Khajur Modak Recipe - M M Mithaiwala

KhaJur Modak - M M Mithaiwala 

Fusion seems to be the keyword and the traditional modak has got a fun, new twist. 

M M Mithaiwala brings to you a delicious and healthy Khajoor Modak Instant recipe.

Ingredients

• Seedless Khajoor (Dates) - 1 cup
• Khuskhus (Poppy seeds) - 2 teaspoons
• Grated dry coconut - 2 tablespoons
• Cashew, almond and pista -1 cup
• Black Raisins - 2 tablespoons
• Cardamom powder - 2 teaspoons
• Pure Ghee - 1 tablespoon

Procedure

• In a non- stick pan, Melt ghee on slow flame add chopped nuts,coconut & saute it till it turns brown. 
• Then add Dates in it and keep smashing it until it blends well and turns soft. 
• Remove from heat & when cool enough put it in the mixer and grind it coarsely. 
• Now put it in "Modak Sacha" (Mold) to give proper shape. 
• Modak are ready for Ganpati bappa. 

| Ganpati Bappa Morya |

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Chocolate Modak Recipe - MM Mithaiwala

Chocolate Modak - M M Mithaiwala 

Vakra-Tunda Maha-Kaaya Surya-Koti Samaprabha
Nirvighnam Kuru Me Deva Sarva-Kaaryessu Sarvadaa

Modak is a sweet delicacy which is prepared during the Ganesh Festival offered to Lord Ganesha as Prasad.But for this Chocolate Modak you don't need to wait for any occasion.

A delightful & delicious chocolate-twist given to the traditional Ganesha's favourite.It is an exceptional way of attracting kids & all ages of people who adore eating chocolates.

Chocolate modak looks very inviting, tempting  & yummiest in taste.

Ingredients :- 

1. 1 cup khoya (mawa)
2. 3/4 cup powdered sugar
3. 1/4 cup cocoa powder
4. 1 tbsp condensed milk

Method :- 

1. In a non stick pan add khoya & roast on low flame until it changes color slightly to golden brown.
2. Add condensed milk and stir for 1 minute. Turn off heat.
3. Add powdered sugar and cocoa powder. Stir until everything is well mixed. The mixture should resemble a dough consistency. Knead the dough with hand if needed.
4. When the mixture is still warm, stuff in a modak mould to get modak shape.

    * GANPATI BAPPA MORIYA *

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Khasta Kachori - M M Mithaiwala

Khasta Kachori - M M Mithaiwala 

“Khasta” means crisp and flaky  & “Kachori” is an Rajasthani Indian snack !

What's better than Kachori on any cozy, lazy, rainy afternoon?

Ingredients :-

For the Dough:

• 1/2 cup wheat flour
• 1/2 cup maida
• 1/4 teaspoon salt
• 2 tablespoons oil
• chilled water to bind the dough

For the Filling

• 1/2 cup readymade Moong Dal Namkeen
• 1 teaspoon asafoetida
• 2 teaspoon ajwain
• 2 teaspoon each (cumin Powder, coriander Powder, red chilli powder, dry mango powder, fennel powder, pomegranate seeds powder - Anardana, chaat masala powder)
• oil for deep frying

Method for Moong Dal Khasta Kachori 

• Mix the flour, salt and oil and rub oil and flour between fingers to get bread crumb like texture. 
• Add the chilled water slowly, mixing with your fingers as you pour. 
• Add just enough water to get all the dough together and knead to make a soft and
• smooth dough.
• Cover the dough and let it rest for at least fifteen minutes. 

 

           For Filling:

• Crush Moong Dal Namkeen in blender to a coarse powder.
• In a pan dry roast all the masalas for filling and mix nicely with crushed namkeen, adjust salt and seasoning as per taste.

        For Making Kachori:

• After 15 minutes of resting, knead the dough just once more to make it smooth. 
• Divide the dough in lemon size equal parts.
• Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle leaving center little thicker then edges around.
• Mold the dough into a cup & place 1 teaspoon of filling in the center. 
• Pull the edges of the dough to wrap the dal filling. Repeat with the rest. Let the filled ball rest for 3 to 4 minutes before rolling.
• Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
• Preheat oil for deep frying in a frying pan on medium heat. Fry these stuffed moong dal kachori's on medium-low heat. 
• After they start to puff, slowly turn them over to the other side. Fry until golden-brown on both sides.
• Serve the Moong Dal Khasta Kachori with yogurt, Green Chutney,Tamarind Chutney & chopped onion.

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