Modaks are synonymous with Ganesh Chaturthi, and with good reason too. Elevate this year’s modaks with Chef Ranveer Brar and Hershey’s India.
It’s been two years of subtle, at-home celebrations. Naturally, Ganesh Chaturthi celebrations this year are expected to resume in all its glory.
While different cultures have their own take on offerings, modaks are one non-negotiable part of the festival. Over the years, several chefs and brands have given their own take on the popular sweet, and this special creation for Chef Ranveer Brar and Hershey India is no different!
With this lip-smacking offering of Choco-Coconut Modak curated by Chef Ranveer Brar, your guests’ palate is in for a sweet treat with a chocolaty twist. However, if you are someone looking for a healthier alternative this festive season, we’ve got you covered with a guilt-free substitute of Strawberry flavoured Jowar Laddu to tick all the guilt-free boxes.
Go ahead and give these recipes a whirl, and impress both family and guests this Ganesh Chaturthi.
Hershey’s Cocoa-Coconut Modak
Ingredients
For the modak
- ½ cup water
- 1 tbsp ghee
- 1½ cups rice flour
- ½ cup grated mawa (khoya)
- A pinch of salt
- 1 tsp ghee
- 1 cup jaggery/gud
- ½ cup Hershey’s cocoa powder
For the filling
- ¼ cup powdered sugar
- 8 tbsp grated fresh coconut or desiccated coconut
- 1 tbsp poppy seeds
- ½ tsp cardamom powder
- 1 cup crushed and toasted cashew nuts
Method
- For the modak, add water & ghee to a pot & bring it to a boil.
- Parallelly, mix Hershey’s Cocoa Powder, rice flour, refined flour & salt.
- Add the mixture of flours to the boiled water & blend it in one direction. Turn off the flame & cover with a lid for one minute.
- Get the mixture out in a bowl & knead it into a smooth dough, without any lumps.
- Add in the mawa & knead it again, then cover it with a damp cloth & keep aside.
- Mix all the ingredients required for the filling together.
- Divide the dough in 8-10 equal portions & roll each into a smooth ball.
- Take one dough ball and 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 to seal the filling. Demould the modaks.
- Heat water in a steamer and steam the modaks for 15-20 mins.
- Take the modaks out & serve hot.
Hershey’s Jowar Laddu with Strawberry Flavour
Ingredients
- 3 cups roasted puffed jowar
- ¼ cup slivered almonds
- ½ tbsp cardamom powder
- ½ tsp dry ginger powder
- 2 tbsp roasted chironji
- 1 tsp ghee
- 1 cup jaggery/gud
- ½ cup Hershey’s strawberry flavoured syrup
Method
- In a large kadhai, heat ghee and add jaggery.
- Keeping the flame low, stir continuously until the jaggery melts.
- Add Hershey’s Strawberry Flavoured Syrup and stir on low flame, till it turns frothy.
- Check the consistency by dropping syrup into a bowl of water. It should form a soft ball.
- Turn off the flame and add dry roasted murmura and mix gently.
- Add roasted puffed jowar, slivered almonds, cardamom powder, dry ginger powder and roasted chironji.
- Mix until mixture is well combined and jaggery syrup is coated well.
- Grease your hand with ghee or wet your hand with water.
- Prepare laddoos when the mixture is still warm.
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