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We hope you got insight from reading it, now let’s go back to khoya/mawa-sandesh, ukadiche, dark chocolate and besan & pan modak: ganesh chaturthi special recipe. To cook khoya/mawa-sandesh, ukadiche, dark chocolate and besan & pan modak: ganesh chaturthi special you only need 29 ingredients and 12 steps. Here is how you do it.
The ingredients needed to make Khoya/Mawa-Sandesh, UKADICHE, Dark Chocolate and Besan & Pan Modak: Ganesh Chaturthi Special:
- You need Chocolate Modak :
- Get Oreo Chocolate Biscuit Packets (100 gms each), ground finely into a blender jar and well sifted (Without Any Lumps)
- Take Desiccated Coconut
- Get Cream from the Oreo Biscuits- Separated (Mixed & Kneaded as a dough with grated coconut, dry fruits and Peanut 🥜 Butter-optional)
- Provide Fresh Cream/Fresh Milk (Room Temperature)
- Use Dry Fruits (Any- Of Your Own Choices/Preferences)- finely chopped
- Get Almonds Flour
- Get Desi Ghee/Clarified Butter
- Get Modak Moulds (Any Material)- Greased/Coated with Ghee
- Get Cardamom Powder
- Prepare Mawa Sandesh Modak : Can use either homemade or store bought Mawa/Khoya
- Use Milk Powder
- Provide Sugar
- Take Freshly Grated Coconut
- Get Jaggery (Any)
- Prepare Fresh Milk (Full Cream)
- Use Besan Modak
- You need : Besan- (Well sautéd in the 4 tbsps of Ghee)
- Take Rest ALL OTHER INGREDIENTS are same for the fillings and other basic procedures
- Get Peanut Butter (Optional)
- Take Freshly Grated & Desiccated Coconut which is the utmost essential ingredients for ALL the fillings
- Provide Ukadiche Modak :
- Get Rice Flour
- Get Water
- Provide Desi Ghee
- Take Softened Jaggery
- Prepare Freshly Grated Coconut
- Get Cardamom Powder
- You need Salt
Steps to make Khoya/Mawa-Sandesh, UKADICHE, Dark Chocolate and Besan & Pan Modak: Ganesh Chaturthi Special:
- For the Fillings: In a pan/vessel- Take the measured amounts of desi ghee- (As is required- for each one of the Modaks separately)Desiccated Coconut, jaggery, chopped dry fruits, peanut butter, etc. sauté for sometime
- When it release the pan and smells deliciously tempting- take it out of the pan, in another vessel and rest aside (This filling/stuffing goes for all the aforementioned types except the Chocolate one)
- For the Chocolate Modak Fillings: We need to add in it the separated creams from the Oreo Biscuits as well & knead into a soft dough & form into small rounded balls for easy stuffing purpose
- Now, for the Chocolate Base: Crush the biscuits into small pieces & well blend in the mixer grinder without any lumps to form a very smooth wet sand like stuff
- Now, add into it the ghee, cardamom powder (optional), instead can use Chocolate essence as well, I’ve not used extra sugar in it since it’s already quite sweetened
- By adding fresh milk gradually make a smooth yet tight dough-
- Now, to give the Modak shape to each one of that- take the different sizes & shapes of the Modak moulds & everytime taking a small round balls from each one the aforementioned respective doughs form the Modak first & put in their respective individual fillings as described above & take it out carefully & place that to garnish on the serving platters directly
- For the Ukadiche Modak : In a pan take the aforementioned water, salt, ghee mix well- once it starts boiling reduce the flame and add in the measured rice flour gradually while stirring continuously so as to avoid any lumps & once all of that forms the shape of a dough- cover it for about 10-15 mins time to cook well & eventually in the remaining heat itself
- Then, while remaining hot only take it out on your workstation to knead it well- in case, it sticks to your hands, apply some water/ ghee & then continue kneading the same to become an absolutely smooth & supple dough
- At this point, either you can use the Modak moulds to give it a shape or can do it manually without it by rolling it out to a puri form & then, add in the fillings and then, form plits with your 3 fingers (refer the pics), finally giving all of that the Modak shapes very nicely but this kind needs enough expertise & patience to do it
- Finally, Ukadiche Modak need be steamed in the preheated steamer by laying either banana leaves at the bottom of it and also on it's top & then, cover it with the steamer pan lid (though, ideally the turmeric plants leaves should be used for the same) but banana leaves are gotten easily than the latter hence, that’s mostly used in the rest other cities, other than Maharashtra
- Now, once the Modaks are ready- it’s time to garnish all that as per your choices & henceforth, offer it to the lord Vinayaka & post that, to the members of the family & the guests (if any)
The khoya should be little on the liquidy side. If it is looks curdled and rough, you can add it to the blender and make into a smooth paste, so the dough will be smooth and not rough. Modak, Steamed Modak, Ukadiche Modak for Ganesh Chaturthi by Tarla Dalal. The Chocolate Modak is an all-new sweet delight in which a mouth-watering mix of chocolate, milk, cream, nuts and crushed biscuits is set in modak moulds to make. Ukadiche modak is one of the most popular modak variety made during Ganesh Chaturthi festival.
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