Kesari Modak
Kesari modak is a unique, delicious modak using kesari as filling. Kesari modak presents a surprising element with Kesari filling and is liked by all. How to make Kesari Modak is described in this recipe with step by step pictures.
Servings10 Modaks
Ingredients
For the outer dough
- 1 cup rice
- water as needed
- oil to grease
- salt to taste
For kesari
- 1/2 cup fine rava
- 1/2 cup sugar I used unrefined cane sugar
- 3 teaspoon ghee
- 1 and 1/2 cups water
- 1 tablespoon milk
- few strands saffron
Instructions
Making Kesari
- Dry roast rava till aroma comes, don't let it brown, Set aside.
- Heat water in a pan when it starts to bubble up, keep the flame in low then add rava in a sprinkled manner, keep mixing.
- Cook till it becomes soft, add sugar(I added cane sugar).
- The mixture will become goey, keep cooking then. Add saffron to warm milk and soak for 5mins.Then add saffron milk to the kesari mixture.
- Keep cooking till it becomes a mass like shown below, add ghee and keep mixing.
- At one stage it will start to leave the sides of the pan, this is the correct consistency, Switch off.
- Let it cool down. When it is still warm, make small balls and keep it ready.
Modak Dough Preparation
- Now prepare the outer dough. Measure and take rice flour in a mixing bowl, add salt.
- Mix it once. Boil water until it bubbles up, switch off then add it to rice flour.
- Mix with a laddle, once it starts to come together, Set aside for few mins until it is warm enough to handle with hand. Now bring everything together to form a smooth dough without any cracks.
- Now the stuffing and the outer dough is ready.
Kesari Modak - With Mold
- Take your mould, grease it with oil, grease your hands too. Now close the mould and take a dough shape it as a ball and stuff it from the bottom side.
- Nicely press it along the sides in the inner part, leaving a center hole for the stuffing. Now slightly roll the kesari ball so that its elongated.
- Stuff it inside.Then seal it with little dough as shown.Open the mould and carefully remove it.
- Likewise shape all the kozhukatais with stuffing.
Kesari Modak without mold
- If you do not have mould, you can shape it like this : Take a small lemon sized ball flatten it using your palms, press it in the center to make a cup shape, place the stuffing in the center.
- Pull all the edges and bring to the center to form modak shape....Either make mould modaks or use this easy way.
- Likewise shape all the kozhukatais with stuffing, place it on the steamer plate.
Steaming Modaks
- Steam it for at least 5-8 mins or until the kozhukattai looks shiny on the outside and does not stick. Switch off and remove the kozhukattais and transfer to plate / serving bowl.
- Serve Kesari Modak hot / warm!
Notes
- If you don't have a mould make just balls or modak shapes.You can even make semi circle shape like here.
- I used unrefined cane sugar , you can use normal white sugar too.
- I didn't add color, if you prefer you can add kesari orange color.
- Try a make a thin outer cover else it will take time to get cooked.
- If you prepare the dough before hand, make sure to keep covered with a wet cloth to avoid drying up.
- You can use either homemade rice flour / storebought.I used store bought rice flour, brand name is Nirapara.
- As my mould was very tiny I had little leftover pooranam(stuffing) which I had as such which was tasty too.
Nutrition Facts
Kesari Modak
Amount Per Serving (25 g)
Calories 141
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 4mg1%
Sodium 4mg0%
Potassium 75mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 10g11%
Protein 3g6%
Vitamin A 2IU0%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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