Kesari modak | sheera modak is modak made with sooji ka halwa | kesari as stuffing. I have this in my to do list last year itself, but finally made this today for ganesha chathurthi 2016. This tasted quite awesome. I have made this using my paal kesari recipe . If you want to make it with usual kesari also go head and make it. Check out my full collection of ganesh chathurthi recipes . Stay tuned for more interesting ganesha chathurti recipes coming up on jeyashri’s kitchen. Check out my Video recipes for Ganesh chathurthi too.
Preparation Time : 10 mins | Cooking Time : 40 Mins | Makes:
For outer cover Rice flour | idiyappam flour 1/2 cup Salt a pinch Sesame oil 1/2 tsp Water 1 cup Milk 1/4 cup For the kesar filling Rava |sooji 1/4 cup Sugar 1/2 cup Ghee 2 tblp Raisins 4-5 Cashewnuts 4 Saffron a pinch Milk 1 cup Cardamom powder a pinch
Video on how to shape modak using mould
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Method:
- In a pan add little ghee and roast the raisins and cashewnuts.
- Keep it aside. Add rava |sooji to the pan.
- Roast this till it becomes nice golden colour.
- Ensure it should not get burnt.
- Boil the milk in a sauce pan and add it to the roasted rava.
- Mix this well without any lumps.
- Let the rava gets cooked nicely in the milk.
- Cook till the milk gets totally absorbed and the rava is cooked.
- Make it into a non sticky mixture.
- Soak saffron in 2 tsp of warm milk and keep aside.
- Add the soaked milk to this cooked rava.
- Add the sugar to the cooked rava. I used raw sugar.
- Once you add the sugar the mixture will become watery. Do not panic. Cook this well in a medium flame without any lumps.
- Add ghee little by little and cook in a low flame.
- Add in the roasted raisins and cashew nuts.
- Mix well.
- Add the cardamom powder. alternatively you can add everest milk masala.
- Mix well. Allow this to cool completely. Poornam is ready for the kesari modak.
- Boil the milk and water in a saucepan. add 1 tsp of sesame oil.
- Keep the flour in a wide bowl.
- Once the milk and water mixture comes to a rolling boil add a pinch of salt and switch off the flame.
- slowly add this to the flour and mix well.
- Once warm knead it into a soft dough. Keep it covered.
- I used my modak mould to make the kesari modak.. You can make normal modaks with your hands too.
- Check out my video on how to shape modak using mould.
- Take one small gooseberry sized dough . Grease the inner portion of the mould and put the dough inside the mould.
- Using your fingers spread the dough on the walls of the mould. Place a small ball of poornam into it.
- Seal the mould with a small portion of the dough. Level this perfectly. Else while taking out you will find gaps.
- carefully open the mould .
- Take out the modak,
- Repeat this for the rest of the dough.
- I did 14 modaks with this mould, but after that the outer cover was over but i was left with the kesari poornam. So made modaks with the poornam itself.
- Steam the modakams with outer cover for 7 minutes.
- The poornam modak can me eaten as such.
- Cool for 2 minutes and take out from the steamer.
- Kesari modakams are ready for neivedhyam.
- Do not steam the modak for a long time than mentioned. The outer cover becomes rubbery.
- I have an alternate method to cook the modak outer cover, which i will post in my next recipe.
- Grease the mould for every kozhukatai.
- Cover the modakams till you steam it.
- You can add chopped badam and pista in the last to make it more rich.
