Ganeshotsav is around the corner and we received the recipe of Pista Malai Modak from Chef Sujeet Singh, Hotel Radisson, Noida Sec 55. We are sharing it ahead of the festival.
Pista Malai Modak
By Sujeet Singh
Grated coconut : 100 gm
Bowl sugar : 40 gm
Pistachio : 15 gm
Pure ghee : 15 gm
Cardamom powder : a pinch
Malai or condensed milk : 50 gm
Rice flour : 80 gm
- Heat ghee in a pan.
- Add grated coconut, sugar, jaggery, cardamom and pistachio. Mix thoroughly.
- Cook till all moisture from the sugar and jaggery begins to dry.
- It takes about 10 to 15 minutes for the mixture to dry on low flame.
- Do not overcook as it will harden up and lose its taste.
- Stir every 2 to 3 minutes till it turns golden yellow.
- After the mixture is ready add malai (condensed milk to the mixture).
- Boil water.
- Add 1 tsp of ghee to the flour and mix it thoroughly.
- As the water boils add 1 tsp of ghee into it.
- Add the dough to the boiling water. Lower heat. Mix well.
- Cover the vessel and keep it for 5 minutes on low flame to let the rice cook.
- Knead the dough into a smooth paste without lumps.
- You need to knead it while it is still hot. You may want to apply some oil or ghee on your palms.
- If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.
For making final modaks
- Apply a pinch of oil/ghee on your palms and make small balls of the dough.
- Flatten it to give it the shape of a katori (small bowl) or cone.
- Press the edges of the katori-shaped dough with slight pressure at every 1-inch distance.
- The edges of the katori will now look like the petals of a flower.
- Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.
- Take a leaf of banana or a soft cloth like muslin and apply a little oil/ghee on it to place it in the steamer pan.
- Place all the modaks on the leaf or cloth and close the lid.
- Steam it for 5 to 6 minutes and turn off the flame.
- Your delicious modaks are ready to be served.