by Arpit, Published: September 01, 2011
I always try to resemble my Mom’s Modak recipe, especially the one she cooks on Ganesh Chaturthi. Modak can be considered as a sweet dumplings. The are stuffed with filling of coconut and jaggery. Famous in western and South India.
Yield: Makes 6 Modaks.
1 cup rice flour (चावल का आटा)
1 cup water (पानी)
1 tsp oil (तेल)
oil for greasing
a pinch of salt (नमक)
For the filling
1 cup grated jaggery (गुड)
1 cup grated fresh coconut (नारीयल)
1/2 tsp cardamom powder (एलाइची पावडर)
1 1/2 tbsp ghee (घी)
1. In a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together.
2. Add the cardamom powder and mix well.
3. In another non-stick pan boil the water.
4. Add 1 teaspoon oil and a little salt in the boiling water and stir.
5. Reduce the flame, add the rice flour while stirring continuously.
6. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
7. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded.
8. You could even use a hand blender to knead the dough.
9. Make even size small balls of the dough (2 inch in diameter) using oil.
10. Then roll each of them into a round shape, 3 1/2" in diameter.
11. Make 8 to 10 folds in rolled dough with 1 cm. distance in between.
12. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
13. Add a spoonful of the filling into the dough.
14. Bring all the ends together and press to seal.
15. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil.
16. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
17. Once the modaks are cooked they will turn translucent.
18. Serve hot drizzled with pure ghee.