Sankashti Chaturthi is an auspicious day dedicated to Ganesha. This day is observed in every lunar month of the Hindu calendar on the fourth day of Krishna Paksha.
Many devotees observe fast and spend their day praying to Lord Ganesha. The prayers conclude with offering a Naivedya of 21 Modaks to Bappa.
I have made different recipes of Bappa’s favourite Prasad earlier, and today, I have tried to give it a twist with the ‘King of Fruits’.
- 1 Grated Coconut
- 1/2 Cup Grated Jaggery
- Pulp of 2 Mangoes (I have used Alphonso mango. You can use any mango of your choice. )
- 1 Tsp Poppy seeds
- 1/2 Cup Chopped dry fruits (I have used Cashew nuts, Almonds and Pistachios )
- 2 Tbsp Roasted Lotus seeds
- 1 Tbsp Ghee/oil (For the stuffing tadka)
- 2 Cups Maida
- 1/2 Cup Rava
- 3/4 Cup Milk/Water
- 2 Tbsp Ghee/oil (To add to the dough )
- Salt to taste
- Ghee/oil (For frying )
We need the stuffing to cool down completely before we make the Modak. So, let us make the stuffing first.
Take 1 Tbsp ghee/oil in a pan and heat it. You may try using Pristine Fields of Gold- Desi ghee for this recipe.
Add poppy seeds and let it crackle. Now add the grated coconut and mix well.
Cook a little till the moisture in coconut dries up.
Add the mango pulp.
Mix well and cook till the moisture dries up.
Add jaggery and mix well.
Cook until the jaggery is completely melted and it starts to lose moisture. You need to be very careful about this as over cooking may lead to caramalization of jaggery.
When cooked, remove the mixture in a bowl and let it cool completely.
Add the roasted lotus seeds and dry fruits and mix well.
Take maida and rava in a bowl and add salt and knead a soft dough. You can use either Milk or Water to knead the dough. Cover and set the dough aside for 20-25 mins.
After the rest time is over, take the dough and knead it a little to give it a uniform texture. Divide the dough into small balls. Roll each ball and add sufficient amount of stuffing to this and shape it into a modak.
Fry the Modak in Oil or Ghee on medium flame until it gets a golden color.
These Modaks taste good when served hot with desi ghee.
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