The festival of Ganesh Chaturthi is one of the most celebrated festivals in the city and every year Mumbaikars get very excited for the festive season because they await the arrival of ‘Bappa’. The fact that people haven’t been soak in the festivities in the last two years due to the Covid-19 pandemic is another reason why this time the city is going to come alive with song, dance and fanfare in its full capacity. Now, we all know that Ganeshotsav is incomplete without good food, especially the Modak, which is known to be the favourite sweet of Lord Ganesha.
Every year, devotees prepare a lot of modaks and offer it to the elephant-headed deity. After which they gorge on the sweet themselves and even serve it to guests who come visiting during this time of the year. It is not only those who worship the son of Lord Shiva and Goddess Parvati who enjoy the sweet but also every other person who lives in the city who tastes a modak at least once during the 10 days.
Traditionally, the sweet, which can be described as a sweet dumpling, is made from freshly grated coconut, jaggery along with condiments, and turned into a mixture that is stuffed into rice flour dough, to make a conical yet signature shape. However, over the years, modaks have evolved into different flavours that have also become popular because of the evolving taste of many people and for novelty purposes – one of the modern innovations being a chocolate modak.
Mid-day Online reached out to Mumbai chefs to share recipes for unique modaks for people to make this season. They not only make unique flavours but also combine other favourite sweets to make them.
Nutty Quinoa and Sweet Potato Modak by Jerson Fernandes, executive chef, Novotel Mumbai Juhu Beach, Juhu
Modaks are conventionally known to be sweet but at Novotel Mumbai Juhu Beach, executive chef Jerson Fernandes takes a healthy and savoury route. He combines ingredients that are unique and give the modak very unconventional yet refreshing flavours, especially for those who don’t enjoy sweets or are health conscious, but still want to feast on modaks. It is a spin on the taste, flavour and texture, he says, compared to the quintessential chocolate and mawa modaks made during this time. “This a healthy twist to the regular modaks made using fresh vegetables, nuts and millets. The crunch from the quinoa, the freshness from the vegetables, the sharpness from the mustard and the nuttiness from the roasted dry fruits marry each other really well making it a perfect snack to try during these days.”
Ingredients:
Quinoa 150 gms
Sweet potato 150 gms
Chopped dates 20 gms
Grated raw papaya 50 gms
Chopped peanuts 20 gms
Chopped cashews 25 gms
Chopped raisins 25 gms
Chopped colour peppers 50 gms
Mustard paste 1 tbsp
Mayonnaise 1 tbsp
Oil 3 tbsp
Chopped coriander 30 gms
Seasoning to taste
Edible flowers for garnish
Saffron strands for garnish
Method:
1. Boil quinoa and sweet potatoes separately and allow them to cool.
2. Peel the sweet potato once cold and mash it to a paste-like consistency.
3. Heat a non-stick pan, dry roast dry fruits and allow them to cool.
4. Blend the sweet potato mixture with the quinoa, dry fruits, mustard-mayo mix, chopped vegetables and check seasoning.
5. Shape the mixture into modaks using a mould.
6. Garnish with fried quinoa, edible flowers and saffron strands.
7. Serve with a choice of dressing
Chef`s tip: Apply coconut oil to the modak mould before stuffing in the mixture to ensure it doesn`t stick while de-moulding.
Tangerine and Coconut Ukdiche Modak by Vedant Thengodkar, junior sous chef, ITC Grand Central, Parel
At the ITC Grand Central, the team is busy making different kinds of modaks to serve during this festive period. While junior sous chef has added a twist to the classic innovation of chocolate modak by adding the delicious flavour of berry compote, he also makes a mildly sour and sweet tangerine and coconut ukdiche modak. For those who are familiar with the traditional ukdiche modak and want to experiment with it, adding tangerine marmalade to it may do the trick, not only for you but also family and friends who visit you during this time.
Ingredients
For tangerine marmalade
Tangerine 5 nos
Water 1 cup
Sugar 2 cups
For modak filling
Grated fresh coconut 2 cup
Ghee 1 tsp
For modak dough
Water 2 cup
Salt ½ tsp
Ghee 1 tsp
Rice flour 2 cups
Method:
For tangerine marmalade
1. Remove the zest of the tangerine and cut into thin stripes.
2. Collect the pulp from the oranges and remove the seeds.
3. Combine the zest, water and sugar in a large heavy pot and bring to a boil.
4. Stir until the sugar dissolves.
5. In a muslin cloth put the seeds and the tangerine membranes and tie the cloth tightly to make a bag.
6. Place this bag in the mixture and boil the mixture (this will stop the marmalade from crystallising)
7. Cook the mixture, remove the bag and let the mixture cool.
For the filling
1. In a kadhai, heat 1 tsp of ghee and add grated coconut.
2. Sauté until the coconut turns aromatic.
3. Add the tangerine marmalade and mix with the coconut mixture properly and keep aside.
For modak dough
1. In a pot, heat 2 cups of water, ½ tsp of salt, 1 tsp of ghee and bring to a boil.
2. Add 2 cups of rice flour to the hot water and mix gently.
3. Mix until the rice flour absorbs all the water.
4. Cover and rest the dough for 5 minutes.
5. Now transfer to a large bowl and start to knead the dough. Wet your hand to prevent it from burning.
6. Knead until the dough turns soft.
Making the modak
1. Take a ball sized dough mixture and flatten it.
2. With the help of both thumbs start pressing the edges and create a dent in the centre.
3. Slowly press from the edges till it forms a cup.
4. Start creating pleats with your index and thumb.
5. Now scoop a tablespoon of prepared coconut and tangerine mixture.
6. Get the pleats together to form a bundle.
7. Close the top by pinching and making it pointed.
8. Now place the modak in a steamer.
9. Cover and steam the modak for 10 minutes or till the shiny texture appears on them.
Tropical Modak by Shweta Agarwal, founder, Genda Phool, Thane West
For those who love coconut and pineapple, Shweta Agarwal, founder of Genda Phool, a city-based newly launched contemporary Indian mithai brand, suggests combining them both to make a tropical modak. While coconut is traditionally used to make a modak, this one adds pineapple crush to give it a mouth-watering fruity flavour. It will also stand out from the regular preparations because of a mild twist.
Ingredients (Serves: 10 – 12 modaks)
Desiccated coconut 100 gm
Sugar 80 gm
Milk 150 gm
Milk powder 20 gm
Pineapple crush 70 gm
Method:
1. Add milk, milk powder and sugar to a bowl and mix thoroughly.
2. Transfer the mixture to a pot, and on a medium flame stir as the mixture begins to cook.
3. Continue till it becomes lumpy and cooked. A quick trick to check if it’s cooked is to make a pearl size ball using your fingers. If it doesn’t stick to your fingers, the dough is cooked.
4. Add pineapple crush to above and cook till the moisture dries up.
5. Let the dough cool at room temperature.
6. Divide the dough into 10 parts (or depending on the size of the modak mould) and knead each part into a ball. Cover them with a moist cloth.
7. Press each ball into the modak mould and de-mould carefully.
Also Read: Do you hate bitter gourd? Mumbai chefs will make you fall in love with these yummy recipes
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