Ganesh Chaturthi: A table full of treat
The festival of Ganesh Chathurti is just around the corner, and the enthusiasm and excitement to bring Lord Ganesha home, you haven't forgotten about the most important thing- bhog prasad!
Ganesh Chaturthi: A table full of treat
The festival of Ganesh Chathurti is just around the corner, and the enthusiasm and excitement to bring Lord Ganesha home, you haven't forgotten about the most important thing- bhog prasad! It is a important festival which is widely celebrated in states such as Maharashtra, Gujarat and Karnataka and Rajasthan every year. People across the country are gearing up to welcome Lord Ganesh at home, offer puja and celebrate the occasion with good food. While modaks are a massive part of Ganesh Chathurthi celebrations.
This 10-day long festival is celebrated as Lord Ganesh's birth Anniversary. It is observed in most places by welcoming Lord Ganesh’s idols at homes for 10 days, worshiping them and then finally immersing them in water. From Ganesh's Isthapna to Visarjan, devotees offer various sweets and savouries to the God, amongst which modaks make for the most prominent prasad of the festival. As per the rituals, 21 modaks are offered to the Lord Ganesh as bhog and eventually served as prasad to all the devotees.
Modaks are steamed or fried dumplings made from rice flour, wheat flour or maida and have filling of grated coconut and jaggery. Modaks are generally offered to the God and then served as Prasad. Steamed modaks are also known as Ukadiche Modak and are slathered with hot ghee before savouring it.
Lord Ganesha seen holding laddoos in his hands, whether it is in pictures or idols. That is enough to portray his immense love for ‘motichoor ke laddoo’. The bright orange-coloured sweet is one of the most popular prasad offered after the pooja.
Ganpati and his obvious love for laddoos and modaks are strongly visible throughout the festival. You can also easily make them at home! Dry roast 1 cup grated coconut and 1 cup jaggery while stirring continuously for five minutes. Add a pinch of nutmeg and a pinch of saffron and stir for another five minutes. In a deep dish, boil 1 cup water with 2 tbsp ghee. Then remove it from the heat and add 1 cup plain flour and 1tbsp of salt to form a dough. Grease the bottom of a bowl with ghee and use for kneading the hot dough. After the dough cools off, seprate it in the little balls. Flatten each ball with a rolling pin and put 1 tbsp of filling at the centre. Seal the edges by shaping it like a flower. Place the dumplings in a muslin cloth and steam for 10-15 minutes.
Types of Modak That You Can Make on Ganesh Chaturthi
The traditional modak variety is this steamed/ ukadiche modak. Made with steaming rice flour balls stuffed with coconut, jaggery, and cashew nut, you should definitely try making these.
If you want to take the simple modak to the next level, you should definitely try this recipe for a crispy crunchy sweet treat that you can even store for some days.
Add a splash of color to your modak platter with this extremely healthy and vibrant red beetroot modak. Made with beetroot puree, semolina, and gram flour.
This chocolate modak will be a certain hit with all the little ones in your home, in fact, the adults might go just as crazy for the surprise filling in each one of these.
A highly nutritious recipe this dry-fruits modak is made with almonds, walnuts, khus khus, desiccated coconut, apricot, cashew, peanuts, pistachio, and some more ingredients. Mix everything together and shape it in the mold.
How to make:
- Mix rice flour and glutinous flour well. Seive 2 to 3 times.
- Boil water and add a pinch of salt along with a tsp of ghee and pour rice flour. Mix well.
- Cover with a damp cloth and keep aside for 10 minutes.
- In a pan, roast the poppy seeds.
- Once they are roasted well add the shredded coconut and jaggery.
- Mix everything well. Finally add cardamom powder and cashewnuts. The stuffing is ready.
- Take ukad, wet hands with water and oil to knead ukad into a soft dough.
- Now start to put ball in to small bowl size shape, stuff the filling and start to make plates around stuffing.
- Gather all plates at the center of stuffing and seal edges.
- Keep the modaks covered with a wet cloth as they can dry out.
- Heat up 1 inch of water in Idly cooker, put one small round pot, cover that place with small thali or chalni.
- On top of the chalni place a banana leaf. Now place modak on the banana leaf, leaving enough space around each modak.
- Steam for 10 minutes over medium heat.
- Modak are ready to be served.