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Sooji halwa Modak
Sooji halwa Modak

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We hope you got benefit from reading it, now let’s go back to sooji halwa modak recipe. To make sooji halwa modak you need 14 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to cook Sooji halwa Modak:
  1. Take 1 cup grated coconut
  2. Provide 1/2 cup sugar
  3. Provide 1/2 cup jaggery
  4. Use 1 cup sooji
  5. Prepare 4 tbsp desi ghee
  6. Get 8-10 crushed almonds, cashews
  7. You need For the cover:
  8. You need 2 cup all purpose flour
  9. Use 1 cup semolina
  10. Prepare 1 pinch salt
  11. Prepare 2 tbsp ghee
  12. Take 1 cup milk
  13. Take as needed oil
  14. Use as required water
Instructions to make Sooji halwa Modak:
  1. Take a pan add water & jaggery &bring it to boil so that jaggery mix with water.
  2. Keep it aside.
  3. Take a karahi,add 4 tbsp of desi ghee in it with sooji & saute it till sooji becomes golden in colour.
  4. Now add jaggery water & cook till all the water is absorbed.
  5. Add all the dry fruit,grated coconut& let it cool down.
  6. Take all purpose flour,semolina salt in a bowl & mix well
  7. Add little milk in it & knead well to make a smooth dough of it.
  8. Keep it aside for 10 min with wet cloth on it.
  9. After 10 min,knead the dough again & divide it to 7equal portions.
  10. Give them round shape like a ball.
  11. Press one ball on rolling board & roll it with the help of rolling pin like a chapati.
  12. Put some sooji halwa stuffing in the centre & apply milk or water on the edges.
  13. Now take it in ur palm & start pinching the edges & bring all the pleats together in the centre & seal them properly.
  14. Seal them.
  15. Do the same with the others.
  16. Heat oil in a karahi & deep fry the modaks till they become golden in colour.
  17. Take them out on a tissue paper so that all the oil is absorbed
  18. Serve hot or cold.

These scrumptious Modaks are the most favourite of Lord Ganesha. Now that a cavity is made, insert enough coconut stuffing into it. Cover the modak from below with. Semolina, when made sweet, is called sheera. Several variants of this dish are available under other names in various parts of India.

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