Ingredients:

• Rice flour – 2 cups
• Water – 2 cups approx
• Salt – 1/2 tsp
• Sugar – 1 tsp
• Oil – 1 tsp
• For Filling:
• Grated Coconut – 4 cups
• Powdered Jaggery – 2 cups
• Roasted Poppy Seeds – 2 tbsp
• Cardamom powder – 1 tsp

Method:

1. Boil the water with salt, sugar and oil.
2. Add rice flour and cook on a slow flame till it forms a soft lump.
3. Cool slightly and knead with greased hand till smooth.
4. For filling:
5. Cook coconut and jaggery, stirring continuously, over a low flame till the jaggery melts and the paste thickens.
6. Add poppy seeds and cardamom powder.
7. To make the modak:
8. Take a lime sized ball of the dough on your left palm.
9. Flatten into the size of a small poori, with the edges thinner than the centre.
10. Place a little filling in the centre and gather the edges and bring them up to enclose the filling, making a conical shape.
11. Steam all the modaks for 15 mins.

Recipe courtesy of Chandra Bhatt