I am a Delhiite but this post is not about stuff I love about my city. In fact, it is about one of the few facets of Mumbai (my current home) that I really adore. Ganesh Chaturthi is not celebrated in such a magnanimous way in Delhi. My first memories of the festival date back to my childhood, when our Maharashtrian neighbours would invite us for the aarti every year. The chants of ‘Jai dev jai dev’ would fill the air and we would eagerly wait for the prasad, which comprised of modaks and coconut and sugar mixture.
Read the recipe after the jump…
Today, I stay in Mumbai and thoroughly enjoy all the revelry associated with the coming home of Lord Ganesha. We don’t bring Ganpati at our home as I think I still need to prepare myself for that big responsibility. However, we visit friends who bring Ganpati home and celebrate Gannu’s birthday with a bhog of his favourite modaks.
So, here’s the recipe of my quick nariyal laddoos (coconut modaks). Baby H loves these, so I’m sure even your kid would love popping these soft modaks just like Ganpati does…
Ingredients: (For 20-24 modaks/ laddoos)
1.5 Cups condensed milk (Milkmaid) (You can add more if you like it sweeter.)
2 Cups desiccated coconut + 1/2 cup for rolling the laddoos/ modaks
Handful of finely chopped almonds
1 tsp of pure ghee
1. Heat ghee in a pan and add chopped almonds to it and roast them. Strain and keep aside.
2. Take desiccated coconut in the same pan and roast till it turns a little pink.
3. Now, add the condensed milk and mix well. Let the mixture cook on low flame till the mixture becomes thick and starts sticking to the spatula.
4. Add roasted almonds and mix well. Let the mixture cool down.
5. Now, same sized balls (laddoos / modaks) with this mixture and roll it in remaining desiccated coconut. Modaks for Ganpati are ready!
You can store them in an air-tight container and they stay good for 4-5 days when refrigerated. Just take them out of the refrigerator 5-10 minutes before serving.
Happy Ganesh Chaturthi!