Modak is a sweet dumpling, famously known as Lord Ganesha’s favorite. It is a must-have during Ganesh Chaturthi celebrations, symbolizing devotion and prosperity. Here's a simple recipe to make this divine treat at home.

Ingredients:

For the Dough:

1 cup rice flour

1 cup water

1 tsp ghee (clarified butter)

A pinch of salt

For the Filling:

1 cup freshly grated coconut

½ cup jaggery (adjust sweetness to taste)

1 tsp ghee

½ tsp cardamom powder

1 tbsp poppy seeds (optional)

A few saffron strands (optional)

Method:

1. Preparing the Filling:

1. Heat ghee in a pan and add grated coconut.
2. Stir for a few minutes on medium heat until the coconut turns aromatic.
3. Add jaggery and cook until it melts and combines with the coconut.
4. Sprinkle cardamom powder, poppy seeds (if using), and saffron strands.
5. Cook for 5-7 minutes until the mixture thickens.
6. Set aside to cool.

2. Preparing the Dough:

1. Boil water in a pan, add a pinch of salt and ghee.
2. Slowly add the rice flour while stirring continuously to avoid lumps.
3. Once combined, cover the pan and let the dough cook on low heat for 2-3 minutes.
4. Remove from heat, allow it to cool slightly, and knead the dough until smooth.

3. Shaping the Modaks:

1. Take a small portion of the dough and roll it into a ball.
2. Flatten the ball with your palms to form a small cup or disc.
3. Place a spoonful of the coconut-jaggery filling in the centre.
4. Gently bring the edges together to shape into a modak, pinching the top to form a peak.

5. Repeat for the rest of the dough and filling.

   

4. Steaming the Modaks:

1. Place the modaks in a steamer and steam for 10-12 minutes on medium heat.
2. Once done, remove from the steamer and brush them with ghee for added flavour.

Serving:

Serve the freshly made modaks warm, garnished with a touch of saffron or chopped nuts. They can be offered as prasad (offering) to Lord Ganesha or enjoyed as a delightful festive dessert!

Tip: You can also experiment by adding dry fruits or chocolate to the filling for a modern twist on the traditional modak.