A very happy Ganesha Chaturthi to all the viewers and readers of my blog. I pray that may Lord Ganesha bestow his blessings to everyone.
Ganesh Chaturthi is one of those festivals which is celebrated with much fervor and excitement across India, especially in the states of Maharashtra, Andhra Pradesh, Tamil Nadu and Goa. This 10-day long festival is commemorated as Lord Ganesh’s birth Anniversary. These modaks/Indian dumplings are a special treat to lord Ganpati and his devotees.
From Ganesh’s sthapna to Visarjan, devotees offer various sweets and savouries to the Deity, amongst which modaks make for the most prominent prasad of the festival. According to the Hindu mythology, modak is believed to be Lord Ganesh’s favourite food.
Modaks are also known as Ukadiche Modak and are slathered with hot ghee before savouring it. The outer cover is made of rice flour which is steamed first and stuffed with sweet stuffing made with grated coconut and jaggery. It takes quite some time to learn and make perfect modaks, and it can be a messy affair if you don’t get the things right. Preparing modaks at home does require a lot of patience and effort. The things get easier when you have modak moulds, as the stuffing work and then moulding it gets easier and quick too.
There is another version of the recipe where modaks are fried even. It is made with all purpose flour/ maida and stuffed with jaggery-coconut stuffing. These don’t require any steaming. So to offer something different, I have come up with this nutritious version of traditional modaks by using broken wheat and soyabean flour, nd have served it with caramelised fruits
Broken wheat also known as Cracked wheat, Dalia, Fada, Lapsi, is made by crushing whole wheat grains, which is high in protein, iron and fibre.
With the trend inclining towards healthy living, we proactively choose to have a nutritious meal. Consider it a healthy trait or increasing passion to look great, something as basic as a bowl of dalia looks tempting to health enthusiasts.
Dalia is a tasty cereal dish that’s made from cracked wheat, which is high in protein, fiber, and iron. Cracked wheat dishes are popular in India, where they’re eaten for breakfast, lunch, and dinner. There are many ways you can prepare this dish, and vegetable dalia and sweet dalia are among the most popular. Preparing dalia is quite simple and very similar to making rice, and you can customize the dish with all your favorite spices, fruits, and vegetables.
It is always recommended to include whole grain cereals in your diet which are excellent sources of fibre. Broken wheat provides nearly 3–5 gm of dietary fibre per serving.
So if you wish to make modaks at home, try this simple, different and easy recipe.
Ingredients to make outer covering :
1/4 cup dalia
Soya atta 2 tbsp
Besan 2 tbsp
Wheat flour 2 tbsp
Milk powder 2 tbsp
1 tspoon ghee
Milk 2 spoons or less or more to knead the dough
Salt a pinch
Fruit salt 1/2 tsp
Oil to deep fry
For sweet stuffing :
1 cup grated jaggery (gur)
1+½ cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
To make outer cover first dry Roast dalia in a pan first. After that cook it in a pan with water. It will become double now. Drain excess water if any. Keep aside to cool.
Mix all the attas with cooked dalia. Add 1 spoon ghee for moyan. Add fruit salt. Mix lightly with fingers. Add very little milk to knead dough to medium thick. Keep aside.
For the sweet stuffing , in a non-stick pan first add 1 tsp Clarified butter.
Add grated coconut, and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Sprinkle cardamom powder. Mix nicely. Cool it.
To assemble modaks :
Grease the inside of the modak mould using ghee.
Take one portion from the dough of outer covering and press it in modak mould. Make the hollow center. Gently press with your fingers to form a wall.
In between fill it with sweet stuffing of coconut mix and seal the lower open part with dough. Close the lid of modak. Press it nicely to form a shape of modak.
Now gently open the mould, remove and place it on the plate.
Deep fry/ bake them on very low flame otherwise it will turn brown very quickly. Cook till its light golden brown.
Dumplings don’t need much frying as dalia is cooked previously.
To make Caramelised fruits
1 spoon ghee
Cinnamon stick 2
1 cup Pineapple cut into thick rounds
1 Apple cut into rounds
Brown suagr 2 spoons or more
Lemon juice 1/2 tsp
Honey 2 tsp
Cherries to garnish
In a pan put ghee. Add cinnamon. Add pineapple and apple pieces. saute it. Add almonds. Saute it.
Now add brown sugar for caramelised effect. Keep the flame on sim, It will coat fruits. Drizzle lemon juice over it.
Add fried dalia dumplings in it.
Drizzle honey over it.
Switch off the flame.
Garnish with cherries and more chopped dry fruits.
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Soft and melt in the mouth is karachi halwa which is also known as bombay halwa. This halwa is basically made with 4 ingredients – corn flour, ghee, water and sugar.
Karachi halwa is known as a Sindhi delicacy.
Just few simple ingredients that can be easily found in your kitchen pantry are used to make this rubbery sweet. It’s also popularly known as cornflour halwa. But you can also replace cornflour with any flavoured custard powder also.
This mithai is prepared especially during festival season. moreover, it could be easily shared with friends and family because of longer shelf life compared to other Indian sweets.
The recipe for corn flour halwa is pretty simple. It is just about cooking the corn flour in a sugar syrup until it reaches the right halwa consistency. The tricky part of this recipe is to get the halwa look glossy. If you miss out on the right texture, it won’t taste good and look gloppy.
karachi halwa is not your everyday sweet, so best to make during festive occasions or special occasions.
Preparation time : 10 minutes
Cook time : 20 minutes
Serves : 6
Corn Flour 1cup
Sugar – 1.5 cup
Water – 1 + 1.5 cups
Ghee – 1/4 cup
Mixed slivered Nuts 1/2 cup
Orange Food color- a pinch
Ghee to grease thali
In a bowl , take 1 cup of corn flour and add 1 cup of water and food color and mix it well without any lumps. Keep it aside.
In a nonstick pan, add one and half cups of sugar and one & half cups of water and mix it well. Mix till sugar melts completely.
Now add corn flour+orange colour mixture slowly to the sugar syrup and continuously stir with a whisker. Make sure that no lumps are formed.
Now after a while at regular intervals add ghee to halwa with one spoon at a time. Don’t add ghee at one go, and stir it continuously. After the mixture is cooked properly it will look like a jelly.
It will start to leave out ghee at the edges means it’s ready to be poured in greased thali.
Add half quantity of the slivered nuts and mix well and remove it from the heat. Transfer the mixture into greased plate and let it cool completely.
When the mixture sets well and little warm garnish it with the remaining slivered nuts on the top.
Your karachi halwa is ready.
some tips for a perfect chewy karachi halwa recipe:
1. Using the Food colour in this recipe is optional and is added only to make it attractive.
2. Corn flour should be mixed with water without any lumps formed. otherwise, the halwa would not be chewy and properly cooked.
3. Continuously stir while gradually adding cornflour mixture to the sugar syrup.
3. Do not compromise on adding ghee/ clarified butter to corn flour halwa recipe.
Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.
Raksha Bandhan Festival a significant day for all brothers and sisters, which is celebrated all over India. Also, this auspicious day couldn’t be complete without the traditional Indian sweet!
No celebration is complete without good food and some sweets. We Indians love our food and hardly give up on a chance to indulge and if it’s something as special as Raksha Bandhan. While it might not be a very good idea to go overboard with it, I think having small portions won’t do you much harm. Also, you always have the option to go for the healthy version of the favourite mithaai, like swapping or opting for kalakand instead of the ones doused in ghee.
This year I would suggest you do something totally unexpected. Cook up some of the easiest and yummiest delights for your sibling and you will witness the widest of beaming smiles ever! So here is the easy recipe to impress your sibling
Prep time : 10 minutes
Cooking time : 15 minutes
200gms condense milk(homemade)
250gms fresh paneer/cottage cheese
1 tbsp milk powder
1 cup chopped pista cashews and almonds
5-6 cardamom powdered
To make condense milk
Boil 500 gms milk. Add 1 small bowl of sugar. Reduce milk for about 10 minutes. Milk would start to thicken. stir continuously. cook for about five more minutes. Cool & transfer into glass jar or bottle.
This can be stored in fridge for 3 days.
In a bowl mix paneer, condense milk nd milk powder.
Put this mixture in a nonstick kadahi nd cook on medium heat,add cardamom powder,stir it continuosly till it leave the sides.
Spread it on a greased plate/ bowl nd spread dryfruits over it.
Press it little to properly stick to mithai.
Garnish with saffron strands.
keep it in fridge for 3to4 hours when it slightly cool down.
Cut into pieces in desired shape nd enjoy with your family.
A warm welcome to you all and wish you all a very happy new year.
The year 2017 has started on a great note. I am doing what i love the most, travelling. Nothing much was planned for new years eve. But all of sudden from nowhere the idea of spending the new year and ushering it on a friend’s farmhouse in Gujarat, came upon, as whole bunch of friends planned to do so. We drove down there and had a blast.
The year has begun and makar sankranti/pongal is fast approaching too. Everytime i make sweets like sesame seed/til ladoos, chikki of different varieties. This time i thought to make unusal stuff using the same ingredients.
I once saw this dish made by my dear friend Kanwaljeet,on other forum. So i decided to give it a shot. And pops turned out delicious.
So here i present very healthy and nutritious Coconut and roasted peanut pops which is actually served as ladoos. The shape of pops gives it a added attraction and can be served in individual portions too.
2 cups dry coconut powder
1 cup roasted peanuts (grind coarsely)
1/ 4 cup condense milk or more
Dry coconut for coating
Icecream sticks or kulfi sticks
In a nonstick kadhai put dry coconut powder. Add coarsely grinded peanuts. Add condense milk. Cook on medium flame till it leave the sides. Turn off the flame. Keep aside to cool.
Adjust quantity of condensed milk to check pops are formed properly.
Make round balls. Put icecream sticks in centre. Flatten them to give the shape of pops. Roll pops into dry coconut powder.
You can dip the pops in chocolate sauce and roll into cake decoration silver balls.
Ukdiche Modak with Oats
Happy Ganesh Chaturthi to you all 😄 Modaks have a special importance in the worship of the Hindu god Ganesha. Modak is believed to be his favorite food. During the Ganesha worship ceremony, known in Maharashtra as Ganesha Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasadam.
Ukdiche means by steaming. Modaks are steamed after they are rolled like dumplings.
Ukdiche Modak is famous Maharstrian delicacy which is traditionally made with rice flour & filling of coconut & jaggery mix. But to give it a healthy twist i have used oats powder majorly and little bit of rice flour. And this experiment with oats was highly successful as no one came to know that it was prepared by using oats.
Oats have numerous health benefits.
Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.
These include weight loss, lower blood sugar levels and a reduced risk of heart disease.
Here is the healthier version of modaks by using oats. I am sure you all are gonna love it.
Preparation time : 20 minutes
Cooking time : 20 minutes
Serves : 8
For outer covering:
1 cup powdered oats
3-4 tsp rice flour
2 cup water
1 tsp oil
a pinch of salt
For the filling:
1 cup grated jaggery (gur)
1+½ cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
For the filling, in a non-stick pan first add 1 tsp Clarified butter. Add grated coconut, and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together.
In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the powdered oats & rice flour while stirring continuously & texture becomes lumpy & everything comes together. Put off the flame.
Cover with a lid and keep aside for about 5 minutes.
Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy.
Make even size small balls of the dough. Make a well in the centre and keep pressing it with your finger tips. Then roll each of them into a round shape.
Make 8 to 10 folds in rolled dough, by pinching its corners, by keeping distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
Add a spoonful of the filling into the dough.
Bring all the ends together and press to seal the top.
Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to 7 minutes.
Once the modaks are cooked check it by inserting a knife. It will come out clean.
Serve hot drizzled with pure ghee.
Ragi is a wonder grain which is really high in absorbable calcium, iron and fiber. I make it a point to make something interesting out of this wondergrain to incorporate into our daily meals be it Roti or idlis/dosa or Chilla.
This time made ladoos as ready to go snack with glass of milk.
These Ladoos taste very delicious , do not turn out to be hard and will be slightly powdery while you bit into.
Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 6 people
Ragi Flour1 Cup (i have used store bought organic Ragi powder)
Roasted Gram Dal 1/4 Cup
Dessicated coconut 1/4 cup
Grated Jaggery 1.5 Cups more or less to ur taste.
Ghee/clarified butter 1/4 Cup
Chopped dryfruits to garnish
Heat a pan and dry roast the ragi flour for 8-10 minute on medium flame to remove the raw smell from it.
Do not increase the flame, the flour may get burnt. So always keep the flame on medium or low. When nice aroma comes out juat switch off the flame and keep it aside to cool.
In a mixer jar, take roasted gram dal.
Grind the roasted gram dal(chanadal) first to a nice powder. Then add dessicated coconut.
Keep this powder in a separate mixing bowl. In the mixer jar, take ragi flour and grated jaggery and give couple of pulses so that the ragi flour and jaggery are nicely mixed and incorporated together
Add this ragi-jaggery powder to the mixing bowl.
Mix the chanadal & coconut and ragi-jaggery mixture nicely. Warm the clarified butter/ghee and melt it and pour it in the ragi mixture.
Using a spoon, mix the ragi-mixture well. Then start making lemon sized ladoos out of the ragi-ghee mixture.
Tasty and Healthy Ragi Ladoos are now ready to serve!!!
Garnish with chopped dryfruits.