Wheat modak Recipe: A traditional indian Coconut Pastry Wheat modak, also known as Coconut Pastries, are a traditional indian sweet. They are particularly popular during the Ganesha festival in August. This dessert is deep-fried and often offered to Lord Ganesha. In coastal Maharashtra, modak is made with rice flour because of the area's rice cultivation. The filling usually consists of sweetened coconut and, occasionally, saffron.Dough1 cup of white wheat flour1 cup semolina flour1 pinch of salt1 pinch of turmeric powder1 cup of warm waterOil for frying.Filling1 coconut, grated finely (approximately 2 cups)1½ cups jaggery (or raw sugar)3/4 tablespoon powdered cardamomCombine all dough substances. The aggregate needs to be dry but slightly sticky.Grease the dough with oil and cowl it for 1 hour.Melt jaggery with 4 tablespoons of water in a nonstick skillet until it is a liquid.Add coconut and sauté for 15-20 minutes, or until thick and nearly dry.Mix in cardamom powder and remove from heat.unfold the aggregate on a metal tray to chill.Take a tablespoon-data-sized ball of dough and roll it right into a disc approximately 4 inches across.Add a tablespoon of filling in the middle, moisten the edges, and fold up the corners to seal.Deep-fry the modak in oil until golden brown.Dietary ValuesNutrient amountenergy 150 kcal according to pieceGeneral facts: five grams, according to the piece.Saturated fats: 3g per pieceSodium 10 mg in line with pieceGeneral Carbohydrates: 25g per pieceSugars 15 g in step with pieceProtein: 2g per serving.Fibre 1 g in step with pieceCalcium 10 mg consistent with pieceIron zero.five mg in step with pieceThis recipe offers a lovely flavor of indian lifestyle. The mixture of wheat flour and semolina gives the modak its unique texture. The candy coconut filling provides richness to this festive deal with. revel in making those delicious pastries at domestic!
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