• Rice Flour- 1.5 Cups
• Oil – 1 tsp
• For Stuffing :
• Fresh Coconut , Grated – 1.5 Cups
• Jaggery , Grated – 1 Cup
• Cardamom Powder – a pinch
- Heat one and one-fourth cups of water and one teaspoon oil in a deep non-stick pan.
- 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.
- Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid. & cook for another three minutes.
- Repeat this process twice.
- 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.
- The dough should not stick to your palms.
- For the stuffing :
- Combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown.
- Make sure that you do not overcook the mixture. Add cardamom powder .
- Remove from heat and set aside to cool.
- Divide the coconut mixture into twelve equal portions. Divide the dough into twelve equal portions and shape them into balls.
- 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.
- 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.
- 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