Ingredients:

• Rice Flour- 1.5 Cups
• Oil – 1 tsp
• For Stuffing :
• Fresh Coconut , Grated – 1.5 Cups
• Jaggery , Grated – 1 Cup
• Cardamom Powder – a pinch

Method:

1. Heat one and one-fourth cups of water and one teaspoon oil in a deep non-stick pan.
2. Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid .Cook on low heat for three minutes.
3. Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid. & cook for another three minutes.
4. Repeat this process twice.
5. Take the pan off the heat and keep it covered for two minutes. Transfer the mixture to a large plate, grease the palms of your hands with oil and knead the dough till completely smooth and pliable.
6. The dough should not stick to your palms.
7. For the stuffing :
8. Combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown.
9. Make sure that you do not overcook the mixture. Add cardamom powder .
10. Remove from heat and set aside to cool.
11. Divide the coconut mixture into twelve equal portions. Divide the dough into twelve equal portions and shape them into balls.
12. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
13. Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
14. Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.

Recipe courtesy of Sify Bawarchi