Saturday, 26 August 2017

Gulkand Modak

This is exciting flavour of traditional Modak with feeling of Gulkand to it. Though mainly Talniche(fried) Modak(recipe here) are mainly loved at my home, this time we made this special Modak for Ganpati Bappa and they were loved by all!
Since I strictly avoid food colours in my recipes, for this modak also I gave the tint of pink using beetroot juice.. 




Ingredients: 
For outer layer
1. 3/4 Cup rice flour/powder 
2. 1 cup water 
3. Small piece of beetroot to make natural pink colour 
4. Pinch of salt 
5. 2 tbsp ghee

For stuffing: 
1. Half cup Gulkand 
2. Half cup desiccated coconut powder 
3. 2 tablespoon of sugar (only if your Gulkand is slightly dry) 

Preparation: 
For stuffing: 
1. Heat a pan and dry rose desiccated coconut powder 
2. Add Gulkand and sugar to it and mix well 
3. Keep stirring till the mixture start living from side. Cool to room temperature before using 

Prepared stuffing looks like below. As I have used homemade Gulkand it is slightly dry, if you use store bought, it may have sugar syrup to it, you can remove it before using Gulkand for stuffing.

For outer cover: 
Before starting keep the beetroot piece in around half cup water. It will start releasing nice pink colour to water. 
1. Heat remaining water in a pan.
2. Add salt and one tbsp ghee to it 
3. At the beetroot pink colour water discarding the beetroot piece
4. As the water starts boiling, slowly start adding rice powder. Mix well 
5. As a Rice Water dissolve to water it will start getting thick. Cover and team till the rice powder is cooked well. Occasionally stir as needed 
6. Take out the cooked rice mixture in a plate and as it becomes slightly cool to handle with hand knead it well to make it more smooth. The mix should not be to dry at this stage else the modak will break

Ukad ready before kneading will look like this. You can get darker pink color by using concentrated beetroot juice.
 Ukad after kenading

Preparing modak: 
You can make Modak with hand or with the help of a mould for beginners it is good to use a mould. As I was running short of time I prepared all modak with the help of mould. 

Grease the mould with ghee from inside. Take a small ball of the rice mixture and press it in the mould. Wet your hand with water and with the help of a finger press the rice mixture around the sides of the mould, making a hollow at the centre. Add around a tablespoon of gulkand stuffing to the and with help of a small piece of rice mixture cover the mould from bottom. The pictures below. 





Gently open the mould and take out the Modak. Make all the modak like this. 




If you want to shape it without mould, make a small ball of rice mixture and shape it like a small bowl gently and then pinch with two fingers. Add stuffing and close the modak. 

Heat a steamer and place the modak on the steamer payment for another 7 to 10 minutes. 
Gulkand modak are ready to be served



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