Let's admit it. No Indian festival is ever complete without some sweet and savoury flavours in our households. Why not try our hands at preparing some delicious Modaks this time. Modak is usually made during Ganesh Chathurthi as an offering to Lord Ganesha.

Try this sumptuous Modak recipe by Bharti Sanghi, Founder of LIFE - Artisanal Foods, that is working to put the rich Indian culinary tradition back on the map.

Ingredients
For Dough
2 cups rice flour
For Filling
1 1/4 cups grated gur
2 cups freshly grated coconut
1 tbsp khus-khus
1/2 tsp elaichi powder
Other Ingredients
1 tsp ghee for kneading and greasing

Preparation
Boil 1 and 1/4 cups of water in a deep non-stick pan
Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough
Cover with a lid and keep aside for 10 minutes
For filling
Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously
Add the coconut, khus-khus and elaichi powder, mix well and cook on a slow flame for 4 to 5 minutes or till the mixture thickens. Keep aside to cool slightly
Divide the filling into 20 equal portions and keep them aside
How to proceed
Knead the dough once again using 1/2 tsp of ghee and keep aside
Grease a modak mould using very little ghee and close it
Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all sides
Fill the dough cavity with a portion of the filling
Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling
Demould the modak from the modak mould
Repeat these steps to make more modaks
Place a steamer plate in a steamer and place a banana leaf on it
Moisten all the modaks with little water using your finger tips
Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes
Repeat step 10 to make 11 more modaks in 1 more batch
Serve warm.

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