Poha Modak Recipe

Poha Modak is a delightful twist on the traditional Modak recipe, using flattened rice (poha). It’s a healthier and simpler version, perfect for festivals like Ganesh Chaturthi or as a sweet treat.

Here’s a recipe to make Poha Modak:

Ingredients:

For the Filling:

• 1 cup fresh coconut, grated
• ½ cup jaggery, grated or powdered
• ½ tsp cardamom powder (elaichi)
• 1 tbsp ghee (clarified butter)
• 2 tbsp dry fruits (optional – almonds, cashews, raisins)

For the Modak Dough:

• 1 cup thick poha (flattened rice)
• 1 tbsp ghee
• Water, as required
• A pinch of salt

Instructions:

For the Filling:

1. Prepare the Sweet Filling:
   • In a pan, heat 1 tbsp of ghee on medium flame.
   • Add the grated coconut and sauté for 2-3 minutes.
   • Add the jaggery and cook until it melts and combines with the coconut (about 5 minutes).
   • Add cardamom powder and dry fruits if using. Cook for another 2-3 minutes, then set aside to cool.

For the Modak Dough:

2. Prepare the Poha:
   • Wash the poha under running water and drain. Let it rest for 10 minutes to soften.
   • Once softened, mash it gently with your fingers to break it down slightly.
3. Cook the Poha Dough:
   • In a pan, heat 1 tbsp ghee and add the mashed poha.
   • Add a pinch of salt and mix well. Cook for 3-4 minutes on medium flame, ensuring it doesn’t stick to the pan.
   • If the poha is too dry, add 1-2 tbsp of water to get a slightly sticky, dough-like consistency.
   • Once the poha is cooked, let it cool slightly for easy handling.

Shaping the Modak:

4. Shape the Modak:
   • Take a small ball of poha dough and flatten it into a small disc with your fingers.
   • Place a spoonful of the coconut-jaggery filling in the center.
   • Bring the edges together to seal the filling inside, shaping it into a Modak. You can use a Modak mold if you have one to get the traditional shape.
5. Finish the Modak:
   • Once all the Modaks are shaped, you can garnish them with a little ghee on top for extra flavor.

Tips:

• Poha Type: Use thick poha for a better dough consistency.
• Jaggery: Adjust the amount of jaggery to your sweetness preference.
• Storage: These Poha Modaks are best eaten fresh, but they can be stored in an airtight container for up to 2 days.