Maharashtra x France
Hazelnut praline modak
Ganesha's favourite with a French nut crunch inside. He has never complained.
75 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original378kcalsame
4 gproteinsame
4 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toast the hazelnuts in a dry pan on medium heat for 5 minutes. Rub off the skins in a towel.
- 2Melt the sugar on medium heat until amber, about 4 minutes. Stir in the hazelnuts, spread on parchment and cool 15 minutes. Pulse to coarse crumbs.
- 3Cook the coconut and jaggery on medium heat for 7 minutes, stirring, until sticky. Add cardamom and nutmeg. Cool, then fold in the praline.
- 4Boil the water with 1 tsp ghee and the salt. Add the rice flour off the heat, stir, cover and rest 5 minutes. Knead with wet hands while warm.
- 5Shape a lime sized ball into a cup, fill with a spoon of filling, pleat the edges and pinch to a point. Make 12.
- 6Steam on a greased plate over boiling water for 12 minutes. Brush with the remaining ghee.
Serve it like this
Stand three modak on a banana leaf square, tips up. Spoon a little warm ghee over and scatter crushed praline around the base.
