Chant ‘Ganpati Bappa Morya!’ with this modak for bhog. Yummy hai aur saath hi hai proteins se bharpoor!

CHANA DAL MODAK

Ingredients

1 cup Bengal gram (chana dal), soaked and boiled till ¾ done
2 cups rice flour
1½ tbsps + ¼ tsp ghee
1 cup chopped jaggery
¾ cup scrapped fresh coconut
½ tsp green cardamom powder
A pinch of salt
Oil for greasing
A few saffron strands for garnish

Method

1. Put the boiled chana dal in a chopper and coarsely crush it.
2. Heat 1½ tbsps ghee in a non-stick pan, add the crushed chana dal and sauté for 2-3 minutes.
3. Add jaggery, mix and cook on medium heat till the mixture leaves the sides of the pan and thickens slightly.
4. Add coconut and green cardamom powder, mix and cook for 1-2 minutes. Transfer the mixture into a bowl and set aside to cool completely.
5. Meanwhile to make the dough, boil 2 cups water in a deep non-stick pan. Add salt and remaining ghee.
6. Add rice flour, mix and switch the heat off. Cover with a lid and set aside for 1-2 minutes.
7. Transfer the dough into a large plate and slightly knead with a cup while the dough is still warm. Continue to knead till a soft dough is formed and cover with a damp muslin cloth.
8. To make the modaks, grease your palm with a little oil, take a portion of the dough and shape into a ball. Place the dough ball on a worktop and roll into a medium disc.
9. Grease a modak mould with some oil, place a portion of the dough and press it well against the sides of the mould. Now place apportion of the chana dal mixture and cover the bottom with some more dough and gently demould.
10. Heat sufficient water in a steamer, place the modaks in it and steam for 8-10 minutes.
11. Transfer them on a serving plate, garnish with saffron strands and serve warm.

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