EDB Newsletter 2nd Edition - September 2021 Home

GANESH CHATURTHI

Ganesh Chaturthi is celebrated by the Hindu community in Mauritius. The festival is usually held in the month of August/September and the dates vary as per the Hindu calendar. You would see devotees carrying small idols of Lord Ganesha to beaches or other riverbanks. These idols are then immersed in water which is also popularly known as Ganesh Visarjan

Modak

Modak is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu belief, it is considered one of the favourite dishes of Lord Ganesha and is therefore used in prayers. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour.


Receipe

For the Dough

  • 2 cups rice flour
  • 2 cups water
  • 2 tbs pure ghee

For the Filling

  • 2 cups finely grated coconut
  • 2 cups sugar
  • 1/4 cup mixed dried fruit
  • 1/4 cup almonds or cashew nuts
  • 5 cardamom pods, crushed
  • 1 tbs sesame seeds, roasted

Method :
  • Start by preparing the filling; lightly roast the coconut over medium heat in a pan.
  • Add the sugars and mix well. Cook until they turn to a lovely golden colour.
  • Stir in chopped dried fruit, almonds/cashew nuts, cardamom and sesame seeds.
  • Mix until well combined and set aside to cool slightly as you prepare the dough.
  • For the dough, bring water to the boil in a deep pan and ghee.
  • Gradually add the rice flour, stirring vigorously to prevent lumps from forming.
  • Cover for 15 minutes, then sprinkle with water and mix. Cover again for 10 minutes.
  • Transfer the dough to a flat, greased surface and wet hands with cold water.
  • Knead the hot dough until smooth and glossy. Divide into 10 lemon sized portions.
  • Keep the rest of the dough covered with a cloth as you proceed to shape each modak.
  • Have a bowl of water and some oil handy to dip fingers as you work with the dough.
  • Also, have your steamer or pressure cooker ready and line the base with a banana leaf.
  • Start by shaping the ball into a cup and work it into an even thickness all around.
  • Pinch the edges of this cup into small evenly spaced folds about 1cm apart.
  • Fill the cup with 1 tbs of the coconut filling and carefully bring the folds together.
  • Press gently to form the pointed top and dip in water before placing in the steamer.
  • This keeps the outer rice coat moist and prevents cracks during the steaming process.
  • Steam for 10 – 15 minutes