Gorgeously pretty and cute little modak are your way my dear friends. They have peanuts stuffing which are nutty and sweet with jaggery plus coconut. When super nutritious peanut stuffing is part of modak, it’s going to be meal celebration tomorrow. Because I love the peanuts in sweets (remember my favorite peanuts laddu)and savory both. They are truly best friend of healthy and protein rich food lovers. Love “peanuts modak”
In addition to the yummy stuffing, the texture of peanuts modak attracts me like anything. The modak mould does the magic to bring in absolutely pleasing texture. Though you have to spend some good hours of kitchen time in making these little cuties, it’s definitely worth the effort.
Let me give you some tips to speed up the process. I have used raw peanuts which you can replace with roasted ones or keep the peanuts roasted and peeled a day before. Because peeling the peanuts saves lots of your time on the big day tomorrow. And you can welcome Lord Ganesha in peaceful and relaxed mood. Having the festival right at the edge is making me anxious where I am lagging too with respect to pre-festival preparations. I Wish you all readers a very happy Ganesha Chaturthi 2017.
Peanuts Modak | Peanuts Stuffed Modak Recipe
Ingredients
- Rice flour- 1 cup
- Peanuts- 1/2 cup
- Powdered jaggery-1/3 cup
- Water- As needed
- Fresh grated coconut- 1/4 cup
- Cardamoms- 2 nos.
Instructions
Preparation
- Take the peanuts in a pan and roast them in medium flame with constant stirring. When you can see brown spots on them shedding the skin off, switch off the flame. Let it cool and peel off the skin and keep it ready.
- Peel off the cardamom and powder it using mortar and pestle.
Method
- In a mixer, add roasted, skin peeled peanuts and powder it coarsely. If you are using store bought roasted peanuts, then skip the above roasting step.
- Next, take jaggery and 3 tsp of water together in a pan and cook it in medium flame. When jaggery dissolves completely in water, add grated coconut and stir for few minutes.
- When the coconut gets cooked for a minute, add in powdered peanuts and stir. Switch off and let it cool.
- Next heat rice powder in a wide pan till warm. Transfer it in to a wide bowl, add around 3/4 cup of hot water. Combine and knead a soft dough. Ensure there is no crack in the dough.
- Divide the dough and peanuts stuffing in to 15 equal balls and keep them ready.
- Take a dough ball, pressing it through your fingers widen it to 2" diameter disc. Keep peanuts stuffing in the middle and bring the ends together to seal it. Keep this in a modak mould and press it.
- When the modak mould it pressed like this, it will leave impression over the dough giving nice texture. Remove carefully and arrange in a steamer plate. Repeat the process with rest of the dough.
- Steam cook the modak for about 10 to 15 minutes and offer to God as naivedyam.
- Delicious peanuts stuffed modak.
Notes
- You can use store bought roasted peanuts, in that case skip roasting and peeling step.
- Do not add too much water to the jaggery as it can make the stuffing watery.
- Overcooking the peanut stuffing may turn it hard, so switch off once the mixture comes together.
- If you don't have the mould, you can shape it using hand too.
- The dough consistency should be soft with no cracks. Keep it covered while shaping the modak to avoid drying.
