great Walt Disney are told by his brother Roy Disney

चित्र
Roy Disney My brother Walt is no more, yet his influence lingers like a living presence over the studio where he turned out the cartoons, nature films and feature movies that made him known and loved around the world. Even now, as I walk around the studio crew, I half expect to encounter that tall, country - boy figure, head bowed in thought about some new project. Walt was so much the driving force behind all we did, from making movies to building Disneyland, that people constantly mention his name as if he were still alive. Every time we show a new picture, or open a new feature at Disneyland, someone is bound to say, “I wonder how Walt would like it? "And when this happens, I personally realize that it was something he himself had planned. For my imaginative, industrious brother left enough projects in progress to keep the rest of us busy for many, many years.Walt was a complex man.  To the writers, producers and animators who worked with him, he was a genius who had an ext

(Modak Recipe) 

              (Modak Recipe) 









  • Recipe ByAnita Mokashi
  • Recipe Servings4
  • Prep Time
  • Cook Time
  • Total Time
  • Difficulty Level

About Modak Recipe: The ever favourite sweet of Lord Ganesha, Modak is an Indian sweet dumpling. The sweet filling inside consists of coconut and jaggery with outer layer of Rice flour. Modak holds a special place at the time of Ganesh Chaturthi, with 21 pieces of modak offered in the prasadam. The ganesha blessed dessert is here for you to be made and relished at home.

Ingredients Of Modak

  • To make ukad:
  • 2 cups rice flour
  • 4 tsp glutinous rice flour (You will get it in Japanese market)
  • 2 cups water
  • A pinch of salt
  • 2 tsp ghee (clarified butter)
  • To make stuffing:
  • 2 cups coconut, shredded
  • 2 cups jaggery
  • 4 tbsp poppy seeds
  • Cardamom powder
  • cashew nuts and raisins, roasted

hoHow to Make Modak

  • Prepare ukad:
  • Mix rice flour and glutinous flour well. Seive 2 to 3 times.
  • Boil water and add a pinch of salt along with a tsp of ghee and pour rice flour. Mix well.
  • Cover with a damp cloth and keep aside for 10 minutes.
  • Prepare stuffing:
  • In a pan, roast the poppy seeds.
  • Once they are roasted well add the shredded coconut and jaggery.
  • Mix everything well. Finally add cardamom powder and cashewnuts. The stuffing is ready.
  • Prepare modak:
  • Take ukad, wet hands with water and oil to knead ukad into a soft dough.
  • Now start to put ball in to small bowl size shape, stuff the filling and start to make plates around stuffing.
  • Gather all plates at the center of stuffing and seal edges.
  • Keep the modaks covered with a wet cloth as they can dry out.
  • Heat up 1 inch of water in Idly cooker, put one small round pot, cover that place with small thali or chalni.
  • On top of the chalni place a banana leaf. Now place modak on the banana leaf, leaving enough space around each modak.
  • Steam for 10 minutes over medium heat.
  • Modak are ready to be served.
Key Ingredients

rice flour, glutinous rice flour (You will get it in Japanese market), water, salt, ghee (clarified butter), coconut, jaggery, poppy seeds, Cardamom powder, cashew nuts and raisins


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