Chocolate modak

CHOCOLATE MODAK 

For every celebration we have chocolates... So why not celebrate ganpatis bday with yummy chocolate modaks

Preparation time: 10 mins
Cooking time : 35 mins
Makes : 21 modaks

INGREDIENTS

For the cake:

Bourbon biscuit - 1 pkt
Eno - 1 pkt
Milk - To make the batter

For the praline:

Sugar - 1 cup
Chopped nuts - 2 cups

For the outer covering:
Dark chocolate
Coloured vermicelli or coloured balls for garnishing

METHOD

For the cake 

Powder the bourbon biscuits in a mixer.Take the powder out in a bowl.Add milk and mix properly to make a smooth cake like batter.Add 1 packet of eno to it and microwave it for 4 mins.

For the praline

Heat a non-stick frying pan.Add sugar and mix gradually till it melts on a low flame. Now add the nuts and mix properly.Switch off the flame.Take it out on a greased tray and let it cool.After cooling break it into small pieces.

Now mix the chocolate cake and praline pieces together and bind it in the shape of modaks .Melt the chocolate in a double boiler adding 2 tbsp of milk to it.Dip the modaks in  melted chocolate and place it on a greased butter paper.Garnish it with coloured balls or coloured vermicelli and put them in the refrigerator for setting for at least 2 hrs.
Wrap it in coloured paper and serve it with a smile....
Happy eating and enjoy gifting.....

          

Ukadiche or steamed modaks

STEAMED MODAKS OR UKADICHE

Steamed modak are considered to be  Ganesha’s favourite. Here is the Modak recipe, of rice flour shells filled with a succulent mixture of jaggery and coconut. Ganesh chathurthi celebrations are so incomplete without them..

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 21 modaks

INGREDIENTS

For The Dough
2 cups rice flour (chawal ka atta)

For The Filling 1 1/4 cups grated jaggery (gur)
2 cups freshly grated coconut
1 tbsp poppy seeds (khus-khus)
1/2 tsp cardamom (elaichi) powder

OTHER INGREDIENTS

1 tsp ghee for kneading and greasing

METHOD

For the dough
Boil 1¾ cups of water in a deep non-stick pan.Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough.Cover with a lid and keep aside for 10 minutes.

For the filling
Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.Divide the filling into 21 equal portions and keep aside.

HOW TO PROCEED

Knead the dough once again using ½ tsp of ghee and keep aside. Make small balls from the dough. Roll the balls till smooth in your palms. You can also apply some water on your palms, while rolling the balls. Keep the balls covered with a kitchen towel. The balls should not have cracks. They should be smooth in appearance. Take a ball and flatten it with your fingers or on your palms, to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening.. Place the modak filling in the center. Press the edges, you can also press the edges first and then add the filling. Bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers. You can also use ready modak moulds. They are usually available in shops and market some days before ganesh chaturthi festival in different sizes.
  Place a steamer plate in a steamer and place a banana leaf on it.Moisten all the modaks with little water using your finger tips.Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.Repeat step 10 to make 11 more modaks in 1 more batch.Serve warm.

These can last for 2 days and if kept in a refrigerator can last upto 3 days.

Besan laddus

Happy Ganesh Chathurthi ..... Modak platter for my ganpati...

BESAN LADDUS

Besan laddu is an Indian dessert made during festive times.. It is very popular in all over north India ...

Preparation Time :  5 mins.

Cooking Time:  10 mins.

Makes 7 laddus.

INGREDIENTS

3/4 cup (100 grams) besan  coarsely ground

3/4 cup (100 grams) powdered sugar

1/3 cup (60 grams) ghee

1/4 tsp cardamom (elaichi) powder

2 to 3 drops saffron colour

METHOD

Mix together the sugar and saffron colour and keep aside.Melt the ghee in a kadhai, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.Add the cardamom powder and mix well.Remove from the fire and pour onto a plate (thali). Cool completely.Mix together the gram flour mixture and sugar.Divide into 7 equal portions and 

shape into laddus.

Mango Yogurt

Mango Yogurt

This unusual combination of yogurt and mangoes gives an unbeatable flavour to this dessert. Easy to make and involves no cooking. Even your little ones can help you with this dish.


Ingredients
Hung curd - 2 cups ( amul taaza curd is preffered and to hang curd we just put the curd into a muslin cloth and hang it till its thick)
Mangoes - 2
Sugar to taste
Vanilla essence - 2 drops .
Method
Cut half mango into very small pieces and keep aside and take the pulp out of the rest mangoes.
Put the hung curd into a bowl and add the pulp and sugar according to the sweetness of the mango.
Add vanilla essence and mix well.
How to serve.
Take serving bowl or a small shot glasses and put some chopped mangoes into it.
Now pour the flavoured yogurt into it.
Garnish it with chopped mangoes.
Serve chilled or we can freeze it also and serve as frozen yogurt.

Pineapple Georgette

Pineapple Georgette

Fresh tangy pineapples and sweet custard together makes this delicate dessert. The jelly and the fresh cream adds a perfect flavour to this yummy delicacy....

Preparation time:15 mins
Cooking time: 35 mins
Serves: 5 bowls

Ingredients

Pineapple - 1 medium sized whole (ripe)
Cinnamon - 3-4 sticks
Sugar - to taste
Vanilla essence - 3-4 drops
Fresh cream - 1/2 cup

For the custard
Vanilla custard powder - 2 tbsp
Milk - 1/2 litre
Sugar - 3 tbsp.

 Mix the custard powder with 3tbsp of milk taken from 1/2 litre of milk to form a paste.

Boil the remaining milk and then add 3 tbsp of sugar.

Add custard paste slowly to the boiling milk and stir continuously for 2 mins.

Let it cool and set.

For the jelly
Raspberry jelly,strawberry jelly or orange jelly to be set as per instruction on the packet.

Method
Scoop out the pineapple without damaging the outer cover.

Now in a heavy bottomed pan we put the scooped pineapple and cinnamon sticks and boil till the water dries.

Now we add sugar aacording to the sweetness of the pineapple.

We now add vanilla essence and mix properly and switch off the flame.

Finally in a bowl we add the cooked pineapple, custard and jelly. Mix properly and fill the pineapple cover.

Top it with cream and garnish with jelly and serve chilled.