Two different types of modaks to add to your Ganesh Chaturthi celebrations
Food (read: modaks and ladoos) is synonymous with Ganesh Chaturthi. The Hindu festival is celebrated over a period of 10 days to honour Lord Ganesha’s birthday.
But if you’re away from home and missing the delectable desserts from your favourite sweet shop, or you just want to skip market-bought items and want to opt for fresh homemade desserts, you should bookmark these easy-to-make recipes.
The Executive Chef at Radisson Blu Atria Bengaluru, Kasiviswanathan’s secrets to making the perfect modak will leave an impression.
- Rice flour: 250 gm
- Water: 500 ml
- Sugar: 100 gm
- Strawberry pulp: 100 ml
- Ghee: 25 gm
- - In a heavy bottom pan, add ghee, strawberry pulp, sugar, and boil with water.
- - Then add rice flour, and mix it well to ensure that no lumps are formed.
- - Use the batter to make dumplings. Steam them in a steamer.
- - Assemble and serve.
Rice flour: 100 gm
Water: 250 gm
Salt: 20 gm
Mustard seeds: 10 gm
Jeera seeds: 5 gm
Ghee: 25 ml
Green chilly: 10 gm
Curry leaves: 5 gm
Coriander: 5 gm
Ginger: 5 gm
Grated coconut: 10 gm
– In a heavy bottom pan, make a tempering with ghee, mustard seeds, jeera seeds, curry leaves, ginger, coriander leaves, and coconut.
– Sauté till it turns golden brown, then add water and bring to boil.
– Add in rice flour and mix thoroughly.
– Make dumplings from the batter.
– Steam it in a steamer for at least 10 minutes
– Assemble together and serve.
Source : economictimes
Maakaroun is one of the well-known Arabic desserts that are easy to prepare and inexpensive from the point of grocery shopping. The flavor of semolina, anise, and crushed mahlab adds excellent flavor in the preparation for making it irresistible.
Check out this amazing authentic recipe and try it in your kitchen!
- Fine semolina: 9 1/2 cups
- Plain flour: 6 cups
- Vegetable oil: 1/2 cup
- Milkio’s ghee: 3/4 cup
- Anise powder: 2 1/2 tablespoons
- Crushed mahlab: 2 1/2 teaspoons
- Water: 3 cups
- Yeast: 1 1/2 tablespoons
- Condensed milk: 1 can sweetened
- Milkio’s Ghee for deep frying: 3 cups
- Sugar syrup: 1 liter
Step-by-Step Instruction for cooking
Take a large bowl; mix all the ingredients together excluding water. Gradually add the water in the mix while kneading until you get firm dough. Add more water if needed. Leave the dough for 30 minutes to get it seasoned.
Now it’s time to prepare the syrup. Put the sugar and water in a small saucepan and place over medium heat. Stir until the entire portion of sugar gets dissolved. Keep on boiling the mix and then add lemon juice. Keep on stirring the syrup for next 10 minutes until the density of syrup thickens. Add the orange blossom water and rose water in it. Remove from heat and transfer it to a large bowl.
Now it’s turn to make the Maakroun. You need to split the dough into small balls. Once the balls are made, you need to make each of the balls into a finger-like shape.
Press each finger piece on the surface of a decorated kitchen tool such as a cheese grater or a strainer to emboss a pattern on the dough. Roll down the dough and exert slight pressure on the doe against the kitchen tool so that the pattern gets inscribed on the dough… keep the dough rolled without closing the ends. Repeat the same action with the rest dough balls so that all dough balls comes in same shape and decoration.
Deep-fry the maakroun in Milkio’s Ghee until they become golden in color.
Drain ghee well and drop the fried balls in the sugar syrup bowl. Toss them in the syrup for at least 5-10 minutes before you serve. You may serve this dessert warm or cold.