India is a country of festivals, and festivals are incomplete without sweets. One of India's favourite festivals is Ganesh Chaturthi. We offer lord Ganesha a variety of sweets. Amongst so many delicacies, His favourite sweets are modak and ladoo. This besan coconut modak is a combination of ladoo and modak. This modak is made of gram flour(besan), desiccated coconut, jaggery powder, ghee and cardamom powder. It has the shape of a modak and the taste of Besan ladoo. This modak has a melt in the mouth texture with a slightly chewy bite. Adding some amount of coconut gives it a slightly chewy texture. Jaggery powder makes it more nutritious and healthy. These modaks require only a handful of readily available ingredients in our pantry. It is best to use grainy gram flour or mota besan for making besan ladoos. If you don't have mota besan, then at the last stage, after roasting besan, add 2 tablespoons of milk and stir the mixture continuously until it is absorbed well in the besan. This process will give Besan a grainy texture. Roasting besan (gram flour) is crucial in this recipe. You must continuously roast the besan in ghee on low flame until it changes colour to golden. It will start releasing ghee and begin giving a nutty fragrance. If it is not roasted well, then the raw smell of besan will ruin the taste of delicious modak. You can add more chopped nuts to enhance the flavour. You can add powdered sugar or palm sugar instead of jaggery powder.
Utensil and Tools
- Faber Hobtop
- Prestige Fry Pan
- Silicon Spatula
- Borosil Glass Mixing Bowl
- Modak Plastic Mould
Ingredients
- 1 cup Mota Besan (Gram flour), or any besan
- ½ cup Ghee (Clarified Butter)
- ½ cup Desiccated coconut
- ¾ cup Jaggery Powder
- 1 tsp Cardamom powder
- 2 tbsp Pistachio , chopped
Video
Instructions
- Take a heavy-bottomed pan or kadhai. Heat ½ cup of ghee on a low flame, then add besan.
- Roast the besan on low flame for 15-20 minutes. Keep stirring until the besan turns aromatic and gives a lovely nutty fragrance. Besan will change its colour to golden brown, and the ghee will separate from the sides. The besan mixture will turn glossy.
- Add desiccated coconut and cardamom powder. Mix it well.
- Switch off the flame and transfer the besan quickly to a bowl. This step will prevent the besan (gram flour) from overcooking.
- Allow the besan mixture to cool down so that the mixture can be handled easily with hands.
- Take a modak mould and grease it with ghee. Take a tablespoon of the mixture and stuff it into the modak mould, gently press it with your fingers and remove the excess mixture. Gently demould the besan coconut modak. (Note: If the mixture is dry and difficult to shape modaks, add more ghee for binding. If you cannot form modak even after adding ghee, keep the ladoo mixture in the fridge for 15-20 minutes. Ghee will solidify a bit then, making it easier to form modaks.)
- Besan Coconut Modak is ready to serve. Store it in an airtight container.
Nutrition
Calories: 113kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 12mgSodium: 5mgPotassium: 71mgFiber: 1gSugar: 8gVitamin A: 6IUVitamin C: 0.1mgCalcium: 7mgIron: 0.5mg
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