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Dalia Modak with Caramelised Fruits

 

 

Dalia Modak with Caramelised Fruits | Broken wheat dumplings with caramelised fruits | How to make Modak with Dalia

Dalia Modak with Caramelised Fruits is unique, simple version of traditional Ukdiche Modak recipe. Traditionally Ukdiche modaks are prepared using rice flour, coconut and jaggery as main ingredients.

As usual with my twist, I made it with broken wheat/dalia and multi flours instead of using only rice flour.

This Ganesh chaturthi, to offer something unique to Deity, I have come up with my version of Modak, which is prepared using multi grain flours and served  with caramelised fruits.

Ganesh chaturthi festival and Modak connection

A very happy Ganesha Chaturthi to all the viewers and readers of my blog. I pray that may Lord Ganesha shower his blessings to everyone.

This 10 day long festival is celebrated by welcoming Lord Ganesha and the atmosphere is electric with fasting and feasting. Everyday the offering/Prasad of Modak is must to complete the Pooja.

 

Dalia Modak with Caramalised Fruits, a unique dessert

So keeping up with the tradition, here I present my version of Modak. Come join me in making unique dalia modak with Caramelised fruits.

I have shared Ukdiche Modak with Oats recipe earlier on my blog, which was loved by everyone.

This time, try this simple, unique and easy recipe of Dalia Modak with Caramalised Fruits.

Preparation time : 15 minutes

Cooking time : 10 minutes

Serves :  5

 

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
1tbsp ghee

To make outer cover first dry Roast dalia in a pan. After that cook it in a pan with water. It will become double now. Drain excess water if any. Keep aside to cool.

Dalia Modak with Caramelised Fruits

Mix all the flours/ 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/ghee.

Saute grated coconut. Mix in chopped jaggery pieces and cook over a low flame till the jaggery melts completely and the mixture comes together.  Sprinkle cardamom powder. 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.

In between the gap fill  sweet stuffing of coconut mix and seal the lower open part with more 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.

Dalia Modak with Caramelised Fruits

Deep fry/ bake them on very low flame otherwise it will turn brown very quickly. Cook till its light golden brown.

NOTE:
Dumplings don’t need much frying as dalia is cooked previously.

Keep aside.

To make Caramelised  fruits

1 spoon ghee
Cinnamon stick 2
1 cup Pineapple cut into thick rounds
1 Apple cut into rounds
Almonds 8
Kaju 8
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 all the fruits. Drizzle lemon juice over it.

Add fried dalia dumplings in it.
Drizzle honey over it.
Switch off the flame.

Dalia Modak with Caramelised Fruits

Garnish with cherries and more chopped  dry fruits.

Happy cooking

Regards ❤️

Lata

Dalia Modak with Caramelised Fruits
 
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Dalia Modak with Caramelised Fruits is unique, simple & easy version. It's a modern take on traditional Ukdiche Modak, favourite food of Lord Ganesha.
Author:
Recipe type: Mithai/Sweets
Cuisine: Indian
Serves: 5
Ingredients
  • Ingredients to make outer covering :
  • ¼ 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  ½ tsp
  • Oil to deep fry
  • For sweet stuffing :
  • 1 cup grated jaggery (gur)
  • 1+½ cup grated fresh coconut
  • ½ tsp cardamom (elaichi) powder
  • 1tbsp ghee
  • To make Caramelised  fruits
  • 1 spoon ghee
  • Cinnamon stick 2
  • 1 cup Pineapple cut into thick rounds
  • 1 Apple cut into rounds
  • Almonds 8
  • Kaju 8
  • Brown suagr 2 spoons or more
  • Lemon juice ½ tsp
  • Honey 2 tsp
  • Cherries to garnish
Instructions
  1. To make outer cover first dry Roast dalia in a pan first.
  2. After that cook it in a pan with water.
  3. It will become double now. Drain excess water if any. Keep aside to cool.
  4. To make outer cover first dry Roast dalia in a pan first.
  5. After that cook it in a pan with water.
  6. It will become double now. Drain excess water if any. Keep aside to cool.
  7. Mix all the flours/attas with cooked dalia.
  8. Add 1 spoon ghee for moyan. Add  fruit salt.
  9. Mix lightly with fingers.
  10. Add very little milk to knead dough to medium thick.
  11. Keep aside.
  12. For the sweet stuffing , in a non-stick pan first add 1 tsp Clarified butter.
  13. Saute grated coconut.
  14. Mix in chopped jaggery pieces and cook over a low flame till the jaggery melts completely and the mixture comes together.
  15. Sprinkle cardamom powder. Cool it.
  16. To assemble modaks :
  17. Grease the inside of the modak mould using ghee.
  18. Take one portion from the dough of outer covering and press it in modak mould.
  19. In between the gap, fill sweet stuffing of coconut mix and seal the lower open part with more dough.
  20. Close the lid of modak. Press it nicely to form a shape of modak.
  21. Now open the mould, remove and place it on the plate.
  22. Deep fry/ bake them on very low flame otherwise it will turn brown very quickly.
  23. Cook till its light golden brown.
  24. NOTE:
  25. Dumplings don’t need much frying as dalia is cooked previously.
  26. Keep aside.
  27. To make Caramelised  fruits :
  28. In a pan put ghee.
  29. Add cinnamon.
  30. Add pineapple and apple pieces. saute it.
  31. Add almonds. Saute it.
  32. Now add brown sugar for caramelised effect.
  33. Keep the flame on sim, sugar will coat all the fruits. Drizzle lemon juice over it.
  34. Add fried dalia dumplings in this.
  35. Drizzle honey over it.
  36. Switch off the flame.
  37. Garnish with cherries and more chopped  dry fruits

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Dalia Modak with Caramelised Fruits

 

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This Post Has 36 Comments

  1. Prerna 12 Sep 2018 Reply

    Wow kitchen genius

  2. Ritu Tangri 13 Sep 2018 Reply

    Modak with all these flours and dalia as the outer layer must have tasted wonderful. I haven’t made modak so far. God know what, but something holds me back

    1. Lata Lala 13 Sep 2018 Reply

      Absolutely true Ritu. I made fried modaks for the first time otherwise traditional ukdiche modaks are all time favorite with us.
      Go for it they are quite easy to make.
      Thank you dear for stopping by my blog

  3. Avin 13 Sep 2018 Reply

    Adding daliya instead of rice flour makes this sweet even more healthier. Definitely a unique twist

    1. Lata Lala 13 Sep 2018 Reply

      Thank you Avin for writing in. True daliya and other flours gives it a unique taste.

  4. Ashima 14 Sep 2018 Reply

    They look delicious and divine.I made my first ever Udakiche modals this Ganesh Chaturthi… Caramelised fruits sound like a great idea to pair the modals with!

    Thanks for sharing.

  5. Sujata Roy 15 Sep 2018 Reply

    So innovative. Never tried modak with Dalia. Looks so perfect and delish. Definitely dalia makes it healthy. Awesome share.

  6. Anshu 15 Sep 2018 Reply

    What healthy modaks. Loved the idea of adding Cooked Dalia…and I am sure with caramelised fruits they must have tasted heavenly….

    1. Lata Lala 15 Sep 2018 Reply

      Thank you Anshu
      Yes caramelized fruits tasted very well with modaks.

  7. Priya @currynation 15 Sep 2018 Reply

    I never thought of making dalia modaks.. your are so creative… I admire you 🙂

  8. Lathiya 16 Sep 2018 Reply

    The dalia modak itself sounds yummy…the outer covering is truly different from the normal modak and the caramelised fruits enhance the flavor

  9. themadscientistskitchen 16 Sep 2018 Reply

    Delicious modak. Must thank you for the detailed instruction on using the mould. I have the same one but did not use it as everything was stuck and I had a mess. I preferred the traditional method 😀 uneven but good.

  10. Priya Suresh 16 Sep 2018 Reply

    Wow, thats a lovely twist to our usual modak, especially dalia in modak is completely very unique. Well done and very creative.

    1. Lata Lala 17 Sep 2018 Reply

      Thanks Priya. A welcome change for Bappa too

  11. code2cook 17 Sep 2018 Reply

    what an innovation, to use broken wheat in making modaks. Must say Lata it is brilliant idea. Modak has come out beautiful. Afterall Ganpati Bappa also should feast healthy.

  12. Maria 17 Sep 2018 Reply

    These dumplings are quite a work of art and so festive looking too. So many layers of flavours and textures must make them a scrumptious treat.

  13. Freda @ Aromatic essence 17 Sep 2018 Reply

    What an awesome idea of making dalia modak!! It looks amazing 🙂

  14. dhwani mehta 18 Sep 2018 Reply

    A very unique sweet prepared with dalia! I love how pretty and festive it looks.

  15. Jagruti Dhanecha 18 Sep 2018 Reply

    Such a great idea of using dalia in modak, sounds so delicious and interesting.

  16. Vanitha Bhat 18 Sep 2018 Reply

    Very nice idea to stuff the coconut filling in a dalia covering! Looks so delicious and tempting! Need to get those molds to make for next year!

  17. Sasmita Sahoo Samanta 18 Sep 2018 Reply

    Addition of daliya here is making the dish even more healthier. Lovely twist to our modak 🙂

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