Mini Modak /Crispy coconut modak

Modak are Ganpati bappa's favourite and thus are loved by all.I usually make 101 modak for our bappa's visarjan.During visarjan  after the arti at railadevi talav we distribute this modaks to all the Ganesh bhaktas and also to the security on duty people .These modak are so loveded by them that they repeatedly demand for more .These are crispy and delicious.

This is my 101 th recipe on my blog with 101 modak Nevedyam.This became coincidence of 101 modak and recipe Number 101.

Ingredient....

For dough...

1. Wheat flour - 2 cups
2. Salt - pinch
3. Oil - 1tbsp
4. Water - for kneading

For stuffing...

1. Grated coconut - 2 cups
2. Powered sugar - 1/4 cup
3. Cardamon powder - 1tbsp
4. Chopped dry fruits - 1/4 cup
5. Charoli - 1tbsp
6. Oil for frying

Procedure .....

Make stuffing -- Grated coconut + powdered sugar + chopped dry fruits + charoli + cardamon powder

Knead dough using wheat flour , little salt ,oil and water.The dough should be little tight.

Take a tennis ball size big portion and roll into a big thin chapati and further cut into 5 cm  circles with the help of cookie cutter or small  sharp edge katori.  

Take one circle and place stuffing in the center.

Bring together all the edges and pinch at the top giving shape of modak.

Repeat with all the dough and stuffing.

I have made 101 modak for my bappa visarjan.

Fry in oil under low flame till golden brown and crispy.

These modak tastes delicious.

yummy....

Nevedyam...🌺🌺

Bread loaf

Ingredient.....

1. All purpose flour/maida - 2 cups (+ extra  flour for kneading the dough)
2. Warm Milk  - 1/2 cup 
3. Yeast - 2 tsp
4. Sugar - 1 tbsp
5. Butter - 2 tbsp (slightly more for greasing the tin)
6. Salt - 1tsp
7. Water - 1/2 cup

Pictorial recipe....

Take half a cup of lukewarm milk and add 1 tbsp sugar and 2tsp dry yeast.let it rest for 10 min.

Now add 2 cups of all purpose flour/maida.

1/2 tsp salt.

1 tbsp of butter.

Gradually add half cup luke warm water  and knead a soft dough.

The dough should be sticky.

Now take the dough on the kitchen counter , apply some butter or oil and knead the dough for about 10-15 min.

knead the dough by stretching it forward and folding and again stretching forward. Repeat this process for 6-7 Times or till the dough is not sticky anymore.

Apply some oil or butter to vessel, place the dough.

Cover it and let the dough rest in a dark place for  an hour to rise .

See how beautifully dough has risen.

Punch the dough and knead for 5 min

Roll it and place it in well greased tin

Cover it let the dough rise again for 15 min.

Bake in the otg for 15 min at 180c.

Soft bread is ready....

Modak cake

Ingredient....

  

1. White sponge - 1 dome shape
2. Whipping cream - 250 gms
3. Milk(sweet) - 1/4 cup
4. Kalakand burfi - 3-4 pieces
5. Neutral gel - 2 tbsp
6. Yellow colour - 2-3 drops
7. Water - 2 tbsp
8. Saffron / केसर - few strands
9. Chopped dry fruits - for garnishing

Procedure .....

Make sponge, whip heavy cream and cut the sponge into 2-3 slices.

(I have used Tropolite whipping cream)

Add 1tsp of sugar in 1/4 cup of milk.

Soak the first slice of sponge with sweetened milk.

In a separate bowl take some whipped cream and add kalakand sweet.

Mix and spread on the first slice of the soaked sponge.

Or spread cream on slice and place few pieces of kalakand burfi.

Place the second slice and again soak it with milk. 

Repeat the process with all the slices.

Cover the whole cake with cream and give hill shape by placing more cream on the top.

Take 2tbsp of neutral gel.

Add few drops of yellow colour.

Add water and mix to get pouring consistency.

Fill the mix in a Piping bag.

Pour it on cake.

Spread evenly using palet knife or playing card.

Give vertical lines from down to top point.

(For lines use whipping cream in another piping bag.)

Give the finishing to the cake.

Set in refrigerator.

Garnish it with some almonds , cashews and saffron strands.

Modak cake is ready.

Modak cake for my Balganesha.

गणपती बाप्पा मोरया....🌺🌺