Til Modak (Sesame Seeds Modak)

  • on 11 August 2020
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Til modak are a nice variation to the traditional modak. It is easy to make with 4 ingredients only. Believe it or not, it tastes just like chikki but the texture is soft.

Close up of sesame seed modak in a white oval plate with colorful napkin in the back

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❤️Why Make On Ganesh Chaturthi

  • This is a quick recipe (ready in 25 minutes) compared to usually steamed modak (takes an hour or more).
  • I know you must be busy in decoration, prepping for pooja and making other Ganesh Chaturthi recipes for the bhog. That time his kind of quick recipe comes to handy.
  • It is on the healthier side because the jaggery is used (which is not refined sugar).

There is another version of sesame seeds modak recipe where the outer layer is made from rice flour and stuffing is made from sesame seeds. These modaks are shaped and steamed. Vs in today’s til modak recipe, modak mixture is made and shaped using mould.

🧾Ingredients

Here is the pic of the ingredients required to make til modak. There are only 4 ingredients, but the modaks are super tasty, soft and slightly chewy.

Jaggery: I mostly use the dark-colored jaggery (desi gur) which is semi-melted kind and sticky. It becomes hard during the winter months. Powdered jaggery will not work in this recipe.

image of ingredients used in til modak. Includes sesame seeds, ghee, jaggery, milk.

🍳Step By Step Photo Instructions 

1) Dry roast the sesame seeds in a pan on medium-low heat for about 3-4 minutes with stirring constantly. We are not looking for color change. Just warming up slightly.

2) Remove it to a plate and let it cool down. Then grind it coarsely. 

collage image of roasting sesame seeds. Shows roasting in a pan and cooling in a plate

3) Now take ghee and jaggery in a pan on medium heat.

4) Let the jaggery melt. 

5) As soon as it is melted, add coarsely ground til.

6) Mix it quickly and turn off the stove.

collage of 4 images. shows jaggery, ghee added and melted, adding and mixing ground sesame seeds

7) Remove it to a plate and let it cool to touch (warm).

8) Now as soon as you can handle the mixture, try pinching a small portion, if it comes together like a ball then you are good. If it looks dry like mine then start adding a teaspoon of milk at a time and keep mixing. 

9) The mixture may get sticky, but now you can shape.

10) Grease the modak mould using ghee and start shaping. Keep the mould close, start stuffing and pressing tightly from the bottom hole. Smooth out the bottom surface, open and unmould carefully. Repeat the same and keep arranging on the plate. As it cools down completely, it will firm up more.

collage of 4 steps images. Shows cooked mixture in a plate, adding milk, mixing and shaping into modak

💭Expert Tips:

  • On regular days, you can shape into the ladoo and serve to your kids as after school snack.
  • I like some texture in my til modak so I ground the seeds coarsely. If you want you can make a fine powder.
  • Do not let the melted jaggery boil otherwise, the modak will become hard like a rock.
top view of til modak in an oval plate

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📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Til Modak (Sesame Seeds Modak)

Tried this recipe? Leave a comment and/or give ★ ratings

Til modak are a nice variation to the traditional modak. It is easy to make with 4 ingredients only.

Course: Dessert

Cuisine: Indian

Calories: 194kcal

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • Dry roast the sesame seeds in a pan on medium-low heat for about 3-4 minutes with stirring constantly. We are not looking for color change. Just warming up slightly.

  • Remove it to a plate and let it cool down. Then grind it coarsely.

  • Now take ghee and jaggery in a pan on medium heat. Let the jaggery melt.

  • Immediately add coarsely ground til. Mix it quickly and turn off the stove.

  • Remove it to a plate and let it cool to touch (warm).

  • Now as soon as you can handle the mixture, try pinching a small portion, if it comes together like a ball then you are good. If it looks dry like mine then start adding a teaspoon of milk at a time and keep mixing.

  • The mixture may get sticky, but now you can shape.

  • Grease the modak mould using ghee and start shaping. Keep the mould close, start stuffing and pressing tightly from the bottom hole. Smooth out the bottom surface, open and unmould carefully. Repeat the same and keep arranging on the plate. As it cools down completely, it will firm up more.

Notes

  • On regular days, you can shape into the ladoo and serve to your kids as after school snack.
  • Do not let the melted jaggery boil otherwise, the modak will become hard like a rock.
  • I like some texture in my til modak so I ground the seeds coarsely. If you want you can make a fine powder.

Nutrition

Serving: 1modak | Calories: 194kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 3mg | Potassium: 88mg | Fiber: 2g | Sugar: 17g | Calcium: 190mg | Iron: 3mg

*Nutrition information is a rough estimate for 1 serving




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