New Delhi: Indian festivals are incomplete without sweets and as we have arrived at the onset of Ganesh Chaturthi, everyone can’t keep their excitement. This festival is marked as the birth of beloved Lord Ganesha. The celebrations go on for 10 days and modak is the most important element of the occasion. Ganesh Chaturthi and modak are just inseparable.
Nowadays, we can see a variety of modaks are up in the market made up of different ingredients. However, the real and home style of making modak has a different journey. Today, CitySpidey got in touch with Satish Shevde and his family, living in Mumbai who have been celebrating Ganesh Chaturthi traditionally for years. Shevde and his family taught an authentic way of making delicious modak in a live session with CitySpidey’s audience.
They started with boiling one cup of rice flour and one cup of water by adding a pinch of salt and a spoon of oil for 10-15 minutes. Next step is to knead the boiled mixture till it turns into a soft dough for 5 minutes. Once the soft dough was ready, they prepared the kanik (small puri) with their hands and filled it with filling.
Filling is the real ingredient, you can prepare filling with grated coconut, powdered jaggery and cardamom powder according to taste. You can also add other dry fruits like cashew nut, almond and kesar.
After the filling, now mould the puri in a flower shape and close it softly with fingers from top. Once the mould is ready with filling, now prepare it for steaming. Prepare your utensil for steam, pour water according to its size and arrange modak in utensils but before that lay some soft cloth on the utensil to protect modaks from heat and breakage.
Once they are steamed for 10-15 minutes, arrange them on a clean plate and they are ready to serve. Serve modak with ghee and enjoy its taste. Shevde also shared about his special utensil made up of copper which is in use for years and only used to make modak.