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.
Water 1/2 cup
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 1cupWater 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!! 😊
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