Ganpati Modak Ladoo or Churma Ladoo is a traditional sweet or prasad from West India typically made in Gujarat, Rajasthan and Maharashtra. It is made on auspicious ocassions or even made to store to eat during pregnancy or illness. It is a very nutritious dessert or sweet and gives lot of energy. Ganesh Chaturthi festival is not complete without making this Modak or Ladoo. As this is made from roughly ground wheat flour it is also very healthy. With its wheat, ghee and gud content it makes a complete meal in itself. It is garnished with kopra, kaju, badam, kismis and elaichi and decorated with khus khus. This ladoos can be easily stored for about 10 days at room temperature. Here we have presented ladoo made from gud, however, it can even be made using sugar.
Click the PLAY BUTTON below to view the video recipe of Ganpati Churma Ladoo (Modak):
Ingredients:
2 Cup Coarsely grinded Wheat Flour (Gehu ka jada aata)1/2 Cup + 2 Tbsp Melted Clarified Butter (Ghee)
1 1/2 Cup Roughly Chopped Jaggery (Gud)
1/4 Cup Chopped Cashew Nuts (Kaju) and Almonds (Badam)
2 Tbsp Raisins (Golden or Black) (Kismis or Kadi Draksh)
2 Tbsp Shredded Dried Coconut (Kopra)
1/4 Tsp Cardamom Powder (Elaichi)
1-2 pinch nutmeg (jaiphal) powder
1/2 tsp poppy seeds (khus khus)
Poppy Seeds or Khus Khus for decoration
1/2 Cup Water or as needed
Oil / Ghee for frying
Serving: Makes 16 ladoos
Prepation time: 45 min
Cooking time: 30 min
* 1 Cup = 240 ml
Method:
1. In a bowl mix Wheat Flour and 1/2 Cup Clarified Butter (Ghee). Mix well. Make a stiff dough using water as needed.
2. Cover and let it rest for 20-30 min.
3. Take about handful dough and make oblong shaped balls (muthia shaped). Ensure to make stiff balls so as not to break while frying. Repeat the process for rest of the doughs. It makes about 12-14 muthias.
4. Fry muthias in batches of 5-6 on low flame. It will take 12-15 min per batch. Ensure to cook on less heat so that muthia is evenly cooked from inside. Do not let the muthia redden or the flavour will change. Muthias should be fried golden.
5. Let the muthia cool down completely. Break the muthias and grind them in a mixer grinder to a fine powder once cooled down.
6. Melt 2 Tbsp Clarified Butter (Ghee) in a pan and melt Jaggery (Gud) in it. Once the jaggery melts cook for 1 min and turn off the flame. Do not over cook.
7. Add Cardamom Powder & Nutmeg Powder. Mix well.
7. Take the powdered mixture in a big bowl / vessel and add hot melted jaggery, chopped cashew nuts, almonds, raisins, shredded dried coconut. Mix well and let it cool slightly.
8. Once the mixture's heat is manageable by hand take about a handful mixture in hand and roll it in a ball shape by pressing firmly. Don't press very hard or the clarified butter (ghee) will come out. You may also use a modak mould or any other shape mould. Repeat the process for rest of the mixture. You can also decorate the ladoos or modak with rolling in poppy seeds (khus khus) or sprinkling the khus khus over it.
9. Let it cool completely and set for 2-3 hours.
10. Ganpati Modak Ladoo is ready to be offered for prasad!
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