti.
Churma Ladoo by Tarla Dalal (Shared by Lata)
These were super easy to make and we loved them b ut the next time I would just decrease the amount of seasame seed, I am not a big fan of them. Other than that this is a ladoo which I will make more often now.
1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee
ghee for deep frying
poppy seeds (khus khus) for coating the laddus
- Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
- Divide the dough into 8 equal portions.
- Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
- Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
- Drain on absorbent paper and allow them to cool.
- Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
- Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
- Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
- Mix the ground churma, coconut and sesame seeds with the melted jaggery.
- Allow the mixture to cool slightly.
- Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
- Store the laddus in an air-tight container.
Modak by Mints
We usually make the fried version of Modak, so I tried this one. Anything fried is always tastier, though this one was healtier we enjoy the fried one. I had to finish these myself, DH would not eat them he just took one as prasad. I think I did not do it right too, the outer layer was thick. I just would heat it in the microwave for 30 minutes with some ghee and then it would taste better.
2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)
1 cup rice flour
1.25 cup water
pinch of salt
1 tbsp oil
- Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.
- In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down.
- Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil.
- When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once.
- Start mixing vigourously with a heavy spoon.
- Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so.
- Then with wet hands, mix the dough properly. It will warm so be careful and use cold water to keep your hands from burning but do not use too much water.
- If you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.
Making Modak (Final Product)
- Start boiling water in a large vessel that can fit a steamer. I use a stainless steel steamer that fits on a pressure cooker and water doesnt touch the steamer and use stainless steel plate to cover it.
- Oil the steamer and set it aside.
- Make about 20 balls of the dough and 20 parts of the stuffing.
- Start making small puri with the dough ball on a oiled paper/aluminum foil.
- Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak. You can see the picture here.
- You will have to handle the dough very gently. Follow the step to make remaining modaks.
- Now dip each modak in cold water and put it in the steamer.
- Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat.
- Take the steamer off the vessel and let it sit for 5 minutes before removing moodakd from steamer.
- Traditionally, modaks are served with ghee but it can be served with coconut milk.