Ingredients with Measurements:
- 1 cup sabudana (tapioca pearls)
- 1/2 cup grated jaggery
- 1/2 cup grated coconut
- 1/4 cup roasted peanuts, crushed
- 1/4 tsp cardamom powder
- 1 tbsp ghee
- Water as needed
- Salt to taste
Special equipment needed:
- Modak mould
Step-by-step instructions:
1. Rinse the sabudana in water and soak it for 3-4 hours or overnight.
2. Drain the water and spread the sabudana on a cloth to remove excess moisture.
3. In a pan, heat ghee and add grated jaggery. Cook until the jaggery melts and forms a syrup.
4. Add grated coconut, crushed peanuts, cardamom powder, and salt. Mix well and cook for 2-3 minutes.
5. Add the soaked sabudana and mix well. Cook for 2-3 minutes until the mixture comes together.
6. Turn off the heat and let the mixture cool down.
7. Grease the modak mould with ghee.
8. Take a small portion of the mixture and fill it in the mould. Press it gently with your fingers to shape it like a modak.
9. Open the mould and remove the modak. Repeat the process with the remaining mixture.
10. Steam the modaks in a steamer for 10-12 minutes.
11. Serve hot.
Time:
Preparation time: 4-5 hours (including soaking time)
Cooking time: 20-25 minutes
Temperature:
Steam the modaks on medium heat.
Serving size:
Makes 8-10 modaks.
Nutritional information:
Calories: 150 per modak
Protein: 2g
Fat: 5g
Carbohydrates: 25g
Fiber: 1g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add chopped dry fruits like raisins, dates, or figs for extra sweetness.
- Add a pinch of saffron for a rich flavor.
Tips and tricks:
- Soak the sabudana for at least 3-4 hours to get the perfect texture.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
- Grease the modak mould with ghee to prevent the mixture from sticking to the mould.
Storage instructions:
Store the modaks in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
Steam the modaks for 2-3 minutes before serving.
Presentation ideas:
Arrange the modaks on a plate and garnish with chopped dry fruits.
Garnishes:
Chopped dry fruits like almonds, cashews, or pistachios.
Pairings:
Serve the modaks with a cup of hot tea or coffee.
Suggested side dishes:
Sabudana khichdi, potato chips, or roasted peanuts.
Troubleshooting advice:
- If the mixture is too dry, add a little water to make it moist.
- If the mixture is too wet, add a little roasted peanuts or grated coconut to absorb the excess moisture.
Food safety advice:
- Use fresh ingredients.
- Wash your hands before cooking.
- Use clean utensils and equipment.
Food history:
Sabudana modak is a traditional Indian sweet dish that is often prepared during festivals like Ganesh Chaturthi.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve the modaks as a dessert or a snack.
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Region: Indian