We have one or the other festival the entire year round, but, later part of the year seems especially packed. And the grand beginning to that power packed schedule happens with Ganesh Chaturthi and for this years it falls on 13th September, which is as close as tomorrow. Oh my God! It is almost upon us; just few hours apart, the official beginning to the festive season and an official excuse to eat sweets and savouries. Hahaha isn’t that cool!
Modak, the favourite sweet of Gannu, Lord Ganesha. It is in everyone’s mind to offer modak to the elephant headed Ganesha.
Well, there is endless permutations and combinations these in making g of modak. You name it and there it’ll be available in the market.
I feel previledged and blessed to Celebrate Ganesh Chaturthi by the blue water of the Gulf sea. In a serenely beautiful island of Amwaj, Lord Ganesha or Gannu ( me and my kids are more comfortable with this name) comes to our friend Pradip and Neha’s home every year. Unfortunately, none of us in our family has a sweet tooth, but Ganapati Bappa has one right!
So, this year I decided to give some Arabic flavour to my modak with the richness of medjool dates, walnuts and spices. Quite simple preparation and I am sure you would love this. By following the step by step guide to make the recipe, it will definitely be an easy peasy task for you.
Here we are in the month of indulgence of sweets and savouries, month of festivities yay!!! I could already feel the warmth and joy of festivals.
- 2 cups mawa/ khoya( milk solids)
- 1/2 sugar
- 1/4 cups walnuts( I have used slightly roasted walnuts)
- 8 pitted medjool dates
- 1/4 tsp cardamom powder
- A pinch of powdered cinnamon
- Few strands of saffron( kesar)
- 1/2 tsp ghee or clarified butter plus a bit more just for greasing if required
- 1 tbsp fresh cream or milk
- Combine the khoya and sugar in a large non stick pan.
- Now turn on the heat and start stirring on medium to high heat for 6-7 minutes continuously.
- By this time your mawa should be cooked. Now turn off the heat and tranfer into another bowl. Allow the mawa mixture to cool down for 4 hours at least.
- Meanwhile prepare the filling by grinding the walnuts into a coarse powder. Now grind the pitted dates similarly.
- In another bowl combine the dates, walnuts powder, the spices and ghee and mix it until well incorporated.
- Soak the saffron in a so.e warm milk in a seperate bowl.
- Crumble the cool mawa using your fingers. Combine the saffron milk, cardamom powder and mix it all well.
- Take a small ball size portion of mawa and flatten on your palm. Now take a small chick peas size portion of walnuts date mixture and place it on the flattened mawa on your palm. Now gently fold and even it out into a round ball. Make rest of the mawa balls similarly.
- Now place the stuffed mawa balls on I e side of the greased modak moulds, then close it tightly. Remove the excess mawa from the edges of the modak mould.
- Gently demould it and you will get the perfectly shaped modak. Repeat the process until you are done making all the modak.
Home made melt in mouth, rich and luscious date and walnut modak are ready to serve. I am sure here after you will never want to get those modak from the sweet shop.