Kesari Modak

Ganesh Chathurti is nearing and when the festival nears all it reminds me is ‘Modak‘ and ‘Chakli‘. Today I found a picture of Kesari Modak in one of the folder which I had prepared last year. I searched in my archives to check if I had already shared in the space but to my dismay didn’t find it. So without delaying further thought of sharing it as soon as possible.For the filling I made kesar flavoured Sheera, the recipe which I have already shared in the space. For the outer covering too I followed the same recipe which I have shared in the space long back. I used the modak moulds to give the shape . Advanced  Ganesh Chaturti to all those who are celebrating!! May lord bless all of us.

Ingredients for the outer covering:
Idiyappam flour or rice flour-1 cup
Water-2 cups
Salt-1/4 tsp or to taste
Oil-2 tsp

Other things:
Extra oil- 2-3 tsp to grease your palms
Turmeric leaves-2-3 (optional)
Steamer

Method for the outer covering:

1. Boil water along with salt and oil.
2. Once it starts boiling add  flour little by little and keep stirring  until it is combined into a dough ,becomes dry and leaves the sides of the pan.
3. Transfer it into a  wide bowl,press it with a wooden spatula and when it is still warm,apply oil to your palms and knead it well.
4. Close the dough with a wet cloth until you use it.
5. Add more flour if the dough has become thin or vice versa.

Ingredients for the Sheera :

Bombay rava – 1/2 cup

Water – 1 1/2 cups

Sugar – 3/4 – 1 cup

Ghee – 1/4 cup

Cardamom powder  – a generous pinch  (optional)

kesar soaked in milk – a pinch

Method :

1. Take a thick kadai add ghee and roast rava until you get a good aroma .
2. Add boiled water little by little and keep mixing .
3. See that there are no lumps .
4. Cook it on slow flame for few minutes .
5. Add sugar and mix it well .
6. Add kesar / colour , cardamom powder at this stage .
7. Cook until the mixture thickens on low flame .
8. It will take few minutes .
9. Keep it ready