Baahubali Introduction Baahubali is a Telugu-language epic action film franchise created by S. S. Rajamouli. The franchise consists of two films: **Baahubali: The Beginning** (2015) and **Baahubali 2: The Conclusion** (2017). The films are set in the fictional kingdom of Mahishmati and tell the story of two brothers, Baahubali and Bhallaladeva, who are vying for the throne. Baahubali: The Beginning tells the story of Baahubali's early life. He is raised by tribal people in the forest, but he is unaware of his royal heritage. One day, he meets Avantika, a warrior woman who is on a mission to rescue Devasena, the former queen of Mahishmati who is now a prisoner under the tyrannical rule of Bhallaladeva. Baahubali agrees to help Avantika, and they set off on a journey to Mahishmati. Along the way, Baahubali learns about his true identity and his family's history. He also learns about the conflict-ridden past of Mahishmati, and he vows to restore peace to the kingdom. Baahubali 2:
Modak is a traditional Indian sweet dish, which is especially popular during the festival of Ganesh Chaturthi. It is a delicious dumpling made with a filling of coconut, jaggery, and cardamom powder, which is then steamed and served. Modak is believed to be Lord Ganesha's favorite food, and it is considered auspicious to offer Modak to him during the festival.
Here is a detailed recipe for making Modak at home:
Modak Recipe Ingredients:
For the outer layer:
1 cup rice flour
1 cup water
1/2 tsp salt
1 tsp ghee
For the filling:
1 cup freshly grated coconut
1 cup grated jaggery
1/2 tsp cardamom powder
1 tsp ghee
Modak Recipe Instructions:
To make the outer layer of the Modak, start by boiling water in a saucepan. Add salt and ghee to the water and stir well.
Once the water comes to a boil, turn off the heat and add the rice flour to the pan. Stir the mixture well until the rice flour is fully incorporated.
Cover the pan with a lid and let it rest for 5-10 minutes.
After 10 minutes, transfer the rice flour mixture to a bowl and knead it well to form a smooth dough. Cover the dough with a damp cloth and keep it aside.
To make the filling, heat a pan on medium flame and add ghee to it.
Once the ghee melts, add grated coconut to the pan and roast it for a few minutes.
Add grated jaggery to the pan and stir well until it melts and combines with the coconut.
Add cardamom powder to the pan and mix well.
Once the mixture is well combined and starts to thicken, turn off the heat and let it cool.
To make the Modak, take a small portion of the rice flour dough and roll it into a ball. Flatten the ball into a disc with your fingers.
Using your fingers, create a depression in the center of the disc to form a small cup-like shape.
Place a spoonful of the coconut-jaggery filling in the center of the cup.
Bring the edges of the disc together and seal them to form a Modak shape.
Repeat the process with the remaining dough and filling.
Once all the Modaks are prepared, steam them in a steamer for 10-12 minutes.
After steaming, remove the Modaks from the steamer and let them cool for a few minutes.
Serve the Modaks warm or at room temperature.
Modak Recipe Tips:
If the rice flour dough is too dry, add a little water to it and knead it again.
Make sure the filling is not too wet, or it will make the outer layer of the Modak soggy.
You can add chopped nuts and raisins to the filling for extra flavor and texture.
You can also add saffron to the rice flour dough to give the Modaks a yellow color.
If you don't have a steamer, you can also boil the Modaks in water for 10-12 minutes.
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