By IFB | September 16, 2023
Prep time: 30 mins
Cook time: 35 mins
- ½ Cup Jaggery
- 1 Cup Freshly Grated coconut
- ¼ tsp cardamom Powder
- 2 tbsp chopped almonds & Cashew nuts
For Modak Dough:
- 1 cup water
- ¼ tsp salt
- ½ tsp Ghee
- 1 cup rice flour
For Modak Steaming:
- 3-4 Turmeric leafs
- 1 tsp ghee for greasing
- In a shallow pan add all the ingredients for the stuffing and mix.
- Place this mixture on a moderate flame and cook until the jaggery sweats and dries the coconut mixture.
- Once the filling is moist and not runny remove from the flame and let it cool.
- To make the modak dough, add all ingredients except rice flour into a deep kadhai and place it on high flame, let the water boil.
- Once the water starts boiling add the rice flour. Reduce the flame to lowest and continue stirring the mixture till water is completely absorbed and the rice dough is formed.
- While the dough is hot, cover the kadhai with a lid and let it rest for 5 mins. Remove the dough on a working table and knead well.
- Divide the rice dough into small spheres weighing each 15 gms approx.
- Gently press the rice dough into the modak mould.
- From the opening of the modak mould, fill the stuffing (approx 1.5 tsp) and seal the open end with rice dough.
- Add water sufficient to fill a bottom of deep skillet by 2 inches.
- Grease a perforated colander with ghee and line it with turmeric leaves.
- Heat water in a skillet on high flame, cover with a lid.
- Once all modaks are placed on the colander, place the colander on the skillet and cover with a lid.
- Steam the modaks for 10 to 12 mins. Allow the modaks to rest in the steam for 5 mins post steaming.
- While removing, dip the modaks in cold water and place on clean banana leaf.
- Open the mould delicately and break open the modak. Serve hot with ghee poured on top.