From crimson velvet to paan, darkish chocolate and jelly — modaks are going the unconventional route. Able to tuck in?
Mithai musings
Like yearly, sweetmeat maker Nilam Amol Patil is speeding about readying her modaks for Ganesh Chaturthi. She says, “There was extra demand for uncommon and classy flavours of late, so I’m making just a few distinctive types like rasmalai modak with paneer soaked in condensed milk and a blue velvet cream cheese modak.” The one factor is, these must be refrigerated to last more.
Mithai goes modern for dessert maker Deepa Agrawal, too. She’s making ready gulab jamun modak and thandai modak. Concerning the former, she reveals, “The modak has a stuffing of gulab jamuns, so once you eat it, you get a mixture of chocolate and mawa gulab jamuns. Have it heat or chilly with a touch of ice cream. I’m additionally doing thandai modaks, which have a filling of selfmade thandai powder blended with white chocolate.”
Strawberry-mawa modak is Preeti Gambhir’s fave. The foodie says, “Final 12 months, I’d make 4kgs a day because the lockdown was on and mithai outlets had been shut. This 12 months, too, there are fairly just a few orders for this flavour. My trick is to make use of fruit crush in it, which supplies you the precise style of strawberry.”
Jelly-icious!
Why not have your modak wobbly, shaky model! Candy maker Alpa Poladia has given an extra twist to the paan modak along with her paan jelly modaks! She says, “I created these utilizing betel leaves, jelly powder, shredded coconut, gulkand, elaichi, fennel seeds and milk. It’s in regards to the conventional paan flavour with a shock texture. The jelly modaks must be refrigerated for the perfect style.” The enjoyable’s simply beginning right here. She provides, “I additionally make recent fruit jelly modaks in kiwi, pineapple, crimson dragon fruit, pink guava, plum and hibiscus flavours.”
Chocolate modak fast tip
For chocolate modaks, put together a darkish chocolate protecting within the mould. Freeze it and put together the unfold. Use slightly of the darkish compound and add recent or whipped cream to it. Add it because the centre filling and shut it with melted chocolate. Freeze it for quarter-hour and it’s carried out! You may also add biscuit crackers or crumbs to the combo. To provide it a spicy twist, add chilly powder
— Yashika Gandhi, dessert maker
Chocolate will get a twist
If in case you have simply relished plain chocolate modaks, be ready to your style buds to get a deal with. Chocolate fusions are grabbing the flavour prize as effectively! Take a cue from candy maker Sailee Paralkar, who’s dishing up gulkand-chocolate modaks this 12 months. She says, “I like every thing chocolate, so I made a decision to present my modaks a chocolate twist. I’m doing gulkand modaks, that are simple to make. I take advantage of white chocolate because it appears to be like visually interesting and goes higher with the gulkand flavour. I’m additionally making an attempt chocolate with ras malai, coconut and dry fruit.”
Suvarna Rane, a chef, has additionally give you an attention-grabbing selection. “I made a decision to do a trio of blueberry, raspberry and strawberry-filled chocolate modaks. The combo-berry flavours improve the style of chocolate. They’re completed with golden varq to present it a festive sheen,” she informs.
Paan lovers, that is for you
Should you’ve loved a flavourful paan as a meal-ender, it’s additionally jumped into the modak platter. House chef Manjushri Chari whips these up in an hour. She says. “Use a mix of desiccated coconut and betel leaves. Stir fry to make sure it lasts longer. As soon as it cools, add a filling of gulkand, saunf and silver balls. For a sweetener, add milk and sugar. Enable this to thicken and add this to the coconut-betel leaf combination. Knead it effectively and press it into modak moulds. Sprinkle with shaved coconut and also you’re carried out,” she says.
Fruit in your modaks
Right here’s slightly of international-meets-desi flavour. Priyamvada Shah is making a scrumptious apple crumble modak. She says, “That is made with recent, seasonal natural Himalayan apples and cinnamon with the crunchiness of walnuts to lead to a modak apple cinnamon crumble. My household and pals adore it.”
Dietician Sheela Tanna is making fruit-based modaks for the primary time this 12 months. “Folks want to go wholesome and a fruit modak makes for a wholesome twist. Since it’s made with fruit and has natural jaggery, the sugar content material is lower than the same old modak selection,” she states. She shares learn how to make them…
Orange modak
* Combine khoya with orange pulp, grated orange peel and ghee to make the outer dough.
* For the filling, grind blended nuts like
almonds, walnuts and cashew in equal
parts.
* Combine grated chocolate and make modaks as regular.
You get: Fruit-flavoured modaks, excessive in protein.
Apple cinnamon modak
* Roast chopped nuts in a teaspoon of ghee.
* Chop and peel apples and roast or
sauté them.
* Add cinnamon and jaggery powder to this.
* Combine 1 cup maida, 1 teaspoon rawa,
1 teaspoon ghee and a pinch salt to
make the outer protecting.
* Make modak and bake/fry as regular.
You get: Tremendous-tasting, low sugar modaks.
Children will love modak pops
Go forward and current somebody with a modak pop bouquet! A lot alike an ice cream pop, this one is in a chocolate outer cowl that has a lollipop stick in it. “I wished to do one thing that was completely different, so I created these mango, pistachio and raspberry-flavoured chocolate modaks. Children love them,” says Khushboo Shah.
Foodie Divisha Jadhwani is planning sugar-free modak pops. She explains, “These are nut butter and seed modaks with a base of anjeer or dates, which makes for the pure candy style. To make these, you churn dates and create date balls. Stuff them with the nut butters and coat them with desiccated coconut seeds or nut powders. Ice cream sticks are then inserted into them.”
Baked ragi modaks up the well being quotient
House chef Aasma Aakash Talreja determined to make modaks wholesome. “Wholesome desserts enable for a guilt-free indulgence with out a sugar overload. I made granola for family and friends, and that gave a day by day dose of dry fruit and I believed, why not make the modaks just like the well being bars?” She’s give you 7-seed granola modak with pumpkin, melon, chia seeds, sesame seeds, sunflower, flax and poppy seeds blended with oats, dry fruit, dates and almonds. “You may also have this with a sprinkling of cinnamon spice or cranberry,” she provides.
Meals entrepreneur Megha Agrawal, who has ventured into wholesome bakes, says, “My modaks don’t have any refined substances. I make baked ragi modaks with jaggery and selfmade mawa. I additionally do baked puran poli modaks, so there’s no oil consumption.”
Conventional delight: UKADICHE MODAK
Ukadiche modak is a must have at each desk throughout Ganeshtosav. The Maharashtrian delight, made with rice flour (or effective sooji rawa) and a filling of recent coconut, rice flour jaggery, cardamom and dry fruit is served sizzling with a dollop of ghee. Suvarna Rane says, “The trick is to make use of a very good high quality rice flour to make a skinny protecting, actually, it needs to be nearly clear. Folks do use moulds, however I counsel utilizing fingers to softly ply curves into them. Numerous ghee is poured on high for that heat, wealthy flavour.” Right here is her recipe…
Recipe for stuffing
* Grated coconut – 1, medium dimension.
* Elachi – 1tsp
* Ghee – 1tsp
* Khaskhas – 1 tsp
* Jaggery – 100gm (or as per sweetness)
For the protecting
* Rice flour – 2 cups
(freshly grounded).
* Boiled water – ½
cup with 1 tsp oil
and saffron.
* Salt – a pinch
* Milk – ½ cup
In a pan, add the coconut and different substances and let this prepare dinner properly. It needs to be golden color.
Methodology
Boil water and milk with oil, saffron and salt. Decrease flame and add rice flour. Combine effectively, cowl and funky. Knead the combination by hand and if it’s arduous, use slightly water. The dough needs to be mushy. Make balls out of it, flatten and add the filling inside. Steam the modaks on turmeric leaves. If not, use a steamer.
