BANANA NACHNI MODAK
For the outer covering
Rice flour ½ cup
Nachni flour ½ cup
Water 1 & ½ cups
Vegetable oil or ghee 1 tsp
Salt one pinch
1. Heat water in a pan. Add salt and a teaspoon of vegetable oil or ghee to the water.
2. When the water starts boiling, reduce the flame and add the rice and nachni flour.
3. Stir with a wooden spoon. Cook for 2 minutes on a low flame till the mixture thickens.
4. Switch the stove off. Transfer the mixture on to a work surface (either a thali or a marble top).
5. While still warm, knead the dough till it is smooth (using a little oil if necessary). Keep covered with a moist cloth.
6. The modak covering is ready.
Fresh grated coconut 1 cup
Chopped ripe banana 1 cup
Jaggery (gud) grated ¾ cup
Cardamom powder ½ tsp
Rice flour(if needed) 1 tsp
1. Heat a pan. Add scraped fresh coconut, cardamom powder and jaggery and stir on medium-low flame.
2. Keep stirring and cooking till jaggery melts.
3. Cook for about 4-5 minutes. But do not let the mixture go dry.
4. If the mixture is still watery after 4-5 minutes of cooking, add 1 tsp rice flour. Add the chopped banana.
5. Mix well. Cook for another minute. Remove it from the flame and cool completely. (The mixture will thicken a little when it cools)
6. The modak filling is ready.
1. Divide the dough in lime sized balls. Smoothen each ball using your palms.
2. Flatten it into a disc using your fingers. The sides should be thinner than the centre.
3. Take a spoonful of coconut filling and put it in the centre of the flattened dough circle.
4. Fold the edges in 4-6 pleats and bring them together to close the modak, giving it a bundle shape.
5. If using a mould, line the inside of an open mould with the flattened dough leaving some extra dough hanging out from the broad side of the mould.
Close the mould and stuff it with the coconut mixture. Seal the top and remove the shaped modak from the mould.
6. Steam the modaks in an idli steamer or in a pressure cooker without the whistle.
7. Serve hot with a little ghee. These would taste good even when cold. You can store them in the fridge for 2 days in an airtight container.
Channa dal 300 gm
1/2 litre of milk
Cardamom Powder 1 pinch
Sugar 300 grams
Milk 50 ml (optional)
Water 500 ml
A pinch of saffron
Strainer to make boondi
Oil for deep frying
1. Make sugar syrup by heating 1½ cups water and the sugar with 50 ml milk to remove floating impurities. Add a pinch of cardamom and the saffron. Cook till the syrup thickens lightly.
2. Roast the channa dal and grind it to a powder. Mix this besan with milk to make a smooth batter.
3. Heat the oil well and then drop the batter through a fine strainer into the oil. Minute drops of the batter will fall in the oil. Fry this boondi well until its golden brown. Keep aside.
4. Once all the boondi is fried, immerse it in the sugar syrup for 5 minutes. Then spread it on a tray. Sprinkle 2-3 tsps of hot water over the boondi and cover it with a cloth. Keep aside for 10 mins.
5. Moisten your palms with water and make modaks out of the boondi or simply shape the modaks in a mould.