Beetroot Modak Recipe

On this auspicious occasion of Ganesh Chaturthi, try this delectable Beetroot Modak which is one of a kind and beautifully adds to the colours of happiness and celebrations. Have you seen any festival being celebrated in India sans sweets and other delicious delicacies? Modaks, being synonymous to Ganesh Chaturthi, is prepared in abundance and offered to the deity.

Beetroot Modak Recipe

Beetroot Modak Recipe


Recipe :

  • Step 1 Prepare the beetroot batter for the modak

    To prepare this delicious modak, preheat 2 cups of refined oil in a kadhai (deep bottomed frying pan). In the meanwhile, combine gram flour (besan), semolina, beetroot and one and a half cup of water. Whisk all the content to form a batter for the modak. Give this batter a resting time for at least 30 minutes.

  • Step 2 Combine sugar with water to form a sugar syrup

    While the batter is resting, make the sugar syrup. Take a saucepan and add half a cup of water with sugar, cardamom powder and lemon juice. Heat the sugar syrup over a medium flame for a while.

  • Step 3 Make mini globules out of the batter and deep fry them

    Now takeout the beetroot batter. Make the batter go through the perforated spoon and make small globules out of it (just the way we make boondi). Jerking the perforated spoon, carefully drop those beetroot globules in the heated oil to deep fry them. Make sure the beetroot blobs are being deep fried and the gas flame is on the lowest, so as to avoid burning.

  • Step 4 Cool the fried beetroot globules and immerse them into the sugar syrup

    After the beetroot blobs are completely fried and a proper colour is evident, turn off the gas flame and place them on an absorbing towel to drain excess oil. Cool the globules down and put them into the sugar syrup.

  • Step 5 Slow cook the mixture for modak until sugar syrup is completely absorbed

    Let the fried beetroot mixture and sugar syrup cook on a medium heat for about to 2 to 3 minutes or until the sugar syrup starts thickening up. At this stage, reducing the flame to lowest, cover the sugar and beetroot mixture with a lid and slow cook for another 10 minutes. After 10 minutes, you will notice that the entire sugar syrup has been absorbed and the mixture turns out to be quite sticky. Turn off the flame immediately. Add cashews and pistachios to the sticky mixture and stir well.

  • Step 6 Shape the modak with greased modak moulds and enjoy

    The mixture would be all dried up and the sugar syrup is completely invisible. Now, take a modak mould and grease it with oil or ghee. Grease your hands with some oil as well so as to avoid the modak mixture sticking to your hands. Stuff the mixture into the mould and keep it intact for a while. Open the mould and here you get the amazingly delicious modak. Repeat the same for the remaining modak mixture. Serve it fresh or refrigerate it to enjoy chilled modak. (Note: If you notice that your modak is quite dry and requires moisture, add milk to the modak to instantly moisten it.)