
Ingredients:
• 2 cups – Rice flour
• 2.5 cups – water
• A pinch of salt
• For the filling:
• 1 cup – grated fresh Coconut
• 1 cup – Jaggery
• 2 tbsp – Raisins
• 2 tbsp – cashew nuts, chopped
• 1 tsp – cardamom, ground
Method:
- Preparation of the filling:
- Put 1 tbsp of ghee in a kadai and heat it. Fry the chopped cashewnut till it becomes golden brown. Drain and keep aside.
- Put the kadai on the gas stove again and put the grated coconut and jaggery into it.
- Mix well till the coconut becomes soft and till the jaggery melts, blend with the coconut.
- When the mixture is well cooked and becomes quite dry, take the kadai off the heat. Allow the mixture to cool.
- After cooling, add the raisins, fried cashewnut and cardamom powder to the coconut and jaggery mixture. Mix well. The filling is ready.
- For the modak:
- Heat 2 cups of water in a vessel.
- Add salt to the water.
- As the water starts boiling, add rice flour to the water. Lower the flame and mix well. Ensure lumps are not formed. It should be a smooth paste.
- If you find the mixture is too dry, add the remaining 1/2 cup of water.
- Keep the vessel on the gas stove till the rice flour is cooked.
- Take the cooked dough from the vessel and put on a wet cloth.
- Cover the dough with the cloth and mash it with any metal tumbler. This will make the dough softer.
- Rub a little ghee on you palms and take small portion of the hot dough. Make a ball out of it.
- Press the ball with your finger to make a depression into the ball. Then widen the depression to make a small round dent in the ball.
- Put 2 tsps of the filling in the small indentation.
- Merge all the sides of the vessel to make in the shape of a fresh fig.
- Take a colander and spread some ghee in it. Place the modak in it.
- Make 10-12 modaks from the remaining dough and place all in the colander.
- Place the modak in such a way that they don’t touch one another.
- Take a big vessel. Pour 4 glasses of water in it. Put the vessel on the heat.
- As the water starts boiling, cover the vessel with the colander full of modak.
- Now cover the colander with a tight lid so that the steam should not come out from anywhere.
- The modak should be steamed for 10 mins.
- Serve hot modak with a tsp of ghee on it.
Recipe courtesy of Sify Bawarchi