Thursday, 27 September 2012

Khirapat che Modak

Our very dear Ganpati’s Modaks takes different forms as they travel across Maharashtra. Before I got married , my modaks were limited to Ukadiche or steamed ones made from rice flour and fried ones from wheat flour . Both had common stuffing made with scraped coconut and jaggery.

I still remember my first ganpati post marriage…and remember how grand it was !! And ohh my god…me and my mom in law made a big dabba full of modaks!! And they were not like the ones we made at home back in mumbai. They were made from dried coconut , dryfruits and sugar ,alpng with some other simple ingredients!! And they were called Khirapat che Modak!

Khirapat is nothing but a mix of grated roasted dry coconut and castor sugar. Its also made as a prashad during evening aartis during the ganpati festival!
These modaks are slightly smaller in size and very light. And being made from all dry
ingredients,they can be stored for upto 2-3 days in airtight container.



1 Cup whole Wheat Flour

1 tsp Salt

2 tbsp Ghee

1 tbsp Suji / Rawa

For the Khirapat/stuffing:

1 Cup Grated Khopra/dry coconut

½ Cup Powdered Sugar

1 tsp Cardamom powder

1 tbsp rawa

2 tbsp Besan

½ Cup Chopped Nuts

1-2 tbsp Raisins

Oil for deep frying


Knead a stiff dough from wheat flour,suji,ghee,salt and water as required. Keep covered for atleast 1 hour.

Heat a pan and dry roast grated dry coconut on medium flame till just brown.

Transfer in a plate to cool.

Now roast suji , followed by besan and add them to the dry coconut.

Once cooled,add sugar,nuts cardamom powder and raisins.

Mix together and keep aside.

Pinch small portions of the dough and roll it into a small round puri.

Put a tsp or more of the stuffing at the center and pleat the sides of puri and gather together and pinch to form a tip.

Pinch off excess dough and shape the modak.
Refer the link for details on shaping the modak
Heat oil in a kadhai and deep fry the modaks on medium flame till golden brown and crisp.

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