When Ganapati Bappa comes, a different energy is created in the house. After saying the offering Modak It comes. Modak is usually prepared at home with fried, boiled or khawi. But now we are going to tell you one more type of Modak today. It is very easy to make and only takes one number to eat. The special thing about this mod is that it does not require much luggage. And the taste is such that even Bappa will be happy. So let's see the recipe. What are the ingredients? No need to go to the market to make this modak. Everything is in the house. Poha Jaggery Modak Recipe:
Material
First of all clean the poha. Remove fine debris from the pool. Sieve two or three times. If you want, you can wash it once with water. Keep the gas very thin. If the gas is high, the milk will go down immediately. Keep stirring for two to three minutes. Poha will soften in the milk and will absorb all the milk. If you keep a little cover, they become even softer. When the milk is completely curdled, turn off the heat.
Once the poha cools down a bit, put it in a mixer bowl. Add half a cup of grated jaggery in it. Don't add whole jaggery, grate it so it mixes quickly. You can add more or less jaggery according to how sweet you want. Now mix it in a mixer. The mixture will be very soft and sticky. No sugar should be added at all. It is jaggery that gives it the nice color and sweetness.
Now put the kadai back on the gas. Add a spoonful of ghee to it. When the ghee is hot, add half a cup of coconut in it. Just two minutes back. Don't want to redden too much. If you don't have desiccated coconut, simply grated desiccated coconut will work. Wet coconut will also work. When the coconut turns a little, add your poha and jaggery mixture. Now put everything back on low flame for four to five minutes. Keep moving it or it will fall down. Gradually it will thicken and start leaving the pan. At the same time add a pinch of salt. Adding a little salt to the sweet makes the taste more open. Then grind cardamom powder and some nutmeg. The combination of jaggery and nutmeg is very strong. If you like, you can also add cashew nuts.
When the mixture gets a little cool, apply some ghee on your hands. Apply ghee to the inside of the modka mold as well. Then pour the mixture little by little into the mold and press. Once the mold is opened, a cool shaped modak will come out. If there is no mould, small ladles can be turned by hand, for Bappa, feeling is more important than shape. These modaks last comfortably for 2 days in the fridge. This recipe is perfect if you want something sweet for a guest or a gift. Make sure to try this jaggery-poha modak, which is prepared in less time and at less cost, without any food or flour.
