Name: Chenna Modak with the filling of Jaggery, Coconut and Dry fruits recipe by Geeta Sachdev at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For the Filling:; 1 bowl grated jaggery /gur; 1/2 bowl desiccated coconut or freshly grated; 1 tablespoon khuskhus/poppy seeds; 1 tablespoon til /sesame seeds; 1 tablespoon ghee; 1/4 bowl mixed melon seeds, chopped cashews, raisins and crushed 4-5 elaichi seeds; For the cover:; 250 gm paneer/channa ready made or home made; 1/2 bowl malai; 1/2 bowl of milk powder; 1/4 bowl sugar; 1/2 tablespoon kewra essence

ABOUT Chenna Modak with the filling of Jaggery, Coconut and Dry fruits RECIPE

I have been a great lover of traditional recipes since my childhood and try to make authentic and traditional recipes on each and every festival of the provinces of our country. On the occasion of Ganesh Chaturthi, I have made these modaks as prashad for Lord Ganesha. After making this sweet delicacy, I feel proud that I can do this.

Ingredients Serving: 4

For the Filling:
1 bowl grated jaggery /gur
1/2 bowl desiccated coconut or freshly grated
1 tablespoon khuskhus/poppy seeds
1 tablespoon til /sesame seeds
1 tablespoon ghee
1/4 bowl mixed melon seeds, chopped cashews, raisins and crushed 4-5 elaichi seeds
For the cover:
250 gm paneer/channa ready made or home made
1/2 bowl malai
1/2 bowl of milk powder
1/4 bowl sugar
1/2 tablespoon kewra essence

Instructions

To prepare the feeling, heat ghee in a kadai or heavy bottomed pan. Add the til and khuskhus.
Add the gur and melt it by continuously stirring but don't cook it too much. Then turn off the flame.
Now mix the coconut with the dry fruits. Let the mixture cool completely, after a few minutes it will become thick. Keep this mixture aside.
To prepare the outer covering, mash the channa/ paneer with hands or blend it 1-2 times to make it smooth.
Heat a kadahi or heavy bottomed pan, transfer the mashed paneer in it and cook it with the malai. Let it simmer and cook.
Now add the milk powder with sugar to cook the mixture till it leaves the sides and turns into a smooth dough while stirring continuously.
Turn off the flame at last, add the essence and let the mixture cool completely. After few mins take a lemon size small dumpling out of the dough and flatten it on your greased palm.
Place 1 teaspoon of gur mixture in the middle, then join all the sides and give it an oval shape. Make an impression with the help of a fork.
Prepare all the modaks in the same manner and serve it first to lord ganesha and then to others.

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