Ganesh Chaturthi Recipes to By Chef Vilas Dhankute, Executive Chef at Grand Mercure Bangalore

1. Ragi & Chikmagalur Filter Coffee Praline Modak

Ingredients

For the Dough  

• 1 cup ragi flour
• ½ cup roasted rice flour
• 1 cup coconut milk
• 1 tbsp palm jaggery syrup
• 1 tsp ghee
• A pinch of salt
• Water, as required

For the Coffee Praline Filling

• ½ cup roasted almonds and cashews, crushed
• 2 tbsp strong filter coffee decoction
• ⅓ cup palm jaggery powder
• 1 tbsp honey
• 1 tsp unsalted butter
• A pinch of nutmeg

For Garnish

• Cocoa nibs or finely chopped roasted nuts
• Grated coconut, optional
• Banana leaf, for serving

Method

1. Prepare the Filling
   Heat the palm jaggery and butter in a pan over low heat. Add the coffee decoction and honey, and stir well. Add the crushed roasted nuts and nutmeg. Cook, stirring continuously, until the mixture thickens and comes together into a glossy, sticky filling.
   Remove from the heat and allow it to cool slightly. Once cool enough to handle, roll the mixture into small balls and set aside.
2. Prepare the Dough
   In a saucepan, bring the coconut milk, palm jaggery syrup, ghee and salt to a gentle boil.
   Gradually add the ragi flour and roasted rice flour, stirring continuously to prevent lumps. Cook until the mixture comes together into a soft dough.
   Cover and let it rest for 3–4 minutes. While still warm, knead the dough until smooth and pliable. If the dough feels dry, add a little warm water while kneading.
3. Shape the Modaks
   Grease a modak mould lightly with ghee. Take a portion of the dough and press it into the mould, creating a cavity in the centre.
   Place a coffee praline ball inside and cover with more dough, sealing the filling completely. Carefully remove the modak from the mould.
4. Steam
   Place the modaks on banana leaves or a lightly greased steamer plate. Steam for 10–12 minutes, until the outer layer is cooked and slightly glossy.
5. Serve
   Allow the modaks to rest for a few minutes. Garnish with cocoa nibs or finely chopped roasted nuts and serve warm.

2. Spiced Green Gram & Coconut Modak

Ingredients

For the Outer Dough

• 1 cup fine rice flour
• 1¼ cups water
• 1 tsp coconut oil or ghee
• A pinch of salt

For the Filling

• ½ cup split yellow moong dal, soaked for 2 hours
• 1 cup freshly grated coconut
• 2 green chillies, finely chopped
• 1-inch piece ginger, grated
• ½ tsp mustard seeds
• A few fresh curry leaves, finely chopped
• A pinch of asafoetida
• 1 tbsp coconut oil
• Salt, to taste

Method

1. Prepare the Filling
   • Drain the soaked moong dal thoroughly.
   • Heat the coconut oil in a pan over medium heat. Add the mustard seeds and allow them to crackle. Add the curry leaves, asafoetida, green chillies and ginger. Sauté briefly until fragrant.
   • Add the drained moong dal and cook for 2–3 minutes. Sprinkle a little water, cover and cook until the dal is tender while still retaining some texture.
   • Add the grated coconut and salt. Mix well and cook for another minute. Remove from the heat and allow the filling to cool completely.
2. Prepare the Dough
   • Bring the water, coconut oil and salt to a rolling boil.
   • Reduce the heat and gradually add the rice flour, stirring continuously until the mixture comes together into a soft dough.
   • Cover and rest for 5 minutes. While still warm, knead until smooth and pliable. Keep covered with a damp cloth to prevent drying.
3. Shape the Modak
   • Divide the dough into small lemon-sized portions and roll into smooth balls.
   • Using your fingers, shape each ball into a small cup with thin edges. Place a spoonful of the savoury moong dal and coconut filling in the centre.
   • Gently pleat the edges and bring them together at the top, pinching to form the traditional modak shape.
4. Steam
   • Arrange the modak on a greased steamer plate or banana leaf.
   • Steam for 10–12 minutes over medium heat until the rice-flour shell turns glossy and is cooked through.
   • Allow the modak to rest for a minute before serving.