This festive season, try these easy-to-make recipes at home, as you celebrate the joyous occasion Apple pie hazelnut modak Ingredients: Ingredients for dough:Multigrain flour 1 cup Olive oil 2 tbsp Pinch of saltWater as requiredFor the stuffing:Red apples, chopped and peeled 4 Rolled oats, lightly toasted cup Honey 1/3 cupHazelnuts, cut into small pieces 1/4 cup Olive oil 2 tbsp Cinnamon powder 1 tsp Method: Make the dough by mixing together flour, oil and a pinch of salt.Roll them one by one with rolling pin to make thin discs.Keep these discs covered with a moist cloth or a moist kitchen paper towel.Let them cool.

Make a well in the rice flour and add some hot ghee in the centre.After every 10 minutes, flip them and bake on the other side. Bake them at 180 C for 20 minutes.Serve hot or cold. Serve along with dry fruit garnish of almond/ cashew/ pista/ raisin. Mix the dough to a crumbled consistency. On a skillet, add chopped apples, hazelnuts, honey and oats. Keep aside to cool down. Put the above made coconut-dry fruit mixture into them. Add powdered sugar and cardamom powder.Add water, a little at a time, till you get the desired consistency.For the modak: First make small balls out of dough.Place the modaks on a baking tray lined with greased aluminium foil.Brush each modak with olive oil to give them a glaze.Add powdered sugar, dry fruits and grated nutmeg to the cooked consistency.

Keep it aside.To make the dough, take rice flour. Add a little water to make the dough soft. Mix it well and roll it into small puris.While it is lukewarm, mould into small palm-sized ladoos. Hold the disk on your left palm in the shape of a bowl and place the filling in the centre of the disk, merge all the sides of the disc to make in the shape of a fresh fig.Place these in the steamer and steam for approximately 15-20 minutes. Recipe courtesy: Chef Ranveer Brar Ukadi che modak (Steamed modak)Ingredients: Rice flour 150 gmCoconut cupJaggery 60 gmDry fruits 40 gmCardamom powder a pinchGhee 20 gmPowdered sugar 50 gmMethod Grate fresh coconut. Recipe courtesy: 29, Restaurant.

Besan 125 gmSuji 60 gmPowdered sugar 120 gmDry fruits 60 gmGhee 80 gm Nutmeg 1/2 pieceMethod:Heat ghee in a saucepan and saute suji rawa and besan together till it cooks. Knead it well and cover with a wet cloth for 10 minutes.Once cool, store them in a airtight container or serve fresh. Add China plastic stool chair for sale shredded dry fruits (almonds, pistas, raisins). Mix properly and add cinnamon powder to make thick stuffing. After 20 minutes, remove and keep on the cooling rack.Recipe courtesy:29, Restaurant, Mumbai. Shape into modaks. The next step is to make the stuffing. Make sure it is the size of a golf ball.The adorable elephant God is here, and so is the excuse to indulge in some delectable modaks and ladoos