The only food item to have done the impossible was our now-famous modak.The modak was up a notch since it had the ability to bestow the person eating it with incredible knowledge of science, scriptures, art, and writing.Fried Modak Fried Modak by Vilas Dhankute, Sous Chef at Grand Mercure BangaloreIngredients For stuffingCoconut ( grated) – 1cupJaggery – ½ cupGreen cardamom – ¼ tea spoonFor dough All-purpose flour - 1cupRawa - ¼ CupSalt - pinchOil - 1 table spoonMilk - 3 to 4 table spoonOil for deep fryingPreparation StuffingTake coconut pan, cook it for few minutesAdd jaggery and cardamom powder mix it wellRemove from fire and keep it aside to cool downDough Take an all-purpose flour, Rawa, salt in a disposable hair removal wax strip rolls manufacturers bowlAdd a tablespoon of oil and mix wellAdd milk little a time and knead into a smooth doughCover the dough with damp muslin cloth and keep aside for 10 to 15 minutesPreparation of modak Divide the dough into small ballsFlatten the ball with you palms, roll the flatten ball with the rolling pin into 4 inch diameter circle.Mix Jaggery and coconut and poppy seeds, mix it properly and cook for 2 minutes.
The festival sees devotees offering the deity various sweets and savouries amongst which modaks make for the most prominent prasad of the festival..Split dough in equal size balls.Hence, our much-loved Lord Ganesha won their hearts and the coveted modak!Another story from the volatile books of mythology is that of Lord Shiva and Goddess Parvati along with Ganesha visiting Anusuya, the wife of a respectable sage named Atri.Cover and keep aside for 10 minutes Preparation of StuffingRoast the poppy seed on tawa.Ganesh Chaturthi celebrations are incomplete without Lord Ganpati’s favourite sweetmeat, the modak.Cardamom powder – 1 tspAssorted nuts - 1tablspoonMethodUkad doughTake a rice flourBoil 2/3 cup of water, add pinch of salt and tsp of ghee and pour rice flour and mix well.Modaks are Indian dumplings and are a special treat to the elephant-headed God and his devotees.Celebrated extensively across Maharashtra, Andhra Pradesh, Tamil Nadu, Goa and other parts of India, the 10-day long festivities is commemorated as Ganesh’s birth anniversary.Place spoon full of stuffing in the center of the dough, apply some milk to the edges with you fingertipsAnd fold the edges with the help of your finger or use the modak shape moldHeat the oil in pan on medium heat, fry the modak till its golden brownKeep staring the modak for even colorThen remove it on a plate, let it cool completelyServed coldThe recipes have been shared by Executive Sous Chef, Vilas Dhankute, Grand Mercure Bangalore. She wanted to know as to what sincerity and devotion means to each of them.Goddess Parvati was thus keen on her sons having this modak.Finally add cardamom powder and nuts. While Lord Ganesha was presented with a platter full of mouth-watering delicacies, none were able to satiate his hunger.Heat the water in idly cooker, put one small round pot and keep the SS plate on top of the pot place the wet muslin cloth on top of plate place the modaks on top of muslin cloth keep the enough space between two modaks.Eager to relish the modak, Lord Kartik, within no time, went on a detour to explore the many spiritual places. Hence began modak’s association with the Lord of obstacles and festive celebrations!Ukadiche ModakUkadiche Modak by Vilas Dhankute, Sous Chef at Grand Mercure BangaloreIngredients:Ukad dough Rice flour - ½ cupWarm water – 2/3 cupSalt – pinchGhee – 1tspStuffingShredded coconut – ½ cupJagger – ¼ cupPoppy seeds – 1 tbsp.
Modaks are generally offered to the idol and then served as Prasad to the devotees. He went around Lord Shiva and Goddess Parvati to showcase his unconditional love and put forth his point of view.As per the rituals, 21 modaks are offered to the benevolent God and eventually served to devotees.Steamed for 10 minutes on medium heatServed warm with ghee.However, neither of them was keen on sharing this rare savoury, due to which their mother decided to test her sons. Keep the edges little thinner than the center part.Pat ball in to a small bowl size shape, place the stuffing in center of dough and start to https://www.hzhrnonwoven.com/product/nonwoven-fabric-for-beauty-personal-care/nonwoven-wax-strips/ make plates around stuffingGather all plates at the center of stuffing and try to seal edges.According to Hindu mythology, modak is believed to be Lord Ganesha’s favourite, thus his name Modakpriya (One who likes modak) in Sanskrit.Modaks are steamed or fried dumplings made from rice flour, wheat flour, and have fillings including grated coconut and jaggery.Preparation of ModakTake ukad, with the wet hand knead the dough to soft consistency. Steamed modaks are also known as Ukadiche Modak and are slathered with hot ghee before savouring it. Lord Ganesha’s strong sincerity and devotion towards his parents made him take a rather different route.MythAccording to legend, Shiva and Goddess Parvati were once graced by the demi-gods and presented with a unique, divine modak
The festival sees devotees offering the deity various sweets and savouries amongst which modaks make for the most prominent prasad of the festival..Split dough in equal size balls.Hence, our much-loved Lord Ganesha won their hearts and the coveted modak!Another story from the volatile books of mythology is that of Lord Shiva and Goddess Parvati along with Ganesha visiting Anusuya, the wife of a respectable sage named Atri.Cover and keep aside for 10 minutes Preparation of StuffingRoast the poppy seed on tawa.Ganesh Chaturthi celebrations are incomplete without Lord Ganpati’s favourite sweetmeat, the modak.Cardamom powder – 1 tspAssorted nuts - 1tablspoonMethodUkad doughTake a rice flourBoil 2/3 cup of water, add pinch of salt and tsp of ghee and pour rice flour and mix well.Modaks are Indian dumplings and are a special treat to the elephant-headed God and his devotees.Celebrated extensively across Maharashtra, Andhra Pradesh, Tamil Nadu, Goa and other parts of India, the 10-day long festivities is commemorated as Ganesh’s birth anniversary.Place spoon full of stuffing in the center of the dough, apply some milk to the edges with you fingertipsAnd fold the edges with the help of your finger or use the modak shape moldHeat the oil in pan on medium heat, fry the modak till its golden brownKeep staring the modak for even colorThen remove it on a plate, let it cool completelyServed coldThe recipes have been shared by Executive Sous Chef, Vilas Dhankute, Grand Mercure Bangalore. She wanted to know as to what sincerity and devotion means to each of them.Goddess Parvati was thus keen on her sons having this modak.Finally add cardamom powder and nuts. While Lord Ganesha was presented with a platter full of mouth-watering delicacies, none were able to satiate his hunger.Heat the water in idly cooker, put one small round pot and keep the SS plate on top of the pot place the wet muslin cloth on top of plate place the modaks on top of muslin cloth keep the enough space between two modaks.Eager to relish the modak, Lord Kartik, within no time, went on a detour to explore the many spiritual places. Hence began modak’s association with the Lord of obstacles and festive celebrations!Ukadiche ModakUkadiche Modak by Vilas Dhankute, Sous Chef at Grand Mercure BangaloreIngredients:Ukad dough Rice flour - ½ cupWarm water – 2/3 cupSalt – pinchGhee – 1tspStuffingShredded coconut – ½ cupJagger – ¼ cupPoppy seeds – 1 tbsp.
Modaks are generally offered to the idol and then served as Prasad to the devotees. He went around Lord Shiva and Goddess Parvati to showcase his unconditional love and put forth his point of view.As per the rituals, 21 modaks are offered to the benevolent God and eventually served to devotees.Steamed for 10 minutes on medium heatServed warm with ghee.However, neither of them was keen on sharing this rare savoury, due to which their mother decided to test her sons. Keep the edges little thinner than the center part.Pat ball in to a small bowl size shape, place the stuffing in center of dough and start to https://www.hzhrnonwoven.com/product/nonwoven-fabric-for-beauty-personal-care/nonwoven-wax-strips/ make plates around stuffingGather all plates at the center of stuffing and try to seal edges.According to Hindu mythology, modak is believed to be Lord Ganesha’s favourite, thus his name Modakpriya (One who likes modak) in Sanskrit.Modaks are steamed or fried dumplings made from rice flour, wheat flour, and have fillings including grated coconut and jaggery.Preparation of ModakTake ukad, with the wet hand knead the dough to soft consistency. Steamed modaks are also known as Ukadiche Modak and are slathered with hot ghee before savouring it. Lord Ganesha’s strong sincerity and devotion towards his parents made him take a rather different route.MythAccording to legend, Shiva and Goddess Parvati were once graced by the demi-gods and presented with a unique, divine modak
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