Besan Modak | Besan Laddoo Modak

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Starting tomorrow is the auspicious festival of Ganesh Chaturthi, also known as Vinayaka Chaturthi in many parts of India. One of the most celebrated Hindu festivals, it marks the birth anniversary of the beloved elephant-headed Hindu God, Lord Ganesha.

The excitement for this 10 days long fiesta can be seen weeks before the actual day; people begin cleaning their houses, prepare different sweets and snacks and artisans across India start carving the idols of Ganesha in different poses and sizes. On the actual day of the chaturthi, these idols are installed in elaborately decked up pandals, temples, and even individual homes accompanied with various poojas, aartis and large processions. Not to mention, the mood of ecstasy, joy and blissfulness can be felt everywhere.

Along with all the fun and frolic, what makes this festival even more special is the different kinds of sweets that are made as offering for Ganesha. The reason being, Lord Ganesha is said to be extremely fond of sweets and is often referred to as "Modak Priya" translating to "one who is immensely fond of Modaks". Well, for those who don't know what a modak is, it is a delicious sweet preparation traditionally made with rice flour, nuts and jaggery. While, the traditional version is exceedingly popular, these days there are various other varieties made using mawa (milk solids), milk and other different ingredients which are getting quite popular. And this besan laddoo modak is also one of those non-traditional varieties that I made as bhog for bappa. Very similar to besan laddoo, just shaped into a modak, I can only say, it is one of the best prashads that you can make for Ganesh ji. Do try and let me know how it turned out!


Besan Modak | Besan Laddoo Modak



INGREDIENTS






Besan Modak | Besan Laddoo Modak


FEW TIPS

  • Always roast the besan on low flame. Do not rush with this step as it may lead to uncooked besan which tastes awful. 
  • I have used turmeric in the recipe just to enhance the golden color of the modaks. It is totaly optional and can be skipped altogether.
  • Start by adding 1/2 cup of ghee to the recipe. If the besan remains dry even after 15 to 20 minutes of continuous stirring, add a tbsp or two more of it and continue with the recipe as is.
  • Do not add sugar to the hot besan; it would melt and you would not be able to shape it into laddoos/modaks. Let the cooked besan cool down to slightly warm temperature and then add the sugar.
  • I always fry my nuts a little before adding them to laddoos as it gives a nice crunch. However, you can even add them without frying.



Besan Modak | Besan Laddoo Modak





METHOD

  • Start by sifting the besan.
  • In a heavy bottomed kadhai, heat the ghee.
  • Once it is hot, add chopped nuts and fry until light golden and crisp.
  • Drain out on a kitchen towel.
  • Switch the flame to low and add in the besan along with kesar and turmeric powder.
  • Continuously stirring cook this besan on low heat for about 20 to 25 minutes or until the besan turns aromatic and light golden in color.
  • Note that, when you add the besan in the kadhai, it will for a clump and would be hard to stir. However, as you keep stirring and moving it, it will get lighter and frothier.
  • Make sure you always keep the flame low and wait until the besan gets to the right color and starts emanating nutty aroma.
  • Once the besan is cooked, transfer it to a plate and let it cool a bit (to the temperature that you can handle with your hands).
  • Once cooled, add in the fried nuts, sugar and cardamom powder.
  • Mix nicely and grab little portions, shaping them into modaks.
  • I used a modak mould, if you don't have it, just shape them into laddoos.  
  • These modaks/laddos have a long shelf life and would stay good for 15 to 20 days at room temperature, stored in an air-tight container.




Besan Modak | Besan Laddoo Modak


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