Panchkhadya Modak Recipe by Krishna Dholakia
Panchkhadya Modak Cooking Instructions 15 minutes 1 First, place a non-stick pan on low flame and once it's slightly warm, add poppy seeds and roast them until they turn light pink. Then, remove them to a plate. 2 Remove the outer brown skin from the dry coconut and grate it. Roast the grated coconut in a pan until lightly browned. Then, remove it from the pan and set it aside in a plate. 3 Add dry fruits and roast them. Remove from heat and set aside in a plate. 4 Wipe the dates (kharek) with a cloth, remove the pits, and chop into small pieces. Then, heat 2 tablespoons of ghee in a pan and sauté the date pieces until lightly cooked. Remove and set aside in a plate. 5 Grind the roasted coconut and poppy seeds together in a mixer. Transfer to a bowl and grind the roasted dry fruits and cardamom pods together. 6 Transfer to a bowl, add dry dates, and grind. Then transfer the mixture to a bowl. 7 Add grated jaggery and mix everything well 8 Then add ghee to it and mix everything well with your hands. 9 Shape the prepared mixture into modaks using a modak mold. (If you don't have a mold or prefer, you can also shape the mixture into laddus.) 10 Ready is... Bappa's favorite Panchkhadya Modak... Garnish with rose petals and dry fruits, offer as prasad, and say : - 'Gajanand Ganpati Bappa ki Jay' 1 First, place a non-stick pan on low flame and once it's slightly warm, add poppy seeds and roast them until they turn light pink. Then, remove them to a plate. 1 First, place a non-stick pan on low flame and once it's slightly warm, add poppy seeds and roast them until they turn light pink. Then, remove them to a plate. 2 Remove the outer brown skin from the dry coconut and grate it. Roast the grated coconut in a pan until lightly browned. Then, remove it from the pan and set it aside in a plate. 2 Remove the outer brown skin from the dry coconut and grate it. Roast the grated coconut in a pan until lightly browned. Then, remove it from the pan and set it aside in a plate. 3 Add dry fruits and roast them. Remove from heat and set aside in a plate. 3 Add dry fruits and roast them. Remove from heat and set aside in a plate. 4 Wipe the dates (kharek) with a cloth, remove the pits, and chop into small pieces. Then, heat 2 tablespoons of ghee in a pan and sauté the date pieces until lightly cooked. Remove and set aside in a plate. 4 Wipe the dates (kharek) with a cloth, remove the pits, and chop into small pieces. Then, heat 2 tablespoons of ghee in a pan and sauté the date pieces until lightly cooked. Remove and set aside in a plate. 5 Grind the roasted coconut and poppy seeds together in a mixer. Transfer to a bowl and grind the roasted dry fruits and cardamom pods together. 5 Grind the roasted coconut and poppy seeds together in a mixer. Transfer to a bowl and grind the roasted dry fruits and cardamom pods together. 6 Transfer to a bowl, add dry dates, and grind. Then transfer the mixture to a bowl. 6 Transfer to a bowl, add dry dates, and grind. Then transfer the mixture to a bowl. 7 Add grated jaggery and mix everything well 7 Add grated jaggery and mix everything well 8 Then add ghee to it and mix everything well with your hands. 8 Then add ghee to it and mix everything well with your hands. 9 Shape the prepared mixture into modaks using a modak mold. (If you don't have a mold or prefer, you can also shape the mixture into laddus.) 9 Shape the prepared mixture into modaks using a modak mold. (If you don't have a mold or prefer, you can also shape the mixture into laddus.) 10 Ready is... Bappa's favorite Panchkhadya Modak... Garnish with rose petals and dry fruits, offer as prasad, and say : - 'Gajanand Ganpati Bappa ki Jay' 10 Ready is... Bappa's favorite Panchkhadya Modak... 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