Who said modaks can only be sweet? This Ravioli Modak brings Italian flavors into our Indian festival with a savory twist. Imagine bite-sized raviolis shaped like modaks, served with a tomato-basil sauce—fusion food at its finest.
Recipe Card
Ingredients:
- 1 cup Spinach leaves (finely chopped)
- 200 g Paneer, grated
- ½ tsp Cumin seeds
- 1 tbsp Oil / Ghee
- 1 cup Rice flour
- 1 ½ cups Water
- 1 tsp Oil
- Salt, pepper to taste
- pinch of Nutmeg Powder
Instructions:
- Prepare the stuffing
- Heat oil in a pan, add cumin seeds.
- Add chopped spinach and sauté for 2–3 minutes.
- Mix in grated cottage cheese, salt, pepper and nutmeg powder.
- Cook until moisture evaporates. Let it cool.
- Prepare the dough
- Boil 1 ½ cups water with salt and 1 tbsp oil.
- Add rice flour gradually and mix well to form a soft dough.
- Cover and rest for 10 minutes, then knead until smooth.
- Shape the modaks
- Grease the modak mould with little oil.
- Demould carefully.
- Fill with rice dough, stuff with spinach-paneer filling, and seal.
- Steam
- Place prepared modaks in a steamer and steam for 10–12 minutes until glossy.
This Ravioli Modak is proof that food has no boundaries—Ganesh Chaturthi just got an Italian upgrade!
The Espresso Kitchen 