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Modakam & Panchakhadya for ICC-August
 Know what you Eat - A modak is a vegan sweet dumpling popular in Central and South India. The sweet filling is made of fresh coconut and jaggery while the shell is of rice floor. The dumpling can be fried or steamed. Modak has a special importance in the worship of the Hindu elephant god, Ganesh as it is believed to be his favorite food. This posting is for ICC Festival Special August Challenge . This modak recipe from Mints is almost similar to what we make, the only difference being the addition of poppy seeds instead of Bengal gram and Black Sesame seeds. It just turned out great. Ingredients Freshly grated Coconut -2 cups Jaggery grated - 1 cup Poppy seeds - 1 tbsp Cardamom powder - 1 tsp Water - 1 tbsp For the outer cover Rice flour - 1 cup Water - 1 1/4 cup Salt - pinch Oil - 1 tbsp Method 1) Take a pan that has tight fitting lid. Start boiling water in that pan, add salt and oil. 2) When water starts boiling, lower the heat and slowely add rice flour little by little, mixing vigourously with a heavy spoon. 3) Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so. Then with wet hands, mix the dough properly. It will warm so be careful and use cold water to keep your hands from burning but do not use too much water. 4) When the dough cools down let us prepare the filling, roastt poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside. 5) In a heavy bottom pan mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. 6) Take the pan off the heat, add poppy seeds powder and mix well. Set it aside to cool down. 7) Make about 20 balls of the dough and 20 parts of the stuffing. Start making small circles with the dough ball on a oiled paper/aluminum foil. Keep one part of stuffing in the middle of the puri and gather the dough gently to make shape like modak. You will have to handle the dough very gently. Follow the step to make remaining modaks. 8) Now dip each modak in cold water and put it in the oiled steamer. Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat. Take the steamer off the vessel and let it sit for 5 minutes before removing modak from steamer.  Panchakhadya  Ingredients Grated dry coconut - 1 cup Powdered Sugar - 4-5 tbsp(I used raw brown sugar) Poppy Sedds - 2 tbsp Dried dates - 4-5 dried dates Cardamom powder - 1/2 tsp Coarsely powdered mixed nuts (almonds,cashews, pistachios) - 4-5 tbsp Pinch of nutmeg powder Method 1. Dry roast grated coconut on a very light heat and set aside 2. Dry roast poppy seeds and grind them coarsely after cooling them for 5 minutes 3. Take the seeds off the dried dates and grind them coarsely as well. 4. Mix all these ingredients and nuts powder, cardamom, nutmeg, powdered sugar together and offer to Ganesha as prasad. The other dishes i made for this Occassion is already posted and available here.  related searches : Modakam
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