Or adapt a easier way such as using a mould. Mould makes the process of shaping hassle free as well as look pretty and uniform size. You can buy modak mould online shops or vessels shop. Ganesh Chaturthi festival

Garnish – I didn’t garnish them, because they look pretty shiny and festive on their own. But if you wish, you can garnish them with rose petals, edible silver/golden leaves, or pistachios. Using your hand, flatten the lemon-sized dough ball by applying pressure at the center but keeping one finger at the edges to seal any broken sides. Keep applying warm water to your fingers as needed to seal the edges.Steamed Modak is a healthier alternative to fried Modak but like any other sweet treat should be consumed in moderation.

The three main ingredients of Ukadiche Modak are – rice flour, coconut, and jaggery. Prepare the filling: Gently open the Modak Mould and you will have the Modak shaped beautifully in the center of each indent. Remove any excess dough that is around the sides of the Modak using a small pointy spoon or a butter knife. The seasoned chefs don’t need them, but if you’re a novice who is welcoming Bappa home this year, you’ve come to the correct place. In a heavy bottom pan lightly roast the coconut on medium heat for 2 minutes. Add grated jaggery, saffron, nutmeg, and cardamom and cook on low heat for another 2 minutes. Mix well and keep aside. This filling can be made a couple of days in advance and refrigerated until ready to be used. Two types of moulds are available i. e. Plastic and stainless steel. Plastic moulds range between rs. 10 to rs. 30. Stainless steel moulds range between rs. 40 to rs. 70.Well, unless you are particular about the shape, we can make it with hand. I have given method to make modak with and without mould, hope you find it useful. 6. Is Kozhukkattai and Modak the same? Ukadiche modak is a traditional Indian sweet that is said to be Lord Ganesha's favorite dish, and it's easy to see why. With a soft and chewy rice flour exterior and a sweet coconut and jaggery filling, modaks are a perfect combination of flavors and textures. Modak is a sweet dish popular in Western India, especially Maharashtra where I grew up. They are made during the 10-day Ganesha festival and offered to Lord Ganesha. Making modak is an art. Just like how we draw in our drawing class at school, we will have our own versions of drawing which we admire & feel appreciative of even though it may not match that of the model exactly. I bet we will get this feeling with Modak as well. Use quantity, time and method just as prescribed to get the perfect tasty Modaks.

This outer skin is furthermore wrapped around a filling sweet in most cases. There are also savory versions, but in Northern part of India it is majorly sweet filling. Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering. Apply ghee to your palm and fingertips and start pressing one ball of the rice dough between the palm of your hands. Gently stretch the sides to form a 3-inch cup. Frozen coconut: If fresh coconut is not available, you can use frozen coconut. I used frozen, and the mixture looks like it has long strands of coconut, but it works well. The ideal is fresh coconut; however, this works if fresh is not available. Preparing the day before: This stuffing can be made a couple of days in advance and refrigerated until ready to be used.Mawa also known as Khoa or Khoya are concentrated milk solids. It is made by simply cooking down milk until the moisture is evaporated and just the milk solids are left. I am not a Maharashtrian; however, I grew up in Mumbai, where Ganesh Chaturthi is celebrated with much flair. We used to go to many of our friends’ houses who had Ganesh offerings in their houses and enjoyed eating all the sweets. Ghee: That’s what most commonly used in our Indian desserts. But if looking for a vegan option then use coconut oil. Again start pulsing and it should come together like a dough. If not then you can a teaspoon of water at a time, pulse and see.