Ingredients:

• 1 cup Rice flour (made from ambemor Rice preferably)
• 1 cup water
• 2 tbsp Ghee
• 1 pinch soda bicarb
• 1/4 tsp salt
• 1 cup desiccated coconut, scraped finely
• 1/2 cup jaggery, grated
• 1 tbsp Khus Khus (poppy) seeds, roasted
• 1/2 tsp Cardamom powder

Method:

1. Mix all ingredients for filling in a non-stick pan. Cook stirring gently all the time till a very soft lump is formed. Keep aside to cool.
2. Bring water to a boil in a large deep vessel.
3. Add salt and ghee, and allow a rolling boil to form.
4. Put flour over boiling water, do not disturb.
5. Cover and simmer for 2 mins.
6. Take off fire, mix with spatula and put into a food processor.
7. Run for a few minutes, till a soft dough is formed.
8. Transfer to a large plate and knead with greased hands to a soft, smooth dough.
9. Shape a small lump into a cup with a depression.
10. Place a tsp of filling in this depression.
11. Cover with surrounding dough, and roll into a modak shape.
12. If shaping by hand makes a bulbous shape, then pinch 7-8 vertical lines from tip to base all around.
13. Or use a modak mould to press into desired shape.
14. Repeat for all the dough and mixture.
15. Arrange in a perforated flat-bottom bowl, placing it over steam in a double boiler.
16. Steam, covered, for 15-18 mins.
17. Serve hot or cold, with ghee if desired.

Recipe courtesy of Saroj Kering