Ganesh Chaturthi: Add a twist to modak with sprouted green gram

This mouth-watering modak recipe that will surely impress your guests.

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Mulaikattiya Payaru Kara Kozhukattai (sprouted green gram Modak) by Elior India.
NEW DELHI: Sweet modaks are too mainstream. Add a salty twist to them on the occasion of Ganesh Chaturthi with these sprouted green gram modaks.

This filling snack is not only delicious, but also healthy.

Arun Kumar, Chef de cuisine of Elior India, shared this mouth-watering modak recipe that will surely impress your guests.


Mulaikattiya Payaru Kara Kozhukattai (sprouted green gram Modak)

INGREDIENTS

For outer covering
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Rice flour: 1 cup
Oil or ghee: ¼ teaspoon
Water: 1.5 cups
Salt: 1 to 2 pinches

For stuffing
Oil or ghee: ½ teaspoon
Poppy seeds (optional) - ½ teaspoon
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Jeera powder: ½ teaspoon
Coriander leaves: 5 pinch
Curry leaves: 1 pinch
Fresh coconut (grated): 1.5 cups
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Mustard seeds: ½ teaspoon
Onion: 2
Green chilly: 2
Green Moong dal (sprouted): 1 cups
Salt to taste
Healthy Dessert Recipes By Chef Manish Mehrotra To Add To Your Ganesh Chaturthi Celebrations
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The festive season in India is often marked by feasts, in which sweets form a major part. Festivals in different parts of the country are celebrated with a variety of desserts. While Ganesh Chaturthi sees modaks surface as a favourite, Pradhaman is popular during Onam.

The craving to dig into your favourite dessert as you celebrate festivals with your loved ones can be at an all-time high during this period. But, if the stress of the unhealthy eating gets to you, there's always a way to indulge your sweet tooth, while staying healthy.

To make your festive-binge smooth, we asked award-winning chef Manish Mehrotra to share his secrets to some delectable, healthy treats.

Scroll on for the recipes and their nutritional content.

The festive season in India is often marked by feasts, in which sweets form a major part. Festivals in different parts of the country are celebrated with a variety of desserts. While Ganesh Chaturt..
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Serves: 4

Ingredients
Custard apple pulp: 2 gm
Double cream (fat): 1 gm
Castor sugar: 30 gm
Almonds: 30 gm

Serves: 4IngredientsCustard apple pulp: 2 gmDouble cream (fat): 1 gmCastor sugar: 30 gmAlmonds: 30 gm

Method
- Toast almonds at 1 degree celsius for 1 mins in the oven
- Grind toasted almonds to a coarse powder and chop the remaining
- Mix custard apple pulp, double cream, and sugar together, then add the ground almonds and mix
- Chill in the refrigerator and garnish with chopped almonds before serving

Method- Toast almonds at 1 degree celsius for 1 mins in the oven- Grind toasted almonds to a coarse powder and chop the remaining- Mix custard apple pulp, double cream, and sugar together, then add t..
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Serves: 4–5
Ingredients
Freshly grated coconut: 1 cup
Almonds (blanched, ground): 1/2 cup
Sugar (fine): 1 cup
Desi ghee: 1/3 cup

Serves: 4–5IngredientsFreshly grated coconut: 1 cupAlmonds (blanched, ground): 1/2 cupSugar (fine): 1 cupDesi ghee: 1/3 cup

Method
- Take ghee in a non-stick pan, and warm on low-medium heat
- Add coconut & almond mixture. Mix well and keep stirring until it begins to leave the sides of the pan, lumping up as one mass
- Add sugar and fold well
- Apply ghee onto a baking sheet and keep aside
- Reduce heat to low and continue stirring for a few more minutes until the residue sticking to the sides of the pan starts to look opaque and dry, which means the consistency is nearing almost right for solidifying
- Remove onto the greased plate/sheet
- Mix the dough with greased hands, pat it flat into a neat square with a greased rolling-pin to 1/4 inch thickness. Smooth out the surface if needed
- After it cools partially, cut into equal squares with a knife
- Once completely cooled (about an hour or so), separate out the burfis with a flat spatula and store in an airtight container

Method- Take ghee in a non-stick pan, and warm on low-medium heat- Add coconut & almond mixture. Mix well and keep stirring until it begins to leave the sides of the pan, lumping up as one mass- Add ..
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Serves: 2–3

Ingredients
Full cream milk: 2 cups
Sugar: 4 tbsp
Saffron strands: A pinch
Green cardamom powder: ½ tsp
Almond slivers: ½ cup
Makhana (fox nuts): 1 cup
Ghee: 2 tbsp

Serves: 2–3IngredientsFull cream milk: 2 cupsSugar: 4 tbspSaffron strands: A pinchGreen cardamom powder: ½ tspAlmond slivers: ½ cupMakhana (fox nuts): 1 cupGhee: 2 tbsp

Method
- Heat ghee in a heavy-bottomed pan, roast fox nuts and almond slivers till they turn golden
- Heat milk and saffron strands in a heavy-bottomed pan and bring it to a boil; keep stirring the milk, so that it doesn't stick to the bottom
- Add the sugar to the milk, and mix well
- Add the fox nuts and almond slivers to the milk mixture
- Keep cooking till fox nuts become soft and milk thickens a bit
- Garnish with roasted almond slivers and chopped, roasted fox nuts. Serve hot or chilled

Method- Heat ghee in a heavy-bottomed pan, roast fox nuts and almond slivers till they turn golden- Heat milk and saffron strands in a heavy-bottomed pan and bring it to a boil; keep stirring the mil..
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Serves: 4

Ingredients
Wheat flour: 2 cups
Semolina: 2½ tbsp
Roasted almond slivers: ¼ cup
Roasted White Sesame powder: ¼ cup
Ghee: ¾ cup
Gram flour (besan): 1½ tbsp
Sugar: 1 cup
Water: ½ cup
Green cardamom powder: ½ tsp
Roasted white sesame: 1 tbsp
Roasted whole almonds: 3 tbsp

Serves: 4IngredientsWheat flour: 2 cupsSemolina: 2½ tbspRoasted almond slivers: ¼ cupRoasted White Sesame powder: ¼ cupGhee: ¾ cupGram flour (besan): 1½ tbspSugar: 1 cupWater: ½ cupGreen cardamom pow..
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Method
- Heat ghee in a pan, add semolina and wheat flour to it. Roast the mixture till it turns golden
- Mix sugar and water in a pan, and warm over low heat. Cook till single string sugar syrup is formed
- Mix the sugar syrup with the wheat flour mixture. Add green cardamom powder
- Cook mixture till it becomes a little dry. Add the roasted almond flakes and ground white sesame to the mixture and mix well
- Allow it to cool. Divide the mixture into equal parts and shape it into round balls
- Cut the roasted almonds into half and place over pinnis. Roll the pinnis gently in roasted white sesame

Method- Heat ghee in a pan, add semolina and wheat flour to it. Roast the mixture till it turns golden- Mix sugar and water in a pan, and warm over low heat. Cook till single string sugar syrup is fo..
Read More

METHOD:

Making outer cover
- Take a heavy bottom pan and add ghee to it. Once it heats up, add mustard seeds, jeera seeds, curry leaves, green chilly, and coriander leaves
- Add the grated coconut and sprouted green moong dal

Making the outer cover dough
- Mix water, salt and oil in a pan or saucepan
- Heat till the water comes to a boil
- Lower the flame, and add rice flour. As soon as you add rice flour then stir and mix well
- Remove the pan from the stove-top, and cover it with a lid
- Rest for 4 to 5 minutes
- Take the entire mixture in a large plate
- Begin to knead it. Spread some water on your palms before kneading as the dough will be hot
- Knead the dough really well. If the dough appears crumbly, dense or dry, then sprinkling a few teaspoons of warm water continue to knead
- Pinch small portions from the dough, and roll into small balls in the palms of your hand
- Cover the balls with a clean kitchen towel

Shaping modak
1. Take 2 to 2.5 cups water in a large pan, and let it begin to heat on a stove-top
2. Grease the steamer pan with some oil or ghee
3. Spread some ghee or oil in your palms before shaping modak
4. Flatten the dough ball with your fingers to a round-shaped circle or a shallow bowl. Place a portion of the sweet stuffing in the center with a spoon
5. Pleat and press the edges. Bring all the edges on the top and gently press to seal the top. Get rid of any extra portion of the dough from the top

Steaming modak
- Arrange all the modak neatly in the greased steamer pan
- Use a rack or steel stand and keep the steamer pan carefully on top of the rack. The water should have begun boiling in the pan
- Cover with a lid and steam for 10 to 15 minutes on a low flame


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