Khirapat che Modak

Khirapat che Modak

By NamakShamak
  • Serves: 15 - 20
  • Prep Time: 20 Minute
  • Cooking: 25 Minute
  • Calories:




Our very dear Lord Ganpati’s Modaks takes different forms as they travel across Maharashtra. Before I got married , my modaks were limited to Ukadiche or steamed ones made from Steamed rice flour and fried ones from wheat flour . Both had common stuffing made with scraped coconut and jaggery. I still remember my first ganpati post marriage…and remember how grand it was !! And ohh my god…me and my mom in law made a big dabba full of modaks!! And they were not like the ones we made at home back in mumbai. They were made from dried coconut , dryfruits and sugar ,alongwith some other simple ingredients!! And they were called Khirapat che Modak! Khirapat is nothing but a mix of grated roasted dry coconut and castor sugar. Its also made as a prashad during evening aartis during the ganpati festival! These modaks are slightly smaller in size and very light. Being made from all dry ingredients,they can be stored for upto 2-3 days in an airtight container. 

Ingredients

Directions

  1. Knead a stiff dough from wheat flour,suji,ghee,salt and water as required. Keep covered for atleast 1 hour.
  2. Heat a pan and dry roast grated dry coconut on medium flame till just brown. Transfer in a plate to cool. Now roast suji , followed by besan and add them to the dry coconut.
  3. Once cooled,add sugar,nuts cardamom powder and raisins.Mix together and keep aside.
  4. Pinch small portions of the dough and roll it into a small round puri. Put a tsp or more of the stuffing at the center and pleat the sides of puri and gather together and pinch to form a tip. Pinch off excess dough and shape the modak. Heat oil in a

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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