For dough
Rice flour – 2 cups
Water – 100 ml
Salt – to taste
Ghee – 1 tsp
Confetti – ¼ cup
For the Stuffing
Grated Coconut – 1 cup
Grated Jaggery – 1/2 cup
Cardamom powder – a pinch
Ghee – 1 tbsp
Mawa/Khoya – ½ cup
Ghee – 1 tbsp
Chopped Almonds – ¼ cup
Chopped Cashew nuts – ¼ cup
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- To make the dough take a large pan, boil some water, add salt & ghee.
- Once the water comes to a boil, add the flour and keep stirring till the water & flour combine.
- Once done, cover and rest for 5 minutes. Transfer the dough to a big bowl & knead it for 5
mins. Use little water if needed.
For the filling
-
- In a pan, add coconut & dry roast till the moisture evaporates.
- Add grated jaggery & cook till it begins to melt. Then add the khoya/mawa to it.
- Add ghee, cardamom powder & the chopped nuts. Mix everything well.
- Cool the mixture.
For Making The Modaks
-
- Take a little ball of the dough & add some confetti to it.
- Grease the modak mould with some ghee.
- Stuff the rice dough into the mould & press it against the inner surface of the mould.
- Now stuff the filling in the centre & cover the base with some more dough. Remove the excess &
unmould the modak from the mould.
- Place the modak in a steamer and space them out well.
- Cover the steamer & cook the modak for 12-15 minutes or till you see a sheen on the
modaks.
Serve hot.