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
- Heat 1 tsp ghee in a pan over medium heat.
- Add the grated coconut and sauté for 2 minutes.
- Add the jaggery and stir until it melts and combines with the coconut.
- Add cardamom powder and poppy seeds (optional). Stir well.
- Cook for 5-7 minutes until the mixture thickens slightly. It should be moist but not runny.
- Remove from heat and let it cool completely.
Step 2: Prepare the Dough
- In a saucepan, boil 1 cup of water with a pinch of salt and 1 tsp ghee.
- Lower the heat and gradually add the rice flour while stirring continuously to avoid lumps.
- Mix until it forms a soft dough. Cover with a lid and let it rest for 5 minutes.
- 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
- Divide the dough into small balls (approximately the size of a lime).
- Take one ball and flatten it into a small disc using your fingers or a rolling pin. Keep the edges thinner than the center.
- Place a spoonful of the coconut-jaggery filling in the center.
- 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
- Heat water in a steamer or idli cooker.
- Place the modaks on a greased plate or banana leaf to prevent sticking.
- Steam for 10-12 minutes on medium heat. The modaks will turn slightly translucent when cooked.
- 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! 😊
