Coconut Modak/ Coconut modak with Raisins Filling/ Ganesh Chaturthi Special/ Kids Special

Coconut Modak/

Coconut modak with Raisins Filling/ 

Ganesh Chaturthi Special/

Kids Special

Hi Friends,

After making so many recipes to offer Prasad to Ganesh ji, on the last day i wanted to make modak for him. As i tried earlier also coconut ladoo with condense milk that were super delicious but i was not satisfied with the color and shape. I wanted real modak shape in white color. So i chose coconut and used my new bought mold (which i bought only for Ganesh ji :). 

I was quite happy to see the results. Modak came out so tasty. It was shining white with a dash of kesar. I added the nice crunch by using normal granulated sugar instead of powdered sugar. I loved them and i hope Ganesh ji also like it. 

Ingredients:-

Coconut grated/shredded- 1 cup

Milk powder- 1 tbsp

sugar- 3/4 cup

Milk- half cup

Ghee- 1 tsp

Cardamom- 4

Kishmish-2-3 tsp for filling

Method:-

Gather your ingredients

take a wide pan or kadai and add ghee in it

heat it on medium flame

now add shredded or grated coconut

 start roasting it

within a minute it will be done

now throw in milk powder

and sugar

all added

now crushed cardamom seeds

and at last the milk

mix everything well and keep on stirring

within a minute it will be done

grease lightly your modak mold

i have use a ice cream scoop for measurement, you can take any spoon  

take a scoop of dough

put it on the hand

flatten it a bit

keep few raisin pieces

close from all sides 

roll it

now put it in the mold

close the mold

remove extra dough which came our from sides

open it

Yeeeeeeeah

i was delighted to see my modak 

all done

small dough left at last so i made this small peda

all modak dotted with kesar

Ready to offer Ganesh ji

modak offered to Ganesh ji before his visarjan

Notes:-

1. Milk powder will do binding, gives texture to modak, but if you want to skip it then you can go ahead but then taste and texture will be different.
2. Instead of cardamom you can try kesar/saffron.
3. You can make them round shape too but on the last day i wanted to offer white modak so i used the mold and shaped them as modak.
4. You can use other dry fruits for filling but i think raisins makes the perfect filling. You can make them without filling too. 

HOPE YOU LIKE IT

Love

PariCash

Sweet Boondi/ Mithi Boondi/ How to make sweet boondi

Sweet Boondi/

Mithi Boondi/

How to make sweet boondi 

Hi Friends,

This with the continuous series of Ganesh chaturthi special. Till now i have made many sweets to offer Ganesh ji. I know its overdose of sweet now so after this i will post something non sweet dish to change the taste buds :).  Till then enjoy this sweet boondi. 

You can have them any time any way. Means with tea/coffee/milk or have them as sweet treat after your meal, as evening snack or just satisfy your sweet tooth any time of day or even night ;). I never thought it would be that much easy. But it would be more easier if you accompany somebody while frying boondies, as you need to work fast from pouring batter on ladle then stirring and then draining our them. But if you are a cook means not a beginner then it would not be much difficult for you. 

Hope you will try it and let me know how it came out for you. 

Try my other Ladoo recipes-

Coconut Ladoo with Condense milk

Rava and Coconut Ladoo

Peanut and Jaggery Ladoo

Urad Daal ke Ladoo

Puffed Rice Ladoo/Murmure

Besan Ladoo

Till Gud/Sesame and Jeggary Laddoo

Poha Ladoo with Jeggary

Till Mawa ke Ladoo

Ingredients:-

For Boondi-

Beasan/Chickpea Flour - 1/2 cup

Water- as needed

Oil- for frying+1 tsp

For Chasni/Sugar Syrup-

Water-1/2 cup

Sugar-1/2 cup

Cardamom- 2-3

Others- 

Melon Seeds- 2 tsp

Cashews- 2 tsp

Required Vessels-

One perforated ladle 

One small spoon for spooning and making droplets of batter

One perforated or sieving ladle to drain the boondies from oil

Method:-

Ingredients for batter

Take besan/chickpea flour in a bowl and add water slowly one tbsp at a time 

start mixing

make a flowing consistency batter

Now at last add one tsp oil

batter is ready

now cover and keep it aside for 15 minutes

We need these three things to add in boondi

dry roast melon seeds in a pan or kadai

it will hardly take 30 seconds

take them out

peel cardamom and take out the seeds

Chop cashews

Now take ingredients for chasni/sugar syrup

put sugar and water in a pan

Boil it 

till it reaches to one thread consistency 

i hope you can see the droplet making string

now switch off the flame and add cardamom seeds

Now these are the spoon/ ladle i used

first from right i kept for tiny boondi in case it does not came out from second ladle, third one is to drop the boondies and last three are to pour and make the droplets.

Now we will test the batter 

Heat oil

take back of a spoon dip it in the batter

drop it in the oil

see its almost round see notes

if batter is too thick then boondi will make a tail

if batter is too loose then it will deflate in the oil

so adjust the batter by adding little besan/chickpea flour or water

if batter is loose add one tsp flour in it and adjust the consistency 

Take a paper towel or tissue to drain the boondies

I was also doing first time so i also tried once and then in second time i took picture to post here the step

now stir the batter with a spoon carefully

see the round boondies

do not over fry them

drain on the tissue 

Now take all ingredients to make the boondies 

add seeds and nuts

all added

mix well

see the result of waiting too long 

it cool down in bowl itself

ready to serve

Notes:-

1. My chasni/sugar syrup crossed one thread consistency and dried as soon as i dipped my boondies in it. as i hardly make sugar syrup i am not perfect in making it. so please care full and keep an eye on sugar syrup thread making. 
2. Consistency of batter is very important for boondies. If batter is too thick then boondi will make a tail. then add one tsp water in it and again test. 
3. Consistency of sugar syrup is also very important otherwise they will not dry up or become rock hard.
4. Sugar syrup/chasni and boondies should be warm while dipping fried boondi in it.
5. Fry boondies on medium flame. Low or high flame will ruin the taste and texture. Just cook them fro few seconds, do not let them be crisp.
6. You can add a pinch of your favorite color to make them colorful. I prefer plain. So did not added any color. 
7. You can make them simple boondies without adding seeds or dry fruits.

HOPE YOU LIKE IT

Love

PariCash