Time: Approx 45 to 50 minutes Serves: 2 to 3 persons
Ingredients: 3/4 cup Rice 1 and 1/2 cup Water 2 + 1 tbsp Ghee 2-3 cloves 1/4 tsp Cardamom Powder 1 cup Jaggery, grated (Tip 2) 1 cup fresh coconut, scraped 8-10 cashew nuts 8-10 Raisins
Method: 1) Wash the rice and drain all the water. Keep aside for 30 to 45 minutes 2) Heat 2 tbsp ghee into a deep pan. Add cloves, saute for few seconds. Add washed rice, and saute for couple of minutes over medium heat. 3) While sauteing rice, boil 1 and 1/2 cup water on another stove-top. 4) Add hot water to the rice. Cover and cook the rice. Once rice is cooked nicely, put it into a big plate and spread evenly to cool down. 5) Gently, mix the coconut and grated jaggery in a bowl. Once rice becomes warm, add coconut-jaggery mixture to it.Fluff the rice with the fork and mix with coconut-jaggery mixture. Mix very gently. Otherwise, rice grains may get crushed and rice will become soggy. 6) Heat a deep heavy bottom pan. Add 1 tbsp ghee to it. Fry cashew nuts and raisins. Remove with a slotted spoon. Turn the heat to low. Now add rice-coconut-jaggery mixture. Also add cardamom powder. Cover with a tight lid. Cook for 3 to 4 minutes. Cook for atleast 15 minutes. Stir occasionally. Once rice becomes dry, add fried cashew nuts and raisins. Add little ghee while serving.
Tips: 1) While cooking the jaggery-coconut-rice mixture, you will notice rice has become little watery. It's due to melted jaggery. However, as you steam for few more minutes, it will start thickening. Also, cook the rice uncovered during last few minutes. 2) If you don't want coconut rice too sweet, add 3/4 cup jaggery instead of 1 cup. 3) If you taste the rice immediately after jaggery is melted, it will taste very sweet. However, the sweetness will reduce after some time as the rice absorbs the melted jaggery. 4) Rice should be cooked 100 %. Under-cooked rice grains may become hard after coming into contact with jaggery. Over-cooked rice will become mushy and unappetising. 5) While cooking the rice, you may add few strings of saffron for flavor and color.
Yield: 5 to 6 medium Rotis Time: 30 Minutes (After stuffing is ready)
Ingredients: 1 and 1/2 cup fresh coconut, shredded 3/4 cup Jaggery, grated 1/2 tsp Cardamom powder 1/4 cup Wheat flour 1/4 cup All purpose flour pinch of salt 1 tsp Oil
Method: 1) Mix coconut and jaggery, cook over medium heat until thickens (for 10 to 15 minutes), stir occasionally. Let the mixture cool to room temperature, then transfer it to a container with lid and refrigerate for 2 to 3 hours. (Tip 1) 2) Mix Maida and Wheat flour in a mixing bowl. Heat 2 tsp oil. Make it very hot and pour it over flour mixture. Add pinch of salt and mix. Add water and make a firm dough. Cover and let it rest for 30 minutes. 3) After 2 to 3 hours, divide the coconut stuffing into equal portions (1.5 inch approx) and make a ball. That will be 5 to 6 portions. If you get 6 portions of coconut stuffing, divide the maida dough into 6 equal size portions. 4) Roll the dough ball into thin puri. Put the coconut mixture ball in the center. Gather the dough edges and cover the coconut mixture. Sprinkle little maida and roll it to thin Roti. 5) Heat a tawa and roast this roti by adding little ghee. Cook all rotis over medium heat.
Note: 1) Due to refrigeration, coconut stuffing becomes thick, it will make the rolling easy. 2) If you have Stuffing of Modak remained in the fridge, start with step number 2.
Ingredients: 1/2 cup Khirapat 1/2 cup All purpose flour (Maida) 1/2 cup fine Rava (Sooji) 2 tbsp oil pinch of salt Oil for deep frying 1 tsp Milk You can substitube Khirapat with Karanji Stuffing
Method: 1) Mix Maida and rava into a glass bowl. Make 2 tbsp oil hot enough, that when we pour it over flour, the flour should become fizzy. Add it to flour, mix with spoon. Add little water and knead to firm dough. Cover and let it rest for 30 minutes. 2) After 30 minutes, knead the dough again. Divide and make 1 inch balls. Roll a dough ball to thin round disk. Pinch the edges, keep 1 cm distance in each pinch (Mukharya in Marathi). You will see tiny bowl has been created. Put 1 tsp Khirapat inside. Gather all the pinches, join them with very little milk. Make all the modak. Heat the oil. Don't let the modak become dry. Cover with damp cloth. Deep fry over medium low heat.
Note: 1) As the dough is little dry, All the joined pinches may get open after putting in the hot oil and modaks become oily. Therefore use little milk to join the pinches. 2) Deep fry them over medium-low heat. Do not fry them over high heat as modaks remain uncooked from inside.
Ingredients: 1/2 coconut, scraped 2 Green chilies 1/2 cup Cilantro, chopped 1/4 tsp Cumin Seeds 1 tbsp Lemon Juice Salt to taste 1/2 tsp sugar
Method: 1) Roast cumin for a minute over medium heat. Roasted cumin gives nice flavor to chutney. 2) Grind scraped coconut, green chilies, cilantro, cumin, lemon juice, salt and sugar together. If you want thin consistency, add little water and grind again.
Addition of 2 tbsp yogurt makes the chutney smooth and tasty. In this case, add 2 more chilies and while grinding the chutney.
Ingredients: 7 to 8 Kokum 1 cup Coconut Milk 1 Green Chili, Finely chopped 1 or 2 Garlic Cloves, finely chopped 2 tbsp Cilantro, finely chopped 1/2 tsp Cumin Powder Salt to taste 1/2 tsp Ghee 1/2 tsp Cumin seeds
Method: 1) Soak Kokum into 1/2 cup Hot water for 30 to 45 minutes. Squeese and strain. 2) Take Cilantro and 1/4 tsp Salt in a bowl and crush by fingers nicely. Take green chili and little salt, crush it by using spoon. 3) Chop Garlic finely. 4) Crush Cumin seeds coarsely. Without Temering In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic and crushed cumin seeds. Add little salt if needed. Mix nicely. With Tempering In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic. Add little salt if needed. Stir nicely. Heat a small saucepan, add Ghee. Once Ghee becomes hot add crushed cumin seeds and pour this tempering in Coconut milk mixture. stir nicely. Solkadhi is generally served cold, but it can be serve lukewarm. While serving, sprinkle little Cumin powder. Do not mix Cumin Powder before serving, It will make the color little dull.
Note: 1) Add 1/4 cup Sour buttermilk to enhance the taste.
Ingredients: 1/8 cup Aliv seeds (Halim Seeds / Garden cress seeds) 1/4 cup Milk 3/4 cup Jaggery 1 cup Scrapped Coconut (Fresh)
Method: 1) Soak Aliv Seeds in cold milk for approximately 3-4 hours. After 3-4 hours Aliv seeds will get swollen. 2) Heat a pan, add soaked Aliv seeds, Jaggery, Coconut. Mix well and simmer over medium heat. When the mixture becomes thick enough to form Laddus, turn off the heat and let the mixture become lukewarm. Make medium sized Laddus.
Ingredients: 1 big coconut grated coconut 2 cups Rice Flour 1/2 tsp Cardamom Powder Pinch of salt 1 tbsp Oil or Ghee
Method: 1) To make filling, scrape coconut. Fill the measurement of 1 cup with scraped coconut. If you get 2 cups of coconut, you will need 1 cup of Jaggery. Cook the coconut and jaggery together into a pan over medium-low heat. Add cardamom powder and mix. Stir occassionally to avoid burning. Once mixture is thick, turn the heat off. 2) To make cover, boil 2 cups of water, add pinch of salt and 1 tbsp oil. Once waer starts boiling, turn the heat to low and add 2 cups of flour and stir vigorously. Cover and let the steam trap inside to cook the dough. after 2 minutes remove it from the heat. 3) Put the dough over a flat surface. Knead it when its warm (Note 1). Wet your hand with warm water and knead to a soft pliable dough. Use little oil if needed. 4) Make 2 inch balls of the dough. Keep the remaining dough covered. Roll the dough into nice thin disc or spread evenly with your hands and make a bowl. Hold it in your left hand, put 1 tbsp coconut mixture in the center Pinch 5 to 7 times on the edges by keeping equal distance. Pull them together and join to form a peak. It will look like whole garlic bulb. 5) Prepare all the modak and steam cook into a steamer or special modak steamer for 12 to 15 minutes. If you have excess Rice flour dough remained, add paste of green chili, salt, cumin, turmeric. Also add chopped cilantro. knead nicely. Make 1 inch ball and make it flat to thick patties. Steam them with Modaks. Offer the modaks with Desi ghee to Ganpati bappa and serve them as sweets at lunch.
Note: 1) If the dough becomes cold before kneading, it won't form a pliable dough. 2) Add some chopped cashewnuts-almonds to Coconut mixture.
Method: 1) Scrape coconut. Only use whiter part. 2) Heat a pan, add 2 tsp Ghee. Add coconut and cook for a minute. Keep stirring to avoid burning. 3) After 2-3 minutes, add sugar and stir. Cook over medium heat. Add Cardamom powder. Mixture will start thickening in 7 to 8 minutes. 4) Grease a glass plate or steel plate with Ghee. Put the mixture and spread evenly. Make a 1 cm thick layer. After 2 to 3 minutes, mark with knife to make 2 inch pieces. Do not separate If you cut after mixture cools down, the mixture will become crumbly. 4) Once mixture cools down separate the pieces.
Note: 1) Add little saffron for flavor and color. 2) If you have mango pulp, add 1/2 cup for Mango Coconut burfi. Only reduce the sugar quantity.
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