Favourite prasad of ganpati Bappa & Sankashti
of MUMBAI, IN
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1 Full grated coconut ( not dry)
250 gms jaggery ( grated)
1 and half tsp elaichi powder
a cup of soft kismis and tukda kaju mix
a pinch of sunth (dry ginger)
oil for frying
half a kg of wheat flour
two tablespoon ghee
water for dough
In a vessel, add the grated coconut and fry till a little brown. Now add the grated jaggery and let the mixture combine well together.
Add elaichi powder, sunth and the dry fruits(mentioned) and on the low flame, fry for some time.
put off the flame and let the mixture cool.
In the meanwhile, in a vessel take a little quantity of water(according to make dough) and heat it. add ghee to it. put off the flame. Now add the flour to the water and mix well. make fine dough.
After all done, divide the dough in 21 balls and shape like puris nor thick nor thin.
Add a spoon of coconut jaggery mixture and shape it into the modak with ur fingers or with the mould.
After completion, heat oil in a kadai and fry the modaks till they turn golden brown. Donot over fry them.
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