{"id":2615,"date":"2020-08-23T09:16:37","date_gmt":"2020-08-23T03:46:37","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=2615"},"modified":"2020-08-23T09:26:05","modified_gmt":"2020-08-23T03:56:05","slug":"maharastrian-modak","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/maharastrian-modak\/","title":{"rendered":"Maharastrian Modak"},"content":{"rendered":"

Serving- 15 Modaks<\/p>\n

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Ingredients<\/strong><\/span><\/p>\n

2 Cups Rice<\/p>\n

1 and a half cup Poppy seeds<\/p>\n

1 Fresh Coconut<\/p>\n

Elaichi as per taste<\/p>\n

Ghee 2 Tsp<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Recipe<\/span><\/strong><\/p>\n

    \n
  1. Wash rice and let them dry over cloth ( do not dry in sunlight)<\/li>\n
  2. \u00a0After rice grains dry, grind them to a fine powder. Use a sieve to strain the powder<\/li>\n
  3. Grate the coconut. Add jaggery to the grated coconut. Mix it well and cook it completely<\/li>\n
  4. \u00a0Add poppy seeds and elaichi to the mixture<\/li>\n
  5. \u00a0Take 2 cups of water (quantity should be similar to the rice powder)<\/li>\n
  6. \u00a0Once the water starts boiling, take off the stove and add rice powder immediately<\/li>\n
  7. Cook the mixture on low flame. Cover the vessel for 2 minutes. This is called pithi, knead the dough thoroughly.<\/li>\n
  8. \u00a0Each dough ball should be the size of lemon, use rolling pin to roll the dough<\/li>\n
  9. \u00a0Add stuffing to the pithi dough and she them in form of modaks<\/li>\n
  10. \u00a0Form a batch of modaks and for them to steam for 15-20 minutes<\/li>\n
  11. Serve hot with homade made desi ghee<\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Serving- 15 Modaks   Ingredients 2 Cups Rice 1 and a half cup Poppy seeds 1 Fresh Coconut Elaichi as per taste Ghee 2 Tsp       Recipe Wash rice and let them dry over cloth ( do not dry in sunlight) \u00a0After rice grains dry, grind them to a fine powder. Use a … <\/p>\n

    Continue reading “Maharastrian Modak”<\/span><\/a><\/p>\n","protected":false},"author":35,"featured_media":2618,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,58],"tags":[],"class_list":["post-2615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/2615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/users\/35"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/comments?post=2615"}],"version-history":[{"count":5,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/2615\/revisions"}],"predecessor-version":[{"id":2622,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/2615\/revisions\/2622"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media\/2618"}],"wp:attachment":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media?parent=2615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/categories?post=2615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/tags?post=2615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}