Introduction:

 

Ah, the memories that flood back when I think about Atta Modak - a traditional Indian sweet that holds a special place in my heart. I remember vividly the first time I encountered these delightful treats. It was during the festive season of Ganesh Chaturthi, and the air was filled with the aroma of incense and sweets. I was drawn to a small roadside stall where an elderly lady was expertly shaping these modaks with her skilled hands. Intrigued by the process and enticed by the sweet fragrance, I decided to give them a try. With my first bite, I was transported to a world of sweetness and comfort, and since then, Atta Modak has remained one of my favorite indulgences.

 

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Chef Ajay Chopra's Atta Modak Recipe

 

Ingredients:

 

For the Dough:

• Wheat flour: 2 cups
• Ghee: 2 tsp
• Pinch of salt
• Water: as required

For the Stuffing:

• Ghee: 1 tbsp
• Chopped cashews: 1 tbsp
• Raisins: 1 tbsp
• Poppy seeds: 1 tsp
• Grated fresh coconut: 2 cups
• Jaggery: 1 cup
• Pinch of cardamom powder

For Frying:

• Oil

 

 

Method:

 

1. Preparing the Dough:

• In a bowl, mix wheat flour, a pinch of salt, and ghee until it resembles breadcrumbs.
• Gradually add water and knead into a smooth dough. Cover and let it rest for 5-10 minutes.

2. Creating the Sweet Stuffing:

• Heat ghee in a pan and sauté chopped cashews and raisins until golden.
• Add grated coconut, poppy seeds, and sauté briefly.
• Stir in jaggery until melted and combined. Add cardamom powder. Let the mixture cool.

3. Shaping the Modak:

• Roll out small portions of the dough into circular sheets.
• Place a spoonful of the stuffing in the center of each sheet.
• Fold and pleat the edges to form a modak shape.

4. Cooking the Modak:

• For frying, heat oil in a pan and fry the modaks until golden brown.
• For steaming, place the modaks in a steamer and steam for 10-12 minutes until cooked.

5. Serving:

• Serve the modaks hot or at room temperature as a delicious festive treat.

 

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About the Recipe:

 

Atta Modak Steamed & Fried is a traditional Indian sweet made during festivals like Ganesh Chaturthi. It consists of a sweet filling made with jaggery, coconut, and nuts, enclosed in a dough made with whole wheat flour (atta) and ghee. These modaks can be prepared in two ways - steamed or fried. The steamed version is soft and fluffy, while the fried one has a crispy texture. Atta Modak is often offered as a prasad (offering) to Lord Ganesha during prayers and festivities.

 

 

Cooking Tips:

 

1. Ensure the dough for the modak covering is soft and pliable. Add warm water gradually while kneading to achieve the right consistency.
2. Let the dough rest for at least 15-20 minutes before shaping the modaks. This allows the gluten to relax and makes it easier to roll out the dough.
3. When shaping the modaks, make sure to seal the edges properly to prevent the filling from leaking out during steaming or frying.
4. If steaming the modaks, grease the steaming plate or container with ghee to prevent sticking.
5. For the fried version, heat the oil to the right temperature before frying the modaks. Fry them in small batches to ensure even cooking and a crispy texture.

 

 

Pairing Guide:

 

Atta Modak pairs well with a variety of accompaniments such as coconut chutney, cardamom-flavored milk (masala doodh), or a cup of hot chai. They also make a delicious dessert served with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce.

 

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Frequently Asked Questions (FAQs) about Atta Modak:

 

1. What is Atta Modak? Atta Modak is a traditional Indian sweet made during festivals like Ganesh Chaturthi. It consists of a sweet filling enclosed in a dough made with whole wheat flour (atta) and ghee.

2. How is Atta Modak different from regular modak? Atta Modak is made with a dough of whole wheat flour (atta) instead of rice flour used in regular modak. It has a slightly different texture and flavor profile.

3. Can Atta Modak be made without jaggery? Yes, you can substitute jaggery with sugar to make Atta Modak. However, jaggery lends a unique flavor and sweetness to the filling.

4. Can I make Atta Modak in advance? Yes, you can prepare the dough and filling for Atta Modak in advance and store them separately in the refrigerator. Shape and steam or fry the modaks just before serving for the best taste and texture.

5. How long do Atta Modak stay fresh? Atta Modak can be stored at room temperature for 1-2 days. If kept in an airtight container in the refrigerator, they can last for up to a week.

6. Can I freeze Atta Modak? Yes, you can freeze Atta Modak for later use. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer bag or container. Thaw them in the refrigerator before reheating or serving.

7. Can I steam and fry Atta Modak? Yes, you can steam Atta Modak first and then fry them for a crispy texture. Alternatively, you can fry them directly without steaming for a quicker preparation method.

8. What nuts can I add to the filling of Atta Modak? You can add a variety of nuts such as almonds, cashews, pistachios, and raisins to the filling of Atta Modak for added texture and flavor.

9. Can I use all-purpose flour instead of whole wheat flour for Atta Modak? While traditionally made with whole wheat flour, you can use all-purpose flour to make Atta Modak if desired. However, the flavor and texture may vary slightly.

10. Is Atta Modak suitable for vegans? Atta Modak can be made vegan-friendly by substituting ghee with plant-based oil or vegan butter. Ensure that all ingredients used, including jaggery and nuts, are vegan-friendly.

 

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