Besan Modak. On this special occasion of Ganesh Chaturthi. i am bringing you all a very tasty, quick Besan Modak Recipe. ganesh chaturthi special modak recipe indian sweet recipe modak video besan modak video easy modak recipe Modak recipe in hindi बेसन मोदक. Modak recipe with step by step pictures. Modak is a famous Indian sweet, prepared especially on the occasion of Ganesh Chaturthi.
Modak, Steamed Modak made with mould and handmade modak with detailed step by step Modak is a sweet dumpling stuffed with a filling of coconut and jaggery.
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You can cook Besan Modak using 5 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Besan Modak
- It's 2 cup of besan.
- Prepare 3/4 cup of ghee.
- Prepare 1/4 cup of almond powder.
- You need 1/2 tsp of cardamom powder.
- You need 1 cup of sugar.
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Besan Modak step by step
- Heat ghee in pan/kadai... Add besan and roast it until it become golden brown on medium gas.Stir it continuously, make sure besan should not burn.
- When it become brown in colour then add Almond powder and stir it for 2-3 minutes more on medium gas.
- Once it's get done then remove from the gas and stir continuously for few seconds (since pan is also hot and besan can burn). either you can take out besan from pan.
- Keep it aside for cool....
- When it comes to room temperature then add powdered sugar and cardamom powder and mix well..
- If you have modak mould then grease mould with ghee, fill the mould with enough mixture and seal the opening of the mould. Open and remove modak carefully...
- Otherwise try to give shape with your hands or you can give round ball shape...
- Ur modak is ready....
He is born in an economically challenged family of Mumbai. Modak is a Free and Open Source, Heavy-Chubby Devanagari-Latin display typeface. The design started off as one of our heavy hand sketched letterform explorations. How to make Modak: To prepare the filling, combine coconut, milk and jaggery or sugar, mix well. Mawa modak recipe for ganesh chaturthi - This is the stuffed version of khoya modak.
