As we all know Ganesh chaturthi is coming soon , it is 10 days of good food, festivals , and more good food! As you know, every family has their own unique way of making the famous modak. Like, the way the dough is prepared and the filling varies from one state to another. so lets try this yummy and healthy recipe made with oats , ragi and almond flour.
It is believed that lord Ganesh love modak.With the festive season starting if you have your meals planned you will find it very helpful. It leaves you with so much more time to enjoy doing the things you love.
INGREDIENTS:-
- 1 Cup oats Flour
- Half cup ragi flour
- Half cup Almond flour
- 1 Cup Water
- 1 Tsp Oil Oil For Greasing
- A Pinch Of Salt
For The Filling:
- 1 Cup Grated Jaggery (Gur)
- 5 Almonds grated
- ½ Cup Grated Fresh Coconut
- 1/2 Tsp Cardamom (Elaichi) Powder
- 3 Tbsp Raisins
- 1 Tsp Ghee
METHOD:-
- For the filling, in a non-stick pan, add grated coconut, powdered almond and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together.
- Add the raisins, cardamom powder and mix well.
- In another non-stick pan boil water and add 1 tsp oil and a little and stir. Reduce the flame, add the oats flour, ragi flour & almond flour while stirring continuously.
- Whisk well so that no lumps form. 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 if it is not kneaded. You could even use a hand blender to knead the dough.
- Make even sized small balls of dough (2 inches in diameter) using oil. Then roll each of them into a round shape, 3½” in diameter.
- Make 8 to 10 folds in the rolled dough with 1 cm. 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 to the dough.
- Bring all the ends together and press to seal.
- Prepare a steamer by adding water, and a tsp 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 they will turn translucent. Serve hot drizzled with pure ghee.