Flax Seed and Beetroot Modak Recipe

About Flax Seed and Beetroot Modak Recipe: Celebrate the celebration of Ganesh Chaturthi with this delightful dish of modak at home. Modak is a customary Indian sweet that is most famously arranged on this celebration as an offering to Lord Ganesha, who cherished the sweet. Here is a modak formula pressed with the integrity of beetroot and flaxseeds alongside a stuffing of coconut, poppy seeds, jaggery, cardamom and nutmeg.

Instructions to Make Flax Seed and Beetroot Modak

1.Heat one and one-fourth cups of water with salt and one teaspoon oil in a profound non-stick container.

2.Bring to a bubble, diminish warmth, and include the rice flour in a consistent stream, mixing constantly to keep bumps from shaping.

3.Cover the dish with a profound top and empty some water into the top. Cook on low warmth for three minutes. (Presently add expected flavor to the batter like saffron, beetroot, spinach or pista puree)

4.Remove the top, sprinkle some virus water on the rice flour and spread again with the cover.

5.Bring to a bubble, diminish warmth, and include the rice flour in a consistent stream, mixing ceaselessly to keep knots from framing water in it; cook for an additional three minutes.

6.Repeat this procedure twice more. Take the skillet off the warmth and keep it secured for two minutes.

7.Transfer the blend to an enormous plate, oil the palms of your hands with oil and massage the mixture till totally smooth and flexible. The batter ought not adhere to your palms. Rest the batter secured with a clammy fabric.

8.For the stuffing, join the coconut and jaggery in a non-stick skillet and cook on medium warmth for a couple of minutes till light brilliant dark colored. Ensure that you don't overcook the blend.

9.Add the broiled poppy seeds, cardamom powder and nutmeg powder, and separation the batter into twelve equivalent parts and shape them into balls.

10.Grease the palms of your hands and spread each ball to shape a three-inch bowl. Press the edges of the dishes to lessen the thickness. ·

11.Place a segment of the stuffing in the inside; crease the edges of the batter and assemble them to shape a group. Squeeze to seal the edges at the top.

12.Heat adequate water in a steamer. Spot the modak on a punctured plate in the steamer and steam for ten to twelve minutes.

13.Serve hot modak with unadulterated ghee.