Modak is a sweet dumpling stuffed with a filling of coconut and jaggery.
Famous in western and south India as a traditional sweet and known to be one of the favorite sweets dish of Lord Ganesh ji.
Preparation time: 5 minutes
Cooking time: unknown
Serving: 6 pieces
Shelf life: Best when fresh
|Rice flour (chawal ka atta)||1 cup|
|For the filling|
|Grated Jaggery (Gur)||1 cup|
|Grated fresh coconut||1 cup|
|Cardamom (Elaichi) powder||1 tsp.|
|Ghee||1 1/2 tsp.|
- For the filling, 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. Add the cardamom powder and mix well.
- In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
- Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
- 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. You could even use a hand blender to knead the dough.
- Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½” in diameter.
- Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
- Add a spoonful of the filling into the dough.
- Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
- Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.