Ingredients
For the filling
2 tbsp water
1 cup grated jaggery (gud)
2 cups fresh grated coconut
1 tsp cardamom powder
2 tbsp ghee
2 tbsp chopped cashews
For the dough
1 cup water
1 tsp ghee
A pinch of salt
1 cup rice flour
Instructions
Start with the filling. Heat a pan over medium flame and add the water and grated jaggery. Let the jaggery melt completely.
Add the grated coconut and cook for around 10-15 minutes, stirring continuously. Add cardamom powder, ghee and chopped cashews and cook for a few more minutes. The mixture should remain slightly moist rather than becoming completely dry. Take it off the heat and set aside.
Now prepare the dough. Heat one cup of water in a pan and add a pinch of salt and the ghee. Once the water comes to a boil, add the rice flour and quickly mix it in one direction using a spoon.
The mixture will look lumpy at this stage. Cover it and let it steam for about a minute, then switch off the flame.
Transfer the mixture to a bowl and knead it while it is still hot. This is important for getting a smooth, lump-free dough, so don’t wait for it to cool completely before kneading.
Divide the dough into 8-10 equal portions and roll each portion into a smooth ball. Take one ball and roll it out like a small puri.
Place some of the coconut-jaggery filling in the centre. Now comes the fun part — shaping the modak. Pinch the edges with your fingers to create little pleats or petals, then bring them together and seal the top into a pointed end.
Repeat with the remaining dough and filling.
For steaming, place a banana leaf on the steamer plate and arrange the modaks on top. Steam them for around 10-15 minutes.
Serve the modaks hot after bhog.
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