Lord Ganesh favourite sweet, yes you guessed it right they are his favourite “Modak”. They are white in colour sweet and filled with delicious filling of dry fruits, ghee, coconut and sugar/jaggery powder.
Ingredients (serve - 4 pax)
For covering
1 cup milk1/2 cup rice flour roasted for 2-3 minutes
1/4 th cup desiccated coconut
1/3 cup sugar
1/4 th tsp small green cardamom powder
1/4th cup malai/ cream
For filling
5 cashews
5 almonds
1 tbsp chironji seeds
1 tbsp poppy seeds
2 pinches ground small green cardamom
2 tbsp jaggery powder
2 tbsp desiccated coconut
1 tbsp ghee
Method
Put the malai and coconut into a mixer with a little milk and make it into a smooth paste.Pour the milk into a heavy bottomed pan and let it come to boil.
Add the malai coconut paste and keep stirring till it boils.
Add the sugar and cardamom powder and keep stirring till it dissolves and comes to boil.
Now turn off the flame.
Slowly, a little at a time add the roasted rice flour and keep stirring and mixing.
Now put on the flame and keep cooking.
Keep cooking till it starts turning into a ball of dough.
Keep a piece of butter/ baking sheet on a plate or shelf and spread the dough with your hands into a thick rectangle.
Filling
Roast the filling without the jaggery for a minute with 1tsp ghee.Now put the filling ingredients into the grinder and with short pulses grind into a coarse powder.
Next put the filling mixture in a heavy bottomed pan and on low flame mix and cook the filling with 1tbsp ghee and a few spoons of water till the jaggery slightly melts around two minutes.
Place the mixture in the middle of the rectangle and fold it slightly by folding the paper from both sides and later closing with your fingers by pinching and pressing it together.
Roll it in the paper and put it in the freezer for 30-40 minutes.
After 40 minutes take it out from the freezer and cut it into 1-inch pieces. Garnish it with a few rose petals from your garden.