(Bottle Gourd) Lauki Gulkand Modak
Ingredients
Outer Covering For Modak
- Bottle Gourd (Lauki) 12 " Long and Fresh
- Clarified Butter (Ghee) 2 Tbsp
- Milk 1 Cup
- Cream (Homemade Malai) 1/4 Cup
- Cashew Nut Powder 2 Tbsp
- Cardamom powder 1/2 Tsp
- Bura 2 1/2 Tbsp
For Stuffing
Gulkand 4 Tablespoon
Roasted & Chopped Almonds 3 Tablespoon
Roasted Poppy Seeds 1 1/2 Tablespoon
Coconut Powder 2 Tablespoon
Method
for outer covering
Keep the pan on low heat and add ghee to it.
Wash and peel the Lauki (bottle gourd) and grate it.
When the Lauki (bottle gourd) is about 1/4 cup grated, immediately add it to the pan and mix it with ghee because the color of the Lauki (bottle gourd) changes quickly.
Grate all the remaining Lauki (bottle gourd) in the same way.
Now fry the Lauki (bottle gourd) for 3 to 4 minutes.
Add milk to it.
When the milk boils, keep it covered for a few minutes.
When the Lauki (bottle gourd) has soaked up to 90% milk, remove the lid from the pan.
Now add cream and Cashew Nut Powder and mix well
.
When the Lauki (bottle gourd)
absorbs 90% of the cream,
Add the Bura and stir continuously.
Now turn off the gas, then mix well.
Add cardamom powder.
The Modak Covering is ready.
The Modak Covering is ready.
For Stuffing
Heat a pan. Roast the chopped Almonds for a minute.
Switch off the gas. Add grated coconut to it. Now, let it cool down. Take a bowl, put gulkand and roasted dry fruits in it. Mix all the ingredients for the gulkand stuffing in a bowl.
How to Make Modak
Sprinkle Coconut powder in the Modak mould.
Fill the Lauki ( bottle gourd) mixture in the mould
Fill the Lauki ( bottle gourd) mixture in the mould
Make a cavity
and cover with Lauki mixture.
Remove the modak from the mould.
I have garnish them with Rose petals and Pistachios. (You can use anything you like )
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