Coconut and Jaggery wheat Modak
Coconut and Jaggery wheat Modak

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, coconut and jaggery wheat modak. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Coconut and Jaggery wheat Modak is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Coconut and Jaggery wheat Modak is something that I have loved my entire life.

On the festival of Ganesh Chaturthi learn how to make Fresh Cococnut Jaggery Modak from roasted fresh coconut and Jaggery. Modak is an Indian sweet popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery while the.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook coconut and jaggery wheat modak using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Coconut and Jaggery wheat Modak:
  1. Make ready 60 grams Wheat flour
  2. Take 60 grams rice flour
  3. Get 1 cup shredded coconut
  4. Get 1/2 cup shredded jaggery
  5. Make ready 2 tbsp ghee
  6. Take 1 cup water
  7. Prepare 1 tsp cardamom powder

These Semolina modak also do not require any steaming. Fried modak is made with wheat flour outer covering and coconut, jaggery filling. Deep fried in ghee or oil, it can keep good for few days too. My mom told me this recipe when she was here.

Instructions to make Coconut and Jaggery wheat Modak:
  1. To make the filling, first pour 1 tbsp of ghee onto a pan and add the coconut. Sauté the desiccated coconut for about a minute.
  2. Next, add the shredded jaggery to the coconut and sauté for another minute until the jaggery melts and combines well with the shredded coconut
  3. Add the cardamom powder and sauté for another minute (The mixture need to be moist and not dry so do not sauté it for a long time). The filling is ready, keep it aside.
  4. Next, in another pan, bring 1 cup of water to boil
  5. Add 1 tbsp ghee and a little bit of salt (if needed)
  6. Add the wheat flour and the rice flour once the water boils and started bringing it all together with a spatula. It will form a thick dough.
  7. On medium flame, keep pressing the dough and softening it. If it’s too thick, you can add a little bit of water but not too much as the dough needs to be kneaded later
  8. Cover the pan with a lid and leave it for a couple of minutes. Switch off the flame after, and let the dough cool down.
  9. Once cooled, bring the dough together and knead it until it into a soft round ball.
  10. Make 10 round balls out of the kneaded dough. Flatten each ball into a circle shape using your fingers. Put the filling inside each flattened dough and try to bring it into the shape as shown in the picture. You can take the help of a fork to get the scoring done on the surface in order to get that design

I was afraid last year how it would turn out without opening up in oil and if it would spoil the oil. Ukadiche Modak (steamed modak) one of my favorite dessert! Put little mixture of coconut-jaggery mixture over the center of round disc. Just see the disc has no. Combine the wheat flour and enough water and knead into a soft dough.

So that is going to wrap this up for this special food coconut and jaggery wheat modak recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!