Ingredients:

• 1.5 cups – dry Coconut powdered
• 1 cup – Jaggery grated
• 2 cups – plain flour
• 1/2 tsp – crushed Cardamom seeds
• 15-20 Saffron strands, rubbed in 1 tsp hot Milk

Method:

1. Mix coconut and jaggery in a nonstick pan.
2. Heat, and cook stirring continuously to avoid burning.
3. When mixture becomes a soft lump, add cardamom and saffron.
4. Mix, take off fire, keep aside to cool a little.
5. Make a thick batter of plain flour and warm water.
6. Transfer to a large heavy deep container, cook mixture, stirring continously.
7. When lump resembles a soft dough, take off fire, cool to handle.
8. Make a thick patty of a portion of flour dough, place a small lump of coconut mixture in the centre.
9. Fold and mould dough to cover filling, and shape round or like a modak.
10. After filling all modaks, steam in an idli cooker or double boiler with perforated upper section.
11. Steam for 15 minutes, and serve hot or warm or cold, as desired.

Recipe courtesy of Sify Bawarchi