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3 Types of Modak: Mawa Modak I Ganesh Chaturthi Special Modak I Rawa Modak I Coconut Modak I 3 प्रकार के मोदक I Pankaj Bhadouria

I am sharing here the recipes of 3 types of Modak with you for Ganesh Chaturthi. These are Mawa Modak, Rawa Modak, Coconut Modak.
The Mawa Modak is made with milk powder Mawa and is flavoured with Kesar.
The Rawa Modak has a stuffing of jaggery and chopped nuts.
The Coconut Modak is made with coconut and condensed milk and is flavoured with rose water.
Each Modak recipe is different from each other. Now you can easily learn how to make Modak for Ganesh Chaturthi.


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Recipe :
3 types of Modak
Preparation time: 30 minutes
Cooking time: minutes

Ingredients:

For Mawa Modak:
1 cup milk powder
1/2 cup milk
1 tbsp ghee
3 tbsp sugar
Few strands of saffron
Chopped nuts
1/2 tsp cardamom powder

For Coconut Modak:
1 cup desiccated coconut
1/2 cup condensed milk
1 tbsp ghee
Cardamom powder
1 tsp rose water
Few drops rose red colour
Few rose petals

For Rawa Modak:
1 cup semolina (rawa)
1 cup milk
1 tbsp tbsp ghee
Pinch of salt
3 tbsp sugar
1/4 cup grated jaggery
2 tbsp chopped nuts

Method:
For Mawa Modak:
Add milk to the pan. Add the ghee and the milk powder. Cook on medium heat, stirring constantly till the mixture starts coming together like a ball and leaves the sides of the pan.
Add the sugar, saffron soaked in a tsp of warm milk, chopped nuts and mix well. Cook for a few minutes till the mixture again leaves the sides of the pan. Add the cardamom powder and mix well. Allow the mixture to cool down. Break into lemon sized balls. Grease the Modak mould with ghee and shape the Modak in the mould.

For Coconut Modak:
Heat ghee in a pan. Add the condensed milk and cook for a minute till it is warmed up. Add the condensed milk, food colour, rose water and cook, stirring continuously till the mixture starts coming together like a ball and leaves the sides of the pan.
Remove from fire, cool and shape into Modaks.

For Rawa Modak:
Dry roast the rawa over medium heat for about 4-5 minutes till the rawa is fragrant but does not take colour.
Remove from fire.
Heat the milk in the pan. Add the ghee and bring to a boil. Add the roasted rawa and mix well. As the rawa soks up the milk, and the sugar and the cardamom powder. Remove from heat, cover and set aside for 15 minutes.
Meanwhile grate the jaggery and warm it in a pan. Heat for just 2-3 minutes. Add the chopped nuts, remove from fire and mix well.
Knead the rawa mixture to a smooth dough.
Break into lemon sized balls,
Grease Modak mould, spread the dough, place 1/2 tsp of jaggery stuffing and close the mould.
Prepare all Modaks to serve.

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