Ingredients
For rice flour dough:
Prepare the stuffing:
For rice flour dough:
In a wide vessel, bring 1 cup of water to a boil.
Add 1 tablespoon of ghee, a pinch of salt, and a few strands of saffron.
Add rice flour to the boiling water, stirring continuously to avoid lumps.
Stir until the mixture forms a smooth dough. Remove from heat and let it cool slightly.
Once the dough is warm, knead it gently until smooth and pliable. Cover and set aside.
Prepare the stuffing:
Heat ghee in a pan over medium heat.
Add finely chopped dates, desiccated coconut, poppy seeds, and finely chopped cashew nuts.
Stir the mixture until it becomes dry
and well combined, making sure the dates soften and the coconut is
lightly toasted.
Add cardamom powder, mix well, and remove from heat. Allow the stuffing to cool completely.
For modak wrap:
Shape the Modak: Take a small portion of
the rice flour dough and flatten it into a disc. Place a small ball of
the prepared stuffing in the centre of the disc. Carefully fold the
edges of the dough over the stuffing, sealing it to form a smooth ball.
Steam the Modak: Place the shaped modaks
in a steamer lined with a banana leaf or parchment paper to prevent
sticking. Steam the modaks for 10-12 minutes, or until the outer
covering is cooked through and slightly translucent. Allow the modaks to
cool slightly before serving.
Tip: You can use shop-bought rice flour or make it at home.
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