Kesari modak | sheera modak is modak made with sooji ka halwa | kesari as stuffing. I have this in my to do list last year itself, but finally made this today for ganesha chathurthi 2016. This tasted quite awesome. I have made this using my paal kesari recipe. If you want to make it with usual kesari also go head and make it. Check out my full collection of ganesh chathurthi recipes. Stay tuned for more interesting ganesha chathurti recipes coming up on jeyashri’s kitchen. Check out my Video recipes for Ganesh chathurthi too.
Preparation Time : 10 mins | Cooking Time : 40 Mins |Makes:
For outer cover
Rice flour | idiyappam flour 1/2 cup
Salt a pinch
Sesame oil 1/2 tsp
Water 1 cup
Milk 1/4 cup
For the kesar filling
Rava |sooji 1/4 cup
Sugar 1/2 cup
Ghee 2 tblp
Raisins 4-5
Cashewnuts 4
Saffron a pinch
Milk 1 cup
Cardamom powder a pinch
Video on how to shape modak using mould
(adsbygoogle = window.adsbygoogle || []).push({});
Method:
- In a pan add little ghee and roast the raisins and cashewnuts.
- Keep it aside. Add rava |sooji to the pan.
- Roast this till it becomes nice golden colour.
- Ensure it should not get burnt.
- Boil the milk in a sauce pan and add it to the roasted rava.
- Mix this well without any lumps.
- Let the rava gets cooked nicely in the milk.
- Cook till the milk gets totally absorbed and the rava is cooked.
- Make it into a non sticky mixture.
- Soak saffron in 2 tsp of warm milk and keep aside.
- Add the soaked milk to this cooked rava.
- Add the sugar to the cooked rava. I used raw sugar.
- Once you add the sugar the mixture will become watery. Do not panic. Cook this well in a medium flame without any lumps.
- Add ghee little by little and cook in a low flame.
- Add in the roasted raisins and cashew nuts.
- Mix well.
- Add the cardamom powder. alternatively you can add everest milk masala.
- Mix well. Allow this to cool completely. Poornam is ready for the kesari modak.
- Boil the milk and water in a saucepan. add 1 tsp of sesame oil.
- Keep the flour in a wide bowl.
- Once the milk and water mixture comes to a rolling boil add a pinch of salt and switch off the flame.
- slowly add this to the flour and mix well.
- Once warm knead it into a soft dough. Keep it covered.
- I used my modak mould to make the kesari modak.. You can make normal modaks with your hands too.
- Check out my video on how to shape modak using mould.
- Take one small gooseberry sized dough . Grease the inner portion of the mould and put the dough inside the mould.
- Using your fingers spread the dough on the walls of the mould. Place a small ball of poornam into it.
- Seal the mould with a small portion of the dough. Level this perfectly. Else while taking out you will find gaps.
- carefully open the mould .
- Take out the modak,
- Repeat this for the rest of the dough.
- I did 14 modaks with this mould, but after that the outer cover was over but i was left with the kesari poornam. So made modaks with the poornam itself.
- Steam the modakams with outer cover for 7 minutes.
- The poornam modak can me eaten as such.
- Cool for 2 minutes and take out from the steamer.
- Kesari modakams are ready for neivedhyam.
- Do not steam the modak for a long time than mentioned. The outer cover becomes rubbery.
- I have an alternate method to cook the modak outer cover, which i will post in my next recipe.
- Grease the mould for every kozhukatai.
- Cover the modakams till you steam it.
- You can add chopped badam and pista in the last to make it more rich.
Cant beat your creativity… excellent chathurthi recipes