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)
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.
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.
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.
Modak being cooked
5. Fry it till it turns light brown in colour stiring every now and then.
Modak being fried to light brown
Deep fried modak is as shown in the image below !
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.