#instant modak

[spicyvegrecipes]

Malai Modak Recipe (Paneer Modak)

Malai Modak Recipe (Paneer Modak) Malai Modak or Paneer Modak is a creamy and delicious Indian sweet dish that requires few ingredients. It is prepared from condensed milk, milk powder and Paneer. Malai Laddu is one of the easiest sweets you could ever make quickly. Sweets are essential for celebrating the Ganesh Utsav occasion in India, so Modak is an excellent edible gift for friends and…

[shecooksnbakes]

Oreo Modak Recipe in 10 mins | No cook Instant 3 Ingredient Modak Recipe |Ganesha Chathurthi Special

[doonitedin]

गणेश चतुर्थी पर बनाएं नारियल के स्वादिष्ट मोदक, जानें लजीज रेसेपी

गणेश चतुर्थी पर बनाएं नारियल के स्वादिष्ट मोदक, जानें लजीज रेसेपी

highlights गणेश चतुर्थी 10 सितंबर से 19 सितंबर को अनंत चौदस तक चलेगी इस अवसर पर नारियल और गुड़ के मोदक का लगाएं गणपति बाप्पा का भोग  नई दिल्ली : भाद्रपद मास की शुक्ल पक्ष की चतुर्थी तिथि को भगवान गणेश का जन्म हुआ था. उनके जन्मोत्सव को पूरे भारत में धूमधाम से मनाया जाता है. इस बार गणेश चतुर्थी 10 सितंबर को है और ये उत्सव 19 सितंबर को अनंत चौदस तक चलेगा. ये महोत्सव 10 दिनों का होता है और गणेश…

[monavlog]

https://www.youtube.com/watch?v=86zVm3HQv8s

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[bhumikaskitchen]

सूजी मोदक रेसिपी। रवा मोदक रेसिपी (Instant Rava Modak Recipe Or Suji Modak Recipe In Hindi )

[biogychamp]

Ragi Millet Kozhukattai With Verkadalai Puranam

Ragi Millet Kozhukattai With Verkadalai Puranam / Ragi Millet Modaks (dumplings) With Sweet Peanut Stuffing : Before stepping into the detailed recipe I would like to apologize for not being active in blog and social medias for a while. I took a break in last May to help kids for their exams. And I couldn’t come back after that since I was keep engaging them during summer holidays. Dear followers I promised to post a lot of recipes and shared a short clip of those videos in the related videos I posted in YouTube i.e mentioned “Video Recipe Coming Soon”. I kept the promise by posting some recipes but I couldn’t post all on time. Do bear with me and I will make the pending promised posts as soon as possible. We didn’t go out during summer break except one trip, that I will share in my next post. I was off from blogging for couple of months that means I did a lot of cooking and taught kids some basics in cooking. To be specific I have lot of millet recipes to come as time permits….

Coming to the recipe as I said previously I have lot of millet recipes to come and this is one among that category. I make this recipe on and off as a neivedhyam on auspicious days. You can see my 2018 Instagram post with these millet kozhukattai HERE below. Also planning to make it again for this year Vinayagar Chaturthi. If you like to know what I am making for this year festival and to watch my day today cooking do check my Instagram Page. I used 100% finger millet flour to make the outer dough for the modaks and stuffed it with sweet peanut filling. Please refer the stuffing preparation in Verkadalai Poorana Kozhukattai were I detailed everything with Video Tutorial. the only change I did was instead of brown sugar/nattu sarkarai I used Karupatti/Palm Jaggery to make the stuffing for this recipe. You can use Coconut Jaggery Stuffing/Thengaai Puranam Instead of Peanut stuffing. I used half of the ragi dough for making sweet kozhukattai and the rest I used to make savory stuffing which I will post it soon… If you want a no stuff modak using millet flour then do check this Millet Modak recipe.

Finger Millet Ragi Flour

Ragi / Kezhvaragu is called as Finger Millet in English, which has high protein and mineral content. Its well available in the form of whole grain or as fine flour in Indian stores or do use Bobs Red Mill Millet Flour to this recipe. I do have several Ragi / Finger Millet Recipes in my blog do check my collection of Ragi recipes by pressing the below button.

Millet Kozhukattai Ingredients

Yields 13-15 ModaksOuter Millet Dough IngredientsRagi Flour – 3/4 Cup Salt – A Pinch Water – 1.5 Cups Sesame Oil – 1 Tbsp Plus More for Shaping ModaksRefer Peanut Stuffing IngredientsUsed exact ingredients except Brown sugar which I replaced with 1/2 Cup Palm Jaggery/Karupatti

Here is our 2021 Vinayagar Chaturthi special 🙂

Millet Kozhukattai Outer dough Preparation

There are two ways to make outer dough for kozhukattai. The first method is what I described here, which uses ground millet batter or Instant flour. Cook it with water until it forms a stiff dough. This method is easy for beginners. The dough is very flexible to work with while shaping the kozhukattai using mould or without mould. The second method is mixing flour with boiling water in a wide bowl until it reaches a stiff dough. Its described already in Ragi Idiyappam Recipe. If water is not hot you may end with uncooked and non pliable dough. If you add more water while mixing then you have to follow the first method to fix the dough. Lets go with first method…. - In a wide pan add flour, salt (Pic 1) and water. - Make a lump free millet batter (Pic 2). - Bring this mixture to boil in medium flame by stirring the batter (Pic 2). - Once the batter starts bubbling (refer video) then it starts to thicken very quickly so keep an eye. - At this stage continue stirring, you may use wire whisk and non stick pan to ease this process. - I have a very clear video tutorial for this process which is a key for the right kozhukattai consistency. - Do check the video tutorial at the bottom of this post. - The millet batter thickens quickly like shown in Pic 3 & 4. - Do keep stirring from this point in low flame by adding sesame oil (Pic 4). - Oil helps not to burn the ragi dough at the bottom of the pan and prevents forming lump.

- Continue stirring until it reaches a non sticky dough. - All the moisture should evaporate and form a stiff dough (Pic 5). - Let it cool at room temperature meanwhile you can prepare the stuffing. - When the outer dough is warm apply oil to your palm and knead to soft pliable dough (Pic 6). - The dough should not be sticky and gooey after kneading otherwise cook again and bring to that consistency.

Second Version of Outer Dough

Recently I made this same recipe with a slight change yesterday for Ganesh Chaturthi. Will upload step by step pictures soon.

Its nothing but I added a small portion of filtered palm jaggery syrup along with water (Pic 1). Then bring to boil when it comes to rolling boil add ragi flour in batches (Pic 2, 3,4,&5). Do stir quickly and make a stiff dough (Pic 6). The rest of the filling process are same as mentioned here in the recipe details. It worked great and tasted so yum. Kids didn’t feel they are having millet kozhukattai and said it tasted like chocolate. You can follow the same if using the entire dough to make the sweet filling 😊 alone.

How to Stuff and Shape Millet Kozhukattai

- Prepare the stuffing you want and keep it ready. - Grease the plates to place shaped modaks and keep it ready (like shown above). - Either pinch the stuffing and make oval (for stuffing in the mould) or round balls to manually shape the kozhukattai (Pic 1) . - I have described both methods here today. - Grease your palm and the mould with sesame oil (pic 1) and position it closed. - Take a small lemon size outer dough and insert it into the mould evenly without any gap (pic 2). i.e should not see inner mould - Also press dough with a finger (Pic 2) to get good mould impression on your kozhukattai. - Now gently stuff the prepared peanut filling in to it (Pic 3).

- Take a pinch outer dough and seal the bottom of mould with it (Pic 4). - Gently open the mould and release the stuffed millet kozhukattai (Pic 5). - I have shown demo on how to shape the kozhukattai without using mould in the video tutorial please do check it. - The output is shown in the picture 6 above. - Arrange the shaped kozhukattai / modaks over greased idli or steamer plate.

How to Steam Millet Kozhukattai

I will add step by step pictures of steaming /millet kozhukattai in Idli pan/ stove top method here in this space soon.

How to Steam Millet Kozhukattai in Instant Pot

- Layer the kozhukattai placed plates on steamer stand or idli stand (Pic 1). - Add water to Instant pot inner pot and set sauté mode high (Pic 2) by closing the IP with glass lid (Pic 3). - Let the water comes to boil, once its boiling do cancel the sauté option (Pic 3).

- Place the steamer stand gently in to the boiling water (Pic 4). - Cover it with lid by pressing the steam release button down ie steam mode (refer picture 5) or check the video tutorial.

- Pressure cook high for 5 minutes in steam mode using manual timer (use manual timer for steam mode, refer video). - Once done, remove the lid, kozhukattai looks shiny as shown above & step by step Picture 6. - Serve piping hot tasty millet kozhukattai immediately.

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[chopnchill]

Coconut jaggery instant modak

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[sanjogitakiduniya]

Ganpati Bappa Morya || Instant Aata Modak || Irregular Shape Wale Modak ...

[letscook4us]

Rava Modak without Mould Ganesh Prasadam | Semolina Instant Sweet Undral...

[bijoychetia]

Instant Modak in 20 minutes, make festivals more special — Palate’s Desire Instant Modak recipe with step by step images and video. Instant Modak is a quick modak recipe made with milk powder , sugar and dry fruits.

[meerasmenu]

Hello Dears.... Try this Instant rava Modak | No Streaming #instantmodak #kozhukattai #kozhukkatta https://www.instagram.com/p/CDvqRTTD8CR/?igshid=1lysm2o9gulsf

[emunenen]

Makao Bora

New Post has been published on http://www.makaobora.co.ke/product/sweets-mithai-recipes-step-by-step-pdf/

Sweets - Mithai Recipes step-by-step [pdf]

Sweets – Mithai Recipes

Apple Kheer 

Carrot Halwa 

Choorma Ladoo 

Fruit Shrikhand 

Fruit Vermicelli Pudding 

Instant Jalebi 

Instant Kalakand 

Kaju Puri 

Kesar Badam Pista Kulfi 

Kesaria Kheer 

Kesaria Rabri 

Mango Shrikhand 

Modak (Steamed Dessert Dumpling) 

Phirni 

Rosgolla 

Shahi Tukda 

Sooji Halwa 

Steamed Coconut Custard 

Sweet Coconut Pancakes 

Vermicelli Halwa

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[akunerevahgi]

Ukadiche Modak and Instant Modak Recipe by akuner https://www.instagram.com/p/B1qC5yuHxkz/?igshid=tlg8aax8mnu1

[mevivefoods]

Desiccated Coconut Powder Supplier, Exporter | Mevive International

Desiccated coconut is simply the white flesh of fresh mature coconut kernel, which has been grated and dried. In snow-white appearance, it has a sweet pleasant and fresh taste of the nut. It is prepared and preserved by removing the natural moisture in the coconut fruit. Desiccated coconut serves as a perfect substitute to raw grated coconut used in bakeries, confectioneries and a lot of household preparations as well.

Forms of Desiccated Coconut:

Desiccated Coconut availed in varied forms that include toasted, roasted, sweetened and unsweetened. And, it comes in a wide variety of sizes ranging powder to much larger chunks and a whole host of shapes and sizes.

Desiccated coconut Powder

Desiccated coconut Flakes

Desiccated coconut Shredded

Desiccated coconut Flour

Manufacturing process:

Desiccated coconut is produced from the white part of fresh, mature coconut kernel. Using the grater, the white part is grated or shredded into desired sizes such as flakes, granules, chips, or shreds. Spread the shredded coconut uniformly over a thin layer onto a baking sheet. Preheat the oven to 250°F and place the baking sheet with the coconut pieces into it. Bake over low heat for about 5-10 minutes. Once, it loses its creamy texture and gets brittle, which means that it has dried. That is the form of desiccated coconut.

Uses:

Desiccated coconut is a major ingredient used in preparing sweet and savoury dishes. It not only imparts a sweet coconut flavour and texture but is also applicable as a topping or coating of cookies and sweets. Desiccated coconut is delicious on its own to be eaten as a snack. It is often added to hot and cold cereals and also to baked goods. It can also be used in smoothies, sprinkled on salads, and stirred in to sautéed vegetables. It is a common ingredient in South Indian gravies such as Sambhar, cakes, chutneys, fritters, patties and stuffing in pakoras.

Applications:

Desiccated coconut has a multitude of culinary food applications right from sweet to savoury dishes, from appetisers to heavy lunches, from homemade delicacies to instant food preparations etc. These include:

Restaurants: Desiccated coconut is used to prepare a variety of dishes like chutney, sautéed with vegetables, sambar, vegetable kurma, kootu, salad and so on.

Bakery: Desiccated coconut is used in preparing cookies, biscuits, cakes, pastries, desserts, puddings, smoothies or other baked goods, in which, perishable raw grated coconut cannot be used.

Confectionery: It is used is making chocolates, biscuits, sweets like coconut burfi, ladoo, seasoning choco-pies, tarts, coconut balls, chocolate coconut balls, ice creams etc.

Food factories: Desiccated coconut is used in food processing industries preparing instant food like seasoned vermicelli, seasoning powders of sambar, stews, coconut milk, coconut flour, cereals, granola, coconut chikkis, ready-to-eat mixes etc.

Beverages: As a beverage, it can be used to make packaged tender coconut water, coconut milk, raw soups, sherbets, etc.

Home: Desiccated coconut is a popular ingredient in cooking home-made recipes like chutney, gravy dishes like sambar, kootu, vegetable kurma etc., curries of various vegetables like beans, cabbage etc., coconut milk etc. Flavoured with jaggery, desiccated coconut is used to make kheer (payasam), and also sweets like modaks (kozhukattai), puffed rice balls, coconut burfi, etc.

Advantages:

The wonders of coconut never stop to amaze. The health benefits of a desiccated coconut are similar to that of fresh coconut but there is a slight loss in nutrients due to the preservation process. But, they too contain high in nutritious value and it’s always better to add dried coconut into your daily meals, as they can add a great flavour and variety to delightful recipes. But, it should be enjoyed in moderation for those counting their calories or following a low-fat diet.

Desiccated coconut is made out of fresh matured coconuts. This ensures a distinctive taste and a good mouth feel. In many regions of South India, desiccated coconut is used as a garnish in several traditional dishes or any other coconut based recipes in which raw grated coconut that is perishable cannot be used.

Due to less moisture content, the shelf life of desiccated coconut is longer than that of fresh ones. If refrigerated, it can be stored in airtight polythene pouches and preserved up to six months. So, you can enjoy the goodness of coconut all year round.

And, if you have sudden guests and want to cook up a meal that requires coconuts, desiccated coconut come to be very handy, as you don’t have to go through the long process of breaking a coconut up to having them in desiccated form.

Storage:

If looked after properly, desiccated coconut stays nice. It can be stored in an airtight container in a cool and dry place. This should keep the coconut fresh for up to six months.

[kalchul]

Indian Recipes in Hindi | नारियल के मोदक – Instant Coconut Modak

Happy Cooking

http://www.kalchul.com/index.php/ganesh-chaturthi-recipes/instant-coconut-modak