Ingredients
For stuffing:
- 1 tsp clarified butter/ ghee
- 2 cup grated coconut
- 1 cup jaggery
- ½ tsp cardamom powder
- Dry nuts
For dough:
- 2 cup water
- 1 tsp clarified butter/ ghee
- ½ tsp salt
- 2 cup rice flour
Instructions
Dough preparation:
- Take ½ tsp salt, 1 tsp ghee, and 2 cups water in a kadhai.
- Get the water to a boil and mix well.
- Add 2 cups of rice flour and mix gently until the rice flour absorbs the water.
- Cover and then let it rest for 5 minutes.
- Now transfer to a bowl and knead the dough until the dough turns soft or for 5 minutes.
- The dough for modak is ready.
Stuffing preparation:
- In a kadhai, add 1 tsp ghee and saute 2 cups of coconut until they turn aromatic.
- Add 1 cup jaggery and keep cooking on medium flame until it melts.
- Continue to cook until the mixture thickens.
- Add ½ tsp cardamom powder and mix well.
- Chop dry nuts in SFI Daily Chop.
- The stuffing for modak is ready.
Modak shaping with hand:
- Take a ball sized modak dough and flatten it.
- Start creating a dent in the centre and pressing the edges using your thumb.
- Until it forms a cup slowly press from edges.
- Start creating pleats with your thumb and index finger.
- Now scoop a tbsp of prepared modak stuffing.
- Form a bundle by getting the pleats together.
- Close the top by pinching and making it pointed.
Steaming modak:
- Place the modak in a steamer.
- Cover and steam the modak till the shiny texture appears on them.
