A popular sweet enjoyed throughout the country during the Ganesh festival is the modak. Prepared in various ways, the modak is a dish primarily consisting of a sweet filling enclosed in a steamed or fried exterior shell. The Maharashtrian version of the modak includes a filling of coconut and jaggery, encased in a steamed shell made from rice flour. In certain regions, these modaks are fried in oil instead of being steamed. Another variation of the modak features chana dal as the filling, substituting coconut and jaggery.
Crafting modaks is no simple task; it demands time, patience, and a substantial amount of effort. However, armed with the right recipe and instructions, the end result is a delicious sweet dish that justifies the efforts put into creating it.
Now, let's introduce an alternative perspective. By swapping the customary coconut filling with chana dal, a new wave of flavors and experiences is introduced. Chana dal offers a unique taste profile and brings a delightful twist to this cherished treat. Its texture and richness creates a fascinating interplay with the other ingredients. This unique combination of flavors is sure to be a hit at any festive gathering. Moreover, experimenting with variations like this is a delightful way to celebrate tradition while embracing innovation.
Here is a detailed step-by-step guide to creating the exquisite chana dal modak, showcasing the exceptional Tata Sampann Chana Dal.
For the filling
- ½ cup Tata Sampann Chana Dal, soaked for 3-4 hours
- ½ cup grated fresh coconut
- ½ cup jaggery
- 1 tsp nutmeg powder
- ½ tsp green cardamom powder
- ½ tsp poppy seeds
For the shell
- 1 cup water
- 1 cup rice flour
- Oil as required
- In a pan, add the soaked Tata Sampann Chana Dal.
- Add the coconut and jaggery. Mix well.
- Sprinkle nutmeg powder, cardamom powder, and poppy seeds. Cook this mixture.
- To make the shell, heat a cup of water in a pan. Add the rice flour and mix well. Steam this mixture.
- Remove this from the heat and place the dough in a muslin cloth. With the help of water, knead this dough well. Remove the muslin cloth and use oil to knead the dough further.
- Divide the dough into small balls. Flatten them with your fingers and add the mixture. Shape them into modaks.
- Dip these into the water and place them in the steamer.
- Steam the modaks till they are cooked.
Have any tips to add? Share your ideas and thoughts in the comments below!
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