Modak Recipe – M.M. Mithaiwala

 Ingredients:-

1 cup rice flour (chawal ka atta)
1 cup water
1 tsp oil
oil for greasing
a pinch of salt

For the filling
1 cup grated jaggery (gur)
1 cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1 1/2 tbsp ghee

Method:-

1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not needed. You could even use a hand blender to knead the dough.
5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½" in diameter.
6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
7. Add a spoonful of the filling into the dough.
8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.

Recipe source: Tarla Dalal's Latest Recipes

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Moong dal halwa recipe - MM Mithaiwala

Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.

This recipe will serve 4.

Ingredients:

• 1/2 cup split yellow Moong dal, washed
• 1/2 cup unsalted butter or ghee
• 1/2 heaping cup sugar (use ½ cup + 2 tbsp more)
• 1/8 teaspoon cardamom powder
• Pinch of saffron
• 2 cups of water
• 1 tablespoon of sliced almonds for garnish

Method:

1. Wash dal thoroughly and soak in 3 cups of water for at least 4 hours.
2. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
3. Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
4. In a non-stick or heavy bottom frying pan add moong dal paste and melted butter.  Mix well.
5. Turn on the stove to medium heat and fully cook dal paste.  Use spatula to gently press the paste, then fold the paste over and press again.   Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color.  This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
6. Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
7. Remove cover, stir and cook for another minute. Turn off the heat.
8. Garnish with almonds. The halwa will thicken over time.
9. Halwa tastes best if it is served warm.

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Image  courtesy - Google