Modak (Traditional Steamed Sweet Dumplings)

Servings: 10-12 modaks
Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients

For the Dough (Outer Covering):

• Rice flour: 1 cup
• Water: 1 cup
• Ghee (clarified butter): 1 tsp
• Salt: a pinch

For the Filling (Sweet Coconut Mixture):

• Grated fresh coconut: 1 cup
• Jaggery (grated): 3/4 cup
• Cardamom powder: 1/2 tsp
• Poppy seeds (optional): 1 tsp
• Ghee: 1 tsp
• Chopped nuts (optional): 2 tbsp (cashews, almonds, etc.)

Instructions

Step 1: Prepare the Filling

1. Heat 1 tsp ghee in a pan over medium heat.
2. Add the grated coconut and sauté for 2 minutes.
3. Add the jaggery and stir until it melts and combines with the coconut.
4. Add cardamom powder and poppy seeds (optional). Stir well.
5. Cook for 5-7 minutes until the mixture thickens slightly. It should be moist but not runny.
6. Remove from heat and let it cool completely.

Step 2: Prepare the Dough

1. In a saucepan, boil 1 cup of water with a pinch of salt and 1 tsp ghee.
2. Lower the heat and gradually add the rice flour while stirring continuously to avoid lumps.
3. Mix until it forms a soft dough. Cover with a lid and let it rest for 5 minutes.
4. Transfer the dough to a plate and knead it while it’s warm until smooth and crack-free. Use a little water if needed to make it pliable.

Step 3: Shape the Modaks

1. Divide the dough into small balls (approximately the size of a lime).
2. Take one ball and flatten it into a small disc using your fingers or a rolling pin. Keep the edges thinner than the center.
3. Place a spoonful of the coconut-jaggery filling in the center.
4. Carefully bring the edges of the disc together to form pleats, then seal them at the top to create a modak shape.
   • If you have a modak mold, grease it lightly with ghee, stuff it with dough and filling, and shape the modak.

Step 4: Steam the Modaks

1. Heat water in a steamer or idli cooker.
2. Place the modaks on a greased plate or banana leaf to prevent sticking.
3. Steam for 10-12 minutes on medium heat. The modaks will turn slightly translucent when cooked.
4. Remove from the steamer and let them cool slightly.

Serving

Serve the modaks warm with a drizzle of ghee for a traditional touch. They are best enjoyed fresh and soft.

Tips

• Always keep the rice dough covered with a damp cloth to prevent it from drying out.
• Use fresh coconut for the best flavor, but desiccated coconut can work as a substitute.
• Adjust jaggery to your desired sweetness level.

Let me know how your modaks turn out! 😊