Modak (Sankashti Special)

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Picture 157

Anybody would be surprised looking at this modak which is totally different from the one which others prepare for either Sankashti or for Ganesh chaturthi. The GSB konkanis prepare this typical modak on these ocassions. Simple and not laborious at all.

What you need to have:

1. Cavendish banana – 1

2. Jaggery(Mollasses) – 4 teaspoons

3. Wheat atta – as much as it holds

4. Milk – 1/8 cup

5. Fresh grated coconut – 4 teaspoons

6. Pure ghee – 2 teaspoons (for the dough)

7. Grated Cashews – 3-4 teaspoons (optional)

8. Pure ghee – 1/2 cup (For frying)

Picture 107

Ingredients of Modak

What you do with what you have:

1. Peal banana and cut it into pieces. Grate coconut, crush jaggery and keep it aside.

2. Transfer all the ingredients from step-1 to a mixy bowl adding 1/8 cup of milk and grind it to a fine consistency. The ground mix is as shown in the image below.

Picture 188

Ground ingredients

3. Mix atta to the above mix from step 2 in such a way to make a smooth dough (Like the chapathi dough) and apply ghee at the end to keep it aside for about 30 minutes. One can even add grated cashews to the dough. Modak dough is as shown in the image below.

Picture 189

Modak dough

4. Mix the dough throughly with your hands. Place a spatula with 1/2 cup pure ghee in it on a low flame. When ghee melts and heated, dip your hands in water and drop small balls of the dough in it.

Picture 153

Modak being cooked

5. Fry it till it turns light brown in colour stiring every now and then.

Picture 152

Modak being fried to light brown

Deep fried modak is as shown in the image below !

Picture 157

Ready to serve Modak

Number of Modaks: 45-50

How long it takes: 45 minutes

Good to know:

1. Cavendish is the best banana for this dish since it is smooth and little juicy. Bananas must be ripe though.

2. People prefer to use the other yellow bananas (putta bale in Kannada) – if you use any other banana other than cavendish it should be over ripe, else modak will turn out very hard.

3. One can even prepare the dough and push it in the referegerator and take it out well 2-3 hours before frying.


13 thoughts on “Modak (Sankashti Special)

    Shilpa Rao said:
    September 8, 2009 at 6:15 am

    Hi pachi.. Is this Mulig???

    Shilpa Rao

      prathibalrao responded:
      September 8, 2009 at 8:47 am

      Hi Shilpa,

      We call it for Pansa mulik but for this i think we call it modak

    chitra said:
    September 8, 2009 at 7:21 am

    Looks nice.We too make like this 🙂

      prathibalrao responded:
      September 8, 2009 at 8:46 am

      Hi chitra,

      We prepare this for chathurthi and also for sankashti as modak since ages.

    Srivalli said:
    September 8, 2009 at 10:56 am

    wow…really delicious!

    prathibalrao responded:
    September 8, 2009 at 11:16 am

    Hi Srivalli, Thanx a lot for ur comments.

    gowri said:
    September 8, 2009 at 5:22 pm

    Hi Prathiba,
    nice soft looking modak. Whenever i make this it becomes hard.. ( i always use very ripe banana..)

    prathibalrao responded:
    September 9, 2009 at 1:38 am

    Hi Gowri,

    Make the dough little soft so that it would be soft. Moreover using ghee while preparing the dough is not known to many of us i think.

    sangeeta khanna said:
    September 11, 2009 at 8:50 am

    i love your recipes…we call this one kele ke gulgule in north n make it without coconut…i am sure i’d love this one too.

      prathibalrao responded:
      September 11, 2009 at 4:32 pm

      Hi Sangeeta,

      People call it by different names in their own place. But this is one of the favorites of small kids as well.

    shruti said:
    September 11, 2009 at 10:42 am

    hi prathiba

    even maharashtrians make this dish in the month of shravan and is called aarthi. i m sure going to try it right now. it looks tempting, moreover all the ingds are of my liking. thanks.

      prathibalrao responded:
      September 11, 2009 at 4:19 pm

      Hi Shruti,

      Thanx for sweet and encouraging words.

    veena said:
    October 7, 2009 at 4:15 pm

    Hi Pratibha,
    I am Veena.We too make this,specially my grandmother use to make it without coconut and called it as “gulgule”. It was a tea time easy to make snack. I enjoyed it a lot. In Maharashtrians, “MODAKS” are steamed rice flour dumplings with coconut and jaggery stuffing or also wheat flour dumplings with bengal gram,jaggery or khoya(mawa) or dry fruit stuffing specially for Ganesh chathurthi or sankashti,I was happy to know that these with coconut are also called modaks and will surely try ‘the gulgule’ with coconut.Bye.

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