MAWA MODAK/KHOYA MODAK

There are various varieties of Modaks that are made during the Ganesha festival as Modaks and ladoos are considered as the favourite sweets of Lord Ganesha.

I've already shared the recipe of two types of modak Coconut Modak/Ladoo/Barfi and Chocolate Modak.

This is another very easy recipe of Modak which mainly uses only two ingredients which is Khoya/Mawa and sugar. You can add various dry fruits to it but I've made it plain as my kids like it that way.
I've just added a bit of elaichi (green cardamom) powder for taste.

This is a quick recipe which will not take more than 30 minutes from start to end and would be gobbled up equally fast.

INGREDIENTS

250 gms khoya/mawa(evaporated milk solids)

100 gms sugar ( you can adjust the quantity as per your taste)

1/4 tea spoon elaichi (cardamom powder)

METHOD

1. Roughly crumble the khoya and add to a heavy bottomed kadai. Keep the flame on medium. Stir it a few times. It will start melting.

2. Once it starts melting add the sugar to it. Cook it for a few minutes.

3. The Khoya will start releasing its fat. Add the cardamom/elaichi powder.

4. The mixture will start thickening. Turn the flame to low and cook for 2-3 minutes more. Switch off the gas.

Do not over cook as the mixture will thicken after cooling down too.

5. When the mixture is warm and you are able to handle it with your hands start making small balls from it. Put it in a Modak mould to give the shape. You can also shape them like ladoos or barfi.

PICTORIAL GUIDE

1. Roughly crumble the khoya and add to a heavy bottomed kadai. Keep the flame on medium. Stir it a few times. It will start melting.

2. Once it starts melting add the sugar to it. Cook it for a few minutes.

3. The Khoya will start releasing its fat. Add the cardamom/elaichi powder.

4. The mixture will start thickening. Turn the flame to low and cook for 2-3 minutes more. Switch off the gas.

Do not over cook as the mixture will thicken after cooling down too.

5. When the mixture is warm and you are able to handle it with your hands start making small balls from it. Put it in a Modak mould to give the shape. You can also shape them like ladoos or barfi.

                 
                                                    HAPPY COOKING!! 😊

CHOCOLATE CAKE MODAKS

So as I mentioned in my earlier modak post that during Ganesh Chaturthi I prefer making all my sweets by giving them Modak shape. So here's another one and this one is an absolute favourite with my kids as this one has chocolate cake in it and along with that a yummy chocolate ganache to bind it.

I've used my regular and very easy super moist eggless chocolate cake recipe here you can use any of your favourite cake recipes. For binding I've used dark chocolate ganache and rest is only giving your favourite shapes to the yummy chocolate cake modaks.

INGREDIENTS

chocolate cake
Dark chocolate ganache

METHOD

1. Crumble the cake finely.
2. Add a little chocolate ganache to the crumbled cake.
3. Mix it nicely. Hold a bite sized ball in your fist to check if you're able to bind it. If not add a little bit more of chocolate ganache.
4. Shape it into balls or any other shape that you prefer. I've shaped it into Modaks because I was making it for Ganesh Chaturthi.

PICTORIAL GUIDE


1. Crumble the cake finely.

2. Add a little chocolate ganache to the crumbled cake.

3. Mix it nicely. Hold a bite sized ball in your fist to check if you're able to bind it. If not add a little bit more of chocolate ganache.

4. Shape it into balls or any other shape that you prefer. I've shaped it into Modaks because I was making it for Ganesh Chaturthi.

                                                     HAPPY COOKING!! 😊

DARK CHOCOLATE GANACHE

Dark Chocolate Ganache is my go to recipe for quick cake icings. I love chocolate truffle cakes and this is an easy and quick recipe to get the yummy chocolate taste in your cakes.

You can adjust the consistency of ganache according to your requirement. For icing cakes or making piped patterns we usually use the ratio of 2:1 that is two parts of chocolate and one part of cream.

For filling or for making cake pops I use 1:1 so that makes it equal parts of chocolate and cream.

The weather also plays an important role while making ganache as the major component of ganache is chocolate, so while in summers 2:1 might work well as the chocolate does not harden but during winters 2:1 ratio might give you trouble while piping as the chocolate in the ganache gets hardened. You can also try 1.5 :1 chocolate and cream ratio, so basically you have to adjust the consistency of the ganache according to your requirement and the weather conditions around you.

Ganache can be stored in an air tight container in a refrigerator for 2 weeks. You can also store it in the freezer for upto a month more than that I don't think you will be able to resist as you might gobble it up just the way I do :)

INGREDIENTS

250 gms Dark chocolate

250 gms cream (I've used amul cream)

METHOD

1. Chop the chocolate finely and keep it in a bowl. It was too hot here and so my chocolate did not need any chopping as it was completely melted.

2. Take a heavy bottomed pan and add the cream to it. Heat the cream well but do not bring it to a boil.

3. Add the hot cream to the chopped chocolate bowl and cover it for a few minutes.

4. Mix it well with a spoon till the cream and chocolate combines well and comes together. Ganache is ready, let it cool and use as per your requirement.


PICTORIAL GUIDE

1. Chop the chocolate finely and keep it in a bowl. It was too hot here and so my chocolate did not need any chopping as it was completely melted.

2. Take a heavy bottomed pan and add the cream to it. Heat the cream well but do not bring it to a boil.

3. Add the hot cream to the chopped chocolate bowl and cover it for a few minutes.

4. Mix it well with a spoon till the cream and chocolate combines well and comes together. Ganache is ready, let it cool and use as per your requirement.

                                                      HAPPY COOKING!! 😊

COCONUT MODAK/LADOO/BARFI RECIPE

WISHING ALL OF YOU A VERY HAPPY GANESH CHATURTHI

Well it's that time of the year when Ganpati Bappa is ready to arrive at everyone's home. We started bringing Ganesha home two years back when we were staying in Mumbai.

Modaks are supposed to be Ganesha's favourite. Though these are not the traditional modaks that are made during Ganesh Chaturthi, they are made with coconut and jaggery(gud) filling and the outer covering is of rice flour.

This recipe can be used to make coconut barfi or coconut ladoo or coconut modaks. Basically it is a sweet made with coconut, sugar and khoya the shape can be of your choice.

When we bring Ganesha home I usually prefer making all the sweets that I make into Modak shape. That ofcourse lets me use all the Modak moulds that I have :) and also my kids love that we're offering various flavours of Ganesha's favourite sweet to him.

INGREDIENTS

Desiccated Coconut 250 gms

Khoya/Mawa (dried evaporated milk solids) 250 gms

Sugar 1cup
Water 1/2 cup

METHOD

1. In a pan take 1 cup sugar add half cup water and bring it to a boil. Simmer it till the time you get a sugar syrup of one string consistency. Keep aside and let it cool.

2. Take khoya in a kadai and cook it for 3-4 minutes or till it turns soft. Do not cook much or else it will turn dry and you will not be able to bind. Let it cool.

3. Add the desiccated coconut to the khoya and mix well.

4. Slowly add the cooled sugar syrup to the khoya and coconut mixture. Mix it together nicely. Hold a little bit of mixture in your hand and see if you're able to bind it.

5. Use a modak mould to shape it into modaks or shape it into ladoos to make coconut ladoos.

For making coconut barfi, grease a plate with ghee spread the mixture on it. Level it nicely, let it set for some time in the refrigerator then cut it into desired shape.

PICTORIAL GUIDE

1. In a pan take 1 cup sugar add half cup water and bring it to a boil. Simmer it till the time you get a sugar syrup of one string consistency. Keep aside and let it cool.

2. Take khoya in a kadai and cook it for 3-4 minutes or till it turns soft. Do not cook much or else it will turn dry and you will not be able to bind. Let it cool.

3. Add the desiccated coconut to the khoya and mix well.

4. Slowly add the cooled sugar syrup to the khoya and coconut mixture. Mix it together nicely. Hold a little bit of mixture in your hand and see if you're able to bind it.

5. Use a modak mould to shape it into modaks or shape it into ladoos to make coconut ladoos.

For making coconut barfi, grease a plate with ghee spread the mixture on it. Level it nicely, let it set for some time in the refrigerator then cut it into desired shape.

                             GANPATI BAPPA MORYA!!

                               HAPPY COOKING!! 😊

VEGETABLE DALIA

Dalia is the hindi word for broken cereals. Dalia has got a lot of health benefits. It is low on cholesterol and fats and is a good source of iron, fiber and carbohydrates.

The dalia which we usually use is made with broken wheat. Dalia is very beneficial for people recovering from illness as it is light on stomach.

Dalia is also a very healthy breakfast, lunch or dinner option just add a little bit of vegetables of your choice to it and you have a filling meal ready for you. The best part of making dalia is that you can customize it as per your choice, you can add the spices and vegetables of your choice.

INGREDIENTS

1/2 cup dalia (broken wheat)

2 cups water

1 onion chopped

1 tomato chopped

1 small carrot chopped

1-2 green chillies slit into half lengthwise

1/4 cup shelled green peas (I did not have them so haven't used)

1 tea spoon grated ginger (adrak)

1/2 tea spoon jeera (cumin seeds)

1/2 tea spoon haldi (turmeric) powder

salt as per your taste

1 table spoon ghee or oil
fresh green coriander for garnishing

METHOD

1. Soak dalia for 30 minutes. Chop all the vegetables and keep aside.

2. Drain the dalia and add it to the pressure cooker along with 2 cups of water.

3. Let it come to a boil. Cook the dalia on medium flame for 8-10 whistles or till it turns soft and mushy.
4. In a kadai or pan add ghee, once hot add the cumin seeds let them splutter. Add the ginger, chopped onions and green chillies.
5. Add the carrots and cook them for a minute.
6. Add the tomatoes and saute again.
7. Add salt and haldi powder. Mix well.
8. Now add the cooked dalia. Add water to adjust the consistency and cook for a few minutes on low flame.
9. Garnish with fresh green coriander and serve hot.

PICTORIAL GUIDE

1. Soak dalia for 30 minutes. Chop all the vegetables and keep aside.

2. Drain the dalia and add it to the pressure cooker along with 2 cups of water.
3. Let it come to a boil.  Pressure cook the dalia on medium flame for 8-10 whistles or till it turns soft and mushy.

4. In a kadai or pan add ghee, once hot add the cumin seeds let them splutter. Add the ginger, chopped onions and green chillies.

5. Add the carrots and cook them for a minute.

6. Add the tomatoes and saute again.

7. Add salt and haldi powder. Mix well.

8. Now add the cooked dalia. Add water to adjust the consistency and cook for a few minutes on low flame.

9. Garnish with fresh green coriander and serve hot.

                                             HAPPY COOKING!! 😊

SEMIYA(VERMICELLI) PAYASAM / SEMIYA (SEVIYAN) KHEER / MEETHE JAVE

Semiya (vermicelli) payasam, Semiya kheer or Meethe Jave is a popular sweet dish all over India known with different names in different regions.

Here in North it is known as Meethe Jave and is a traditional sweet which is usually made on Rakshabandhan, the famous brother sister festival where the sisters tie rakhi to their brothers.

I remember my grandmother used to make Jave with hands in the month of saawan (shravan) ready to be used for rakshabandhan. My mother too makes them with hands but I don't make them at home and use the store brought vermicelli.

When I got married I tasted the same meethe jave the only difference I found that the dry fruits used were lightly roasted and it was known as Semiya (Seviyan) Payasam.

INGREDIENTS

1/2 litre milk (500 ml)
3/4 cup vermicelli / jave / seviyan / semiya
1/2 cup sugar
2-3 green cardamoms
1 table spoon ghee (clarified butter)
dry fruits of your choice I've used almonds, cashews and raisins
few strands of kesar dipped in warm milk (optional)

METHOD

1. Heat ghee in a heavy bottomed pan or kadhai, add the almonds first, fry till golden brown, remove and keep them aside. Then add the cashews and fry till they turn golden brown, remove and keep aside. Switch off the gas and add the raisins (kishmish). As the ghee is already hot they will quickly fluff up, remove from kadhai and keep aside.
2. In the same kadhai add the cardamoms and vermicelli and roast them till golden brown.
3. In a bowl take some warm milk add the saffron strands to the warm milk and keep aside. 
4. In a heavy bottomed pan add the milk and bring it to a boil.
5. Add sugar to the milk. Stir a few times so that the sugar dissolves completely.
6. Add the roasted vermicelli to the boiling milk. Mix it nicely. Let it simmer for 7-8 minutes or till the time the milk starts to thicken. The kheer will thicken after cooling down so adjust the consistency accordingly.
7. Add the roasted dry fruits and the saffron strands dipped in milk.
8. Semiya payasam. kheer or jave can be served warm as well as chilled.

PICTORIAL GUIDE

1. Heat ghee in a heavy bottomed pan or kadhai, add the almonds first, fry till golden brown, remove and keep them aside. Then add the cashews and fry till they turn golden brown, remove and keep aside. Switch off the gas and add the raisins (kishmish). As the ghee is already hot they will quickly fluff up, remove from kadhai and keep aside.

2. In the same kadhai add the cardamoms and vermicelli and roast them till golden brown.

3. In a bowl take some warm milk add the saffron strands to the warm milk and keep aside. 

4. In a heavy bottomed pan add the milk and bring it to a boil.

5. Add sugar to the milk. Stir a few times so that the sugar dissolves completely.

6. Add the roasted vermicelli to the boiling milk. Mix it nicely. Let it simmer for 7-8 minutes or till the time the milk starts to thicken. The kheer will thicken after cooling down so adjust the consistency accordingly.

7. Add the roasted dry fruits and the saffron strands dipped in milk.

8. Semiya payasam, kheer or jave can be served warm as well as chilled.

                                            HAPPY RAKSHABANDHAN!!
                            
                              HAPPY COOKING!! 😊