Steamed Modak

I have a soft corner for Maharastrians, I guess I have spoken a lot about it before. Since I was a month old, I have always enjoyed their company in neighbourhood. I love eating their authentic dishes and yes, I absolutely love their modaks… I remember, my mum used to observe a fast on ‘Angarika Chauth’ and she always prepared these modaks (fried ones though). In later years, I saw her making steamed modaks too… Last year when I didn’t have an option of asking her to make some for my Ganesha too, I thought of trying out by myself. Called her up, asked her a recipe and here is what I did :)

They definitely didn’t come out so perfect in shape… But I was happy with the end result. I so much miss being with those lovely ladies (ManglaMausi, RekhaTai, ChitraAunty n BhartiAunty)!!! :(



For Cover–
1/2 cup Rice Flour
1 cup Water
1 tsp oil
a pinch of salt

For Filling–
1/2 cup Fresh Coconut, grated
1/2 cup Jaggery, chopped or powdered
1 tsp Cardamom Powder
1 tsp Oil
2-3 tsp Chopped Nuts


  1. Heat oil in a pan and add saute nuts into it.
  2. Add grated coconut and roast it for 2 mins and before it starts changing color, add jaggery in the pan.
  3. Mix everything well and cook it on medium flame until jaggery melts completely.
  4. When it starts forming a soft dough, turn off the heat and let the mixture cool down to room temp.
  5. In deep pan, mix water, oil, salt and bring it to boil.
  6. Add rice flour into it and stir well to make a lumpfree mixture.
  7. Just after mixing, take it off the heat and cover with a lid. Let it rest for 10 mins.
  8. Transfer the mixture to a flat greased surface and knead the dough for a while.
  9. Divide it in 10-12 equal portions and flatten them a bit using your palms and fingers only.
  10. Put a spoonful of filling in center and cover it completely from edges like kachori. Repeat the same for all modaks.
  11. Arrange them in a greased steam pan and steam them for about 10 mins.
  12. And the glossy modaks are ready for bhog to Ganpatiji!


  • You can drizzle some ghee on top before servings.
  • Also, you can eliminate nuts or add more in quantity!

Boondi Laddoo

As you all know that I’m not a big fan of sweets (cakes are exception though)… Still, I absolutely love a few authentic ones i.e. Malai Peda, GulabJamun n yes, Boondi Laddoo :P Well, I never thought of making these beauties at home but since I didn’t have many options left here… yes, I made it last year and soon will make again before ‘Ganesh Utsav’ starts :) I think these laddoos are must-have sweets for pretty much all the Indian festivals, no??!!!

I must say, it’s quite tricky to get them done perfectly at the 1st shot… You can clearly see the uneven shapes in the pic ;) But they were so yummyyyyy… Try this out and I’m sure you’ll achieve the best result in 1st trial itself :)



1 cup Gram Flour (Besan)
2/3 cup Water (or a little less for batter)
1/4 tsp Cardamom Powder
A pinch of baking soda
3-4 strands Saffron
1 cup Sugar (for syrup)
1/4 cup Water
Oil, to deep-fry
1-2 tsp Ghee

boondi laddoo1


  1. Sieve gram flour and baking soda in a mixing bowl and make a smooth, lump-free batter by adding water as required.
  2. Take sugar and water in a pan and heat them up together to form a syrup of one string consistency.
  3. Heat oil in a frying pan, take a ladle (frying one) and pour a couple of tbsp batter onto it to make boondi.
  4. Let the batter drip down forming drops and you keep the ladle moving in pan to cover all the sides so they don’t overlap. Repeat the same until you finish all batches.
  5. Before the boondis start getting crisp, take them out to an absorbent paper and then soak them in sugar syrup.
  6. Add in cardamom powder and quickly, grease your palms with ghee and start making laddoos out of it before sugar gets crystalized!
  7. Garnish with slivered almonds and serve!


  • Do take some extra care as the mix will be a bit hot to handle while you form laddoos.
  • You can also add some cashews/raisins/almonds (fried in ghee) if you want!!!