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Pav Bhaji

Ingredients

For the Dough (Outer Covering):

  • Rice flour: 1 cup
  • Water: 1 cup
  • Ghee (clarified butter): 1 tsp
  • Salt: a pinch

For the Filling (Sweet Coconut Mixture):

  • Grated fresh coconut: 1 cup
  • Jaggery (grated): 3/4 cup
  • Cardamom powder: 1/2 tsp
  • Poppy seeds (optional): 1 tsp
  • Ghee: 1 tsp
  • Chopped nuts (optional): 2 tbsp (cashews, almonds, etc.)

Instructions

Step 1: Prepare the Filling

  1. Heat 1 tsp ghee in a pan over medium heat.
  2. Add the grated coconut and sauté for 2 minutes.
  3. Add the jaggery and stir until it melts and combines with the coconut.
  4. Add cardamom powder and poppy seeds (optional). Stir well.
  5. Cook for 5-7 minutes until the mixture thickens slightly. It should be moist but not runny.
  6. Remove from heat and let it cool completely.

Step 2: Prepare the Dough

  1. In a saucepan, boil 1 cup of water with a pinch of salt and 1 tsp ghee.
  2. Lower the heat and gradually add the rice flour while stirring continuously to avoid lumps.
  3. Mix until it forms a soft dough. Cover with a lid and let it rest for 5 minutes.
  4. Transfer the dough to a plate and knead it while it’s warm until smooth and crack-free. Use a little water if needed to make it pliable.

Step 3: Shape the Modaks

  1. Divide the dough into small balls (approximately the size of a lime).
  2. Take one ball and flatten it into a small disc using your fingers or a rolling pin. Keep the edges thinner than the center.
  3. Place a spoonful of the coconut-jaggery filling in the center.
  4. Carefully bring the edges of the disc together to form pleats, then seal them at the top to create a modak shape.
    • If you have a modak mold, grease it lightly with ghee, stuff it with dough and filling, and shape the modak.

Step 4: Steam the Modaks

  1. Heat water in a steamer or idli cooker.
  2. Place the modaks on a greased plate or banana leaf to prevent sticking.
  3. Steam for 10-12 minutes on medium heat. The modaks will turn slightly translucent when cooked.
  4. Remove from the steamer and let them cool slightly.

Serving

Serve the modaks warm with a drizzle of ghee for a traditional touch. They are best enjoyed fresh and soft.


Tips

  • Always keep the rice dough covered with a damp cloth to prevent it from drying out.
  • Use fresh coconut for the best flavor, but desiccated coconut can work as a substitute.
  • Adjust jaggery to your desired sweetness level.

Let me know how your modaks turn out! 😊

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