Motichoor Modak Recipe: A Sweet Indian Delight for Ganesh Chaturthi
Modak is an iconic sweet dish celebrated primarily during the auspicious festival of Ganesh Chaturthi. It holds a special place in the hearts of devotees as it is considered Lord Ganesha’s favorite sweet. While there are many variations of this beloved treat, Motichoor Modak is distinct for its delicate, tiny boondis—sweet, round golden balls made of gram flour, which are flavored with cardamom, saffron, and rose water. The recipe involves creating these delicious boondis and shaping them into modaks that are beautifully aromatic and sweet. This dish combines tradition with a hint of elegance, making it a must-try for anyone wanting to celebrate the spirit of Ganesh Chaturthi or simply enjoy a decadent dessert.
Here’s how you can recreate the magic of Motichoor Modak at home. We guarantee that you will fall in love with the delicate sweetness and soft texture of these modaks, bite by bite!
Ingredients for Motichoor Modak
| Ingredient | Quantity |
|---|---|
| For making Boondis | |
| Gram flour (besan) | 1/2 cup |
| Salt | As per taste |
| Orange food color | 1 pinch |
| Ghee | 1 tablespoon |
| Baking soda | 1 pinch |
| Water | As required |
| Oil | For frying boondis |
| For making Sugar Syrup | |
| Sugar | 1/2 cup |
| Water | 1/4 cup |
| For Toppings | |
| Saffron strands | 10 to 12 strands |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Salt | Pinch (optional) |
| Rose water | 1/2 teaspoon |
| Melon seeds | 1 teaspoon |
| Whole Almonds (Badam), crushed | 1 teaspoon |
| Ghee | 1 tablespoon |
Allergen Information:
- Contains: Almonds (nuts), ghee (clarified butter)
- May contain traces of: Gluten, depending on the gram flour source and preparation method.
Dietary Preferences:
- Vegetarian
- Gluten-Free (if using certified gluten-free gram flour)
Step-by-Step Instructions:
1. Prepare the Boondi Mixture:
Begin by sieving the gram flour (besan) to ensure it’s smooth and lump-free. In a mixing bowl, combine the besan with salt, orange food color, and ghee. Mix the ingredients well until they are evenly distributed.
Next, slowly add water to the mixture, little by little, stirring continuously to avoid lumps. The consistency of the batter should resemble that of thick dosa batter—smooth, yet not too runny.
2. Frying the Boondis:
Heat oil in a wok or kadai on medium-high heat. Just before making the boondis, add a pinch of baking soda to the batter and give it a quick mix. The baking soda helps the boondis puff up slightly during frying.
To fry the boondis, use a perforated ladle or boondi maker. Pour the batter onto the ladle and gently tap it over the hot oil, letting the boondis fall into the oil. Fry the boondis until they are three-quarters done—soft and not too crisp—and then remove them with a slotted spoon, allowing excess oil to drain onto a kitchen towel.
Repeat this process until all the batter is used up.
3. Grinding the Boondis:
Once the boondis have cooled completely, grind them into a coarse powder. This texture is key to achieving the soft and melt-in-your-mouth consistency of the Motichoor Modak.
4. Preparing the Sugar Syrup:
In another kadai, heat sugar and water on medium flame. Stir occasionally until the sugar completely dissolves. Let the syrup cook until it reaches a single-string consistency. To test this, dip a spoon into the syrup and pull it up. If it forms a single thread, the syrup is ready. At this stage, add a pinch of orange food color and switch off the flame.
5. Flavoring the Boondis:
Add the crushed almonds, melon seeds, salt (optional), rose water, cardamom powder, saffron strands, and ghee to the ground boondis. Mix these ingredients gently to ensure the boondis are evenly flavored.
Gradually add the prepared sugar syrup, little by little, and mix well until the boondis absorb the syrup. The boondis should become moist but not soggy. Once the syrup is fully absorbed, cover the mixture and let it rest for 15 to 20 minutes. This allows the flavors to meld together.
6. Shaping the Modaks:
After the boondi mixture has rested, mix it again with your hands to ensure an even distribution of the syrup and ghee.
Grease a modak mold with ghee to prevent the boondis from sticking. Fill the mold with the boondi mixture, pressing it gently to form a compact shape. Once filled, remove the modak from the mold and repeat the process until all the boondi mixture has been shaped.
7. Refrigeration:
To help the Motichoor Modaks hold their shape, refrigerate them for about 30 minutes before serving. This step ensures they set properly and can be handled easily.
Serving Suggestion:
Motichoor Modaks are traditionally offered to Lord Ganesha during the Ganesh Chaturthi festival as a token of devotion and gratitude. However, they are also an excellent dessert to serve at festive occasions or after a delicious meal. Pair them with a traditional Indian feast like Achari Masala Puri and Aloo Dum for a complete experience.
Conclusion:
Motichoor Modak is a delightful, melt-in-your-mouth dessert that combines the rich flavors of gram flour boondis with fragrant saffron, cardamom, and rose water. It’s an ideal treat for special occasions, especially Ganesh Chaturthi, where it holds a revered place in culinary traditions. The process of making these modaks is a labor of love, but the final result is well worth the effort. Whether you are familiar with Indian sweets or a newcomer to the world of Motichoor Modak, this recipe promises to deliver a truly unforgettable experience.
Enjoy making this sweet treat at home, and share the love with family and friends. Your Motichoor Modaks will surely be a hit!
