3 Secret Modak Saran Recipes for Ganesh Chaturthi
Unlock 3 secret modak saran recipes for Ganesh Chaturthi! Master fresh coconut, dry coconut, & unique rava fillings with our easy step-by-step guide.
Ingredients
1. Fresh Coconut Filling (Modak Saran):
- 1 grated fresh coconut 2 Cups.
- 1 tbsp Khus Khus poppy seeds, lightly roasted.
- 2 tbsp Ghee clarified butter.
- Powdered Jaggery as per taste.
- Finely sliced almonds, cashew nuts, pistachios, and melon seeds (Magaj), as per taste.
- 1/2 tsp Cardamom powder mixed with powdered sugar.
2. Dried Coconut Filling (Modak Saran):
- 1.5 cups grated dry coconut.
- 1 tbsp Khus Khus poppy seeds, lightly roasted.
- 2 tbsp Ghee.
- Powdered Jaggery as per taste.
- Finely sliced almonds, cashew nuts, pistachios, and melon seeds (Magaj), as per taste.
- 1/2 tsp Cardamom powder mixed with powdered sugar.
3. Rava-Coconut Filling (Modak Saran):
- 1 cup grated dry coconut.
- 1 cup fine Rava semolina.
- 1 tbsp roasted white sesame seeds Safed Til.
- 1 tbsp Khus Khus poppy seeds, lightly roasted.
- 2 tbsp Ghee.
- 3 tbsp Jaggery.
- 2 tbsp Powdered Sugar.
- Finely sliced almonds, cashew nuts, pistachios, and melon seeds (Magaj), as per taste.
- 1/2 tsp Cardamom powder mixed with powdered sugar.
Instructions
1. Fresh Coconut Filling (Modak Saran):
- Grind 1 large coconut into fine pieces using a mixer.
- Heat a small amount of ghee in a pan on medium heat.
- Add the chopped dry fruits and lightly roast them.
- Add the ground coconut and roast it along with the dry fruits for about 2 minutes on medium heat.
- Add the jaggery. For a large coconut, about half a bowl of jaggery is sufficient, but adjust to your taste.
- Add the lightly roasted poppy seeds and continue roasting for 5-7 minutes until the jaggery melts completely and mixes well with the coconut.
- Add cardamom powder after turning off the gas to retain its flavour.
- Store the cooled filling in an airtight container.
2. Dried Coconut Filling (Modak Saran):
- Grind 1.5 cups of dried coconut (khobra) into fine pieces using a mixer.
- Heat 2 teaspoons of ghee in a pan on medium heat.
- Add the chopped dry fruits and lightly roast them.
- Add the dried coconut and roast it for about 2 minutes on medium heat until fragrant.
- Add the lightly roasted poppy seeds and mix well.
- Add jaggery (about half a bowl for 1.5 cups of coconut) and roast for 5-7 minutes on medium-low heat, stirring continuously to prevent sticking.
- Add cardamom powder after turning off the gas.
- Store the cooled filling in an airtight container.
3. Rava-Coconut Filling (Modak Saran):
- Heat 2 teaspoons of ghee in a pan on medium heat.
- Add the semolina and roast it until it turns golden brown and fragrant. Make sure it doesn't burn.
- Add the roasted white sesame seeds and lightly roasted poppy seeds, and continue roasting.
- Add the sliced dry fruits.
- Add the grated dried coconut.
- Roast all ingredients together on medium heat until well combined and fragrant.
- Add the powdered sugar and jaggery, and mix well for 1 minute on low heat.
- Add the cardamom powder and turn off the gas.
- Store the cooled filling in an airtight container.