Truffle Modak
Modak!
For those of you who don’t know what is modak..It is an Indian sweet made in maharashtra (Modak), Karnataka (Modhaka), AP(Kudumu), Chennai (Kozhakkattai)
It is the favourite offering of Hindu deity Ganesha..the elephant headed God. According to mythology , on one occasion no matter how much God Ganesha was fed, he was still hungry and kept asking for food. Modak was the food which satiated his hunger as soon as he ate it. Thats why its believed that its his favourite food and hence he’s also called ‘Modakpriya’ ..the one who likes modak.
Any good work / prayer in india starts with worshipping Ganesha. Hence modak are part of all those occasions.Specially during the Ganesh festival in month of August , every household fondly makes idols of Ganesha, worship him and offer 11/21 modak as prasad.
Authentic Modak:
The traditional way of making ‘Ukadiche modak ‘is to make a filling of fresh coconut and jaggery which is encased with soft rice flour dough. This is later steamed and smothered in ghee before serving.
There are other variations too..like at my mums place we mostly make modak cover with wheat flour which is later steamed or fried.The fried version has longer shelf life compared to others.
Nowadays even modak made with mawa (thickened milk) with different flavours is also a common picture in sweet marts as they can be kept longer for sale in controlled temperature.
But the steamed ‘Ukadiche modak’ are unbeatable and bring sheer joy during Ganesh festival.
This recipe:
Recipe here is way different than the authentic one. I would call it as a fusion recipe.
A friend of mine approached me for a venture she has recently started. During the covid19 lockdown, because of the lockdown we all are going to miss the fun we could do with friends on ganesh festival. Certainly visiting friends houses, exploring their idol this year and the decor they do as well as the food along with modak will be missed. If not this way , why not virtually.. so she has started a webpage for which she asked me to share a modak recipe.And she added ‘give your magic touch–we would love some different unusual recipe from you.’
I scratched my head and came up with this fusion truffle modak. The idea is same as modak.. coconut with sweetness. The jaggery is replaced by white chocolate and the sweet surprise is made up of mango mixture.
What do we need?
For outer covering: Just like a truffle, its made with chocolate (white in this case) and nut..coconut in this case. (Yes you heard me right, coconut is counted as nut by many.) Just for the rich texture little cream and butter is added too.
For the filling: mango puree along with saffron ,butter and a nut does the job.
If you don’t have mango puree.. go for any jam you have at home.Berries, pineapple, orange any one will do.
Click here to see the video!!
- Start by melting white chocolate on a double boiler.
Steps to make:
2.Mix it with butter, cream and coconut.Refrigerate to harden.
3. For filling, thicken mango puree along with sugar, butter and saffron till it makes a thick gooey mixture.
4. assemble the modak by lining the mould with coconut mixture, filling in with mango mix and sealing by little more coconut mixture.
5. Roll the modak in desiccated coconut and garnish with nuts and saffron.
: Recipe Card :
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Passive Time | 20 minutes |
| Servings |
pieces
|
- 2 Tbsp white chocolate chips
- 1 Tbsp cream
- 3/4 cup dry dessicated coconut
- 1 tsp buteer soft..at room temperature
- 1/2 cup mango puree
- 2 tsp Sugar optional
- 1 tsp butter
- 5-6 strands of saffron
Ingredients
For outer covering:
For Filling:
For garnish
|
|
- Boil a cup of water in a saucepan. Place a glass bowl which can fit onto the pan without touching the water boiling inside. Put the white chocolate chips inside and melt it while stirring continuously.
- Take the bowl off the heat when the chocolate chips melt. Stir in butter and cream. Mix thoroughly and add the desiccated coconut. Refrigerate the mixture for around 20 minutes to harden.
- Heat another saucepan. Add in mango puree, butter, saffron and sugar. Thicken it while stirring continuously till it becomes thick gooey mixture. Set aside.
- Grease the modak mould with some ghee. Take little coconut mixture and press inside the mould so it reaches the ridges inside. Keep the centre hollow. Scoop in tiny piece of mango mixture and place it in hollow centre followed by a piece of nut. Cover the bottom of the Modak with some more coconut mixture. Open the mould, take modak out and roll it in dry desiccated coconut. Garnish with a slivered pistachio and strand of saffron. Similar way make rest of the modaks with remaining mixture.
- [recipe]Instead of mango mixture, one can even use any jam of choice. Berry/ citrus jam will work fantastically.
- If mould is unavailable: In a small ball of coconut mixture, make a indentation and fill it with mango mixture, cover it back and form a ball. Shape it conical and using a toothpick give the ridges as one can find on modak.
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