Description
To prepare Kesar Modak, a mixture of rice flour, saffron strands, ghee (clarified butter), and water is cooked on low heat to create a smooth dough-like consistency. This dough is then shaped into small cups or shells, which will hold the sweet filling.
For the filling, a mixture of grated coconut, jaggery (or sugar), cardamom powder, and sometimes chopped nuts is prepared. The filling is gently cooked until the flavors meld together and the jaggery melts or the sugar dissolves, creating a deliciously sweet and fragrant mixture.
Once the filling cools down, it is carefully spooned into the rice flour shells, which are then sealed by bringing the edges together and forming a pointed top. The modaks can be made in various shapes, including the classic modak shape with a pointed top or simple dumpling shapes.
Kesar Modaks can be enjoyed as is, but they can also be adorned with saffron strands, chopped nuts, or silver foil (varak) for a visually appealing presentation. These garnishes not only enhance the aesthetics but also add an extra layer of flavor and texture.
Kesar Modaks are considered a favorite offering to Lord Ganesha during the festival and are also relished as a sweet treat by devotees and guests. The combination of saffron, coconut, and jaggery (or sugar) creates a delightful taste that is loved by all.
Whether enjoyed during the festive season or as a special indulgence, Kesar Modaks bring a touch of elegance and a burst of flavor to the traditional modak, making them a cherished and auspicious sweet in Indian culture.
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